Instant Ingredient Substitutes

You can replace one egg with 1/4 cup unsweetened applesauce, 1 tbsp ground flax mixed with 3 tbsp water (let gel for 5 minutes), or 1/4 cup plain yogurt. Each works best in muffins, cakes, and quick breads.

Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This creates a simple buttermilk substitute for pancakes, biscuits, and cakes.

Combine 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar to equal 1 teaspoon baking powder. Use immediately after mixing for best results in batters and doughs.

Neutral oils like canola or vegetable oil work in most baked goods (1:1 ratio). Margarine also substitutes evenly, while applesauce (1/2 cup per 1 cup butter) can be used for lower-fat cakes.

Oat milk, soy milk, or almond milk can be swapped 1:1 for cow’s milk in most recipes. For cooking, diluted evaporated milk also works. Flavor may vary slightly.

Stir 1 tablespoon molasses into 1 cup of white sugar for light brown sugar. Use 2 tablespoons molasses for dark brown sugar. Works in cookies, sauces, and marinades.

Arrowroot powder or tapioca starch can be swapped 1:1. All-purpose flour also works (use 2 tbsp flour for every 1 tbsp cornstarch). Arrowroot is best for clear sauces.

For cooking, mix 3/4 cup milk with 1/4 cup melted butter to equal 1 cup heavy cream. For whipping, no substitute works perfectly, though chilled evaporated milk can work in a pinch.