Ingredient Substitutions: The Complete Chart

Why ingredient substitutions matter

Every cook hits the moment: you’re halfway through a recipe and realize you’re out of buttermilk, or eggs, or butter. What do you do?

Most substitutions are straightforward — a 1:1 swap that works in almost any recipe. But some substitutes have flavor or texture consequences that affect the final dish. This guide gives you the ratio and the flavor note for each, so you can decide whether the swap is worth it.

Baking substitutions

Butter → Oil

Ratio: 1:1 by volume (e.g., 1 cup butter = 1 cup oil)

Flavor: Oil makes baked goods moister and more tender; butter adds flavor and structure. For cakes and muffins, oil is a fine substitute. For cookies, the texture will be flatter and chewier. For pie crust, oil produces a mealy texture rather than a flaky one.

Buttermilk → Lemon Juice + Milk

Ratio: 1 tablespoon lemon juice (or white vinegar) + 1 cup whole milk, rested 5 minutes.

Flavor: The milk will curdle and thicken, mimicking buttermilk’s acidity. Use the same amount as the buttermilk in the recipe.

Eggs → Applesauce (for binding)

Ratio: 1/4 cup unsweetened applesauce per egg.

Flavor: Applesauce adds moisture and slight sweetness. It works best in muffins, quick breads, and pancakes. It won’t work in recipes where eggs provide structure (like angel food cake).

Eggs → Flaxseed (for binding, vegan)

Ratio: 1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested 5 minutes.

Flavor: Slightly nutty. Works best in cookies, muffins, and pancakes. Not recommended for cakes where eggs provide structure.

Eggs → Aquafaba (for whipping, vegan)

Ratio: 3 tablespoons aquafaba (the liquid from a can of chickpeas) per egg.

Flavor: Neutral. Works best in recipes where eggs are whipped (like meringue). Not recommended for baked goods where eggs provide binding.

Heavy Cream → Milk + Butter

Ratio: 3/4 cup whole milk + 1/4 cup melted butter per cup of heavy cream.

Flavor: Works well in sauces and soups. Not recommended for whipping — the fat content is too low.

Heavy Cream → Coconut Milk (for whipping, dairy-free)

Ratio: 1 cup full-fat coconut milk, refrigerated overnight, whipped with a hand mixer.

Flavor: Slight coconut flavor. Works as a whipped cream substitute for desserts.

All-Purpose Flour → Gluten-Free Flour Blend

Ratio: 1:1 with a 1-to-1 gluten-free blend (contains xanthan gum).

Flavor: The texture will be slightly different — usually slightly denser. Works best in cookies, brownies, and muffins. Not recommended for bread.

Cooking substitutions

Bacon Grease → Butter

Ratio: 1:1

Flavor: Butter has a lighter flavor than bacon grease. Works in any recipe where the bacon flavor isn’t essential.

Butter → Olive Oil (for sautéing)

Ratio: 1:1 by volume (or 3:4 if the recipe calls for a lot of butter)

Flavor: Olive oil has a fruitier, more savory flavor. Works well in savory dishes. Not recommended for baking where butter is the primary fat.

Whole Milk → Evaporated Milk

Ratio: 1 cup evaporated milk + 1/2 cup water per cup of whole milk.

Flavor: Slightly sweeter, richer. Works well in sauces, soups, and baking.

Sour Cream → Greek Yogurt

Ratio: 1:1

Flavor: Greek yogurt is tangier and less rich. Works in dips, dressings, and baking. Reduce the amount of acid in the recipe if the yogurt is very tangy.

Mayonnaise → Greek Yogurt

Ratio: 1:1

Flavor: Greek yogurt is tangier. Works in dips, dressings, and marinades. Not recommended for sandwiches where mayonnaise’s fat is essential.

Pantry staples

Baking Powder → Baking Soda + Cream of Tartar

Ratio: 1 teaspoon baking powder = 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar.

Flavor: Identical. Works in any baking recipe.

Cornstarch → All-Purpose Flour

Ratio: 2 tablespoons flour per 1 tablespoon cornstarch.

Flavor: Flour thickens at a higher temperature and produces a slightly cloudy sauce. Works in soups and gravies but not in delicate sauces.

Honey → Sugar (for sweetening)

Ratio: 1 cup sugar + 1/4 cup water per 1 cup honey. Or 3/4 cup sugar per 1 cup honey.

Flavor: Sugar is less sweet than honey. Reduce the liquid in the recipe by 1/4 cup.

Wine → Broth + Vinegar

Ratio: 1 cup wine = 1 cup broth + 1 tablespoon vinegar.

Flavor: Broth with vinegar mimics the acidity of wine. Works in braises, stews, and pan sauces.

Soy Sauce → Tamari (gluten-free)

Ratio: 1:1

Flavor: Tamari is slightly richer and less salty. Works in any recipe that calls for soy sauce.

Dairy-free substitutions

Milk → Oat Milk

Ratio: 1:1

Flavor: Oat milk is the closest to cow’s milk in texture and flavor. Works in baking, sauces, and coffee.

Milk → Almond Milk

Ratio: 1:1

Flavor: Almond milk is thinner and has a slight nutty flavor. Works in baking but may result in a slightly less rich texture.

Butter → Coconut Oil

Ratio: 1:1 (if the recipe calls for melted butter)

Flavor: Coconut oil adds a slight coconut flavor. Works in baking and cooking.

Cheese → Nutritional Yeast

Ratio: 1/4 cup nutritional yeast per 1/2 cup grated cheese.

Flavor: Nutritional yeast has a cheesy, nutty flavor. Works in sauces, dips, and as a topping.

The 10 substitutions you should memorize

1. Buttermilk: 1 tbsp lemon juice + 1 cup milk (rest 5 min)
2. Heavy cream: 3/4 cup milk + 1/4 cup melted butter
3. Baking powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar
4. Butter (for baking): 1:1 oil
5. Eggs (for binding): 1/4 cup applesauce per egg
6. Honey: 3/4 cup sugar + 1/4 cup water
7. Wine: 1 cup broth + 1 tbsp vinegar
8. Soy sauce (gluten-free): 1:1 tamari
9. Sour cream: 1:1 Greek yogurt
10. Mayonnaise (dips): 1:1 Greek yogurt

When substitution fails

The recipes where substitutions fail most often are:

• Angel food cake: The egg white foam is the entire structure. Substituting eggs destroys the cake.
• Sourdough bread: The wild yeast culture is essential. Substituting commercial yeast produces a different bread.
• Puff pastry: The lamination (butter folded into dough) creates the flaky layers. Substituting oil or margarine produces a dense, unlayered pastry.
• Meringue: The egg white foam is the structure. Aquafaba works as a substitute, but the texture is slightly different.
• Tempered chocolate: The specific crystal structure of tempered chocolate cannot be replicated with any substitute. Use real chocolate.

The most popular substitute-friendly recipes on RecipeVolt

These recipes work well with substitutions and are great for testing what you’ve learned:

• Duke’s Drop Biscuits — swap buttermilk for lemon-milk
• Angel Food Cake — swap eggs for aquafaba (won’t work perfectly, but you’ll learn why)
• Fudgy Cocoa Brownies — swap butter for oil
• The Best Chocolate Sheet Cake — swap buttermilk for lemon-milk
• Chicken Parmesan — swap breadcrumbs for gluten-free breadcrumbs