With store shelves a little emptier these days – and your shopping trips fewer and farther between – you may need to do some improvising in the kitchen. Here are some easy swaps for common ingredients you may be missing. Keep in mind that substitutions may change the overall taste and texture of what you’re making – and that not every swap will work with every recipe. For example, white wine can pinch-hit for chicken broth in a sauce, but obviously not a soup! So just use your best judgement.
Dairy
Buttermilk = 1 tablespoon white vinegar or lemon juice plus enough regular milk to make 1 cup (let it sit for 5 minutes before using)
Dairy Milk = equal parts evaporated milk and water or equal amount non-dairy milk (use unsweetened non-dairy milks for savory recipes)
Mayo or sour cream = equal amount plain Greek yogurt (preferably full-fat)
Ricotta cheese = equal amount cottage cheese
Grains and Starches
Bread flour = equal amount all-purpose flour
All-purpose flour = self-rising flour (omit baking powder and salt from recipe)
Breadcrumbs = rolled oats, crushed potato chips or crackers, or crushed, low- or no-sugar cereal such as corn flakes
Cornstarch = 2 tablespoons flour for every 1 tablespoon cornstarch
Protein
Ground meat = chopped mushrooms for portion of meat in recipes such as taco meat and pasta sauces
Baking
Flour = equal amount ground oats for part of the flour called for in recipes like quick breads and muffins
Egg = for each egg in the recipe, ¼ cup applesauce or mashed banana or 3 tablespoons water + 1 tablespoon ground flaxseed (mix and allow to sit 5-10 minutes until thickened)
Oil = applesauce for half the amount
Butter = 1 tablespoon pumpkin puree per 1 tablespoon butter (or oil) or use equal amount coconut oil
Baking soda = 1 teaspoon baking powder for each ¼ teaspoon soda needed
Baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar for each teaspoon baking powder needed
Brown sugar = equal amount white sugar + 1 tablespoon molasses per cup of white sugar
Honey = equal amount maple syrup, molasses, or agave nectar
Vanilla extract = ½ teaspoon almond extract for 1 teaspoon vanilla
Sauces and Seasonings
Garlic = onion (not an exact match, but will add extra flavor)
Cinnamon = ¼ teaspoon nutmeg or allspice for each 1 teaspoon cinnamon
Tomato paste = equal amount ketchup
Fresh herbs = 1 teaspoon dried herbs for every tablespoon fresh
Chicken broth = equal amount pasta water or white wine for sauces
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