Everyone knows the frustrating feeling of readying your ingredients, just to realize you’re missing one thing. Sometimes it’s a big thing, like the red wine for wine-braised short ribs, but often it’s an everyday ingredient that we simply forgot to replace.
Most recipes are adaptable, if you have the confidence to make big changes. And since we also like to avoid last-minute trips to the grocery store, we’ve made a list of common ingredients and things you can use to substitute. If we missed anything that will help you, ask in the comments!
An important disclaimer before we get started: none of these substitutions are going to be perfect replacements. Wine does not taste like lemon juice, and rosemary does not taste like thyme. Part of adaptable cooking is coming to terms with different outcomes! Also, if any of these ingredients are the main flavoring of a dish, like basil or green chiles, save that recipe for when you have the ingredient.
Chicken breast :: chicken thighs; pork chops; seitan; pressed tofu
Chicken broth :: any other type of broth, including beef or vegetable; water
Corn starch :: potato starch; arrowroot powder; all-purpose flour
Ground cinnamon :: cardamom; apple pie spice blend; pumpkin pie spice blend
Fresh herbs :: substitute any fresh herb for another fresh herb; dry herbs (use less, and skip for garnish); herb oils; a squeeze of lemon juice for brightness
Lemon juice :: lime juice; neutral vinegar; white wine
Milk :: half and half; watered-down heavy cream; nut milk; water; broth or stock
Olive oil :: vegetable oil; schmaltz; chicken or vegetable stock (yup, you can sauté in broth!)
Pancetta :: bacon; prosciutto; ham; kielbasa
Pastry/Cake/Bread Flour :: yes, you can use all-purpose (but not self-rising)!
Shallots :: any color onion; extra garlic; scallions; leeks
Sour cream :: strained or Greek-style yogurt; soaked and blended cashews; avocado
Sugar :: brown sugar; honey; agave syrup; soaked and blended dates; jams or jellies (**disclaimer: for savory recipes, like salad dressings or sauces. Baking is a horse of a different color!)
Tomato paste :: reduced tomato purée; ketchup; balsamic vinegar
White wine :: lemon juice; neutral vinegar (white wine, apple cider, white distilled); dry vermouth
When it comes to things like pasta shapes and varieties of rice, grains, and beans, they are all interchangeable. Sure, one might be ideal for a particular recipe, but you can almost always swap one out for another. Just remember that the cooking times will vary, so account for that.
For veggie substitutions, think about the vegetable in terms of heartiness. Swap tender veggies, like spinach or zucchini, for other tender veggies. Swap hearty veggies, like broccoli and sweet potatoes, for other hearty veggies. If you can’t, just consider the cooking technique and modify it to meet the needs of what you do have. A zucchini might not be ideal for your roasted broccoli recipe, but you can sauté it in a nice hot skillet and it’ll do the trick!