Ingredient Substitution Guide

Best for baking; adds slight coconut flavor

Reduces fat; best in moist cakes/muffins

Adds moisture and protein

Good for savory recipes

Let sit 5 min; works well in muffins and cookies

Adds sweetness; good for pancakes and quick breads

Good for cakes; keeps things moist

Neutral flavor; great for dense baked goods

Creamy; good for most recipes

Lighter; may need extra fat for richness

Rich; best for curries and desserts

Closest protein content to dairy milk

Denser result; add extra liquid

Gluten-free; adds moisture and richness

Make by blending oats; lighter flavor

Very absorbent; needs extra eggs/liquid

Reduce liquid by 1/4 cup; lower oven by 25F

Reduce liquid by 3 tbsp

Adds moisture and caramel flavor

Lower glycemic; caramel-like flavor

Whips well when chilled; adds coconut flavor

Good for sauces; doesn't whip

Blend soaked cashews with water

Slightly sweeter; good in sauces

Tangier; higher protein

Blend until smooth

Richer result

Pulse in blender for finer texture

Saltines or Ritz work well

Adds crunch; good for coating

Gluten-free option

Lower sodium; slightly sweeter

Gluten-free soy sauce alternative

Different flavor profile but adds umami

Neutral flavor; very similar

Mild coconut flavor

For baking; reduces fat significantly

High smoke point; neutral flavor