Don't have it?
Use this instead.

Won't whip. Slightly thinner. Fine for sauces and soups.

Dairy-free. Slight coconut flavor. Excellent in curries and soups.

Good for sauces and baking. Won't whip.

Slightly sweet. Good for soups and casseroles.

Blend soaked cashews with water. Vegan, neutral flavor.

The classic hack. Works perfectly in baking.

Same as lemon juice method. Equally effective.

Thicker than buttermilk. Great in pancakes and biscuits.

Rich and tangy. Good for baking.

Solid at room temp like butter. Slight coconut flavor in baking.

For savory cooking. Not for baking where butter flavor matters.

Clarified butter. Higher smoke point. Technically still dairy but lactose-free.

For baking only. Reduces fat. Makes things moist.

Best substitute. Less fat, more protein. Almost identical in recipes.

High protein. Blend until smooth for dips and baking.

Vegan. Blend soaked cashews, water, and lemon juice.

Sharper and saltier. Reduce other salt. Made from sheep's milk.

Milder flavor but similar texture. Works in pasta.

Vegan. Nutty, cheesy flavor. Won't melt the same.

Let sit 5 min until gel forms. Best for muffins, cookies, pancakes.

Adds banana flavor. Best for sweet baking.

Neutral flavor. Good for cakes and muffins.

Neutral flavor. Good for dense baking.

Bob's Red Mill or JUST Egg work well.

Leaner. Use 93/7 for best results. Add a splash of oil for moisture.

Very lean, mild. Season aggressively.

Leaner and slightly gamey. Excellent in burgers.

Plant-based. Cooks similarly. Works great in tacos and chili.

Vegan. Different texture. Great in chili, bolognese, tacos.

More flavor, slightly more fat. Juicier. Many chefs prefer them.

Very similar. Slightly drier. Works in any chicken recipe.

Similar lean white meat. Different flavor. Good in stir-fries.

Press well, season heavily. Bake or pan-fry for best texture.

Makes any recipe vegetarian. Slightly different flavor.

Higher sodium. Reduce added salt. Always have these in the pantry.

Adds umami. Not as complex as broth but works in a pinch.

Richer, more collagen. Excellent upgrade, not just a substitute.

Gluten-free soy sauce. Nearly identical flavor.

Soy-free, gluten-free. Slightly sweeter, less salty.

Different flavor profile but adds similar umami depth.

Much stronger. Use half. Adds intense umami.

Closest match to the smoky flavor.

Smoky AND spicy. Use less. Adds heat.

Mild heat, slightly sweet. Good in rubs and stews.

1/3 the amount. Add earlier in cooking. Less vibrant.

Parsley for cilantro, basil for parsley — not identical but works.

Frozen cubes retain more flavor than dried. Check freezer section.

Higher smoke point. Neutral flavor. Better for high-heat cooking.

Neutral flavor. Works for cooking, not for finishing.

Different flavor. Great for sautéing. Not for dressings.

Slight coconut flavor. Best for Asian dishes and baking.

Denser, nuttier. Use 3/4 amount or mix 50/50 with AP.

Gluten-free. Denser, moister. Best in cookies and cakes, not bread.

Gluten-free (if certified). Blend oats in food processor. Slightly sweet.

Bob's Red Mill or King Arthur. Designed to replace AP directly.

Adds moisture and molasses flavor. Slightly denser result.

Reduce other liquids by 1/4 cup. Lower oven temp by 25°F.

Same liquid adjustments as honey. Adds maple flavor.

Lower glycemic. Slightly caramel flavor. Works great.