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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