planbee

Baking substitutes

Dry heat sets structure. Substitutes need to hold shape and brown without burning.

204 swaps valid for baking

Cashew Nut substitutes for baking

  • Almond

    Good fit

    Use 1 cup Almond per cup of Cashew Nut

  • Cashew Butter

    Good fit

    Use 1 cup Cashew Butter per cup of Cashew Nut

  • Coconut Milk

    Good fit

    Use 1 cup Coconut Milk per cup of Cashew Nut

  • Cream Cheese

    Good fit

    Use 1 1/3 cup Cream Cheese per cup of Cashew Nut

  • View more (7 more)

    • Carrot

      Good fit

      Use 1 1/3 cup Carrot per cup of Cashew Nut

    • Bread Crumbs

      Okay with tweaks

      Use 1 1/2 cup Bread Crumbs per cup of Cashew Nut

    • Tofu

      Okay with tweaks

      Use 2 cup Tofu per cup of Cashew Nut

    • Cheddar Cheese

      Okay with tweaks

      Use 1 1/3 cup Cheddar Cheese per cup of Cashew Nut

    • Tahini

      Okay with tweaks

      Use 3/4 cup Tahini per cup of Cashew Nut

    • Oat

      Stretch swap

      Use 1 cup Oat per cup of Cashew Nut

    • Olive Oil

      Stretch swap

      Use 1/2 cup Olive Oil per cup of Cashew Nut

Butter substitutes for baking

  • Greek Yogurt

    Good fit

    Use 1 cup Greek Yogurt per cup of Butter

  • Canola Oil

    Okay with tweaks

    Use 3/4 cup Canola Oil per cup of Butter

  • Olive Oil

    Okay with tweaks

    Use 3/4 cup Olive Oil per cup of Butter

  • Heavy Cream

    Okay with tweaks

    Use 3/4 cup Heavy Cream per cup of Butter

  • View more (4 more)

    • Coconut Oil

      Okay with tweaks

      Use 3/4 cup Coconut Oil per cup of Butter

    • Cream Cheese

      Stretch swap

      Use 1 cup Cream Cheese per cup of Butter

    • Peanut Butter

      Stretch swap

      Use 3/4 cup Peanut Butter per cup of Butter

    • Mayonnaise

      Stretch swap

      Use 1 cup Mayonnaise per cup of Butter

Olive Oil substitutes for baking

  • Canola Oil

    Good fit

    Use 1 cup Canola Oil per cup of Olive Oil

  • Vegetable Oil

    Good fit

    Use 1 cup Vegetable Oil per cup of Olive Oil

  • Cashew Nut

    Okay with tweaks

    Use 3/4 cup Cashew Nut per cup of Olive Oil

  • Egg

    Okay with tweaks

    1 egg per 1/4 cup olive oil

  • View more (4 more)

    • Butter

      Okay with tweaks

      Use 1 1/4 cup Butter per cup of Olive Oil

    • Sesame Oil

      Okay with tweaks

      1/2 to 2/3

    • Coconut Oil

      Okay with tweaks

      Use 1 cup Coconut Oil per cup of Olive Oil

    • Tahini

      Stretch swap

      Use 1/2 cup Tahini per cup of Olive Oil

Coconut Milk substitutes for baking

  • Cashew Nut

    Okay with tweaks

    Use 1 cup Cashew Nut per cup of Coconut Milk

  • Coconut Oil

    Okay with tweaks

    Use 1/2 cup Coconut Oil per cup of Coconut Milk

  • Half And Half

    Okay with tweaks

    Use 1 cup Half And Half per cup of Coconut Milk

  • Oat Milk

    Stretch swap

    Use 1 cup Oat Milk per cup of Coconut Milk

  • View more (2 more)

    • Milk

      Stretch swap

      Use 1 cup Milk per cup of Coconut Milk

    • Olive Oil

      Stretch swap

      Use 1/3 cup Olive Oil per cup of Coconut Milk

Maple Syrup substitutes for baking

  • Honey

    Good fit

    Use 1 cup Honey per cup of Maple Syrup

  • Brown Sugar

    Okay with tweaks

    Use 1 cup Brown Sugar per cup of Maple Syrup

  • Corn Syrup

    Okay with tweaks

    Use 1 cup Corn Syrup per cup of Maple Syrup

  • Sugar

    Okay with tweaks

    Use 1 cup Sugar per cup of Maple Syrup

  • View more (2 more)

    • Agave Syrup

      Okay with tweaks

      Use 3/4 cup Agave Syrup per cup of Maple Syrup

    • Mirin

      Stretch swap

      Use 16 cup Mirin per cup of Maple Syrup

Brown Sugar substitutes for baking

  • Sugar

    Good fit

    Use 1 1/4 cup Sugar per cup of Brown Sugar

  • Maple Syrup

    Okay with tweaks

    Use 3/4 cup Maple Syrup per cup of Brown Sugar

  • Molasses

    Okay with tweaks

    Use 3/4 cup Molasses per cup of Brown Sugar

  • Agave Syrup

    Okay with tweaks

    Use 2/3 cup Agave Syrup per cup of Brown Sugar

  • View more (1 more)

    • Apple Sauce

      Stretch swap

      Use 1 1/4 cup Apple Sauce per cup of Brown Sugar

Coconut Oil substitutes for baking

  • Olive Oil

    Good fit

    Use 3/4 cup Olive Oil per cup of Coconut Oil

  • Canola Oil

    Good fit

    Use 1 cup Canola Oil per cup of Coconut Oil

  • Butter

    Okay with tweaks

    Use 1 1/4 cup Butter per cup of Coconut Oil

  • Coconut Milk

    Okay with tweaks

    Use 1 1/3 cup Coconut Milk per cup of Coconut Oil

  • View more (1 more)

    • Vegetable Oil

      Okay with tweaks

      Use 1 cup Vegetable Oil per cup of Coconut Oil

Half And Half substitutes for baking

  • Heavy Cream

    Good fit

    Use 3/4 cup Heavy Cream per cup of Half And Half

  • Evaporated Milk

    Good fit

    Use 1 cup Evaporated Milk per cup of Half And Half

  • Coconut Milk

    Okay with tweaks

    Use 1 cup Coconut Milk per cup of Half And Half

  • Milk

    Okay with tweaks

    Use 1 cup Milk per cup of Half And Half

  • View more (1 more)

    • Oat Milk

      Stretch swap

      Use 1 cup Oat Milk per cup of Half And Half

Nutmeg substitutes for baking

  • Mace

    Good fit

    Use 3/4 cup Mace per cup of Nutmeg

  • Cinnamon

    Good fit

    Use 1 cup Cinnamon per cup of Nutmeg

  • Allspice

    Good fit

    Use 1 cup Allspice per cup of Nutmeg

  • Ginger

    Okay with tweaks

    Use 1/2 cup Ginger per cup of Nutmeg

  • View more (1 more)

    • Garam Masala

      Okay with tweaks

      Use 1/2 cup Garam Masala per cup of Nutmeg

Rice substitutes for baking

  • Potato

    Good fit

    Use 1 cup Potato per cup of Rice

  • Oat

    Okay with tweaks

    Use 1 cup Oat per cup of Rice

  • Oats

    Okay with tweaks

    Use 1 cup Oats per cup of Rice

  • Cashew Nut

    Okay with tweaks

    Use 1/3 cup Cashew Nut per cup of Rice

  • View more (1 more)

    • Corn Tortilla

      Okay with tweaks

      Use 2 cup Corn Tortilla per cup of Rice

Sesame Oil substitutes for baking

  • Canola Oil

    Good fit

    Use 1 cup Canola Oil per cup of Sesame Oil

  • Tahini

    Good fit

    Use 3/4 cup Tahini per cup of Sesame Oil

  • Olive Oil

    Good fit

    Use 3/4 cup Olive Oil per cup of Sesame Oil

  • Vegetable Oil

    Good fit

    Use 1 cup Vegetable Oil per cup of Sesame Oil

  • View more (1 more)

    • Coconut Oil

      Okay with tweaks

      Use 1 cup Coconut Oil per cup of Sesame Oil

Tahini substitutes for baking

  • Cashew Butter

    Good fit

    Use 1 cup Cashew Butter per cup of Tahini

  • Olive Oil

    Okay with tweaks

    Use 3/4 cup Olive Oil per cup of Tahini

  • Peanut Butter

    Okay with tweaks

    Use 1 cup Peanut Butter per cup of Tahini

  • Cashew Nut

    Okay with tweaks

    Use 1 cup Cashew Nut per cup of Tahini

  • View more (1 more)

    • Almond

      Okay with tweaks

      Use 1 cup Almond per cup of Tahini

Agave Syrup substitutes for baking

  • Maple Syrup

    Good fit

    Use 1 cup Maple Syrup per cup of Agave Syrup

  • Honey

    Good fit

    Use 1 cup Honey per cup of Agave Syrup

  • Sugar

    Okay with tweaks

    Use 3/4 cup Sugar per cup of Agave Syrup

  • Brown Sugar

    Okay with tweaks

    Use 3/4 cup Brown Sugar per cup of Agave Syrup

Balsamic Vinegar substitutes for baking

  • Rice Vinegar

    Stretch swap

    Use 1 cup Rice Vinegar per cup of Balsamic Vinegar

  • Cider Vinegar

    Stretch swap

    Use 1 cup Cider Vinegar per cup of Balsamic Vinegar

  • Lemon Juice

    Stretch swap

    Use 1 cup Lemon Juice per cup of Balsamic Vinegar

  • Lemon

    Stretch swap

    Use 1/2 cup Lemon per cup of Balsamic Vinegar

Cream Cheese substitutes for baking

  • Cashew Nut

    Good fit

    Use 2/3 cup Cashew Nut per cup of Cream Cheese

  • Sour Cream

    Okay with tweaks

    Use 1 cup Sour Cream per cup of Cream Cheese

  • Peanut Butter

    Okay with tweaks

    Use 2/3 cup Peanut Butter per cup of Cream Cheese

  • Butter

    Stretch swap

    Use 1 cup Butter per cup of Cream Cheese

Egg substitutes for baking

  • Olive Oil

    Stretch swap

    Use 3 cup Olive Oil per cup of Egg

  • Mayonnaise

    Stretch swap

    3 tbsp per large egg

  • Flour

    Stretch swap

    Use 3 cup Flour per cup of Egg

  • Oat

    Stretch swap

    Use 1/4 cup Oat per cup of Egg

Evaporated Milk substitutes for baking

  • Heavy Cream

    Okay with tweaks

    Use 1/2 cup Heavy Cream per cup of Evaporated Milk

  • Half And Half

    Okay with tweaks

    Use 3/4 cup Half And Half per cup of Evaporated Milk

  • Milk

    Stretch swap

    Use 1 cup Milk per cup of Evaporated Milk

  • Oat Milk

    Stretch swap

    Use 1 cup Oat Milk per cup of Evaporated Milk

Greek Yogurt substitutes for baking

  • Buttermilk

    Okay with tweaks

    Use 1 cup Buttermilk per cup of Greek Yogurt

  • Butter

    Okay with tweaks

    Use 3/4 cup Butter per cup of Greek Yogurt

  • Sour Cream

    Okay with tweaks

    Use 1 cup Sour Cream per cup of Greek Yogurt

  • Ricotta

    Okay with tweaks

    Use 1 cup Ricotta per cup of Greek Yogurt

Lemon Juice substitutes for baking

  • Lime Juice

    Good fit

    Use 1 cup Lime Juice per cup of Lemon Juice

  • Lime

    Good fit

    Use 1 cup Lime per 2 cup of Lemon Juice

  • Cider Vinegar

    Okay with tweaks

    Use 1/2 cup Cider Vinegar per cup of Lemon Juice

  • Rice Vinegar

    Okay with tweaks

    Use 3/4 cup Rice Vinegar per cup of Lemon Juice

Milk substitutes for baking

  • Evaporated Milk

    Good fit

    Use 1 cup Evaporated Milk per cup of Milk

  • Half And Half

    Good fit

    Use 1 cup Half And Half per cup of Milk

  • Coconut Milk

    Okay with tweaks

    Use 1 cup Coconut Milk per cup of Milk

  • Oat Milk

    Okay with tweaks

    Use 1 cup Oat Milk per cup of Milk

Oat Milk substitutes for baking

  • Milk

    Good fit

    Use 1 cup Milk per cup of Oat Milk

  • Evaporated Milk

    Good fit

    Use 1 cup Evaporated Milk per cup of Oat Milk

  • Coconut Milk

    Good fit

    Use 1 cup Coconut Milk per cup of Oat Milk

  • Half And Half

    Okay with tweaks

    Use 1 cup Half And Half per cup of Oat Milk

Beef Broth substitutes for baking

  • Chicken Broth

    Good fit

    Use 1 cup Chicken Broth per cup of Beef Broth

  • Chicken Stock

    Good fit

    Use 1 cup Chicken Stock per cup of Beef Broth

  • Mushroom

    Okay with tweaks

    Use 1 cup Mushroom per cup of Beef Broth

Buttermilk substitutes for baking

  • Sour Cream

    Okay with tweaks

    Use 3/4 cup Sour Cream per cup of Buttermilk

  • Cream Of Tartar

    Okay with tweaks

    Use 1 1/2 tsp cup Cream Of Tartar per 1 cup cup of Buttermilk

  • Greek Yogurt

    Okay with tweaks

    Use 3/4 cup Greek Yogurt per cup of Buttermilk

Cashew Butter substitutes for baking

  • Cashew Nut

    Good fit

    Use 1 cup Cashew Nut per cup of Cashew Butter

  • Tahini

    Okay with tweaks

    Use 1 cup Tahini per cup of Cashew Butter

  • Peanut Butter

    Okay with tweaks

    Use 1 cup Peanut Butter per cup of Cashew Butter

Cheddar Cheese substitutes for baking

  • Gruyere Cheese

    Good fit

    Use 1 cup Gruyere Cheese per cup of Cheddar Cheese

  • Parmesan Cheese

    Good fit

    Use 1 cup Parmesan Cheese per cup of Cheddar Cheese

  • Cashew Nut

    Okay with tweaks

    Use 3/4 cup Cashew Nut per cup of Cheddar Cheese

Heavy Cream substitutes for baking

  • Butter

    Good fit

    Use 3/4 cup Butter per cup of Heavy Cream

  • Evaporated Milk

    Okay with tweaks

    Use 1 cup Evaporated Milk per cup of Heavy Cream

  • Half And Half

    Okay with tweaks

    Use 1 cup Half And Half per cup of Heavy Cream

Oat substitutes for baking

  • Cashew Nut

    Okay with tweaks

    Use 3/4 cup Cashew Nut per cup of Oat

  • Tahini

    Okay with tweaks

    Use 2/3 cup Tahini per cup of Oat

  • Rice

    Okay with tweaks

    Use 3/4 cup Rice per cup of Oat

Peanut Butter substitutes for baking

  • Cashew Butter

    Good fit

    Use 1 cup Cashew Butter per cup of Peanut Butter

  • Tahini

    Good fit

    Use 1 cup Tahini per cup of Peanut Butter

  • Butter

    Okay with tweaks

    Use 3/4 cup Butter per cup of Peanut Butter

Sour Cream substitutes for baking

  • Greek Yogurt

    Good fit

    Use 1 cup Greek Yogurt per cup of Sour Cream

  • Cream Cheese

    Okay with tweaks

    Use 1 cup Cream Cheese per cup of Sour Cream

  • Buttermilk

    Okay with tweaks

    Use 1 cup Buttermilk per cup of Sour Cream

Sugar substitutes for baking

  • Brown Sugar

    Good fit

    Use 1 cup Brown Sugar per 1 packed cup of Sugar

  • Maple Syrup

    Okay with tweaks

    Use 3/4 cup Maple Syrup per cup of Sugar

  • Carrot

    Stretch swap

    Use 1 1/2 cup Carrot per cup of Sugar

Vegetable Oil substitutes for baking

  • Olive Oil

    Good fit

    Use 1 cup Olive Oil per cup of Vegetable Oil

  • Coconut Oil

    Okay with tweaks

    Use 1 cup Coconut Oil per cup of Vegetable Oil

  • Sesame Oil

    Stretch swap

    Use 1/2 cup Sesame Oil per cup of Vegetable Oil

Almond substitutes for baking

  • Cashew Nut

    Good fit

    Use 1 cup Cashew Nut per cup of Almond

  • Tahini

    Okay with tweaks

    Use 2/3 cup Tahini per cup of Almond

Arrowroot Flour substitutes for baking

  • Corn Starch

    Good fit

    Use 1 cup Corn Starch per cup of Arrowroot Flour

  • Flour

    Okay with tweaks

    Use 2 cup Flour per cup of Arrowroot Flour

Avocado substitutes for baking

  • Coconut Milk

    Good fit

    Use 3/4 cup Coconut Milk per cup of Avocado

  • Tahini

    Good fit

    Use 2/3 cup Tahini per cup of Avocado

Bread Crumbs substitutes for baking

  • Almond

    Good fit

    Use 3/4 cup Almond per cup of Bread Crumbs

  • Cashew Nut

    Okay with tweaks

    Use 2/3 cup Cashew Nut per cup of Bread Crumbs

Canola Oil substitutes for baking

  • Olive Oil

    Good fit

    Use 1 cup Olive Oil per cup of Canola Oil

  • Coconut Oil

    Good fit

    Use 1 cup Coconut Oil per cup of Canola Oil

Chicken Stock substitutes for baking

  • Beef Broth

    Good fit

    Use 1 cup Beef Broth per cup of Chicken Stock

  • Mushroom

    Okay with tweaks

    Use 1 cup Mushroom per cup of Chicken Stock

Cider Vinegar substitutes for baking

  • Lemon Juice

    Okay with tweaks

    Use 1 cup Lemon Juice per cup of Cider Vinegar

  • Rice Vinegar

    Okay with tweaks

    Use 1 1/4 cup Rice Vinegar per cup of Cider Vinegar

Corn Starch substitutes for baking

  • Arrowroot Flour

    Good fit

    Use 3/4 cup Arrowroot Flour per cup of Corn Starch

  • Flour

    Good fit

    Use 2 cup Flour per cup of Corn Starch

Fish Sauce substitutes for baking

  • Miso

    Okay with tweaks

    Use 1/2 cup Miso per cup of Fish Sauce

Flour substitutes for baking

  • Corn Starch

    Okay with tweaks

    Use 1/2 cup Corn Starch per cup of Flour

  • Oat Flour

    Okay with tweaks

    Use 1 cup Oat Flour per cup of Flour

Honey substitutes for baking

  • Maple Syrup

    Good fit

    Use 1 cup Maple Syrup per cup of Honey

  • Sugar

    Okay with tweaks

    Use 3/4 cup Sugar per cup of Honey

Lime substitutes for baking

  • Lemon

    Good fit

    Use 1 cup Lemon per cup of Lime

  • Lemon Juice

    Good fit

    Use 2 cup Lemon Juice per cup of Lime

Mayonnaise substitutes for baking

  • Greek Yogurt

    Good fit

    Use 1 cup Greek Yogurt per cup of Mayonnaise

  • Butter

    Okay with tweaks

    Use 3/4 cup Butter per cup of Mayonnaise

Mushroom substitutes for baking

  • Chicken Stock

    Stretch swap

    Use 1 cup Chicken Stock per cup of Mushroom

  • Beef Broth

    Stretch swap

    Use 1 cup Beef Broth per cup of Mushroom

Oats substitutes for baking

  • Oat Flour

    Good fit

    Use 1 cup Oat Flour per cup of Oats

  • Rice

    Okay with tweaks

    Use 1 cup Rice per cup of Oats

Rice Vinegar substitutes for baking

  • Cider Vinegar

    Okay with tweaks

    Use 3/4 cup Cider Vinegar per cup of Rice Vinegar

  • Lemon Juice

    Okay with tweaks

    Use 3/4 cup Lemon Juice per cup of Rice Vinegar

Tofu substitutes for baking

  • Egg

    Good fit

    Use 1 cup Egg per cup of Tofu

  • Greek Yogurt

    Good fit

    Use 3/4 cup Greek Yogurt per cup of Tofu

Allspice substitutes for baking

  • Nutmeg

    Good fit

    Use 1 cup Nutmeg per cup of Allspice

Apple Sauce substitutes for baking

  • Egg

    Okay with tweaks

    1 large egg per 1/4 cup apple sauce; reduce other liquids by 2 tablespoons

Carrot substitutes for baking

  • Cashew Nut

    Good fit

    Use 3/4 cup Cashew Nut per cup of Carrot

Celery substitutes for baking

  • Carrot

    Good fit

    Use 1 cup Carrot per cup of Celery

Chicken Broth substitutes for baking

  • Beef Broth

    Good fit

    Use 1 cup Beef Broth per cup of Chicken Broth

Cinnamon substitutes for baking

  • Nutmeg

    Okay with tweaks

    Use 1/2 cup Nutmeg per cup of Cinnamon

Corn Syrup substitutes for baking

  • Maple Syrup

    Okay with tweaks

    Use 1 cup Maple Syrup per cup of Corn Syrup

Cream Of Tartar substitutes for baking

  • Buttermilk

    Stretch swap

    1 cup buttermilk + reduce baking soda to 1/2 tsp per 1 tsp cream of tartar

Garam Masala substitutes for baking

  • Nutmeg

    Stretch swap

    Use 1/4 cup Nutmeg per cup of Garam Masala

Garlic substitutes for baking

  • Shallot

    Okay with tweaks

    Use 1/2 cup Shallot per cup of Garlic

Ginger substitutes for baking

  • Nutmeg

    Stretch swap

    Use 1/4 cup Nutmeg per cup of Ginger

Gruyere Cheese substitutes for baking

  • Cheddar Cheese

    Okay with tweaks

    Use 1 cup Cheddar Cheese per cup of Gruyere Cheese

Leek substitutes for baking

  • Onion

    Good fit

    Use 1/2 cup Onion per cup of Leek

Lemon substitutes for baking

  • Lime

    Okay with tweaks

    Use 1 cup Lime per cup of Lemon

Lime Juice substitutes for baking

  • Lemon Juice

    Good fit

    Use 1 cup Lemon Juice per cup of Lime Juice

Mace substitutes for baking

  • Nutmeg

    Good fit

    Use 1 cup Nutmeg per cup of Mace

Mirin substitutes for baking

  • Maple Syrup

    Good fit

    Use 1 cup Maple Syrup per cup of Mirin

Miso substitutes for baking

  • Worcestershire Sauce

    Okay with tweaks

    Use 1/2 cup Worcestershire Sauce per cup of Miso

Molasses substitutes for baking

  • Brown Sugar

    Good fit

    Use 1 cup Brown Sugar per cup of Molasses

Oat Flour substitutes for baking

  • Flour

    Okay with tweaks

    Use 1 cup Flour per cup of Oat Flour

Onion substitutes for baking

  • Leek

    Okay with tweaks

    Use 1 1/2 cup Leek per cup of Onion

Parmesan Cheese substitutes for baking

  • Cheddar Cheese

    Good fit

    Use 1 cup Cheddar Cheese per 1 by weight cup of Parmesan Cheese

Potato substitutes for baking

  • Rice

    Okay with tweaks

    Use 1/2 cup Rice per cup of Potato

Red Wine Vinegar substitutes for baking

  • Cider Vinegar

    Good fit

    Use 1 cup Cider Vinegar per cup of Red Wine Vinegar

Rice Wine substitutes for baking

  • White Wine

    Okay with tweaks

    Use 1 cup White Wine per cup of Rice Wine

Ricotta substitutes for baking

  • Greek Yogurt

    Okay with tweaks

    Use 1 cup Greek Yogurt per cup of Ricotta

Sake substitutes for baking

  • White Wine

    Good fit

    Use 1 cup White Wine per cup of Sake

Soy Sauce substitutes for baking

  • Miso

    Okay with tweaks

    Use 1 cup Miso per cup of Soy Sauce

White Wine substitutes for baking

  • Sake

    Okay with tweaks

    Use 1 cup Sake per cup of White Wine

Worcestershire Sauce substitutes for baking

  • Miso

    Stretch swap

    Use 1/2 cup Miso per cup of Worcestershire Sauce