Plant-Based Ingredient Substitutes

Every plant-based ingredient substitute in one place — exact ratios, prep tips, and honest trade-offs for eggs, butter, milk, cream, chicken, and more.

Eggs — In baking

Flax egg: 1 tbsp ground flax + 3 tbsp water per egg

Eggs — For breakfast

Just Egg: 3 tbsp per egg

Butter — In baking

Coconut oil: 1:1 (same amount)

Milk — In baking

Oat milk: 1:1

Buttermilk — In baking

Soy milk + lemon juice: 1 cup soy milk + 1 tbsp lemon juice or vinegar per cup buttermilk

Heavy cream — In sauces

Cashew cream: 1:1

Heavy cream — In soups

Oat cooking cream: 1:1

Cheese — In sauces

Cashew cheese sauce: 1:1

Parmesan — For pasta and finishing

Nutritional yeast parmesan: 1:1 by volume

Chicken — In main dishes

Soy curls: 2 cups dry (rehydrated) per 1 lb chicken

Ground beef — In mains and sauces

Lentils: 1:1 cooked

Bacon — For breakfast

Tempeh bacon: 3 thin tempeh strips per 2 bacon slices

Chicken broth — In soups and stews

Vegetable broth + miso: 1:1, plus 1 tsp white miso per 2 cups

Honey — In baking

Maple syrup: 1:1

Fish sauce — In sauces and dressings

Soy sauce + rice vinegar: 1 tbsp soy sauce + 1/2 tsp rice vinegar per 1 tbsp fish sauce