Ingredient Substitution Finder
Find healthy or allergy-friendly alternatives for any ingredient. Perfect for dietary restrictions, allergies, or when you're out of an ingredient.
Flax egg (1 tbsp ground flax + 3 tbsp water)
1 egg = 1 flax egg
Let sit 5 min. Best for baking.
Chia egg (1 tbsp chia seeds + 3 tbsp water)
1 egg = 1 chia egg
Let sit 5 min. Adds fiber.
Applesauce (unsweetened)
1 egg = 1/4 cup
Best for moist baked goods. Adds slight sweetness.
Mashed banana
1 egg = 1/4 cup
Best for sweet recipes. Adds banana flavor.
Silken tofu (blended)
1 egg = 1/4 cup
Good for dense baked goods.
Aquafaba (chickpea water)
1 egg = 3 tbsp
Can be whipped like egg whites.
Commercial egg replacer
Follow package directions
Works well for most recipes.
Oat milk
1:1
Creamy, slightly sweet. Great for baking.
Almond milk
1:1
Light flavor. May need extra fat for richness.
Soy milk
1:1
Most similar protein content to dairy.
Coconut milk
1:1
Rich and creamy. Adds coconut flavor.
Cashew milk
1:1
Neutral flavor, creamy texture.
Lactose-free milk
1:1
Same taste and nutrition as regular milk.
Coconut oil
1:1
Solid at room temp. Slight coconut flavor.
Vegan butter
1:1
Works exactly like butter in most recipes.
Olive oil
3/4 cup oil per 1 cup butter
Best for savory recipes.
Applesauce
1/2 cup per 1 cup butter
For baking. Reduces fat content.
Greek yogurt
1/2 cup per 1 cup butter
Adds moisture and protein.
Avocado (mashed)
1:1
Great for chocolate recipes.
Almond flour
1:1 (may need adjustments)
Denser result. Lower carbs, higher protein.
Coconut flour
1/4 cup per 1 cup flour
Very absorbent. Increase liquid by 20%.
Oat flour
1:1
Make by blending oats. Slightly denser.
Gluten-free flour blend
1:1
Best for direct substitution.
Whole wheat flour
3/4 cup per 1 cup AP flour
Denser, nuttier flavor.
Rice flour
1:1
Light texture. Often mixed with other GF flours.
Honey
3/4 cup per 1 cup sugar
Reduce liquid by 1/4 cup. Lower oven temp 25°F.
Maple syrup
3/4 cup per 1 cup sugar
Reduce liquid by 3 tbsp.
Coconut sugar
1:1
Lower glycemic index. Slight caramel flavor.
Stevia
1 tsp per 1 cup sugar
Very concentrated. May need bulk ingredient.
Erythritol
1:1
Zero calories. Cooling aftertaste.
Date paste
2/3 cup per 1 cup sugar
Blend dates with water. Rich flavor.
Coconut cream
1:1
Refrigerate can, use thick part. Can be whipped.
Cashew cream
1:1
Blend soaked cashews with water.
Silken tofu (blended)
1:1
Good for sauces and soups.
Evaporated milk
1:1
For cooking, not whipping.
Greek yogurt + milk
Mix equal parts
Adds tanginess.
Greek yogurt
1:1
Slightly tangier. Higher protein.
Coconut cream + lemon
1 cup cream + 1 tbsp lemon
For vegan sour cream.
Cashew cream + lemon
1 cup cream + 2 tbsp lemon
Creamy and tangy.
Cottage cheese (blended)
1:1
Add lemon juice for tang.
Milk + vinegar
1 cup milk + 1 tbsp vinegar
Let sit 5-10 min to curdle.
Milk + lemon juice
1 cup milk + 1 tbsp lemon
Let sit 5-10 min.
Plant milk + vinegar
1 cup + 1 tbsp vinegar
Soy milk works best.
Plain yogurt + water
3/4 cup yogurt + 1/4 cup water
Whisk until smooth.
Crushed crackers
1:1
Adds a crispy texture.
Crushed cornflakes
1:1
Very crispy coating.
Almond flour
1:1
Lower carb option.
Crushed pork rinds
1:1
Zero carbs. Very crunchy.
Rolled oats
1:1
Pulse in food processor.
Ground nuts
1:1
Adds flavor and crunch.
Tamari
1:1
Gluten-free version of soy sauce.
Coconut aminos
1:1
Sweeter, less sodium. Soy-free.
Worcestershire sauce
1:1
Different flavor profile. Contains anchovies.
Liquid aminos
1:1
Similar flavor, gluten-free.
- -Always consider the role of the ingredient (binding, leavening, moisture, flavor)
- -Start with smaller amounts when trying a new substitute
- -Texture and flavor may vary - adjust other ingredients as needed
- -Some substitutes work better in certain recipes than others
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