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Use these easy creative cooking substitutions and equivalents in cooking and baking in place of ingredients that you don’t happen to have on hand!

Cooking Substitutions And Equivalents

Cooking Substitutions And Equivalents

When you run out of something, use these creative substitutions in cooking and baking in place of ingredients that you do not have. The following cooking substitutions can be made in a pinch to approximate the same flavor and consistency in your recipes.

Cheese

  • Cream cheese = cottage cheese blended smooth with butter or milk
  • Romano = Parmesan
  • Ricotta = cottage cheese

 

Eggs

  • 1 Tbsp. soy flour and 1 Tbsp. water
  • 1 Tbsp. ground flax seed and 1 Tbsp. water
  • 1/2 banana (batters, breads, brownies)
  • 1/4 cup applesauce (batters, breads, brownies)
  • 1 egg = 1/4 cup pureed tofu + 1 tbsp flour (for vegans)
  • 1 egg = 1/4 cup yogurt (brownies)
  • 1 egg = 1/2 cup buttermilk (cakes)
  • 1 egg = 3 tbsp pureed fruit (cakes)
  • 2 eggs = 1 tbsp white vinegar and 1 tbsp water + 1 tsp baking powder. (stir well – use when cake calls for more than one egg)
  • 1 egg  = 1/4 cup vegetable oil (cookies)
  • 1 egg = 1 tbsp cornstarch + tbsp water (cookies)

 

Flour

  • 1 cup sifted cake flour = 1 cup less 2 Tbsp. sifted all-purpose flour
  • 1 Tbsp. cornstarch = 2 Tbsp. flour for thickening sauces and gravies

 

Dairy Substitutes Milk / Cream

  • 1 cup milk = 1/3 cup dry milk plus 1 cup water or 1/2 cup evaporated milk plus 1/2 cup water
  • 1 cup buttermilk = 1 cup plain yogurt or 1 Tbsp. lemon juice or vinegar plus enough milk to make 1 cup; Let stand 5 minutes.
  • 1 cup heavy cream or half and half = 7/8 cup whole milk plus 3 Tbsp. butter
  • 1 cup light cream = 7/8 cup whole milk plus 1 1/2 Tbsp. butter
  • 1 cup sour cream (for baking) = 1 cup plain yogurt
  • 1 cup sour milk = 1 cup plain yogurt or 1 Tbsp. lemon juice or vinegar plus enough milk to make 1 cup
  • 1 cup whole milk = 1 cup skim milk plus 2 Tbsp. butter or margarine
  • 1/2 cup Parmesan cheese = 1/2 cup grated Asiago cheese or 1/2 cup grated Romano cheese
  • 1 cup cream cheese = 1 cup fat free ricotta cheese

 

Sugar

  • 1 cup granulated sugar = 1 3/4 cups powdered sugar or 1 cup packed light brown sugar or 3/4 cup honey
  • 1 cup powdered or confectioners sugar = 1/2 cup plus 1 Tbsp. granulated sugar
  • 1 cup brown sugar = 1 cup sugar plus 2 Tbsp. molasses
  • 1 cup honey = 3/4 cup sugar + 1/4 cup liquid
  • 1 cup corn syrup = 1 1/4 cup white sugar + 1/3 cup of water

 

Fat/Oil Substitutions

  • 1 cup butter or oil = 1 cup nonfat Greek yogurt (cakes, muffins, cookies)
  • 1/4 cup oil = 1/4 cup applesauce (cakes) 
  • 2 tbsp butter = 2 tbsp mashed avocado (sandwiches)

 

Baking Cooking Substitutions

  • 1 cup butter = 7/8 cup vegetable oil + 1/2 tsp salt
  • 1 cup self raising flour = 7/8 cup all-purpose flour = 1 1/2 tsp baking powder + 1/2 tsp salt
  • 1 cup cake flour = 1 cup all purpose flour less 2 tbsp
  • 1 cup of cake flour = 2 tbsp cornstarch and all purpose flour to fill one cup
  • 1 pkg. active dry yeast = 1 Tbsp. bulk yeast or 1/2 cake compressed yeast
  • 1 tsp. baking powder = 1/4 tsp. cream of tartar plus 1/4 tsp. baking soda
  • 1 Tbsp. lemon juice = 1/2 Tbsp. vinegar
  • 1 cup butter = 1 cup margarine OR 7/8 cup vegetable oil
  • 1 cup unsalted butter = 1 cup shortening
  • 1 Tbsp. cornstarch = 2 Tbsp. all-purpose flour
  • 1 cup dark corn syrup = 3/4 cup light corn syrup plus 1/4 cup light molasses
  • 1 cup corn syrup = 1 1/4 cup sugar + 1/3 cup water
  • 1/4 cup cocoa = 1 oz square of unsweetened chocolate
  • 1 oz. unsweetened chocolate = 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. butter, margarine or shortening
  • 1 chocolate square = 3-4 Tbsp. cocoa + 1 Tbsp. butter or shortening
  • 1 tsp cream of tartar = 2 tsp lemon juice or vinegar
  • 1 tbsp tapioca = 1 1/2 tbsp all purpose flour
  • 1 tsp arrowroot = 1 tbsp flour or 1 tsp cornstarch
  • 1 tsp lemon zest = 1/2 tsp lemon extract

 

Miscellaneous Cooking Substitutions

  • 1 cup chopped apples = 1 cup chopped pears plus 1 Tbsp. lemon juice
  • 1 cup dry bread crumbs = 3/4 cup cracker crumbs or 1 cup cornflake crumbs
  • 1 chopped onion = 1 Tbsp. instant minced
  • 1 clove garlic = 1/4 tsp. garlic powder
  • 1 cup tomato sauce = 3/4 cup tomato paste plus 1 cup water
  • 1 Tbsp. prepared mustard = 1 tsp. dry mustard plus 1 Tbsp. water
  • 1 tsp. dried herbs = 1 Tbsp. fresh herbs
  • 1 tbsp chives = 1 tbsp green onions
  • 1 cup of beer = 1 cup of chicken broth
  • 1 cup ketchup = 1 cup tomato sauce + 1 tsp vinegar + 1 tsp sugar
  • 1 cup mayonnaise = 1 cup plain yogurt
  • 1/2 cup Soy sauce = 4 tbsp Worcestershire sauce + 1 tbsp water

 

Healthy Substitutions

If you’re trying to make your food more healthy, try these healthy substitutions. In each case, you can use the substitution in place of the original when cooking.

  • Bacon = Smoke flavoring, ham, Canadian bacon or bacon bits
  • Bread crumbs = French bread, dried and crushed Butter, margarine or shortening in baking
  • Butter, margarine or shortening in baking = Applesauce
  • Cream cheese = Neufchatel or low fat cream cheese
  • Canned Condensed Soup = White sauce made with skim milk
  • Cream of Chicken Soup = 1 ¼ cups white sauce + 1 Tbsp. chicken bouillon
  • Cream of Mushroom Soup = 1 cup white sauce + 1 can drained mushrooms
  • Egg (one) = 2 egg whites
  • Ground beef = Ground turkey
  • Heavy cream, for whipping = Evaporated milk, freeze 30 minutes, add ½ tsp. vanilla, whip
  • Heavy cream, in sauces and soups = Evaporated milk
  • Ricotta cheese = low-fat cottage cheese, pureed
  • Sour cream = Yogurt
  • Whole milk = Skim milk
  • White flour = ½ white and ½ wheat or all wheat
  • White flour, for thickening = 2 Tbsp. cornstarch
  • White rice = Brown rice

 

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