The Ultimate Guide to Ingredient Substitutions

Running out of an ingredient mid-recipe doesn’t have to mean a trip to the store. Most substitutions are simpler than people expect, as long as you understand what the ingredient is actually doing in the dish.

Baking Swaps

• Buttermilk: 1 cup milk + 1 tbsp lemon juice or vinegar, rested 5 minutes
• Brown sugar: 1 cup white sugar + 1 tbsp molasses
• Egg (for binding): 1 tbsp ground flaxseed + 3 tbsp water, rested until gel-like

Savory Cooking Swaps

• Fresh herbs to dried: use about a third of the amount — dried herbs are more concentrated
• Soy sauce: Worcestershire sauce works in a pinch, though it’s slightly sweeter
• Heavy cream: whole milk plus a bit of butter gets you close for most sauces
• Fish sauce: soy sauce with a small splash of rice vinegar approximates the salty depth

A Rule of Thumb

Think about what role the ingredient plays — is it there for acidity, fat, sweetness, or thickening? Swap in something that covers the same job, and the dish usually holds up even if the flavor shifts slightly.

Every recipe on Nevabe Kitchen lists its exact ingredients, but don’t be afraid to adapt based on what’s already in your kitchen — that’s how most great home cooks actually cook.