Ingredient swaps
Out of something? Compare two ingredients and get a swap ratio.
Popular swaps
Almond Butter vs Peanut Butter1:1 in any recipe. Almond butter is runnier, so add a spoon of flour to cookie doughs.Butter vs Coconut OilUse ¾ cup coconut oil for 1 cup butter, or swap 1:1 and add 2 tbsp milk.Cashews vs Almonds1:1 by weight in snacks. Soak cashews 4 hours for creamy vegan sauces.Chickpeas vs Black Beans1:1 cooked. Use chickpeas for roasting and salads, black beans for soups, burritos and brownies.Coconut Sugar vs Granulated Sugar1:1 by weight. Bakes come out darker and a little drier.Ghee vs ButterUse about ¾ cup ghee for 1 cup butter.Granulated Sugar vs Brown Sugar1:1 by weight. Pack brown sugar firmly when measuring by cup.Honey vs Maple Syrup1:1 by volume. Honey browns faster, so lower the oven by 25°F (15°C) when baking with it.Oat Milk vs Soy Milk1:1 in baking and coffee. Choose soy when protein matters.Peanut Butter vs Tahini1:1 in dressings and sauces. Tahini is thinner and slightly bitter, so add a little sweetener when replacing peanut butter in baking.Tofu vs Textured Vegetable ProteinAbout 100 g dry TVP, soaked, replaces 250 g crumbled firm tofu.Vital Wheat Gluten vs All-Purpose FlourNot 1:1. Add 1 tsp gluten per cup of flour for chewier bread. For seitan, use gluten alone with broth (about 1 : 0.8 by weight).White Rice vs Quinoa1:1 cooked. Rinse quinoa first to remove its bitter coating.