Ingredient Substitution Guide

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• 1 cup milk + 1 tbsp lemon juice or white vinegar

  Substitute for buttermilk — Let stand 5 min before using

• 1 cup plain yogurt

  Substitute for buttermilk — Thin with a splash of milk if needed

• 3 tbsp aquafaba (chickpea liquid)

  Substitute for egg — Best for binding and meringues

• 1 tbsp ground flaxseed + 3 tbsp water

  Substitute for egg — Let sit 5 min; good for baking

• ¼ cup unsweetened applesauce

  Substitute for egg — Adds moisture; good in muffins and cakes

• Equal amount of coconut oil

  Substitute for butter — Adds slight coconut flavour

• Equal amount of vegetable oil (¾ ratio)

  Substitute for butter — Use ¾ cup oil per 1 cup butter

• Equal amount of margarine

  Substitute for butter — Best 1:1 swap for baking

• Equal amount of oat milk

  Substitute for milk — Neutral flavour; works well in baking

• Equal amount of soy milk

  Substitute for milk — Closest protein content to dairy

• Equal amount of almond milk

  Substitute for milk — Lower fat; slightly thinner

• Equal amount of bread flour

  Substitute for all-purpose flour — Higher protein; chewier result

• Equal amount of cake flour + ¼ tsp baking powder per cup

  Substitute for all-purpose flour — Lighter texture

• 1:1 gluten-free flour blend

  Substitute for all-purpose flour — Check blend has xanthan gum

• ¼ tsp baking soda + ½ tsp cream of tartar per 1 tsp

  Substitute for baking powder — Use immediately after mixing

• 3 tsp baking powder per 1 tsp baking soda

  Substitute for baking soda — May add slight salty flavour

• ¾ cup milk + ¼ cup butter

  Substitute for heavy cream — Good for sauces; does not whip

• Full-fat coconut cream

  Substitute for heavy cream — Whippable when chilled; coconut flavour

• Equal amount of plain Greek yogurt

  Substitute for sour cream — Same tang; slightly less fat

• Equal amount of crème fraîche

  Substitute for sour cream — Richer; less tangy

• Equal amount of maple syrup

  Substitute for honey — Slightly thinner; different flavour

• Equal amount of agave nectar

  Substitute for honey — Neutral flavour; same sweetness

• 1 cup white sugar + 1 tbsp molasses

  Substitute for brown sugar — Mix well to combine

• Crushed crackers

  Substitute for bread crumbs — Similar texture for coating or topping

• Ground oats

  Substitute for bread crumbs — Good for meatballs and burgers

• 2 tbsp all-purpose flour per 1 tbsp cornstarch

  Substitute for cornstarch — Good for thickening

• Equal amount of arrowroot powder

  Substitute for cornstarch — Clear finish; not for acidic sauces

• Equal amount of mascarpone

  Substitute for cream cheese — Richer and creamier

• Drained full-fat cottage cheese

  Substitute for cream cheese — Lower fat; blend until smooth

• Equal amount of lime juice

  Substitute for lemon juice — Same acidity; different citrus flavour

• Half the amount of white wine vinegar

  Substitute for lemon juice — More acidic; adjust to taste

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