Ingredient Substitution Ratios: What Can I Use Instead?

Browse 3,828 ingredient substitution pairings across 965 common cooking and baking ingredients. Each page shows the exact ratio, best uses, and dietary info for one specific swap.

Oil

View all oil substitutes

Melted Butter for Oil

Same amount (1:1)

Bacon Fat for Oil

Same amount (1:1)

Bacon Grease for Oil

Same amount (1:1)

Cooking Spray for Oil

Use 3%

veganGF

Ghee for Oil

Same amount (1:1)

Homemade Applesauce for Oil

Use 50%

veganGF

Margarine for Oil

Use 75%

veganGF

Oil-based Spray for Oil

Use 6%

veganGF

Softened Butter for Oil

Use 75%

Unsalted Butter for Oil

Use 75%

Unsweetened Applesauce for Oil

Use 50%

veganGF

Onion

View all onion substitutes

Shallots for Onion

Same amount (1:1)

veganGF

Chives for Onion

Use 50%

veganGF

Garlic for Onion

Use 25%

veganGF

Green Onions for Onion

Use 75%

veganGF

Leek for Onion

Same amount (1:1)

veganGF

Minced/Chopped Onion for Onion

Same amount (1:1)

veganGF

Onion Paste for Onion

Use 50%

veganGF

Onion Powder for Onion

Use 25%

veganGF

Roasted Onion for Onion

Use 75%

veganGF

Scallions for Onion

Use 150%

veganGF

Spring Onions for Onion

Use 120%

veganGF

Ham

View all ham substitutes

Canadian Bacon for Ham

Same amount (1:1)

Bacon for Ham

Use 75%

Bacon Bits for Ham

Use 80%

Prosciutto for Ham

Use 75%

veganGF

Sausage for Ham

Use 80%

veganGF

Smoked Turkey for Ham

Same amount (1:1)

Turkey Bacon for Ham

Same amount (1:1)

Turkey Kielbasa for Ham

Same amount (1:1)

Turkey Sausage for Ham

Same amount (1:1)

Scotch Bonnet Pepper

View all scotch bonnet pepper substitutes

Habanero Pepper for Scotch Bonnet Pepper

Same amount (1:1)

veganGF

Bird's Eye Chili for Scotch Bonnet Pepper

Use 200%

veganGF

Cayenne Pepper (ground) for Scotch Bonnet Pepper

Same amount (1:1)

veganGF

Dried Scotch Bonnet Pepper for Scotch Bonnet Pepper

Use 25%

veganGF

Red Cayenne Pepper for Scotch Bonnet Pepper

Use 150%

veganGF

Scotch Bonnet Pepper Paste/Sauce for Scotch Bonnet Pepper

Use 50%

veganGF

Scotch Bonnet Pepper Powder for Scotch Bonnet Pepper

Use 150%

veganGF

Serrano Pepper for Scotch Bonnet Pepper

Use 300%

veganGF

Thai Red Chili for Scotch Bonnet Pepper

Use 200%

veganGF

Callaloo

View all callaloo substitutes

Spinach for Callaloo

Use 120%

veganGF

Amaranth Leaves for Callaloo

Same amount (1:1)

veganGF

Canned Callaloo (chopped) for Callaloo

Same amount (1:1)

veganGF

Collard Greens for Callaloo

Use 110%

Dried Callaloo (Crumbled) for Callaloo

Use 25%

veganGF

Frozen Callaloo Leaves for Callaloo

Same amount (1:1)

veganGF

Kale (lacinato or Curly) for Callaloo

Use 90%

veganGF

Swiss Chard for Callaloo

Same amount (1:1)

veganGF

Cassava Root

View all cassava root substitutes

Potato (starchy variety like Russet) for Cassava Root

Same amount (1:1)

veganGF

Cassava Flour (Tapioca Flour) for Cassava Root

Use 25%

veganGF

Cassava Starch (Tapioca Starch) for Cassava Root

Use 30%

veganGF

Grated/Shredded Cassava for Cassava Root

Same amount (1:1)

veganGF

Plantain (green/unripe) for Cassava Root

Use 120%

veganGF

Sweet potato for Cassava Root

Same amount (1:1)

veganGF

Taro root for Cassava Root

Same amount (1:1)

veganGF

Yam (white or purple) for Cassava Root

Same amount (1:1)

veganGF

Egg

View all egg substitutes

Liquid eggs (pasteurized) for Egg

Use 25%

Applesauce for Egg

Use 25%

veganGF

Egg Beaters for Egg

Use 25%

Egg Whites for Egg

Use 200%

Ener-g Egg Replacer for Egg

Use 150%

veganGF

Flax for Egg

Same amount (1:1)

veganGF

Frozen eggs for Egg

Use 300%

Powdered eggs for Egg

Use 250%

Oregano

View all oregano substitutes

Italian Seasoning for Oregano

Same amount (1:1)

veganGF

Basil for Oregano

Same amount (1:1)

veganGF

Cilantro for Oregano

Use 300%

veganGF

Dried Basil for Oregano

Same amount (1:1)

veganGF

Dried oregano for Oregano

Use 33%

veganGF

Fresh Basil for Oregano

Use 300%

veganGF

Tarragon for Oregano

Use 75%

veganGF

Thyme for Oregano

Use 75%

veganGF

Sherry

View all sherry substitutes

White Wine for Sherry

Same amount (1:1)

veganGF

Apple Juice for Sherry

Same amount (1:1)

veganGF

Brandy for Sherry

Use 75%

veganGF

Dry Sherry for Sherry

Same amount (1:1)

veganGF

Red Wine for Sherry

Same amount (1:1)

veganGF

Rice Wine for Sherry

Same amount (1:1)

veganGF

Sake for Sherry

Same amount (1:1)

veganGF

Sherry Vinegar for Sherry

Use 50%

veganGF

Almond Extract

View all almond extract substitutes

Sliced or Ground Almonds for Almond Extract

Use 200%

veganGF

Almond Oil for Almond Extract

Use 50%

veganGF

Almond Paste for Almond Extract

Use 50%

veganGF

Almond Powder (finely ground) for Almond Extract

Same amount (1:1)

veganGF

Apricot Kernel Extract for Almond Extract

Same amount (1:1)

veganGF

Hazelnut Extract for Almond Extract

Same amount (1:1)

veganGF

Vanilla Extract for Almond Extract

Same amount (1:1)

veganGF

Black Bean Sauce

View all black bean sauce substitutes

Hoisin Sauce for Black Bean Sauce

Same amount (1:1)

veganGF

Black bean sauce (salted, canned/jarred, no garlic) for Black Bean Sauce

Same amount (1:1)

veganGF

Black bean sauce paste (thick concentrate) for Black Bean Sauce

Use 50%

veganGF

Fermented black beans in brine (whole beans) for Black Bean Sauce

Use 150%

veganGF

Miso Paste (dark or red) for Black Bean Sauce

Use 50%

veganGF

Oyster Sauce + Soy Sauce for Black Bean Sauce

Same amount (1:1)

Soy Sauce + Sesame Oil for Black Bean Sauce

Same amount (1:1)

vegan

Breadfruit

View all breadfruit substitutes

Green Banana for Breadfruit

Same amount (1:1)

veganGF

Breadfruit Flour/Powder for Breadfruit

Use 50%

veganGF

Canned Breadfruit for Breadfruit

Same amount (1:1)

vegan

Cassava (yuca) for Breadfruit

Same amount (1:1)

veganGF

Frozen Breadfruit Chunks for Breadfruit

Same amount (1:1)

vegan

Plantain (green) for Breadfruit

Use 90%

veganGF

Potato (russet or Yukon Gold) for Breadfruit

Same amount (1:1)

veganGF

Cherries

View all cherries substitutes

Frozen Cherries for Cherries

Same amount (1:1)

veganGF

Canned Cherries (in syrup) for Cherries

Use 75%

veganGF

Cherry Puree for Cherries

Use 75%

veganGF

Cranberries for Cherries

Use 75%

veganGF

Dried Cherries for Cherries

Use 50%

veganGF

Dried Cranberries for Cherries

Use 67%

veganGF

Strawberries for Cherries

Use 110%

veganGF

Glutinous Rice Flour

View all glutinous rice flour substitutes

Tapioca Starch + All-purpose Flour for Glutinous Rice Flour

Same amount (1:1)

vegan

Arrowroot Powder + All-purpose Flour for Glutinous Rice Flour

Same amount (1:1)

veganGF

Cornstarch + All-purpose Flour for Glutinous Rice Flour

Same amount (1:1)

veganGF

Glutinous rice flour powder (finer sifted) for Glutinous Rice Flour

Same amount (1:1)

veganGF

Ground mochi (dried mochi pounded) for Glutinous Rice Flour

Use 110%

veganGF

Potato Starch for Glutinous Rice Flour

Same amount (1:1)

veganGF

Sweet rice flour (mochiko) for Glutinous Rice Flour

Same amount (1:1)

veganGF

Kashmiri Chili Powder

View all kashmiri chili powder substitutes

Paprika (sweet or Smoked) for Kashmiri Chili Powder

Same amount (1:1)

veganGF

Aleppo Pepper for Kashmiri Chili Powder

Use 75%

veganGF

Cayenne Pepper for Kashmiri Chili Powder

Use 25%

veganGF

Kashmiri Chili Paste (Oil-based) for Kashmiri Chili Powder

Use 60%

veganGF

Kashmiri Chili Powder (Fine Sifted) for Kashmiri Chili Powder

Same amount (1:1)

veganGF

Mild Red Chili Powder for Kashmiri Chili Powder

Use 50%

veganGF

Tomato Powder + Paprika Blend for Kashmiri Chili Powder

Same amount (1:1)

veganGF

Margarine

View all margarine substitutes

Butter for Margarine

Same amount (1:1)

Applesauce for Margarine

Use 50%

veganGF

Canola Oil for Margarine

Use 75%

veganGF

Coconut Oil for Margarine

Same amount (1:1)

veganGF

Oil for Margarine

Use 75%

veganGF

Olive Oil for Margarine

Use 75%

veganGF

Shortening for Margarine

Same amount (1:1)

veganGF

Pappardelle

View all pappardelle substitutes

Fettuccine for Pappardelle

Same amount (1:1)

veganGF

Dried Pappardelle for Pappardelle

Same amount (1:1)

veganGF

Egg Noodles for Pappardelle

Use 105%

Gluten-Free Pappardelle for Pappardelle

Same amount (1:1)

veganGF

Lasagna Sheets (broken) for Pappardelle

Use 95%

veganGF

Pappardelle Whole Wheat for Pappardelle

Same amount (1:1)

vegan

Tagliatelle for Pappardelle

Same amount (1:1)

veganGF

Ramps

View all ramps substitutes

Scallion for Ramps

Use 400%

veganGF

Dried ramp flakes or powder for Ramps

Use 15%

veganGF

Garlic scape for Ramps

Same amount (1:1)

veganGF

Leek (white and light green parts) for Ramps

Use 25%

veganGF

Pickled ramps for Ramps

Use 75%

veganGF

Ramp puree or paste for Ramps

Use 50%

veganGF

Wild garlic or bear's garlic leaves for Ramps

Same amount (1:1)

veganGF

Rice Flour

View all rice flour substitutes

All-purpose Flour for Rice Flour

Same amount (1:1)

vegan

Cooked and dried rice (ground) for Rice Flour

Use 120%

veganGF

Cornstarch for Rice Flour

Use 75%

veganGF

Millet Flour for Rice Flour

Same amount (1:1)

veganGF

Rice powder (finer grind) for Rice Flour

Same amount (1:1)

veganGF

Sweet rice flour (mochiko) for Rice Flour

Use 90%

veganGF

Tapioca Starch for Rice Flour

Same amount (1:1)

veganGF

Sambal Terasi

View all sambal terasi substitutes

Sambal Oelek (chili paste) + shrimp paste for Sambal Terasi

Same amount (1:1)

Fresh red chili paste + anchovy paste or fish sauce for Sambal Terasi

Same amount (1:1)

Sambal Oelek alone for Sambal Terasi

Same amount (1:1)

veganGF

Sambal Terasi Paste (Jarred) for Sambal Terasi

Same amount (1:1)

veganGF

Sambal Terasi Powder/Dry Mix for Sambal Terasi

Use 50%

veganGF

Sriracha + shrimp paste for Sambal Terasi

Same amount (1:1)

Thai chili paste (nam pla prik) + fish sauce for Sambal Terasi

Same amount (1:1)

Spelt Flour

View all spelt flour substitutes

All-Purpose Flour for Spelt Flour

Same amount (1:1)

veganGF

Einkorn Flour for Spelt Flour

Same amount (1:1)

vegan

Rye Flour for Spelt Flour

Use 133%

vegan

Spelt berries (ground fresh) for Spelt Flour

Same amount (1:1)

vegan

White spelt flour (refined) for Spelt Flour

Same amount (1:1)

vegan

Whole Wheat Flour for Spelt Flour

Same amount (1:1)

veganGF

Whole grain spelt flour for Spelt Flour

Same amount (1:1)

veganGF

Umeboshi

View all umeboshi substitutes

Lemon Juice + Salt for Umeboshi

Same amount (1:1)

veganGF

Dried umeboshi (powdered) for Umeboshi

Use 50%

veganGF

Pomegranate Molasses + Salt for Umeboshi

Use 50%

veganGF

Rice Vinegar + Salt for Umeboshi

Same amount (1:1)

veganGF

Tamarind Paste + Salt for Umeboshi

Use 50%

veganGF

Umeboshi liquid (ume vinegar/ume-zu) for Umeboshi

Same amount (1:1)

veganGF

Umeboshi paste (ume-su or umeboshi spread) for Umeboshi

Use 50%

veganGF

Vietnamese Chili Sauce

View all vietnamese chili sauce substitutes

Sriracha for Vietnamese Chili Sauce

Same amount (1:1)

veganGF

Bottled Vietnamese chili sauce for Vietnamese Chili Sauce

Same amount (1:1)

veganGF

Fresh red chili paste (made from blended fresh chilies with salt) for Vietnamese Chili Sauce

Same amount (1:1)

veganGF

Tabasco sauce for Vietnamese Chili Sauce

Use 50%

veganGF

Thai red chili paste (nam prik) mixed with lime juice for Vietnamese Chili Sauce

Use 75%

veganGF

Vietnamese chili paste (tuong ot) for Vietnamese Chili Sauce

Use 75%

veganGF

Vietnamese dried chili flakes reconstituted for Vietnamese Chili Sauce

Use 50%

veganGF

Yacon

View all yacon substitutes

Jícama for Yacon

Same amount (1:1)

veganGF

Apple (tart Variety Like Granny Smith) for Yacon

Use 80%

veganGF

Dried Yacon Slices for Yacon

Use 50%

veganGF

Raw Celeriac (celery Root) for Yacon

Same amount (1:1)

veganGF

White Radish (daikon) for Yacon

Use 120%

veganGF

Yacon Powder for Yacon

Use 25%

veganGF

Yacon Syrup for Yacon

Use 50%

veganGF

Buttermilk

View all buttermilk substitutes

Milk + Lemon Juice for Buttermilk

1 cup milk + 1 tbsp lemon juice

Milk + White Vinegar for Buttermilk

1 cup milk + 1 tbsp white vinegar

Plain Yogurt + Water for Buttermilk

3/4 cup yogurt + 1/4 cup water

Sour Cream + Water for Buttermilk

3/4 cup sour cream + 1/4 cup water

Cream of Tartar + Milk for Buttermilk

1 cup milk + 1 3/4 tsp cream of tartar

Plant Milk + Lemon Juice for Buttermilk

1 cup soy milk + 1 tbsp lemon juice

veganGF

Heavy Cream

View all heavy cream substitutes

Coconut Cream for Heavy Cream

1 cup coconut cream per 1 cup heavy cream

veganGF

Milk + Butter for Heavy Cream

3/4 cup milk + 1/4 cup melted butter

Evaporated Milk for Heavy Cream

1 cup evaporated milk per 1 cup heavy cream

Greek Yogurt + Milk for Heavy Cream

1/2 cup Greek yogurt + 1/2 cup milk

Silken Tofu (blended) for Heavy Cream

1 cup blended silken tofu per 1 cup heavy cream

veganGF

Cashew Cream for Heavy Cream

1 cup cashew cream per 1 cup heavy cream

veganGF

Cream Cheese

View all cream cheese substitutes

Mascarpone for Cream Cheese

1 cup mascarpone per 1 cup cream cheese

Neufchâtel Cheese for Cream Cheese

1 cup Neufchâtel per 1 cup cream cheese

Ricotta (strained) for Cream Cheese

1 cup strained ricotta per 1 cup cream cheese

Greek Yogurt (strained) for Cream Cheese

1 cup strained Greek yogurt per 1 cup cream cheese

Cashew Cream Cheese for Cream Cheese

1 cup per 1 cup cream cheese

veganGF

Silken Tofu + Lemon Juice for Cream Cheese

1 cup blended silken tofu + 1 tbsp lemon juice

veganGF

Half-and-Half

View all half-and-half substitutes

Milk + Heavy Cream for Half-and-Half

1/2 cup whole milk + 1/2 cup heavy cream

Milk + Butter for Half-and-Half

7/8 cup milk + 2 tbsp melted butter

Whole Milk for Half-and-Half

1 cup whole milk per 1 cup half-and-half

Evaporated Milk for Half-and-Half

1/2 cup evaporated milk + 1/2 cup water

Oat Milk (barista blend) for Half-and-Half

1 cup barista oat milk per 1 cup half-and-half

vegan

Coconut Milk (canned, diluted) for Half-and-Half

1/2 cup canned coconut milk + 1/2 cup water

veganGF

Evaporated Milk

View all evaporated milk substitutes

Regular Milk (reduced) for Evaporated Milk

2 1/4 cups milk simmered down to 1 cup

Half-and-Half for Evaporated Milk

1 cup half-and-half per 1 cup evaporated milk

Heavy Cream + Water for Evaporated Milk

1/2 cup heavy cream + 1/2 cup water

Coconut Milk (canned) for Evaporated Milk

1 cup canned coconut milk per 1 cup evaporated milk

veganGF

Oat Milk (reduced) for Evaporated Milk

2 cups oat milk simmered down to 1 cup

vegan

Milk Powder + Water for Evaporated Milk

1/3 cup milk powder + 3/4 cup warm water

Coconut Milk

View all coconut milk substitutes

Coconut Cream + Water for Coconut Milk

1/2 cup coconut cream + 1/2 cup water

veganGF

Heavy Cream for Coconut Milk

1 cup heavy cream per 1 cup canned coconut milk

Oat Milk (barista blend) for Coconut Milk

1 cup barista oat milk per 1 cup carton coconut milk

vegan

Cashew Milk (homemade thick) for Coconut Milk

1 cup per 1 cup canned coconut milk

veganGF

Almond Milk + Coconut Oil for Coconut Milk

1 cup almond milk + 1 tbsp coconut oil

veganGF

Evaporated Milk for Coconut Milk

1 cup evaporated milk per 1 cup canned coconut milk

Eggs

View all eggs substitutes

Flax Egg for Eggs

1 tbsp ground flaxseed + 3 tbsp water per egg

veganGF

Chia Egg for Eggs

1 tbsp chia seeds + 3 tbsp water per egg

veganGF

Mashed Banana for Eggs

1/4 cup mashed ripe banana per egg

veganGF

Unsweetened Applesauce for Eggs

1/4 cup applesauce per egg

veganGF

Silken Tofu for Eggs

1/4 cup blended silken tofu per egg

veganGF

Aquafaba for Eggs

3 tbsp aquafaba per egg (2 tbsp per egg white)

veganGF

All-Purpose Flour

View all all-purpose flour substitutes

Whole Wheat Flour for All-Purpose Flour

3/4 cup whole wheat flour per 1 cup all-purpose flour

vegan

Cake Flour for All-Purpose Flour

1 cup + 2 tbsp cake flour per 1 cup all-purpose flour

vegan

Bread Flour for All-Purpose Flour

1 cup bread flour per 1 cup all-purpose flour

vegan

Almond Flour for All-Purpose Flour

1 cup almond flour per 1 cup all-purpose flour

veganGF

Oat Flour for All-Purpose Flour

1 1/3 cups oat flour per 1 cup all-purpose flour

veganGF

Gluten-Free 1:1 Blend for All-Purpose Flour

1 cup GF blend per 1 cup all-purpose flour

veganGF

Butter

View all butter substitutes

Coconut Oil for Butter

1 cup coconut oil per 1 cup butter

veganGF

Olive Oil for Butter

3/4 cup olive oil per 1 cup butter

veganGF

Vegan Butter for Butter

1 cup vegan butter per 1 cup butter

veganGF

Ghee for Butter

3/4 cup ghee per 1 cup butter

Applesauce for Butter

1/2 cup applesauce per 1 cup butter

veganGF

Avocado for Butter

1 cup mashed avocado per 1 cup butter

veganGF

Vegetable Oil

View all vegetable oil substitutes

Canola Oil for Vegetable Oil

1 cup canola oil per 1 cup vegetable oil

veganGF

Avocado Oil for Vegetable Oil

1 cup avocado oil per 1 cup vegetable oil

veganGF

Sunflower Oil for Vegetable Oil

1 cup sunflower oil per 1 cup vegetable oil

veganGF

Light Olive Oil for Vegetable Oil

1 cup light olive oil per 1 cup vegetable oil

veganGF

Melted Coconut Oil for Vegetable Oil

1 cup melted coconut oil per 1 cup vegetable oil

veganGF

Melted Butter for Vegetable Oil

1 1/4 cups melted butter per 1 cup vegetable oil

Honey

View all honey substitutes

Maple Syrup for Honey

1 cup maple syrup = 1 cup honey

veganGF

Agave Nectar for Honey

1 cup agave per 1 cup honey

veganGF

Corn Syrup for Honey

1 1/4 cups light corn syrup = 1 cup honey

veganGF

Molasses for Honey

1 cup molasses = 1 cup honey

veganGF

Brown Sugar for Honey

1 1/4 cups packed brown sugar = 1 cup honey; add 1/4 cup extra liquid

veganGF

Date Syrup for Honey

1 cup date syrup = 1 cup honey

veganGF

Baking Powder

View all baking powder substitutes

Baking Soda + Cream of Tartar for Baking Powder

1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar

veganGF

Baking Soda + Lemon Juice for Baking Powder

1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp lemon juice

veganGF

Baking Soda + Yogurt for Baking Powder

1 tsp baking powder = 1/4 tsp baking soda + 1/2 cup yogurt (reduce other liquid)

Baking Soda + Vinegar for Baking Powder

1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp white vinegar

veganGF

Whipped Egg Whites for Baking Powder

1 tsp baking powder = 2 whipped egg whites (fold gently into batter)

Self-Rising Flour (replace regular flour) for Baking Powder

1 cup all-purpose flour + 1 1/2 tsp baking powder = 1 cup self-rising flour

vegan

Breadcrumbs

View all breadcrumbs substitutes

Panko Breadcrumbs for Breadcrumbs

1 cup regular breadcrumbs = 1 cup panko

vegan

Crushed Crackers for Breadcrumbs

3/4 cup crushed crackers per 1 cup breadcrumbs

Rolled Oats for Breadcrumbs

1 cup breadcrumbs = 1 cup rolled oats (pulse in food processor)

veganGF

Crushed Cornflakes for Breadcrumbs

1 cup breadcrumbs = 1 cup crushed cornflakes

veganGF

Almond Flour for Breadcrumbs

1 cup breadcrumbs = 1 cup almond flour

veganGF

Crushed Pork Rinds for Breadcrumbs

1 cup breadcrumbs = 1 cup crushed pork rinds

Ackee

View all ackee substitutes

Scrambled Eggs for Ackee

Use 75%

Canned Ackee (in brine) for Ackee

Same amount (1:1)

veganGF

Canned Young Jackfruit (shredded) for Ackee

Same amount (1:1)

veganGF

Chickpeas (cooked and Mashed) for Ackee

Use 80%

veganGF

Firm Tofu (crumbled) for Ackee

Same amount (1:1)

veganGF

Frozen Ackee for Ackee

Same amount (1:1)

veganGF

Agua de Jamaica Base

View all agua de jamaica base substitutes

Dried Hibiscus Flowers (steeped) for Agua de Jamaica Base

Same amount (1:1)

veganGF

Cranberry Juice (unsweetened) for Agua de Jamaica Base

Same amount (1:1)

veganGF

Jamaica flower concentrate for Agua de Jamaica Base

Use 25%

veganGF

Jamaica flower powder for Agua de Jamaica Base

Same amount (1:1)

veganGF

Pomegranate Juice (unsweetened) for Agua de Jamaica Base

Same amount (1:1)

veganGF

Tart Cherry Juice (unsweetened) for Agua de Jamaica Base

Same amount (1:1)

veganGF

Bitter Leaf

View all bitter leaf substitutes

Collard Greens (blanched and Chopped) for Bitter Leaf

Use 120%

Bitter leaf powder for Bitter Leaf

Use 75%

veganGF

Dried bitter leaf for Bitter Leaf

Use 25%

veganGF

Frozen bitter leaf (blanched) for Bitter Leaf

Same amount (1:1)

veganGF

Kale (finely Chopped) for Bitter Leaf

Same amount (1:1)

veganGF

Mustard Greens for Bitter Leaf

Same amount (1:1)

veganGF

Bonga Fish (Smoked)

View all bonga fish (smoked) substitutes

Dried Anchovies for Bonga Fish (Smoked)

Same amount (1:1)

veganGF

Bonga fish powder (smoked and ground) for Bonga Fish (Smoked)

Use 50%

Dried Shrimp for Bonga Fish (Smoked)

Same amount (1:1)

Dried bonga fish (unsmoked) for Bonga Fish (Smoked)

Same amount (1:1)

Smoked Mackerel for Bonga Fish (Smoked)

Use 75%

veganGF

Smoked Salmon for Bonga Fish (Smoked)

Use 50%

Bucatini

View all bucatini substitutes

Spaghetti for Bucatini

Same amount (1:1)

veganGF

Bucatini Whole Wheat for Bucatini

Same amount (1:1)

vegan

Gluten-Free Bucatini for Bucatini

Same amount (1:1)

veganGF

Linguine for Bucatini

Same amount (1:1)

veganGF

Perciatelli for Bucatini

Same amount (1:1)

veganGF

Thin Spaghetti (Spaghettini) for Bucatini

Use 95%

veganGF

Chana Dal

View all chana dal substitutes

Yellow Lentils (masoor Dal) for Chana Dal

Same amount (1:1)

veganGF

Chana dal flour (ground chana dal) for Chana Dal

Use 75%

vegan

Chickpeas (dried, Soaked) for Chana Dal

Use 120%

veganGF

Moong Dal for Chana Dal

Same amount (1:1)

veganGF

Roasted chana dal (dry roasted) for Chana Dal

Same amount (1:1)

veganGF

Urad Dal for Chana Dal

Same amount (1:1)

veganGF

Chervil

View all chervil substitutes

Fresh Parsley (flat-leaf) for Chervil

Same amount (1:1)

veganGF

Dill Fronds for Chervil

Same amount (1:1)

veganGF

Dried chervil for Chervil

Use 33%

veganGF

Fennel Fronds for Chervil

Same amount (1:1)

veganGF

Fresh Chives for Chervil

Same amount (1:1)

veganGF

Fresh Tarragon for Chervil

Use 75%

veganGF

Clam Juice

View all clam juice substitutes

Fish Stock for Clam Juice

Same amount (1:1)

Bottled Clam Juice (store-bought) for Clam Juice

Same amount (1:1)

Chicken Stock + Salt + Soy Sauce for Clam Juice

Same amount (1:1)

Clam Broth (canned or bottled) for Clam Juice

Same amount (1:1)

Clam Concentrate (reduced clam juice) for Clam Juice

Use 25%

White Wine + Fish Stock for Clam Juice

Same amount (1:1)

Crayfish Powder

View all crayfish powder substitutes

Dried Shrimp Powder for Crayfish Powder

Same amount (1:1)

Anchovy Powder for Crayfish Powder

Use 75%

Crayfish Paste for Crayfish Powder

Use 50%

Dried Crayfish (whole, ground fresh) for Crayfish Powder

Use 120%

Dried Kelp Powder for Crayfish Powder

Use 150%

veganGF

Fish Sauce (bottled) for Crayfish Powder

Use 50%

Crème Fraîche

View all crème fraîche substitutes

Sour Cream for Crème Fraîche

Same amount (1:1)

Crème Fraîche Powder for Crème Fraîche

Use 33%

veganGF

Greek Yogurt for Crème Fraîche

Same amount (1:1)

Heavy Cream + Lemon Juice or Vinegar for Crème Fraîche

Same amount (1:1)

Mascarpone + Milk (1:1 Blend) for Crème Fraîche

Same amount (1:1)

Yogurt + Oil (¾ Cup Yogurt + 3 Tbsp Oil) for Crème Fraîche

Same amount (1:1)

veganGF

Dende (Palm Oil)

View all dende (palm oil) substitutes

Coconut Oil for Dende (Palm Oil)

Same amount (1:1)

veganGF

Palm Oil (Solidified/Block) for Dende (Palm Oil)

Same amount (1:1)

veganGF

Red Palm Oil (Crude, Unrefined) for Dende (Palm Oil)

Same amount (1:1)

veganGF

Refined Palm Oil for Dende (Palm Oil)

Same amount (1:1)

veganGF

Sesame Oil for Dende (Palm Oil)

Use 50%

veganGF

Vegetable Oil for Dende (Palm Oil)

Use 90%

veganGF

Dried Red Chilies

View all dried red chilies substitutes

Chili Powder (ground red chili) for Dried Red Chilies

Use 33%

veganGF

Cayenne Pepper for Dried Red Chilies

Use 25%

veganGF

Fresh Red Chilies for Dried Red Chilies

Same amount (1:1)

veganGF

Paprika (smoked or sweet) for Dried Red Chilies

Use 50%

veganGF

Red Chili Flakes (Crushed) for Dried Red Chilies

Use 50%

veganGF

Red Chili Powder for Dried Red Chilies

Use 33%

veganGF

Egusi Seeds

View all egusi seeds substitutes

Ground Pumpkin Seeds for Egusi Seeds

Same amount (1:1)

veganGF

Egusi Seed Paste for Egusi Seeds

Use 75%

veganGF

Ground Almonds for Egusi Seeds

Use 75%

veganGF

Ground Egusi Powder for Egusi Seeds

Same amount (1:1)

veganGF

Sunflower Seed Butter for Egusi Seeds

Use 50%

veganGF

Tahini (sesame Seed Paste) for Egusi Seeds

Use 50%

veganGF

How to Find the Right Ingredient Substitute

When a recipe calls for an ingredient you do not have, you need three things: what to use instead, how much to use, and whether it will change the final result. Each page on this site answers those questions for one specific substitution pairing, like using applesauce instead of butter or replacing milk with oat milk.

Every substitution includes the exact replacement ratio, dietary labels (vegan, gluten-free), which recipe types it works best in (baking, cooking, sauces), and any flavor or texture changes to expect. If a swap has known risks, like not working in meringues or changing the color of baked goods, that warning is included too.

Need to see all substitutes for a single ingredient? Visit the full ingredient substitute index or browse substitutes by category (dairy, baking, spices, and more).

Ingredient Substitution FAQs

How do I find the right substitute for an ingredient?

Search for the ingredient you need to replace, then choose the substitute that matches your recipe. Each of our 3,828 substitution pages includes the exact ratio, best uses (baking, cooking, sauces), and dietary labels (vegan, gluten-free) to help you pick the right swap.

What are the most common ingredient substitutions?

The most searched substitutions are buttermilk (use milk + lemon juice), eggs in baking (use flax egg or applesauce), butter (use coconut oil or applesauce), heavy cream (use coconut cream), and sour cream (use Greek yogurt). Each of these has a dedicated page with the exact ratio.

Can I substitute ingredients in baking without ruining the recipe?

Yes, if you use the correct ratio. Baking substitutions are more sensitive than cooking because exact proportions affect texture and rise. Our pages show the tested ratio for each swap and note when a substitution may change the flavor or texture of your baked goods.

How do I know how much substitute to use?

Every substitution page on IngredientReplace includes the exact ratio. For example, to substitute buttermilk, use 1 cup milk + 1 tablespoon lemon juice. To substitute eggs in baking, use 1 tablespoon ground flaxseed + 3 tablespoons water per egg.