Quick Take
Excited to make a new plant-based recipe but missing an ingredient? Especially now, it may not seem worth it to go to the store for that one item. Instead, try these plant-based ingredient substitutions when baking or cooking at home.
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Spice substitutions
Egg replacers
Oil substitutions
Other helpful plant-based baking and cooking substitutions
Unique plant-based flavor combinations to try
More plant-based baking tips and tricks
Spices substitutions
Allspice: 1 tsp = ¼ tsp ginger, ¼ tsp cloves, ½ tsp cinnamon
Fresh Ginger: 1 teaspoon = ½ teaspoon of dried ground ginger
Fresh Herbs: 1 Tablespoon = 1 teaspoon of dried herbs
Apple Spice Seasoning: 1 Teaspoon = ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon ground allspice, ⅛ teaspoon ground cardamom, ginger or gloves
Iodized Salt: ½ teaspoon = 3/4 teaspoon kosher salt
Egg Replacers
1 egg = Mix 1TBS of ground flax seed or chia seed with 2 ½ TBS of warm water. Let the mixture sit for 8 minutes. Once it has reached the consistency of an egg, add to your recipe.
1 egg = Add ¼ cup of applesauce into your recipe.
1 egg = Mash 1 banana with a fork until smooth, and add to your recipe. Banana is a great egg replacer but keep in mind you will taste the banana. If neutral is what you’re after, try applesauce.
1 egg = 1/2 ripe avocado, mashed. Note: this will add a greenish tint to your dish so keep that in mind. It works really well with anything chocolate because the chocolate color overpowers the green, like this raw cacao pudding.
1 egg = 1/4 cup natural peanut butter or other nut butter. Note: nut butters have a strong flavor so best if using in recipes that call for a peanut buttery taste (i.e. peanut butter cookies).
Oil:
1 Tablespoon of oil = 2 teaspoons of nut butter mixed with 1 teaspoon of non-dairy milk
1 Tablespoon of oil = 1 Tablespoon of apple sauce (this sometimes makes recipes “rubbery” so keep this in mind
1 Tablespoon of oil = 1 Tablespoon of homemade coconut butter
1 Tablespoon of oil = 1 Tablespoon of pumpkin puree
½ a cup of oil = 1 avocado (mashed or blended)
Other helpful plant-based baking and cooking substitutions
Lemon zest: 1 teaspoon = 2 Tablespoons of lemon juice
Raisins: 1 cup = 1 cup of dried cranberries, cherries, currants or chopped pitted prunes
Whole Wheat Flour: 1 cup = 1 cup of brown rice, or oat flour (ground oats)
Non-dairy or dairy milk: 1 cup = 1 cup of water blended with 2 TBS of soaked cashews
Ricotta: 1 cup = 1 cup of silken tofu
Semisweet Chocolate Chips: 1 cup = 1 cup of nuts, or 1 cup of chopped dried fruit or fresh berries
Vinegar: 1 Tablespoon = 1 Tablespoon of lemon juice or lime juice
Baking Soda: 1 teaspoon = 3 teaspoons of baking powder. Replace acid (vinegar, citrus juice) in the recipe with water or non-dairy milk
Lemon Juice: 1 teaspoon = 1/2 teaspoon apple cider vinegar
Unique plant-based flavor combos to try
Lemon Rosemary
Dark Chocolate Beet
Dark Chocolate Chili
Pistachio Cranberry
Almond Pear
Vanilla Lavender
Vanilla Orange
Carrot Raisin
Black Pepper Chocolate
Lemon Blackberry
Need more plant-based baking tips?
Here are some of my favorite plant-based baking hacks to help you achieve the perfect baked goods
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