Cooking substitutes
Swaps for sauces, seasonings, spices, herbs, broths and the everyday pantry staples most recipes depend on.
67 guides
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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 swaps -
Substitute for Apple Brandy
No apple brandy? Calvados and applejack swap for each other 1:1, grape brandy or bourbon 1:1 for flambéing, and apple juice concentrate if alcohol is out.
5 swaps -
Substitute for Balsamic Vinegar
Out of balsamic? Mix 1 tbsp red wine vinegar with ½ tsp honey or sugar, use white balsamic 1:1, or blend pomegranate molasses and vinegar for drizzling.
5 swaps -
Substitute for Black Beans
No black beans? Swap cooked pinto beans cup for cup in burritos and refried beans, kidney beans in chili, and chickpeas in salads. One 15-oz can is 1½ cups.
5 swaps -
Substitute for Breadcrumbs
Out of breadcrumbs? Use ¾ cup crushed crackers per cup, panko for crisper coatings, quick oats to bind meatballs, or almond meal for a gluten-free crust.
5 swaps -
Substitute for Canned Tomatoes
Replace a 14.5-oz can of tomatoes with about 1¼ lb fresh tomatoes, peeled and chopped, or 1 cup tomato sauce plus ⅔ cup water. Double it all for a 28-oz can.
4 swaps -
Substitute for Capers
Out of capers? Use the same amount of chopped green olives or caper berries, half as much pickled green peppercorn, or minced cornichons in tartar sauce.
5 swaps -
Substitute for Cayenne Pepper
No cayenne? Grind red pepper flakes and use the same amount, double the hot paprika, or add hot sauce to taste. Chili powder is a mild blend, not a swap.
5 swaps -
Substitute for Chicken Broth
Dissolve 1 bouillon cube or 1 tsp broth base in 1 cup boiling water per cup of chicken broth, or use vegetable broth 1:1. Watch the salt when reducing.
4 swaps -
Substitute for Chili Powder
No chili powder? Mix 2 tsp ancho or paprika, ½ tsp cumin, ¼ tsp each oregano and garlic powder per tablespoon. Never swap in cayenne one-for-one.
4 swaps -
Substitute for Chipotle Peppers
No chipotles in adobo? Use ½ tsp ground chipotle plus a little tomato paste per pepper, a rehydrated dried chipotle, or smoked paprika with cayenne.
5 swaps -
Substitute for Chives
No chives? Thinly sliced scallion greens swap 1:1, frozen chives work in cooked eggs and sauces, and a little minced shallot suits dressings and dips.
6 swaps -
Substitute for Coconut Oil
No coconut oil? Use shortening 1:1 where it must stay solid, butter or vegan butter 1:1 in most baking, and a neutral oil 1:1 when the recipe melts it.
5 swaps -
Substitute for Cumin
No cumin? Use ground caraway at half to three quarters, ground coriander one-for-one, or chili powder or garam masala when their other spices fit the dish.
5 swaps -
Substitute for Dijon Mustard
Replace 1 tbsp Dijon with 1 tsp dry mustard plus 2 tsp white wine, rested 10 minutes, or swap in spicy brown or whole-grain mustard spoon for spoon.
5 swaps -
Substitute for Duck Fat
No duck fat? Goose fat or chicken schmaltz swap 1:1 for roast potatoes, lard 1:1 for confit and frying, and ghee 1:1 when you want no meat at all.
6 swaps -
Substitute for Fennel
No fennel bulb? Use sliced celery 1:1 with a pinch of crushed fennel seed per cup. For braises try leeks or onion plus seed; swap fennel seed for half as much anise.
5 swaps -
Substitute for Fish Sauce
No fish sauce? Use 1 tbsp soy sauce plus ¼ tsp salt per tablespoon, mashed anchovies for real fish depth, or coconut aminos with salt if avoiding soy.
4 swaps -
Substitute for Fresh Basil
No fresh basil? Frozen basil swaps 1:1 in sauces, dried basil is 1 tsp per tbsp in long simmers only, and spinach with arugula makes a workable pesto.
6 swaps -
Substitute for Fresh Cilantro
No cilantro, or can't stand it? Use flat-leaf parsley with lime zest 1:1 in salsas, culantro at half, Thai basil in curries. Dried cilantro barely works.
5 swaps -
Substitute for Fresh Dill
Out of fresh dill? Use dried dill at one third the amount in cooked dishes, fennel fronds in raw ones, and dill seed for pickles. Ratios and what changes.
6 swaps -
Substitute for Fresh Ginger
No fresh ginger? Use ⅛ tsp ground ginger per tablespoon grated in baking and slow dishes, frozen or jarred ginger 1:1 in stir-fries and sauces.
4 swaps -
Substitute for Fresh Parsley
No fresh parsley? Swap curly and flat-leaf 1:1, use frozen parsley 1:1 in cooking, or chervil raw. Dried parsley is 1 tsp per tbsp but adds color, not taste.
6 swaps -
Substitute for Garlic
No fresh garlic? Use ⅛ tsp garlic powder or ¼ tsp granulated garlic per clove, or 1 tsp jarred minced. Shallot or asafoetida suit garlic-free cooking.
6 swaps -
Substitute for Ghee
No ghee? Clarified butter swaps 1:1, unsalted butter at 1¼ times the amount suits gentle heat, and neutral oil handles tadka and frying.
5 swaps -
Substitute for Green Chiles
No canned green chiles? Roast and peel Anaheim or poblano peppers and use them 1:1, or mix green bell pepper with a little minced jalapeño for the heat.
5 swaps -
Substitute for Harissa
For 1 tbsp harissa, stir 2 tsp tomato paste and 1 tsp olive oil with cayenne, cumin and coriander, or use 2 tsp sambal oelek spiked with cumin and caraway.
4 swaps -
Substitute for Hoisin Sauce
For 1 tbsp hoisin, mix 1 tsp each soy sauce, tahini and molasses with a pinch of five-spice, or use plum sauce or barbecue sauce sharpened with soy sauce.
4 swaps -
Substitute for Horseradish
No prepared horseradish? Use half as much freshly grated root with a splash of vinegar, a little wasabi paste, or hot mustard mixed from powder.
5 swaps -
Substitute for Ice Wine
No icewine? Use Sauternes, late-harvest Riesling or ice cider 1:1, or simmer 1 cup white grape juice to ½ cup and add 1 tsp lemon juice for an alcohol-free swap.
5 swaps -
Substitute for Juniper Berries
No juniper berries? Add 1 tbsp gin per teaspoon of berries to a braise or marinade, or use a bay leaf with a few peppercorns; caraway suits sauerkraut.
4 swaps -
Substitute for Kaffir Lime Leaves
No kaffir (makrut) lime leaves? Frozen leaves swap 1:1 and dried ones at two per fresh leaf; otherwise use ½ tsp lime zest per leaf, plus a bay leaf in long simmers.
5 swaps -
Substitute for Kimchi
No kimchi? Use drained sauerkraut with gochugaru and garlic cup for cup in stews and fried rice, or a quick salted napa cabbage salad as a raw side.
4 swaps -
Substitute for Lemon Juice
No lemons? Bottled lemon or lime juice swap 1:1, white wine vinegar at half the amount suits dressings, and citric acid replaces it when only sourness matters.
5 swaps -
Substitute for Lemongrass
No fresh lemongrass? Frozen stalks swap 1:1, tube paste at ¾ the volume of chopped, and lemon zest plus a lime leaf fills in for a stalk in soups and curries.
5 swaps -
Substitute for Lime Juice
Out of limes? Lemon juice or bottled lime juice swap 1:1. For Thai and Vietnamese dressings, use 2 tsp rice vinegar per tbsp; citric acid covers sourness only.
5 swaps -
Substitute for Mayonnaise
Out of mayo? Greek yogurt or sour cream swap 1:1 in salads and dressings, vegan mayo 1:1 everywhere, and mashed avocado works spread on sandwiches.
5 swaps -
Substitute for Mirin
No mirin? Stir 1 tsp sugar into 1 tbsp sake, dry sherry or dry white wine, or use aji-mirin 1:1. For no alcohol, sugar dissolved in water or dashi.
4 swaps -
Substitute for Miso Paste
No miso? Use 2 tsp soy sauce per tbsp to match its salt, tahini plus soy sauce for body in dressings, or swap white and red miso with a small adjustment.
6 swaps -
Substitute for Nori
No nori? Roll sushi in soy paper or a thin egg crepe, sheet for sheet, and swap crumbled nori for the same amount of aonori flakes or furikake on rice and noodles.
5 swaps -
Substitute for Nutritional Yeast
No nutritional yeast? Use 1 tsp white miso per 2 tbsp in sauces, grated Parmesan 1:1 if dairy is fine, or a little yeast extract or mushroom powder for savory depth.
4 swaps -
Substitute for Olive Oil
No olive oil? Any neutral oil swaps 1:1 for cooking and baking, avocado oil 1:1 for dressings and searing, and melted butter 1:1 in cakes and roasting.
5 swaps -
Substitute for Onion
Out of onions? 1 tbsp onion powder replaces a medium onion in sauces and soups; shallots, leeks or scallions swap 1:1 by volume where texture matters.
6 swaps -
Substitute for Oyster Sauce
Swap oyster sauce 1:1 with vegetarian mushroom stir-fry sauce, or mix 1½ tsp soy sauce, ½ tsp sugar and 1½ tsp water per tablespoon so it isn't too salty.
4 swaps -
Substitute for Paprika
Out of paprika? Ancho chile powder swaps one-for-one for sweet paprika, sweet paprika with a pinch of cayenne makes hot, and chipotle stands in for smoked.
5 swaps -
Substitute for Peanut Butter
Sunflower seed butter replaces peanut butter 1:1 and is free of the major allergens; almond or cashew butter work 1:1 where tree nuts are safe. Tahini suits sauces.
5 swaps -
Substitute for Pomegranate Molasses
Out of pomegranate molasses? Simmer 4 parts pomegranate juice down to 1, or use balsamic reduced by half; tamarind with a little honey suits stews and glazes.
5 swaps -
Substitute for Quinoa
Out of quinoa? Use cooked millet cup for cup for a gluten-free swap, bulgur or pearl couscous in salads, and brown rice in bowls. Ratios, cook times, gluten notes.
5 swaps -
Substitute for Red Curry Paste
No red curry paste? Panang or yellow paste swaps 1:1; or per tbsp, mix 1 tsp sambal oelek with garlic, lemongrass, coriander and cumin, fried in oil.
5 swaps -
Substitute for Red Wine Vinegar
No red wine vinegar? Sherry, white wine or cider vinegar swap 1:1; for color and fruit, mix 2 tsp white wine vinegar with 1 tsp balsamic per tablespoon.
5 swaps -
Substitute for Rice Vinegar
No rice vinegar? Use 2½ tsp cider or white wine vinegar plus ½ tsp water per tablespoon, or seasoned rice vinegar with less sugar and salt in the recipe.
5 swaps -
Substitute for Salt
Swapping salts? 1 tsp table salt equals about 2¼ tsp Diamond Crystal kosher, 1¼ tsp Morton kosher or 1 tsp fine sea salt. Weigh it (6 g) when it matters.
6 swaps -
Substitute for Sesame Oil
No toasted sesame oil? Warm toasted sesame seeds in neutral oil, or whisk 1 part tahini into 2 parts oil. For plain sesame oil in cooking, any neutral oil is 1:1.
5 swaps -
Substitute for Shallots
No shallots? Swap in finely minced yellow onion 1:1 for cooked dishes, rinsed red onion for dressings, and scallion whites or leeks where mildness matters.
5 swaps -
Substitute for Soy Sauce
Out of soy sauce? Tamari swaps 1:1 and is usually wheat-free, coconut aminos work 1:1 with added salt, and thinned miso suits soups and glazes.
6 swaps -
Substitute for Sumac
No sumac? Use lemon zest with a pinch of salt on finished dishes, lemon juice in dressings, or amchur powder where a dry sour spice is needed.
4 swaps -
Substitute for Tahini
No tahini? Grind toasted sesame seeds into your own, or swap cashew or sunflower seed butter 1:1 in hummus and sauces. Sesame-free options and what changes.
6 swaps -
Substitute for Tamarind Paste
No tamarind paste? Mix 2 tsp lime juice with 1 tsp brown sugar per tablespoon, use half as much tamarind concentrate, or pomegranate molasses cut with lime.
5 swaps -
Substitute for Tempeh
No tempeh? Use pressed extra-firm tofu by equal weight for slices and cubes, seitan for chewy strips, and cooked lentils for crumbles in chili or bolognese.
4 swaps -
Substitute for Tomato Paste
Simmer 3 tbsp tomato sauce or 2 tbsp purée down to 1 tbsp for each tablespoon of tomato paste. Ketchup works 1:1 in chili and barbecue sauce, not in pasta sauce.
4 swaps -
Substitute for Vegetable Oil
Out of vegetable oil? Any neutral oil swaps 1:1, melted butter works cup for cup in baking, and applesauce can replace half. Frying needs a real fat.
6 swaps -
Substitute for Vermouth
Out of vermouth? Cook with dry white wine or fino sherry 1:1 in place of dry vermouth, use ruby port for sweet, and Lillet Blanc in cocktails that need dry.
5 swaps -
Substitute for Wine in Cooking
Cooking without wine? Use stock with 1 tbsp wine vinegar per cup, non-alcoholic wine 1:1, or grape, cranberry or apple juice sharpened with a little vinegar.
5 swaps -
Substitute for Worcestershire Sauce
Replace 1 tbsp Worcestershire with 1 tsp soy sauce, 2 tsp cider vinegar and ½ tsp brown sugar, or use steak sauce 1:1. Anchovy-free and Caesar options too.
5 swaps -
Substitute for Zaatar
No za'atar? Mix 1½ tsp dried thyme, ¾ tsp sumac, ¾ tsp toasted sesame and a pinch of salt per tablespoon, or use lemon zest if there is no sumac.
4 swaps