Save a trip to the store with simple ingredient substitutions.
When you don’t have all the ingredients the recipe calls for, check to see if there is a substitution before making a special trip to the grocery store.
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Egg Substitutions
For every whole egg, substitute one of the following replacements in a baking recipe. Depending upon the recipe and the function of the egg, certain options are better suited than others, as the flavor and texture may be slightly altered.
For Binding
Use one of the following substitutions for each whole egg needed:
- 1 Tablespoon flax or chia seed + 3 Tablespoons water (combine and let sit for 5 minutes).
- 1 package plain gelatin + 2 Tablespoons warm water (do not mix until ready to use.
For Leavening
Use one of the following substitutions for each whole egg needed:
- 1 Tablespoon flax or chia seed + 3 Tablespoons water (combine and let sit for 5 minutes).
- 1 package plain gelatin + 2 Tablespoons warm water (do not mix until ready to use.
- • 1-½ Tablespoons water + 1-½ Tablespoons oil + 1 teaspoon baking powder
For Moisture
Use one of the following substitutions for each whole egg needed:
- ¼ cup mashed banana, mashed avocado, applesauce, pumpkin puree, sweet potato, mashed beans or silken tofu.
- 2 Tablespoons mayonnaise.
General Purpose
Use one of the following substitutions for each whole egg needed:
- 2 egg whites.
- ¼ cup commercial egg substitute.
While it may not taste the same as drinking a glass of milk, there are substitutions that work well in cooking and baking. For each 1 cup of milk or buttermilk , substitute one of the following:
- Instant nonfat dry (powdered) milk: 1 cup water + 1/3 cup powdered milk
- Non-instant nonfat dry (powdered) milk: 1 cup water + 3 Tablespoons powdered milk
- Evaporated milk: ½ cup water + ½ cup evaporated milk
- Buttermilk: 1 Tablespoon lemon juice or vinegar + enough regular milk to make 1 cup (let sit 5 minutes)
To save on costs and room in the freezer, look for plant- based sources of protein, canned meat options, or simply cut the amount of fresh meat in half.
- Use beans, lentils, nuts/seeds, quinoa, tofu, and tempeh
- Choose low-sodium canned meats, such as canned fish or chicken
- Reduce meat by half and replace the remaining amount with beans or vegetables
Use recommended substitutions for each 1 cup of mayonaise, ketchup, or barbeque sauce.
Mayonaise
- 1 cup sour cream.
- 1 cup plain regular yogurt or Greek yogurt.
- 1 cup cottage cheese puréed in a blender.
Ketchup
- 1 cup tomato sauce + ½ cup sugar + 2 Tablespoons vinegar.
Barbeque Sauce
- ¾ cup ketchup + 2 Tablespoons mustard + 2 Tablespoons brown sugar.
Stock up on canned and frozen fruits and vegetables when fresh produce is not available.
Fruit
Use fruit packed in 100% fruit juice or water or unsweetened frozen fruit.
Vegetables
Drain and rinse low sodium or no-salt-added canned vegetables or use frozen vegetables without seasonings and sauces.
Additional Substitutions
Baking Powder (Double Acting)
Substitute ¼ teaspoon baking soda and 5/8 teaspoon cream of tartar for each 1 teaspoon baking powder.
Cornstarch (for Thickening)
Substitute 2 Tablespoons all-purpose flour for each 1 Tablespoon cornstarch.
Cream of Tartar
Substitute ½ teaspoons lemon juice or vinegar for each ½ teaspoon cream of tartar.
Half and Half
Substitute 1 cup evaporated milk, undiluted, for each 1 cup half and half.
Heavy Whipping Cream
Substitute 1/3 cup butter and ¾ cup milk (for baking only; will not whip) for each 1 cup heavy whipping cream.
Resources
- Basic Ingredient Substitutions, Nebraska Institute of Agriculture and Natural Resources
- Ingredient Substitutions, Colorado State University Extension