Guides · Dietary needs
Vegan substitution guide
Plant-based swaps for dairy, eggs, meat, sweeteners, thickeners and condiments, with the ratio to use for each.
Quick swaps
6 swapsThe six swaps that come up most often
| Out of | Use |
|---|---|
| Eggs | 1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min |
| Butter | 1 cup coconut oil or vegan butter per cup |
| Milk | 1 cup almond, oat or soy milk per cup |
| Cheese | ¼ cup nutritional yeast per ¼ cup |
| Cream | 1 cup coconut cream per cup |
| Honey | 1 cup maple syrup or agave per cup |
Dairy
9 swaps| Out of | Use |
|---|---|
| Milk | UseAlmond milkSame amountOat milkSame amountCoconut milk½ cup + ½ cup waterSoy milkSame amountRice milkSame amount |
| Heavy cream | UseCoconut creamSame amountCashew creamSame amountOat creamSame amountSilken tofu + waterSame amount |
| Butter | UseVegan butterSame amountCoconut oil1 cup + 2 tbsp liquid |
| Butter (melted) | UseOlive oil¾ cup per cupVegetable oil¾ cup per cup |
| Butter (in muffins and quick breads) | UseApplesauceUp to ½ cup per cupMashed avocadoUp to ½ cup per cup |
| Cheese | UseNutritional yeast2-3 tbsp nutritional yeast per ¼ cup cheeseCashew cheeseSame amountVegan cheeseSame amountTofu ricottaSame amount |
| Yogurt | UseCoconut yogurtSame amountAlmond yogurtSame amountSoy yogurtSame amountCashew yogurtSame amount |
| Sour cream | UseCashew sour creamSame amountCoconut yogurtSame amountSilken tofu + lemonSame amount |
| Cream cheese | UseVegan cream cheeseSame amountCashew cream cheeseSame amountTofu cream cheeseSame amount |
Eggs
5 swaps| Out of | Use |
|---|---|
| 1 egg (binding) | Use1 tbsp flaxseed + 3 tbsp water1 tbsp chia seeds + 3 tbsp water¼ cup applesauce¼ cup mashed banana |
| 1 egg (leavening) | Use1 tsp baking powder + 1 tbsp vinegar¼ cup aquafaba¼ cup carbonated water |
| 1 egg (moisture) | Use¼ cup applesauce¼ cup mashed banana¼ cup pumpkin puree¼ cup silken tofu |
| Egg whites | UseAquafaba (chickpea liquid)3 tbsp per egg whiteFlax egg1 tbsp flax + 3 tbsp waterChia egg3 tbsp aquafaba per 1 egg whiteSilken tofu3 tbsp aquafaba per 1 egg white |
| Egg yolks | UseCashew creamSame amountCoconut creamSame amountSilken tofuSame amountAvocadoSame amount |
Meat and fish
6 swaps| Out of | Use |
|---|---|
| Ground beef | UseLentilsSame amountMushroomsSame amountTempehSame amountTextured vegetable protein (TVP)Same amountWalnuts + mushroomsSame amount |
| Chicken | UseTofuSame amountTempehSame amountSeitanSame amountJackfruitSame amountMushroomsSame amount |
| Bacon | UseCoconut baconSame amountTempeh baconSame amountMushroom baconSame amountRice paper baconSame amount |
| Sausage | UseVegan sausageSame amountTempeh sausageSame amountMushroom sausageSame amountSeitan sausageSame amount |
| Fish | UseTofuSame amountTempehSame amountJackfruitSame amountHearts of palmSame amountBanana blossomSame amount |
| Pulled pork | UseJackfruitSame amountMushroomsSame amountTempehSame amountHearts of palmSame amount |
Sweeteners
4 swaps| Out of | Use |
|---|---|
| Honey | UseMaple syrup1 cup per cupAgave nectar¾ cup per cupDate syrup1 cup per cupRice syrupSame amountCoconut nectarSame amount |
| White sugar | UseCoconut sugarSame amountMaple syrup¾ cup maple syrup per 1 cup white sugarAgave nectarSame amountAdjust liquidDate sugarSame amountAdjust liquidStevia1 tsp stevia powder or ½ tsp liquid stevia per 1 cup white sugar |
| Brown sugar | UseCoconut sugar1 cup per cupDate sugarSame amountMaple sugarSame amountWhite sugar + molassesSame amount |
| Powdered sugar | UseCoconut sugar powderSame amountDate sugar powderSame amountMaple sugar powderSame amount |
Gelatin and thickeners
3 swaps| Out of | Use |
|---|---|
| Gelatin | UseAgar agarSame amountCarrageenanSame amountPectinPer the pectin box |
| Cornstarch | UseArrowroot powder1 tbsp per 1 tbspTapioca starch1 tbsp per 1 tbspPotato starch1 tbsp per 1 tbspRice flour2 tbsp per 1 tbsp |
| Flour (thickening) | UseArrowroot powderSame amountTapioca starchSame amountPotato starchSame amountRice flourSame amount |
Condiments and sauces
5 swaps| Out of | Use |
|---|---|
| Worcestershire sauce | UseSoy sauce + vinegar + sugarSame amountCoconut aminos + vinegarSame amountTamari + molassesSame amount |
| Fish sauce | UseSoy sauce + lime juiceSame amountCoconut aminos + limeSame amountMiso paste + water1 ½ tsp miso per tbsp |
| Oyster sauce | UseMushroom sauceSame amountSoy sauce + sugarSame amountHoisin sauceSame amount |
| Mayonnaise | UseVegan mayonnaiseSame amountCashew mayoSame amountTofu mayoSame amountAvocadoSame amount |
| Parmesan cheese | UseNutritional yeastSame amountCashew parmesanSame amountHemp seed parmesanSame amount |
Tips
7 tips- Flax and chia eggs bind but do not lift: where the eggs give the rise, add ¼ tsp baking powder per egg replaced.
- Aquafaba (the liquid from a can of chickpeas) whips like egg white: 3 tbsp per egg.
- Coconut oil is solid below about 76°F (24°C): use refined for no coconut taste, and chill it for pastry as you would butter.
- Nutritional yeast is savory, not melty: where cheese has to stretch, use a cashew or commercial vegan cheese.
- Oat and soy milk have the most body in baking; almond and rice are thinner, so expect a looser batter.
- Plant-based swaps often read flat: finish with salt and a squeeze of acid before adding more of anything else.
- Homemade cashew cream, nut milks and flax eggs keep 3–4 days in the fridge.
Common recipes
6 recipesThe swaps each one usually relies on
| Recipe | Swaps |
|---|---|
| Vegan pancakes | Flax eggs + plant milk + coconut oil |
| Vegan cakes | Applesauce + plant milk + coconut oil |
| Vegan pasta | Nutritional yeast + cashew cream |
| Vegan pizza | Cashew cheese + nutritional yeast |
| Vegan ice cream | Coconut cream + frozen bananas |
| Vegan salads | Tahini dressing + nutritional yeast |
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.