100 Things You Can Substitute in a Pinch While Cooking + Free Printable

When you find yourself in the midst of cooking and realize you’re missing a key ingredient, don’t worry! There are many substitutes you can use in a pinch to save your dish. This will save you money from buying something you may only need once and a trip to the store!

cooking in a pan

From basic pantry staples to fresh produce and herbs, each substitute offers an alternative solution that allows you to carry on with your cooking endeavors seamlessly. By having these substitution options at your fingertips, you can confidently adapt recipes, cater to dietary restrictions, and explore new flavor profiles without sacrificing the taste and quality of your dishes.

Print out our list and keep it in your kitchen!

Here’s a list of 100 common ingredient substitutes to help you out:

1. All-purpose flour: Whole wheat flour, almond flour, oat flour, or gluten-free flour blend.
2. Baking powder: Baking soda (use 1/4 of the amount and add an acidic ingredient like lemon juice or vinegar).
3. Baking soda: Baking powder (use three times the amount).
4. Butter: Margarine, coconut oil, or vegetable oil.
5. Buttermilk: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
6. Brown sugar: White sugar mixed with molasses.
7. Cake flour: All-purpose flour (remove 2 tablespoons per cup).
8. Caster sugar: Granulated sugar (pulse in a blender to make it finer).
9. Cocoa powder: Unsweetened chocolate (use 3 tablespoons).
10. Coconut milk: Mix 1 cup of milk with 1/4 cup of coconut cream.
11. Cornstarch: Arrowroot powder or potato starch.
12. Cream cheese: Greek yogurt or cottage cheese (blended until smooth).
13. Crushed tomatoes: Tomato sauce or tomato puree.
14. Dry breadcrumbs: Crushed crackers or panko breadcrumbs.
15. Egg: Applesauce or mashed banana (for binding in baked goods).
16. Egg white: Aquafaba (the liquid from canned chickpeas).
17. Egg yolk: Mayonnaise or melted butter.
18. Evaporated milk: Half-and-half or whole milk (use slightly less).
19. Fresh herbs: Dried herbs (use 1/3 of the amount).
20. Greek yogurt: Sour cream or plain yogurt.
21. Heavy cream: Half-and-half or coconut cream.
22. Honey: Maple syrup or agave nectar.
23. Lemon juice: Lime juice or white vinegar.
24. Milk: Plant-based milk (e.g., almond, soy, oat) or water (in some recipes).
25. Onion (fresh): Onion powder or dried minced onion.
26. Peanut butter: Almond butter or sunflower seed butter.
27. Pecans: Walnuts or almonds.
28. Pesto: Basil leaves blended with olive oil and garlic.
29. Rice vinegar: White wine vinegar or apple cider vinegar.
30. Ricotta cheese: Cottage cheese (blended until smooth).
31. Sour cream: Greek yogurt or buttermilk.
32. Soy sauce: Tamari or liquid aminos (for gluten-free option).
33. Sriracha sauce: Hot sauce with a pinch of garlic powder and sugar.
34. Steak sauce: Worcestershire sauce with a pinch of brown sugar.
35. Sun-dried tomatoes: Fresh tomatoes or tomato paste.
36. Sweetened condensed milk: Mix 1 cup of milk with 1 1/4 cups of sugar and simmer until reduced by half.
37. Tahini: Peanut butter or almond butter.
38. Tomato paste: Tomato sauce (reduce the liquid in the recipe slightly).
39. Tomato sauce: Crushed tomatoes with a pinch of sugar and salt.
40. Vegetable broth: Chicken broth or water with bouillon cubes.
41. Vinegar (white): Apple cider vinegar or rice vinegar.
42. Worcestershire sauce: Soy sauce with a dash of tamarind paste and garlic powder.
43. Almonds: Hazelnuts or cashews.
44. Anchovies: Fish sauce or miso paste.
45. Applesauce: Mashed bananas or pureed prunes.
46. Arugula: Baby spinach or watercress.
47. Basil: Oregano or thyme.
48. Breadcrumbs: Rolled oats or crushed crackers.
49. Brown rice: Quinoa or farro.
50. Capers: Chopped green olives or dill pickles.
51. Cardamom: Cinnamon or nutmeg.
52. Celery: Fennel or bok choy.
53. Cheddar cheese: Gouda or Colby cheese.
54. Chives: Green onions or scallions.
55. Cilantro: Parsley or mint.
56. Clam juice: Fish broth or vegetable broth.
57. Coconut oil: Butter or olive oil.
58. Cumin: Coriander or chili powder.
59. Dijon mustard: Honey mustard or yellow mustard.
60. Dill: Parsley or tarragon.
61. Eggplant: Zucchini or bell peppers.
62. Feta cheese: Goat cheese or queso fresco.
63. Fish sauce: Soy sauce or Worcestershire sauce.
64. Fresh ginger: Ground ginger (use 1/2 of the amount).
65. Garam masala: Curry powder or ground cinnamon.
66. Green bell pepper: Red bell pepper or yellow bell pepper.
67. Jalapeño pepper: Serrano pepper or crushed red pepper flakes.
68. Ketchup: Tomato sauce with a pinch of sugar and vinegar.
69. Lemon zest: Orange zest
70. Macadamia nuts: Pecans or almonds.
71. Mango: Papaya or peach.
72. Marjoram: Thyme or oregano.
73. Mint: Basil or cilantro.
74. Nutmeg: Cinnamon or allspice.
75. Olive oil: Avocado oil or vegetable oil.
76. Oregano: Thyme or marjoram.
77. Parsley: Cilantro or chervil.
78. Peaches: Nectarines or plums.
79. Pears: Apples or quinces.
80. Pesto sauce: Sun-dried tomato sauce or olive tapenade.
81. Pine nuts: Chopped almonds or walnuts.
82. Pomegranate molasses: Reduced pomegranate juice with a pinch of sugar.
83. Pork sausage: Chicken sausage or turkey sausage.
84. Port wine: Red wine or grape juice.
85. Prosciutto: Ham or pancetta.
86. Red pepper flakes: Cayenne pepper or paprika.
87. Rosemary: Thyme or sage.
88. Saffron: Turmeric (for color) or paprika (for flavor).
89. Sage: Rosemary or thyme.
90. Salmon: Trout or mackerel.
91. Serrano pepper: Jalapeño pepper or crushed red pepper flakes.
92. Sesame oil: Peanut oil or vegetable oil.
93. Shallots: Red onions or scallions.
94. Sherry: Apple cider vinegar or rice vinegar.
95. Shrimp: Scallops or crab meat.
96. Soy milk: Almond milk or coconut milk.
97. Sweet potatoes: Butternut squash or carrots.
98. Tarragon: Basil or dill.
99. Thyme: Rosemary or oregano.
100. White wine: Chicken broth or apple cider vinegar.

PRINT THE BASIC LIST FOR YOUR KITCHEN

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