Last Updated on March 22, 2022
These Substitutions for Cooking and Baking should be a staple in your pantry and refrigerator.
How many of you have started a recipe and halfway through you realize that you forgot to get a much needed ingredient at the grocery store.
Chances are you might already have a alternative in your refrigerator or even your pantry.
After over 25 years of cooking vegan, you start to find new and creative ways to substitute for cooking and baking.
Although these are what I use in my vegan cooking and baking, this does not mean you have to be vegan to use these substitutions.
Below are some of the alternatives I have used and tried over the years and what results I have gotten with these substitutions.
Here are some Substitutions for Cooking and Baking I have used.
Cornstarch Substitutions
Cornstarch is a common food ingredient used to thicken sauces and soups.
Although cornstarch is very easy to find, everywhere, I was looking for a organic and corn free alternative.
Having no luck with a organic cornstarch in my local stores, I decided to make a substitute.
You would be surprised at all the inexpensive alternatives that are easily available in most stores.
Below are the substitutes that I have used instead of cornstarch and my findings.
- Tapioca Flour – I have used tapioca flour in both my baking and cooking as a replacement for cornstarch. It has the same consistency and you will use the same amount as you would cornstarch in a recipe. I didn’t notice any different taste on any of the recipes.
- Arrowroot – I have also used arrowroot in both my baking and cooking as a replacement for cornstarch. It has the same consistency as cornstarch and there’s no noticeable difference in taste. Again you use the same amount as you would cornstarch in the recipe.
Tip: You can use arrowroot to make your own baking powder
How to make your own baking powder:
- 1Tbsp. Baking Soda
- 2Tbsp. Creme of Tartar
- 2Tbsp. Arrowroot
Mix together and store in a glass container for your baking/cooking needs.
Sugar Substitutions
Personally I love to use real maple syrup instead of a white or brown sugar in most of my recipes.
Honey can also be a wonderful substitute for both sugars in a recipe.
When using honey or real maple syrup as a replacement for regular sugar. Use 1/2 cup of honey or maple syrup to replace 1 cup of regular sugar. Reduce your liquid in the recipe by 1/4 cup for every 3/4 cup of maple syrup or honey used, lower your temperature by 25 degrees.
Below are the replacements for sugar that I have used and my findings.
- Honey – Honey is a great replacement for a regular sugar, but can have a after taste and is not a very reliable flavor. So if you do decide to use honey as a sugar replacement, I would mix it with another substitute (maybe maple syrup) to have a more consistent taste.
- Real Maple Syrup -Maple syrup is my go to with all my recipe’s. Not only is it easier for my family to get ( my dad make’s his own maple syrup) but I do like the way it works in my recipe’s and the taste is much more consistent than honey would be.
Dairy Substitutions
Hopefully you have tried the many varieties of milk alternatives available in the markets today. Such as Coconut, Walnut, Hemp, Rice, Almond, Cashew, to name just a few. You may already have your favorites.
Some of my recipes are from old cook books I inherited from my Great Grandmother or Grandmother. I have found that it can actually be pretty simple to change many of these recipe’s to make them more vegan and vegetarian friendly.
Two of the ingredients that come up in these old recipes a lot are Buttermilk and Sweet Milk.
What are the vegan versions of a buttermilk and sweet milk?
- Sweet Milk – Sweet milk is just regular dairy milk. So to replace sweet milk, just use your favorite milk replacement, like coconut or almond, etc. , your choice.
- Buttermilk – Buttermilk is fermented dairy milk. To make a replacement for buttermilk, use 1 cup of your favorite milk replacement, such as coconut or almond (your choice) and 1Tbsp. of lemon juice or apple cider vinegar. Stir slightly and let it sit for 5 minutes. Then add your replacement buttermilk to the recipe!
- Whipped Cream – Homemade whipped cream is the only way to go! If you haven’t tried this alternative, it is one that you simply must try!
Whipped Coconut Cream, a huge hit in our family and so easy to make. Check out my recipe for Whipped Coconut Cream here!
Egg Substitutions
I have a more detailed post on the Egg Substitutions. Check out Egg Substitutions for cooking and baking here.
I hope this information on my findings will help you with substitutions for your cooking and baking.
And because I am always experimenting with new and different substitutions often, please make sure to check back from time to time, for any new updates.
Maybe you have tried something that I have not covered, please share your discoveries in comments at the bottom of the post.
I am always open to suggestions and new ideas on Substitutions for Cooking and Baking and would love to try them out!
