Ingredient substitutes for any recipe
Out of an ingredient? Swap it.
Type what you're missing and get substitutes with exact ratios, before your pan gets cold.
- Guides
- 112 guides
- Substitutes
- 539 swaps with ratios
- Categories
- 3 categories
The swaps people need most
Out of eggs
- Flax egg
1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 to 10 minutes - Aquafaba (chickpea liquid)
3 tbsp per whole egg, 2 tbsp per egg white - Chia egg
1 tbsp chia seeds + 3 tbsp water per egg, rested 5 to 10 minutes
Out of milk
- Evaporated milk + water
½ cup evaporated milk + ½ cup water - Reconstituted dry milk
1 cup made up as the package directs - Unsweetened soy milk
1:1
Out of butter
- Plant-based butter sticks
1:1 - Vegetable shortening + salt
⅞ cup shortening + ½ tsp salt for 1 cup salted butter - Neutral oil (for melted butter)
⅞ cup oil for 1 cup melted butter
Browse by category
All categoriesPopular substitutes
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Substitute for Buttermilk
- Milk + lemon juice
- Milk + white vinegar
- Plain yogurt thinned with milk
- Plain kefir
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Substitute for Heavy Cream
- Whipping cream (light whipping cream)
- Milk + melted butter
- Half-and-half + melted butter
- Full-fat coconut cream
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Substitute for Sour Cream
- Whole-milk plain Greek yogurt
- Crème fraîche
- Blended cottage cheese
- Milk + lemon juice + butter
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Substitute for All-Purpose Flour
- Bread flour
- Cake flour
- Whole wheat + all-purpose (half and half)
- Gluten-free measure-for-measure blend
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Substitute for Baking Powder
- Baking soda + cream of tartar
- Baking soda + lemon juice or vinegar
- Baking soda + buttermilk
- Baker's ammonia
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Substitute for Brown Sugar
- White sugar + molasses
- White sugar alone
- Muscovado sugar
- Coconut sugar
How it works
- Step 1
Search the ingredient
From pantry staples like butter and eggs to specialty items like mirin and tahini.
- Step 2
Compare the swaps
Each guide lists several alternatives with a ratio, best uses and notes, so you can pick the one that suits your dish and diet.
- Step 3
Cook and adjust
Use the ratio as a starting point. The notes tell you what changes in flavor or texture, and what to tweak.
Recently updated guides
All 112 guides
Substitute for All-Purpose Flour
No all-purpose flour? Bread flour swaps cup for cup, use 1 cup + 2 tbsp cake flour per cup for tender cakes, and half whole wheat for muffins and breads.
6 swaps
Substitute for Allspice
No allspice? Mix ½ tsp cinnamon with ½ tsp ground cloves for each teaspoon, soften it with nutmeg for cakes, or use cloves alone at a quarter in savory rubs.
5 swaps
Substitute for Almond Butter
Cashew butter is the mildest 1:1 swap for almond butter; peanut butter works 1:1 with less added salt. For nut-free cooking, use sunflower seed butter 1:1.
5 swaps
Substitute for Anchovy Paste
Mash about 1½ anchovy fillets for each teaspoon of anchovy paste, or use ½ tsp fish sauce. For vegan Caesar, white miso with mashed capers fills the gap.
4 swapsWhat every guide gives you
You are halfway through a recipe and something is missing. Each guide tells you what to use, how much, what it works best in, and how the result will differ.
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Diet labels
Dairy-free, gluten-free, egg-free, nut-free and vegan options are labeled.
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Exact ratios
Specific amounts for every substitute, not just a list of names.
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Practical notes
What changes in flavor and texture, and when each swap works best.
From the blog
All posts
Meal Prep Substitutions That Survive the Fridge, Freezer and Reheat
Which swaps hold up in meal prep: thickeners that weep after freezing, dairy swaps that split on reheating, grains that go mushy, and the safety timings to follow.
Read
Cooking with Coconut: Which Coconut Product Does Which Job
Canned milk, cream, oil, flour and the carton drink differ tenfold in fat. USDA figures for each coconut product, the job it suits, and the swaps that fail.
Read
Going Dairy-Free: Replacing Dairy by the Job It Does
Dairy-free swaps sorted by job: milk in baking and sauces, butter, cream that whips, cheese. Why plant milks curdle, and lactose-free versus milk-free labels.
ReadFrequently asked questions
What is FoodSwappy?
FoodSwappy is a free reference for ingredient substitutes. Each guide lists several alternatives for one ingredient, with a ratio, the dishes each swap suits best, and notes on how flavor and texture change.
How do I find a substitute for an ingredient?
Type the ingredient into the search box at the top of this page: matching swaps appear as you type. You can also browse by category or filter the full guide list by diet.
How reliable are these substitutes?
The guides are based on common culinary practice and the way ingredients behave in a recipe. Brands, ovens and recipes vary, so treat the ratios as a starting point and adjust to taste.
Can I use these substitutes for allergy-friendly cooking?
Many guides include dairy-free, gluten-free, egg-free, nut-free and vegan options, and each guide is labeled with the diets it covers. Always check product labels when cooking for an allergy.
Do substitutes change the taste of my recipe?
Some are close to identical, others add their own flavor or change the texture. Each substitute in a guide has a note describing what to expect.
Don't let a missing ingredient stop dinner
Browse every guide, or filter by diet to find swaps that fit how you eat.