How-To Tuesday: Subbing Ingredients Like A Pro

Hello everyone!! Welcome to another How-To Tuesday! 🙂

Okay, picture this:
You’re making a delicious cupcake recipe and have everything ready to go. Eggs, flour, sugar, baking powder, oil….wait NO. You’re missing the oil!!! Before you run around your kitchen in a frenzied panic, I gotcha covered!! Chances are, you have other ingredients in your pantry or fridge that will save your delicious creations without sacrificing taste or texture.

Impossible? Nahhhh.

This is: How-To Successfully Substitute Cooking Ingredients

Ingredient	Amount	Substitution
Bread crumbs	1 cup	1 cup ground oats OR stale bread
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses -(decrease the main liquid in recipe by 1/4 cup)
Butter	1 cup	1 cup coconut oil OR vegetable shortening
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough regular milk to make 1 cup (allow to curdle for 5 min)
Cream (whipped)	1 cup	1 cup coconut milk, chilled overnight and whipped until peaks form
Cream cheese	1 cup	1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Egg	1 egg	1 tbsp ground flax/chia seed plus 3 tbsp water (let sit for 5 min) OR 1/4 cup liquid egg substitute (examples: Egg Beaters, Second Nature, Scramblers) OR 1/4 cup silken tofu pureed OR half a banana, mashed
(Pastry/Cake) Flour	1 cup	1 cup all-purpose flour minus 2 tablespoons, replace with 2 tablespoons arrowroot powder/corn starch
(Self-Rising) Flour	1 cup	1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Honey	1 cup	1 cup maple syrup or agave syrup
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk–whole	1 cup	1 cup soy milk, rice milk, almond milk, or coconut milk
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Oil (for baking)	1 cup	3/4 cup unsweetened applesauce OR fruit puree (I recommend applesauce though)
Raisin	1 cup	1 cup dried cranberries OR 1 cup chopped pitted prunes
Ricotta	1 cup	1 cup silken tofu, mixed well
Sour cream	1 cup	1 cup plain Greek yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup
Vinegar	1 teaspoon	1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar	1 cup	3/4 cup honey OR 3/4 cup pure maple syrup OR 1 cup coconut sugar – (if using liquid sweeteners, decrease the main liquid of the recipe by 3 tbsp.)
Yogurt	1 cup	1 cup sour cream

**Note: This list was inspired by All Recipes **

I know I’ve run out of brown sugar before and had to use the molasses technique! It worked in a pinch and my baked good was still oh-so delectable. 🙂

That’s it for another How-To Tuesday friends!! If you have a suggestion for another substitution that I may have missed and would like to see, please tell me in the comments below. 🙂

Previous How-To posts:
How-To Tuesday: Perfect Oven-Roasted Sweet Potatoes
How-To Tuesday: Lemon-Pepper and Dill Salmon

Have a terrific Tuesday! Xo

Question of the Day:
Have you ever run out of a vital ingredient in the middle of cooking?