Ingredient substitutions: vegan, gluten-free and lactose-free
Search for an ingredient and instantly discover what to replace it with, with conversion notes whenever the swap isn't 1:1.
Substitute with seed oil or vegetable margarine — same quantity
Substitute with soy, oat or almond milk — same quantity
Substitute with 1 tablespoon of flaxseed + 3 of water — let rest for 5 minutes
Substitute with soy or oat cream — same quantity
Substitute with nutritional yeast — about 2/3 of the quantity
Substitute with soy or coconut yoghurt — same quantity
Substitute with maple syrup or agave syrup — same quantity
Substitute with béchamel made with plant-based milk and oil — same quantity
Substitute with vegan mayonnaise or soy yoghurt — same quantity
Substitute with agar agar — about half the quantity
How to choose the right substitute
Every ingredient has a specific equivalence: a simple proportion isn't enough, unlike with quantities. An egg, for instance, can be replaced with a tablespoon of flaxseed and three of water left to rest for a few minutes, while butter is almost always substituted in equal quantity with seed oil or vegetable margarine. The equivalences suggested are the most common ones in cooking, but texture and flavour can vary slightly: for delicate desserts we recommend a preliminary test.
Do you also need to adjust the doses for a different number of servings? Try the recipe portion converter.