Ingredient Substitutions
Out of buttermilk? No eggs left? Here are the swaps that actually work — the same ones cooks reach for every day. And in the Listahan app, substitutions go one better: they're ranked by what's already in your kitchen, and any swap that would introduce a household allergen is dropped automatically.
Buttermilk
What can I use instead of buttermilk?
- 1 cup milk + 1 tbsp lemon juice or white vinegar — Stir and let sit 5–10 min until slightly curdled.
- 1 cup plain yogurt thinned with a splash of milk
- 1 cup unsweetened plant milk + 1 tbsp lemon juice — Dairy-free version.
Eggs (in baking)
Can I replace eggs in baking?
- 1 tbsp ground flaxseed + 3 tbsp water per egg — Rest 5 min to gel. Best in muffins, pancakes, cookies.
- ¼ cup unsweetened applesauce per egg — Adds moisture; good for cakes and quick breads.
- ½ a mashed ripe banana per egg — Lends a mild banana flavour.
Heavy cream
What can I use instead of heavy cream?
- ¾ cup whole milk + ¼ cup melted butter — For richness in sauces and baking — not for whipping.
- Evaporated milk, 1:1 — Good in soups and savoury sauces.
- Full-fat coconut cream, 1:1 — Dairy-free; works in curries and desserts.
Butter
What can I substitute for butter?
- Neutral oil at ¾ the amount — Works well in most cakes and quick breads.
- Coconut oil, 1:1 — Dairy-free; solid at room temp like butter.
- Olive oil for savoury cooking — Great for sautéing and roasting.
Sour cream
What can I use instead of sour cream?
- Plain Greek yogurt, 1:1 — The closest swap — same tang, more protein.
- Crème fraîche, 1:1
- Unsweetened coconut yogurt, 1:1 — Dairy-free.
Brown sugar
How do I make brown sugar?
- 1 cup white sugar + 1 tbsp molasses — Mix until evenly moist. Use 2 tbsp for dark brown sugar.
- White sugar, 1:1 — In a pinch — you lose a little moisture and caramel note.
Self-rising flour
What replaces self-rising flour?
- 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt — Whisk together before using.
Cornstarch (as a thickener)
What can I use instead of cornstarch?
- 2 tbsp all-purpose flour per 1 tbsp cornstarch — Cook a little longer to lose the raw-flour taste.
- Arrowroot or tapioca starch, 1:1 — Gluten-free; great for glossy sauces.
Fresh herbs
Can I use dried herbs instead of fresh?
- Use ⅓ the amount of dried — 1 tbsp fresh ≈ 1 tsp dried. Add dried earlier in cooking.
Cooking wine
What can I cook with instead of wine?
- Broth + a splash of vinegar or lemon — For deglazing and savoury sauces.
- Grape or apple juice + a splash of vinegar — When the recipe wants a touch of sweetness.
Breadcrumbs
What can I use instead of breadcrumbs?
- Crushed crackers or cornflakes
- Rolled oats (pulsed) — Good as a binder in meatballs and meatloaf.
Milk
What can I use instead of milk?
- Any unsweetened plant milk, 1:1 — Oat and soy behave most like dairy in baking.
- ½ cup evaporated milk + ½ cup water — For a richer result.
Swaps that know your kitchen — and your allergies
A chart can't see your pantry or your family's allergy profile. Listahan can. Ask for a swap and it suggests options you already have on hand first, keeps the dish's flavour intact, and never offers one that would put peanuts, dairy, gluten, or anything else off-limits back on the plate.