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.

Exact DIY match. Use 2 tbsp molasses for dark brown sugar.

Loses moisture and caramel depth. Works in a pinch for cookies and sauces.

Similar caramel flavor and color. Slightly less moisture than brown sugar.

Reduce other liquids by 3 tbsp. Adds distinct maple flavor.

Made from ground dates. Does not melt or dissolve like regular sugar.

The exact chemical equivalent. Mix fresh each time.

Slight lemon flavor. Work quickly as it activates immediately.

Use white vinegar for neutral flavor. Mix into batter fast.

Already contains baking powder and salt. Adjust salt in recipe.

Use double the amount. Makes sauces slightly cloudier than cornstarch.

Gluten-free, clear finish. Great for glossy sauces. Breaks down with prolonged heat.

Gluten-free. Gives a slightly chewy texture. Good for pie fillings.

Gluten-free. Add at end of cooking. Loses thickening power if boiled too long.

Neutral flavor, similar smoke point. Closest direct swap.

Slight coconut flavor in unrefined. Refined is neutral. Great for baking.

For baking only. Cuts fat significantly. Makes baked goods moister and denser.

Adds richer flavor. Works well in cakes and brownies. Not for high-heat frying.

Neutral flavor, very high smoke point. Works for baking and frying.

Blend until smooth for near-identical texture. Lower fat. Great in lasagna.

Richer and denser. Thin with a splash of milk for closer consistency.

Creamier and richer. Excellent in desserts like cannoli and cheesecake.

Vegan. Blend with lemon juice and salt. Works in lasagna and stuffed shells.

Richer, less tangy. Excellent in frostings and cheesecake.

Tangier and lighter. Strain through cheesecloth for thicker consistency.

Lower fat cream cheese. Nearly identical taste, slightly softer texture.

Vegan. Blend soaked cashews with lemon juice and salt. Best in spreads.

Mimics the savory-sweet-tangy balance. Quick pantry fix.

Soy-free and gluten-free. Slightly sweeter but close.

Much more concentrated. Use sparingly. Adds deep umami.

Different flavor but adds similar tangy depth. Good in marinades.

Less funky, more straightforward salt. Misses the fermented depth but works.

Closer to the bright, salty punch of fish sauce in Thai dishes.

Contains anchovies so similar umami. Slightly different flavor profile.

Vegan-friendly umami bomb. Adds fermented depth without the fish.

Slightly stronger. Add a pinch of sugar to soften the acidity.

Similar mild acidity. Closest flavor match of any vinegar.

Delicate and mild. Premium swap that works beautifully in dressings.

Different flavor but similar acidity level. Good for dressings and quick pickles.

Closest liquid sweetener swap. Adds maple flavor instead of floral.

Vegan. Thinner and milder than honey. Dissolves easily in cold drinks.

Less sweet than honey. Neutral flavor. Works in baking and sauces.

Vegan. Rich caramel flavor. Great in marinades and dressings.

Simmer until dissolved. Works in marinades and glazes.

Thicker and sweeter. Closest swap. Different flavor but similar function.

Thinner, milder. Vegan. Works in baking and drizzling.

DIY syrup. Has caramel notes similar to maple.

Corn syrup-based, artificial flavor. Works on pancakes but not ideal for baking.

Saltines or Ritz. Adds buttery flavor. Great for casserole toppings.

Lighter and crispier. Japanese-style. Superior for frying.

Gluten-free option. Extra crunchy coating for fried chicken or fish.

Gluten-free, low-carb. Denser coating. Works for baked dishes.

Gluten-free if certified. Good as binder in meatballs and meatloaf.

Exact match. The literal definition of half-and-half.

Adds richness without needing cream on hand.

Slightly sweet, shelf-stable. Good for coffee and cooking.

Dairy-free. Barista blends are creamier and froth well for coffee.

For curries and soups. Adds richness without coconut flavor.

Dairy-free, nut-free. Creamy enough for soups and smoothies.

Blend soaked cashews with water. Rich and neutral. Great in curries.

Lighter version with some coconut flavor retained.

Cook until thick. Takes 5-10 minutes. Most common substitute.

Sweeter and tangier. Works in a pinch for sauces and stews. Reduce sugar elsewhere.

Strain and reduce. Takes longer but gives fresh tomato flavor.

Blend sun-dried tomatoes with a little oil. Intense, concentrated flavor.