(compiled from Eve and homecooking.com)
Baking
- Egg Replacements:
In baked goods-such as cookies, muffins and quick breads-replace each egg with:
Half a small, ripe, mashed banana
1/4 cup of tofu, blended with the liquid ingredients in the recipe
1/4 cup of unsweetened applesauce, pureed prunes or canned pumpkin
- Butter:
Substitute canola or safflower oil in baked goods. You can also usually reduce the amount by as much as one-third without affecting taste. Use olive oil for other cooking needs.
- Baking chocolate (1 oz.)
Combine 3 tablespoons dry cocoa, 2 teaspoons brown sugar, and 1 tablespoon water
- Buttermilk (1 cup)
Combine 1 cup milk and 1 tablespoon lemon juice or white distilled vinegar in a small bowl. Let stand 1 minute; proceed with recipe.
- Cream Cheese
Strain 8 cups yogurt for 1-6 hours, depending on how thick you want your cream cheese. This can be done by putting a piece of white cheesecloth (or a new dishtowel, which can be saved and used for this purpose) in a colander or sifter, and setting it over a pot to drain, separating the curd from the whey. The thick yogurt that remains is a great substitute for cream cheese.
2 tablespoons all-purpose flour or 2 teaspoons arrowroot starch can be substituted for 1 tablespoon cornstarch.
| Spice Substitutions | |
| Allspice | Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves |
| Aniseed | Fennel seed or a few drops anise extract |
| Cardamom | Ginger |
| Chili Powder | Dash bottled hot pepper sauce plus a combination of oregano and cumin |
| Cinnamon | Nutmeg or allspice (use only 1/4 of the amount) |
| Cloves | Allspice; cinnamon; or nutmeg |
| Cumin | Chili powder |
| Ginger | Allspice; cinnamon; mace; or nutmeg |
| Mace | Allspice; cinnamon; ginger; or nutmeg |
| Nutmeg | Cinnamon; ginger; or mace |
| Saffron | Dash turmeric (for color) |
| Herb Substitutions | |
| Basil | Oregano or thyme |
| Chervil | Tarragon or parsley |
| Chive | Green onion; onion; or leek |
| Cilantro | Parsley |
| Italian Seasoning | Blend of any of these: basil, oregano, rosemary, and ground red pepper |
| Marjoram | Basil; thyme; or savory |
| Mint | Basil; marjoram; or rosemary |
| Oregano | Thyme or basil |
| Parsley | Chervil or cilantro |
| Poultry Seasoning | Sage plus a blend of any of these: thyme, marjoram, savory, black pepper, and rosemary |
| Red Pepper | Dash bottled hot pepper sauce or black pepper |
| Rosemary | Thyme; tarragon; or savory |
| Sage | Poultry seasoning; savory; marjoram; or rosemary |
| Savory | Thyme; marjoram; or sage |
| Tarragon | Chervil; dash fennel seed; or dash aniseed |
| Thyme | Basil; marjoram; oregano; or savory |
- Substitutions for Wine and Liquor in Cooking
(Eve: When a recipe calls for some sort of wine or liquor, and it is either not available or not appropriate for use, the following substitutions may be helpful.)
* If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract.
* For 2 tablespoons Amaretto, substitute ¼ to ½ teaspoon almond extract.
* For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.
* For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.
* For 1/4 cup or more of port wine, sweet sherry, brandy, or fruit-flavored liqueur, substitute an equal measure of unsweetened orange, apple or pineapple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.
* For 1/4 cup or more of white wine, substitute an equal measure of white grape juice or apple juice. (Try also: chicken broth or bouillon, ginger ale, or diluted cider or white wine vinegar.)
* For 1/4 cup or more of red wine, substitute an equal measure of red grape juice or cranberry juice. (Try also: tomato juice, diluted cider or red wine vinegar, beef broth or bullion.)
* Other substitutions include chicken broth, beef broth, vegetable broth, flavored vinegars, fruit juices, and apple cider.
- More Alcohol Substutions
For beer or ale … try chicken broth, white grape juice or ginger ale.
For rum … use pineapple juice or syrup, flavored with almond extract.
For Kirsch … use syrup or juice from black cherries, raspberries, boysenberries, currants or grapes.
For Cognac … juice from peaches, apricots or pears.
For Cointreau … orange juice or frozen orange juice concentrate.
The Olive Chef Community 
April 9, 2007 at 12:39 pm
Good site!!!
May 15, 2007 at 5:10 am
LIFE SAVER!!!!!!!
I go to bording school and love to cook. I offten run out of one thing or another or simply am not alowed to have it. This site has been my #1 “cooking substitute encyclopedia! Thank you so much to everyone who put the time in to make this awsome cooking source!
June 27, 2007 at 8:38 am
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July 22, 2007 at 2:59 am
Thank you! I’ve printed this out for a handy reference.
November 28, 2007 at 7:30 pm
I have a cookie recipe that requires 1/2 cup bourbon
what can I substitute for that amount?
November 29, 2007 at 3:08 am
I never use bourbon, so I’m afraid I can’t help you with that…i think it might also depend on what type of cookie recipe it is…you could maybe use rum or brandy or their substitutes as listed above.
December 23, 2011 at 4:06 am
This is not for a cookie recipe, but instead a Roasted Apples and Sweet Potatoes in Honey-bourbon glaze.
January 3, 2008 at 5:42 pm
I need to use cream sherry in a mushroom and ham soup recipe for tonight and can’t find it anywhere…is there anything else I can use???
April 23, 2008 at 10:20 am
wow! that is really clever. i love the one for cream, cheese. We have tons of yogurt, so I will be using that for sure.
April 23, 2008 at 3:06 pm
works very good in cheesecake, believe it or not.
December 4, 2008 at 8:48 pm
great info thanks
October 2, 2009 at 3:16 pm
I like unsweetened Concord grape juice concentrate dilted to 1 cup less 1 TBSP., then add 1 TBSP. red wine vinegar. Look on-line for the Concord Grape concentrate.
March 10, 2010 at 7:19 pm
Hi,
I was wondering if I can use Dubonnet instead of sherry in a recipe?
Thanks, Jen
April 20, 2010 at 6:40 am
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April 21, 2010 at 8:27 pm
The buttermilk substitution works! I use it all the time!
October 24, 2010 at 1:34 pm
thank you
December 15, 2010 at 7:04 pm
For rum substitute, how much pineapple juice and almond extract should I use for 1/2 Cup of rum?
This site is fantastic. Thank you.
December 17, 2010 at 5:58 pm
I have a wonderful Christmas cookie recipe calling for 1 cup bourbon. We can not use liquor, and I have tried apple juice, which isn’t that great – adds too much sugar. I have had the cookies made with the bourbon and they are fantastic. Most recommendations for substitution add sugar in some way, and make an entirely different cookie. Any ideas?
January 21, 2011 at 9:51 pm
I’m looking for a substitution for castelvetrano olives.
January 16, 2016 at 8:22 pm
There is none, a flavor all there own !!
June 15, 2011 at 3:00 am
Wow, this is awesome thank you! Saves alot of time, trips to the grocery store and money!
June 16, 2011 at 1:55 am
Can I sub dry white wine for apple cider vinegar ? I need half cup…..or will it tase awful?
July 5, 2011 at 8:05 pm
Can dry white vermouth be substituted for cream sherry in a seafood sauce?
October 26, 2011 at 10:04 pm
i am allergic to oranges so i am looking for something i can use instead
November 19, 2011 at 5:08 am
Thanks for a great site, I found this site by accident but now it is in my favourites. Just what I needed. I cannot print the full list only the front page of your tips. Gloria
November 21, 2011 at 5:29 am
I need to substitute 1 scant cup of bourbon, in a fruit cookie recipe.
How much pineapple juice and/or almond extract should I use?
November 23, 2011 at 2:59 am
thank you, thank you, thank you!!!!!!!!!!!!!!!!!!!!!!!!!!
i needed a sub for brand in my cheesecake and i am going to try the apple juice.
December 2, 2011 at 8:55 pm
I want to substitute olives in a crock pot recipe but don’t want to use capers. Any suggestions to replace the saltiness of olives with an ingredient that will withstand a long cooking time?
December 11, 2011 at 5:23 am
What can i use as a sub for brandy in my fruit and nut christmas cake?
December 14, 2011 at 7:13 pm
If I don’t have cream sherry for a sabayon. What can I use instead.
The recipe calls for 210ml. Please could you help me with an answer.
Regards Desiree’ du Plessis
December 17, 2011 at 12:13 pm
what’s a good substitute for 1/2c of bourbon for brownie truffle balls?
December 26, 2011 at 8:00 pm
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January 29, 2012 at 5:36 pm
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February 3, 2012 at 2:16 pm
When my son was home visiting, I made him Beef Burgundy that uses cream of mushroom soup. Now that he’s returned to Switzerland, he can’t find that. Is there a good substitute?
March 5, 2012 at 9:45 pm
What can i use in place of sherry in a chicken recipe ? I don’t have any and don’t have time to go and get it !!!
March 6, 2012 at 7:52 pm
whats the substitute for marsala wine in tiramisu
March 30, 2012 at 1:12 pm
[…] Cooking Substitute Encyclopedia « The Olive Chef CommunityCooking Substitute Encyclopedia. (compiled from Eve and homecooking.com). Baking. Egg Replacements: In baked goods-such as cookies, muffins and quick … […]
May 21, 2012 at 6:59 pm
I have a recipe that calls for red wine and anise seeds. I don’t always have red wine on hand, what could I use as a substitute for the wine? Thanks.
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May 16, 2014 at 6:50 pm
Substitute for castelvetrano olives
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November 10, 2014 at 5:59 pm
For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.
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October 5, 2016 at 3:01 pm
whats the substitute for one cup chopped pecans to use pecan extract