Food Substitution Finder — What Can I Substitute?

Ingredient-by-ingredient swaps for baking, cooking, and macros.

eggs — 6 swaps buttermilk — 4 swaps butter — 5 swaps heavy cream — 4 swaps cream of tartar — 2 swaps cornstarch — 3 swaps baking powder — 2 swaps honey — 3 swaps sour cream — 3 swaps breadcrumbs — 4 swaps soy sauce — 3 swaps lemon juice — 3 swaps cooking wine — 3 swaps fresh garlic — 3 swaps fresh onion — 3 swaps Greek yogurt — 3 swaps cottage cheese — 3 swaps tomato paste — 3 swaps chicken broth — 3 swaps parmesan — 3 swaps mayonnaise — 3 swaps half-and-half — 3 swaps ricotta — 3 swaps psyllium husk — 3 swaps xanthan gum — 3 swaps almond flour — 3 swaps coconut flour — 2 swaps vanilla extract — 3 swaps evaporated milk — 3 swaps chili powder — 2 swaps Italian seasoning — 2 swaps fish sauce — 2 swaps maple syrup — 3 swaps

FAQ

Are food substitutions safe for allergies?

No substitution chart replaces label-reading. Cross-contamination and formulations change — always check the actual package.

Which substitution keeps the most protein?

In general: Greek yogurt for dairy, blended cottage cheese for cream, and egg whites for whole eggs.