If I have learned anything from these past few weeks, it’s that being creative in the kitchen isn’t just fun, it’s necessary! There have been so many times where I crave something, but don’t have all the ingredients to make it. And, I don’t know about you, but once I want something I must. eat. it. So, I’ve been using these different ingredient hacks to get the job done. Just think of this as one less trip to the grocery store and STAY HOME!
*All substitutions are 1:1 unless otherwise noted!
BAKING
Baking Soda: 1 TSP = 1 TBSP baking powder
Buttermilk: 1 cup = 1 cup plain yogurt or 1 cup milk (preferably not fat-free) + 1 TBSP vinegar or 1 TBSP lemon juice (the acid will curdle the milk and thicken it)
Cornstarch: Flour, arrowroot, potato starch, tapioca
Light Brown Sugar: 1 cup = 1 cup granulated sugar + 1 TBSP molasses or ½ cup dark brown sugar + ½ cup granulated sugar
Milk Chocolate Chips: Chopped milk chocolate bar
Semisweet Chocolate Chips: Bittersweet chocolate chips
Vanilla Extract: Bourbon or rum
SEASONINGS & SPICES
Chili Powder: Dash of hot sauce + oregano + paprika + cumin
Cinnamon: Nutmeg
Cumin: Chili powder
Mustard: Horseradish powder, dry mustard powder, wasabi powder
Wasabi: Prepared white horseradish
DAIRY
Butter: Coconut oil
Half-and-Half: 1 cup = ½ cup whole milk + ½ cup heavy cream (ahh so that’s what it means!)
Milk : Oat milk, almond milk, soy milk, cashew milk
Parmesan: Pecorino
Sour Cream: Plain yogurt
Whole Milk: 1 cup = 1 cup - 3 TBSP skim milk + 3 TBSP half-and-half, or 1 cup skim / low-fat milk + 2 TBSP melted butter
OIL
Olive Oil: Avocado or grapeseed oil
Canola Oil: Sunflower oil, safflower vegetable oil, corn oil
CONDIMENTS
Chinese Mustard : Dijon mustard
Ketchup: ¼ cup = 2 TBSP tomato paste + 2 TSP cider vinegar + 2 TSP granulated sugar + 2 TSP water
Mayo : Greek yogurt or mashed avocado
Tahini: 2 TSP peanut butter + 1 TSP sesame oil
