Ingredient substitute finder
Out of something? Get exact swap amounts scaled to your recipe, with healthier, vegan and gluten-free options.
How to use the substitute finder
- Search the ingredient you are missingOr tap a popular one: buttermilk, eggs, heavy cream, sour cream, butter and more.
- Enter how much your recipe needsEvery amount rescales, so ½ cup of buttermilk shows exactly ½ cup of milk plus 1½ tsp lemon juice.
- Filter and pickShow only healthier, vegan, dairy-free, egg-free or gluten-free swaps. The starred swap is the best all-rounder.
Substitutes for the 10 most-searched ingredients
Milk + lemon juice: milk + lemon juice
SubstituteEgg substituteFlax egg: ground flaxseed + water
SubstituteHeavy cream substituteWhole milk + melted butter: whole milk + melted butter
SubstituteSour cream substitutePlain Greek yogurt: plain Greek yogurt
SubstituteButter substituteVegetable or light olive oil: oil
SubstituteBrown sugar substituteWhite sugar + molasses: granulated sugar + molasses
SubstituteCornstarch substituteAll-purpose flour: all-purpose flour
SubstituteBaking powder substituteBaking soda + cream of tartar: baking soda + cream of tartar
SubstituteEvaporated milk substituteReduced milk: milk, simmered down to 1 cup
SubstituteVanilla extract substituteVanilla bean paste: vanilla bean paste
Why some swaps work and others don't
Every ingredient has a job: eggs bind and lift, buttermilk adds acid, cornstarch thickens, butter tenderizes. A good substitute does the same job. That is why applesauce works for eggs in muffins (moisture and binding) but not in a soufflé (lift).
Healthier swaps
Look for the green Healthier tag. Greek yogurt for sour cream, half applesauce for butter, and milk thickened with cornstarch for heavy cream all cut calories, and some add protein. RecipeVault's Healthier button applies swaps like these to a whole recipe at once.
Frequently asked questions
What can I use instead of buttermilk?
Stir 1 tbsp lemon juice or white vinegar into 1 cup of milk and let it sit 5 to 10 minutes. Plain yogurt thinned with milk and kefir also work 1:1.
What is the best egg substitute for baking?
A flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes) replaces one egg in muffins, cookies and quick breads. Applesauce (1/4 cup) works well in cakes.
What can I use instead of heavy cream?
For sauces and soups, use 3/4 cup whole milk plus 1/4 cup melted butter per cup, or half-and-half. To whip, use chilled full-fat coconut cream.
What is a healthy substitute for sour cream?
Plain nonfat Greek yogurt swaps 1:1 with far fewer calories and over twice the protein.
Do substitutes change the result?
Sometimes slightly. Each swap lists what it is best for and how it changes taste or texture, so you can pick the closest match.
References
Keep cooking smarter
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Recipe scaler
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Cups to grams converter
Convert cups, tablespoons and grams for 30 ingredients, measured the way bakers do.
What can I make with these ingredients?
Tick what is in your fridge and get recipes ranked by match, with what is missing.
Recipe calorie & macro calculator
Paste any recipe for calories and macros per serving, plus a healthier version.
Every tool on this page, built into one app.
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