Sauteing substitutes

Cashew Nut substitutes for sauteing

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 3/4 cup Oat per cup of Cashew Nut
- Olive Oil
  Stretch swap
  Use 1/2 cup Olive Oil per cup of Cashew Nut

Olive Oil substitutes for sauteing

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 2/3 cup Cashew Nut per cup of Olive Oil
Egg
Okay with tweaks
1 egg per 1/4 cup olive oil
View more (5 more)
- Butter
  Okay with tweaks
  Use 1 cup Butter per cup of Olive Oil
- Sesame Oil
  Okay with tweaks
  Use 3/4 cup Sesame Oil per cup of Olive Oil
- Coconut Oil
  Okay with tweaks
  Use 1 cup Coconut Oil per cup of Olive Oil
- Coconut Milk
  Stretch swap
  Use 1/2 cup Coconut Milk per cup of Olive Oil
- Tahini
  Stretch swap
  Use 1/3 cup Tahini per cup of Olive Oil

Butter substitutes for sauteing

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 1 cup Olive Oil per cup of Butter
Heavy Cream
Okay with tweaks
Use 3/4 cup Heavy Cream per cup of Butter
View more (3 more)
- Coconut Oil
  Okay with tweaks
  Use 3/4 cup Coconut Oil per cup of Butter
- Cream Cheese
  Stretch swap
  Use 3/4 cup Cream Cheese per cup of Butter
- Peanut Butter
  Stretch swap
  Use 1 cup Peanut Butter per cup of Butter

Coconut Milk substitutes for sauteing

Cashew Nut
Okay with tweaks
Use 1 cup Cashew Nut per cup of Coconut Milk
Coconut Oil
Okay with tweaks
Use 1/3 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

Coconut Oil substitutes for sauteing

Olive Oil
Good fit
Use 1 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 (2 more)
- Vegetable Oil
  Okay with tweaks
  Use 1 cup Vegetable Oil per cup of Coconut Oil
- Sesame Oil
  Stretch swap
  Use 1/2 cup Sesame Oil per cup of Coconut Oil

Greek Yogurt substitutes for sauteing

Buttermilk
Okay with tweaks
Use 1 cup Buttermilk per cup of Greek Yogurt
Butter
Okay with tweaks
Use 1 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
View more (2 more)
- Tofu
  Stretch swap
  Use 1 cup Tofu per cup of Greek Yogurt
- Mayonnaise
  Stretch swap
  Use 1/4 cup Mayonnaise per cup of Greek Yogurt

Maple Syrup substitutes for sauteing

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

Tahini substitutes for sauteing

Cashew Butter
Good fit
Use 1 cup Cashew Butter per cup of Tahini
Olive Oil
Okay with tweaks
Use 1 cup Olive Oil per cup of Tahini
Peanut Butter
Okay with tweaks
Use 1 cup Peanut Butter per cup of Tahini
Sesame Oil
Okay with tweaks
Use 1 cup Sesame Oil per cup of Tahini
View more (2 more)
- Cashew Nut
  Okay with tweaks
  Use 1 cup Cashew Nut per cup of Tahini
- Almond
  Okay with tweaks
  Use 1 cup Almond per cup of Tahini

Half And Half substitutes for sauteing

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 sauteing

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 sauteing

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 1/2 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 sauteing

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 1 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

Agave Syrup substitutes for sauteing

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 sauteing

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

Brown Sugar substitutes for sauteing

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

Cream Cheese substitutes for sauteing

Cashew Nut
Good fit
Use 3/4 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 1 cup Peanut Butter per cup of Cream Cheese
Butter
Stretch swap
Use 1 cup Butter per cup of Cream Cheese

Evaporated Milk substitutes for sauteing

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

Lemon Juice substitutes for sauteing

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 sauteing

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 sauteing

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

Almond substitutes for sauteing

Cashew Nut
Good fit
Use 1 cup Cashew Nut per cup of Almond
Tahini
Okay with tweaks
Use 3/4 cup Tahini per cup of Almond
Bread Crumbs
Stretch swap
Use 1 1/4 cup Bread Crumbs per cup of Almond

Beef Broth substitutes for sauteing

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

Broccoli substitutes for sauteing

Carrot
Good fit
Use 1 1/4 cup Carrot per cup of Broccoli
Spinach
Okay with tweaks
Use 3 cup Spinach per cup of Broccoli
Celery
Okay with tweaks
Use 1 1/4 cup Celery per cup of Broccoli

Canola Oil substitutes for sauteing

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
Sesame Oil
Okay with tweaks
Use 1/2 cup Sesame Oil per cup of Canola Oil

Carrot substitutes for sauteing

Cashew Nut
Good fit
Use 1 cup Cashew Nut per cup of Carrot
Broccoli
Okay with tweaks
Use 1 cup Broccoli per cup of Carrot
Celery
Stretch swap
Use 1 1/2 cup Celery per cup of Carrot

Cashew Butter substitutes for sauteing

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 sauteing

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 1/2 cup Cashew Nut per cup of Cheddar Cheese

Chicken Stock substitutes for sauteing

Chicken Broth
Good fit
Use 1 cup Chicken Broth per cup of Chicken Stock
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 sauteing

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
Red Wine Vinegar
Okay with tweaks
Use 1 cup Red Wine Vinegar per cup of Cider Vinegar

Egg substitutes for sauteing

Tofu
Stretch swap
Use 1/2 cup Tofu per cup of Egg
Olive Oil
Stretch swap
Use 2 cup Olive Oil per cup of Egg
Mayonnaise
Stretch swap
3 tbsp per large egg

Fish Sauce substitutes for sauteing

Worcestershire Sauce
Good fit
Use 1 cup Worcestershire Sauce per cup of Fish Sauce
Soy Sauce
Okay with tweaks
Use 2/3 cup Soy Sauce per cup of Fish Sauce
Miso
Okay with tweaks
Use 1 cup Miso per cup of Fish Sauce

Garlic substitutes for sauteing

Red Onion
Okay with tweaks
Use 1/2 cup Red Onion per cup of Garlic
Shallot
Okay with tweaks
Use 1/2 cup Shallot per cup of Garlic
Ginger
Okay with tweaks
1 tbsp fresh minced ginger per clove

Heavy Cream substitutes for sauteing

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

Miso substitutes for sauteing

Soy Sauce
Okay with tweaks
Use 1/2 cup Soy Sauce per cup of Miso
Worcestershire Sauce
Okay with tweaks
Use 1/2 cup Worcestershire Sauce per cup of Miso
Fish Sauce
Okay with tweaks
Use 1/3 cup Fish Sauce per cup of Miso

Oat substitutes for sauteing

Cashew Nut
Okay with tweaks
Use 2/3 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 1 cup Rice per cup of Oat

Peanut Butter substitutes for sauteing

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 1 cup Butter per cup of Peanut Butter

Red Onion substitutes for sauteing

Shallot
Good fit
Use 1 cup Shallot per cup of Red Onion
Garlic
Okay with tweaks
Use 3 cup Garlic per cup of Red Onion
Green Onion
Stretch swap
Use 2 cup Green Onion per cup of Red Onion

Rice Vinegar substitutes for sauteing

Red Wine Vinegar
Good fit
Use 3/4 cup Red Wine Vinegar per cup of Rice Vinegar
Cider Vinegar
Okay with tweaks
Use 3/4 cup Cider Vinegar per cup of Rice Vinegar
Lemon Juice
Okay with tweaks
Use 1 cup Lemon Juice per cup of Rice Vinegar

Shallot substitutes for sauteing

Red Onion
Good fit
Use 1 cup Red Onion per cup of Shallot
Garlic
Okay with tweaks
Use 1/2 cup Garlic per cup of Shallot
Green Onion
Stretch swap
Use 2 cup Green Onion per cup of Shallot

Sour Cream substitutes for sauteing

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

Vegetable Oil substitutes for sauteing

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 cup Sesame Oil per cup of Vegetable Oil

Arrowroot Flour substitutes for sauteing

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 sauteing

Coconut Milk
Good fit
Use 1 cup Coconut Milk per cup of Avocado
Tahini
Good fit
Use 1 cup Tahini per cup of Avocado

Bread Crumbs substitutes for sauteing

Almond
Good fit
Use 1 cup Almond per cup of Bread Crumbs
Cashew Nut
Okay with tweaks
Use 3/4 cup Cashew Nut per cup of Bread Crumbs

Buttermilk substitutes for sauteing

Sour Cream
Okay with tweaks
Use 3/4 cup Sour Cream per cup of Buttermilk
Greek Yogurt
Okay with tweaks
Use 3/4 cup Greek Yogurt per cup of Buttermilk

Celery substitutes for sauteing

Carrot
Good fit
Use 1 cup Carrot per cup of Celery
Broccoli
Okay with tweaks
Use 1 cup Broccoli per cup of Celery

Chicken Broth substitutes for sauteing

Chicken Stock
Strong fit
Use 1 cup Chicken Stock per cup of Chicken Broth
Beef Broth
Good fit
Use 1 cup Beef Broth per cup of Chicken Broth

Corn Starch substitutes for sauteing

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

Flour substitutes for sauteing

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

Ginger substitutes for sauteing

Garlic
Okay with tweaks
1 clove per 1 tablespoon ginger
Nutmeg
Stretch swap
Use 1/4 cup Nutmeg per cup of Ginger

Green Onion substitutes for sauteing

Red Onion
Good fit
Use 1/2 cup Red Onion per cup of Green Onion
Shallot
Good fit
Use 1/2 cup Shallot per cup of Green Onion

Honey substitutes for sauteing

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

Lemon substitutes for sauteing

Lime
Okay with tweaks
Use 1 cup Lime per cup of Lemon
Lime Juice
Okay with tweaks
Use 3 cup Lime Juice per cup of Lemon

Lime substitutes for sauteing

Lemon
Good fit
Use 1 cup Lemon per cup of Lime
Lemon Juice
Good fit
Use 2 cup Lemon Juice per cup of Lime

Lime Juice substitutes for sauteing

Lemon Juice
Good fit
Use 1 cup Lemon Juice per cup of Lime Juice
Lemon
Good fit
Use 1 cup Lemon per cup of Lime Juice

Mayonnaise substitutes for sauteing

Greek Yogurt
Good fit
Use 1 cup Greek Yogurt per cup of Mayonnaise
Butter
Okay with tweaks
Use 1 cup Butter per cup of Mayonnaise

Mushroom substitutes for sauteing

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

Oat Flour substitutes for sauteing

Oats
Okay with tweaks
Use 1 cup Oats per cup of Oat Flour
Flour
Okay with tweaks
Use 1 cup Flour per cup of Oat Flour

Oats substitutes for sauteing

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

Red Wine Vinegar substitutes for sauteing

Cider Vinegar
Good fit
Use 1 cup Cider Vinegar per cup of Red Wine Vinegar
Rice Vinegar
Okay with tweaks
Use 1 1/4 cup Rice Vinegar per cup of Red Wine Vinegar

Soy Sauce substitutes for sauteing

Miso
Okay with tweaks
Use 1 cup Miso per cup of Soy Sauce
Fish Sauce
Okay with tweaks
1/2 teaspoon per 1 tablespoon soy sauce

Sugar substitutes for sauteing

Brown Sugar
Good fit
Use 1 cup Brown Sugar per cup of Sugar
Maple Syrup
Okay with tweaks
Use 3/4 cup Maple Syrup per cup of Sugar

Tofu substitutes for sauteing

Egg
Good fit
Use 1 cup Egg per cup of Tofu
Greek Yogurt
Good fit
Use 1 cup Greek Yogurt per cup of Tofu

White Wine substitutes for sauteing

Sake
Okay with tweaks
Use 1 cup Sake per cup of White Wine
Rice Wine
Okay with tweaks
Use 1 cup Rice Wine per cup of White Wine

Worcestershire Sauce substitutes for sauteing

Fish Sauce
Okay with tweaks
Use 1/2 cup Fish Sauce per cup of Worcestershire Sauce
Miso
Stretch swap
Use 1/2 cup Miso per cup of Worcestershire Sauce

Allspice substitutes for sauteing

Nutmeg
Good fit
Use 1 cup Nutmeg per cup of Allspice

Cinnamon substitutes for sauteing

Nutmeg
Okay with tweaks
Use 1/2 cup Nutmeg per cup of Cinnamon

Corn Syrup substitutes for sauteing

Maple Syrup
Okay with tweaks
Use 1 cup Maple Syrup per cup of Corn Syrup

Garam Masala substitutes for sauteing

Nutmeg
Stretch swap
Use 1/4 cup Nutmeg per cup of Garam Masala

Gruyere Cheese substitutes for sauteing

Cheddar Cheese
Okay with tweaks
Use 1 cup Cheddar Cheese per cup of Gruyere Cheese

Leek substitutes for sauteing

Onion
Good fit
Use 1/2 cup Onion per cup of Leek

Mace substitutes for sauteing

Nutmeg
Good fit
Use 1 cup Nutmeg per cup of Mace

Mirin substitutes for sauteing

Maple Syrup
Good fit
Use 1 cup Maple Syrup per cup of Mirin

Molasses substitutes for sauteing

Brown Sugar
Good fit
Use 1 cup Brown Sugar per cup of Molasses

Onion substitutes for sauteing

Leek
Okay with tweaks
Use 1 1/2 cup Leek per cup of Onion

Parmesan Cheese substitutes for sauteing

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

Potato substitutes for sauteing

Rice
Okay with tweaks
Use 1/2 cup Rice per cup of Potato

Rice Wine substitutes for sauteing

White Wine
Okay with tweaks
Use 1 cup White Wine per cup of Rice Wine

Ricotta substitutes for sauteing

Greek Yogurt
Okay with tweaks
Use 1 cup Greek Yogurt per cup of Ricotta

Sake substitutes for sauteing

White Wine
Good fit
Use 1 cup White Wine per cup of Sake

Spinach substitutes for sauteing

Broccoli
Okay with tweaks
Use 1 1/4 cup Broccoli per cup of Spinach