Substitutions by need
Vegan substitutions
Plant-based swaps for eggs, dairy, honey, meat, fish sauce and broth. Each one says how close it gets and what changes in the dish.
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb. Whole seeds stay visible and a bit crunchy.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg. A faint apple sweetness.
- Mashed ripe banana: ¼ cup for each egg. Moist and dense, browns faster, and tastes of banana.
- Aquafaba (chickpea can liquid): 3 tbsp for each whole egg, 2 tbsp for each white. Neutral flavor and decent lift; bakes are a bit more fragile and dry out sooner.
Instead of butter
- Plant-based butter sticks: The same amount. The closest swap. Flavor depends on the brand, and cookies may spread a little more. Tub spreads hold more water and make cookies flat and cakes gummy.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor. Pastry made with it is flaky but softens fast in a warm kitchen.
- Vegetable oil: 3 tbsp oil for every 4 tbsp (¼ cup) melted butter. Cakes and muffins come out moister and stay soft longer, without a buttery taste. Not for recipes that cream butter with sugar or need it solid: pie crust, biscuits, shortbread, frosting.
Instead of milk
- Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set. A faint bean taste in plain recipes.
- Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness. Sauces thicken a little more. Buy oat milk labeled gluten-free if that matters.
- Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier. Contains tree nuts.
Instead of buttermilk
- Soy or oat milk + lemon juice: 1 tbsp lemon juice topped up to 1 cup with unsweetened soy or oat milk. Milder and thinner, but the acid still gives baking soda its lift.
Instead of heavy cream
- Full-fat coconut milk: The same amount. Rich and silky with a coconut taste. Chilled coconut cream whips softer than dairy cream.
Instead of half-and-half
- Plain oat or soy creamer: The same amount. Close in body; unflavored ones only, since sweetened creamers add sugar.
Instead of sour cream
- Plant-based sour cream: The same amount. Close for dips and toppings; in baking, cakes can be a little denser.
Instead of yogurt and Greek yogurt
- Plant-based yogurt: The same amount, plain and unsweetened. Coconut yogurt is rich but tastes of coconut; soy yogurt is closest in protein. Most are thinner than Greek yogurt.
Instead of cream cheese
- Plant-based cream cheese: The same amount. Works in dips and spreads; frosting can be softer, so chill it before piping.
Instead of parmesan
- Nutritional yeast: 2 tbsp for each ¼ cup grated parmesan. Nutty and cheesy, but it doesn't melt or brown. Add a pinch of salt.
Instead of cheddar
- Dairy-free cheddar-style shreds: The same amount. Melts less and can turn gummy; covering the pan helps it soften.
Instead of ricotta
- Firm tofu, mashed: The same amount, mashed with a squeeze of lemon and a pinch of salt. Mild and crumbly; close in lasagna and stuffed shells.
Instead of coconut oil
- Vegetable oil: The same amount, when the recipe uses it melted. Neutral flavor; bars set softer since oil stays liquid when cold.
- Vegetable shortening: The same amount, when the recipe uses it solid. Neutral and very tender; no coconut flavor.
Instead of honey
- Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
- Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
- Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery). Good when honey is a binder.
Instead of maple syrup
- Agave syrup: The same amount. Sweeter, with no maple taste. A drop of maple extract helps.
Instead of chocolate and chocolate chips
- Dairy-free chocolate chips: The same amount. Very close. Many dark chocolates contain no milk but carry "may contain milk" warnings.
Instead of broth
- Vegetable broth: The same amount. Lighter and slightly sweeter. In beef dishes, a splash of soy sauce or Worcestershire adds back depth.
- Water + extra seasoning: The same amount, with ½ tsp salt per cup and extra garlic, onion or herbs. Flatter and lighter, but fine where other ingredients bring plenty of flavor.
Instead of Worcestershire sauce
- Vegan Worcestershire: The same amount. Very close, with no anchovies.
Instead of fish sauce
- Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.
Instead of oyster sauce
- Vegetarian mushroom "oyster" sauce: The same amount. Very close; made from mushrooms, no shellfish.
Instead of mayonnaise
- Egg-free (vegan) mayo: The same amount. Very close.
- Mashed avocado: The same amount. Green and fresh-tasting; browns after a few hours.
Instead of chicken breasts or thighs
- Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.
Instead of ground beef
- Plant-based ground: The same weight. Close in tacos and sauces; cooks faster. Many contain soy, wheat or coconut.
- Cooked lentils: About 2 to 2½ cups cooked lentils for each pound. Earthy and soft, with more fiber; no browning.