🔄 Ingredient Substitution Finder
Out of an ingredient? Search it below for the best substitutes and exact amounts so you can keep cooking without a trip to the store.
How to use ingredient substitutes
Most swaps are close 1:1 replacements, but a few change the result a little. For cooking (soups, sauces, sautés) substitutions are very forgiving. For baking, where chemistry matters, use the closest match and expect small differences in rise, color, or texture. When a swap adds liquid, reduce another liquid in the recipe to keep the balance.
🧰 More free kitchen tools
Air Fryer Cooking Times Air Fryer Conversion Chart Food Storage Guide All Free Kitchen ToolsIngredient Substitution Finder — FAQ
What can I use instead of buttermilk?+
For 1 cup of buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit 5 minutes. Plain yogurt thinned with a little milk also works 1:1.
What is a good egg substitute for baking?+
Per egg, use 1/4 cup unsweetened applesauce or mashed banana for moisture, or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for binding.
How do I make a butter substitute?+
In baking, swap butter 1:1 with margarine, or use about 3/4 the amount of a neutral oil. Applesauce can replace up to half the butter to cut fat.
Are ingredient substitutions exact?+
They’re reliable starting points. Substitutes can slightly change texture, flavor, or rise, so for delicate baking use the closest match and expect small differences.
✨ Amounts are trusted starting points. Results can vary with the recipe — for precise baking, use the closest match and adjust liquids as noted.