Substitutions
ALCOHOL SUBSTITUTIONS & SWAPS
Bourbon, Whiskey and Scotch:
- 1:1 commercial substitutes (zero proof or non-alcoholic bourbon or whiskey)
- 1:1 strongly brewed barley tea, bourbon black tea or rooibos
- 1:1 lapsang souchong tea (for Scotch only)
Gin:
- Commercial substitutes (zero proof or non-alcoholic gin)
- 1:1 Juniper tea or juniper infused water
- 1:1 Floral herbal teas
- 1:1 Kombucha (herbal flavors)
Vodka:
- 1:1 commercial substitutes (zero proof or non-alcoholic vodka)
- 1/2 a teaspoon apple cider vinegar plus 1 ounce water (use this per 1 ounce of vodka in the recipe)
- 1:1 Kombucha (neutral or citrus flavors)
- 1:1 Club Soda
Tequila and Mezcal:
· For Tequila:
o 1:1 commercial substitutes (zero proof or non-alcoholic tequila)
o 1:1 Equal parts lime juice, agave syrup and water
o 1:1 Kombucha (citrus or spiced flavors)
· For Mezcal:
o Commercial substitutes (zero proof or non-alcoholic mezcal)
o Equal parts lime juice, agave syrup and water plus 1 drop of liquid smoke
o 1:1 lapsang souchong tea
Rum:
- 1:1 Commercial substitutes (zero proof or non-alcoholic rums)
- 1 tablespoon rum extract and 1/2 cup apple and/or pineapple juice. Use an equal (1:1) amount of this mixture in place of however much rum the recipe calls for.
- 1:1 Sugar cane juice
- 1:1 Coconut water
Brandy and Cognac
- 1:1 Commercial substitutes (zero proof or non-alcoholic brandies)
- Combine 1 tablespoon brandy extract with 1/2 cup apple juice. Use an equal (1:1) amount of this mixture in place of however much brandy the recipe calls for.
- 1:1 Apple Juice
Liqueurs:
- Fruit Liqueurs
- Syrups: Many fruit liqueurs can be substituted with similarly flavored syrups. For instance, raspberry liqueur can be substituted with raspberry syrup and coconut rum with coconut syrup. Depending on the potency of the syrup, you may need to use slightly less syrup than liqueur. You may also need to use food coloring to achieve the same bright colors. For instance, if your melon syrup is clear, you may need to add some green food coloring to the syrup or directly to the drink.
- Shrubs, cordials, or other commercial mixers of the same flavor
- Blue Curacao and Triple Sec
- Blue Curacao: This is an orange flavored liqueur. There are non-alcoholic blue curacao syrups on the market, or you can buy a clear orange syrup and add blue food coloring.
- Triple Sec: Triple Sec is an orange flavored liqueur. You can use a clear orange flavored syrup instead.
- Cream and Chocolate Liqueurs
- Flavored Coffee Creamers: Irish Cream flavored coffee creamer can usually be used instead of Irish Cream, for instance.
- Syrups: Chocolate or white chocolate syrup can be used instead of chocolate or white chocolate liqueur.
- Herbal Liqueurs
- Syrups: In most cases, peppermint syrup works just as well as peppermint liqueur, or violet syrup instead of creme de violet, etc.
- Sweetened herbal teas: Sweetened anise tea can be used instead of anise-based liqueurs like absinthe, for instance. Just chill and add green food coloring.
- Shrubs, cordials or other commercial mixers: Elderflower cordial is an excellent substitute for elderflower liqueur, for instance.
- Coffee and Nut Liqueurs
- Syrups: Use almond, orgeat or amoretti syrup in place of amaretto liqueur, or hazelnut syrup instead of hazelnut liqueur, etc. Coffee syrup or “coffee liqueur syrup” can be used in place of coffee liqueur.
White Wine:
- 1:1 non-alcoholic white wine
- 1:1 white grape juice
- 1:1 white cranberry juice
Red Wine:
- 1:1 non-alcoholic red wine
- 1:1 pomegranate juice
- 1:1 cranberry juice
Champagne and Sparkling Wine:
- 1:1 non-alcoholic sparkling wine
- 1:1 sparkling apple cider (for champagne or prosecco)
- 1:1 sparkling cran-apple juice (for sparkling rosé)
DIETARY AND ALLERGEN SUBSTITUTIONS & SWAPS
Dairy & Eggs
Eggs
For baked goods:
Commercial egg substitute
1/4 cup unsweetened apple sauce, mashed pumpkin or puréed fruit + 1/2 teaspoon baking powder (per 1 egg)
For binding:
Commercial egg substitute
3 tablespoons water + 1 tablespoon flax seeds or chia seeds
For custards:
1 tablespoon of custard powder or cornstarch mixed with 2 tablespoons of water
Milk :
Non-dairy milk, such as a nut milk or oat milk (choose one with a similar fat content)
Cream
Generally: Full-Fat Non-Dairy Cream
For Whipping: Full Fat Coconut Cream or Soy Whipping Cream
Butter
Plant Butter
Coconut Oil
Margarine
Shortening
Meats
Red Meat
Commercial beef substitutes (such as Impossible Beef)
Mushrooms
Tempeh
Seitan
Jackfruit
White Meat
Commercial chicken substitutes
Soy Curls
Seitan
Tempeh
Jackfruit
Bacon
For Vegan: Commercial Vegan Bacon Substitute
For Kosher or Halal: Turkey or Duck Bacon
Pork
Commercial Pork Substitute
Jackfruit
Extra Firm Tofu
Seitan
Soy Curls
Ground Meat:
Commercial ground meat substitutes
Textured Soy Protein
Lentils (1 cup uncooked lentils = 1 pound ground meat)
Crumbled Extra Firm Tofu
Fish
Commercial Fish Substitutes
Jackfruit
Hearts of Palm
Firm Tofu
Jackfruit
Lion’s Mane Mushrooms
Cooked Eggplant
Broth
For Beef Broth:
Mushroom Stock
For Chicken Broth:
Vegetable Broth
*Please note that when substituting meat products, cooking times may vary. For most soups, stews, and pie fillings, cooking times will be lessened.
Other
Honey
Golden Syrup
Maple Syrup
Regular Molasses (not blackstrap)
All-Purpose Flour
- Oat flour – 1:1 swap, mild and tender
- Almond flour – Use 1:1 with extra binding (like egg or xanthan gum)
- Coconut flour – Super absorbent—use 1/4 to 1/3 cup for every
- 1 cup of all-purpose, and add liquid
- Gluten-free flour blends – Often 1:1 but check label for gums or starches
Granulated Sugar
Commercial Sugar Substitutes
Cane Sugar
Palm Sugar
Brown Sugar
Commercial Brown Sugar Substitutes
1:1 Granulated Sugar or Sugar Alternative + 1 tablespoon Molasses
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