I’ve lost track of how many times I’ve been inspired to try a new recipe only to realize that I’m missing a key ingredient (or worse yet, when I’ve already started cooking and mid-meal I realize I don’t have everything I need). Of course, a trip to the market would fix that, but if you can utilize other ingredients that you already have on hand, it’s even better. Some substitutions that I make are to use what I have on hand, but I make other substitutions to healthy things up a little. Next time you’re in the kitchen and you realize you don’t have an ingredient, check to see if there’s a substitution before you had off to the grocery.
(I don’t discuss spices in this post; for information on spices blends and spice substitutions, see here.)
- Salt (on finished dishes): Fresh squeezed lime juice or fresh minced parsley
- Dried Bread Crumbs: Crushed potato chips, pretzels, tortilla chips, crackers, or cereal; coarsely ground oatmeal
- Mayo: Sour cream or plain Greek-style yogurt
- Ricotta Cheese: Pureed dry cottage cheese
- Mascarpone Cheese: Neufchatel cheese or cream cheese
- Half and Half: Equal parts heavy cream and whole milk
- Cream: 3/4 c whole milk + 1/4 c butter = 1 c cream
- Buttermilk: 1 c milk (low fat is fine) left to sit with either 2 tsp lemon juice or 1 tsp vinegar = 1 c buttermilk; or plain yogurt (1:1, buttermilk to yogurt)
- Beer or Wine (in soups, stews, and braised dishes): Broth or water
- Broth: 1 bouillon cube + 1 c boiling water = 1 c broth
- Dried Lemon Zest: Pinch nutmeg
- Leek: Scallion or chive
- Shallot: 1 clove garlic, 1 small onion
- Egg: 1 TB ground flax seed soaked in 3 TB water = 1 egg
- Cornstarch: Arrowroot (1:1, cornstarch to arrowroot) or flour (2:1, cornstarch to flour)
- Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder
- Self-Rising Flour: 1 c all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 c self-rising flour
- Brown Sugar: 1 c white sugar + 1-2 TB molasses = 1 c brown sugar
- Powdered (Confectioners) Sugar: 1 c white sugar processed with 2 TB cornstarch until it becomes powdery
- Honey: Maple syrup or agave nectar
- Corn Syrup: Honey or golden syrup
- Unsweetened Baking Chocolate: 3 TB unsweetened cocoa powder + 1 TB vegetable oil or shortening = 1 oz unsweetened chocolate
- Oil (in baked goods): Applesauce, apple butter, mashed banana, pureed avocado, pureed pumpkin, or yogurt
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Thank you, can I use your pictures, too? If you don’t mind I will probably just post it exactly as you have it.
This is GREAT. Sometimes I realize I am out of something and quickly Google substitutes. It is nice to think some of those options are all in one place. With your permission, I would like to re-post this on my blog in the near future. You know, of course, that I will link it back to you!
Emily, I’m glad you like this post, you can absolutely re-post it! I really appreciate you asking…thanks! :)
Salt creates a different chemical reaction than parsley and lemon, and engages different areas of taste buds on the tongue. All three are good finishers for your prepared dishes, but I wouldn’t go as far as to say the latter can substitute for the former.
B., As I mentioned, when I talk about using lime and parsley as a substitute for salt, I’m referring to finished dishes where salt would be used for flavor (as opposed to dishes where the chemical reaction that salt provides is necessary, such as baking certain breads). I didn’t claim that lime and parsley taste like salt or trigger the salt taste buds on your tongue (although parsley, being related to celery — one of the saltiest vegetables — actually does taste slightly salty). Adding parsley and lime to finished dishes just helps to enhance the other flavors in the dish, similar to what adding salt to the finished dish would do. I hope this helps to clear this up! :)
Okay, I’m a dum and read that wrong. :(
~ingrid
Awesome list! Thanks for sharing. Some I knew and some I didn’t and I REALLY needed that whole milk one. I never have whole milk.
~ingrid
Have a wonderful holiday weekend!
Great post!!!!!I am printing this list.
The baking chocolate trick is good to know! I try not to keep chocolate around (trouble!), but I never have shortening, either. Hm! I knew the trick with flax and water for an egg. I’m yet to try that, but I love the idea. The onion + garlic for a leek was helpful…I forget the clove of garlic when I make that substitution!
Love ur list Faith and all the pics u put together!
Me too need lods of subs,all d time, coz out here we find not half the stuff!!!
I didn’t realize how much substituting I did myself until I was reading your (excellent) list and realized there were only a few I hadn’t tried. I like the unsweetened chocolate one–good to know!
Thanks for the substitutions Faith! It has happened to me plenty of times in the middle of a recipe.
These are great ideas for substitutions. Thanks for sharing this information.
I also use this method as well! Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp baking powder
Thanks for sharing this: Self-Rising Flour: 1 c all-purpose flour + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 c self-rising flour
Also, I sub ricotta cheese for mascarpone to make a ‘lower fat’ version of tiramisu! :)
Faith, this is such a helpful post. The flaxseed for egg….who ever would have guessed that could be a substitution. I always learn from you and I love that! xo
This is such an informative post. It’s really helpful. Thanks very much for compiling it all.
I am sure that I will be referring to this post often. Thank you for compiling this great substitutions listing!
Extremely helpful list, Faith. I’m going to start a file in my notepad for reference. Can’t think of all the times I’ve rushed online to find a sub for something I’m missing!
Fantastic informative post. Great substitutions advice.
Cheers!
These are really great tips, especially for me since my fridge/cupboards are usually quite bare. And I learned the other day that another great substitute for bread crumbs is ground flax. Even Ali jumped on that and loved it!
This is a great post to keep on hand! Thanks for taking the time to post it for us!!
I constantly find myself out of a myriad of things (why dont’ I think before I cook…not sure.) This is such a handy dandy list!
This is a really great list, Faith! I never buy buttermilk…I just use milk and vinegar! And didn’t know you can use lime juice for salt!
oh such a great post! i always am missing something when i am cooking….this is fabulous!
This is a great reference for ingredient substitutions!
What a great list… how many times have I been sure I had everything I needed only to discover I did not often because Dr Lostpast neglected to mention he’d used the last of____ and forgot to mention it! ARRGGHHH! Thanks for some great substitution ideas!
terrific. the buttermilk and mayonnaise substitutions are permanent in my kitchen, and there’re a lot of other good tidbits here too–thanks, faith!
These are great! It can be so frustrating to start a recipe and then find you don’t have everything. I’ll have to save this list. Thanks!
Wonderful post with a lot of great tips. My favourite substitution ingredient is greek yogurt. I often use it instead of mayonnaise in sandwiches and instead of creams in curries. Its also soooooo good for you!
Also, did u know u can make your own cake flour by adding some corn starch to all-purpose flower (i cant remember how much though LOL).
*kisses* HH
This is definitely a post to bookmark. great information.
Mimi
What a nice resource. I’ll have to remember to stop by if I have a question about a sub.
Once again Faith, this is an excellent post! Now I had no idea that parlsey and lime juice could substitute for salt. I’m going to try it next time! :D
Excellent to have this on hand for a quick reference; thanks so much Faith! Very useful post.
I’m so glad you posted this list! Printing!