The aim isn’t to recreate the ingredient perfectly — it’s to give the recipe what it needs so the whole dish still works.
Milk
- Mix ¾ water with ¼ plain yoghurt or sour cream.
- For baking: Watered-down cream works as well.
This keeps the moisture and fat level close to what’s needed for the recipe.
Cream
- Evaporated milk
- Regular milk plus a teaspoon of melted butter stirred in.
This works in sauces, quiches and casseroles where richness is needed.
Butter
- For cooking: Use the same amount of olive oil or a neutral tasting oil.
- For baking: Replace the butter with thick yoghurt, mashed banana or apple sauce, using slightly less than the amount of butter needed.
Self-raising flour
- 1 cup plain flour + 1 teaspoon baking powder
Whisk them together so the rising agent gets thoroughly mixed in with the flour.
Brown sugar
- 1 cup white sugar + 1 tablespoon golden syrup or treacle
This gives you the same caramel flavour and extra moisture needed.
Eggs in baked goods
- 1 egg = ¼ cup mashed banana
- 1 egg = ¼ cup thick yoghurt
- 1 egg = 1 tablespoon chia seeds + 3 tablespoons water (let it gel)
These each add binding and moisture, which is all many recipes require.
Flavour substitutes
Acidic ingredients are flexible.
- Exchange lemon juice for vinegar (or vice-versa)
- Use the same amount for marinades, dressings, soups and sauces.
Herbs can be swapped based on general flavour families - such as:
- Oregano and basil
- Thyme and rosemary
- Parsley and coriander
Dried herbs can replace fresh — use ⅓ of the amount required.
Garlic and onion
- 1 garlic clove = ¼ teaspoon garlic powder
- ½ small onion = 1 teaspoon onion powder
These work well in soups, casseroles and sauces.
Savoury staples
Stock
- 1 cup stock = 1 cup hot water + ½ teaspoon Vegemite
- 1 cup water + ½ teaspoon miso paste
Both give the savoury depth you need for soups, rice and sauces.
Tomato products
- Tomato paste - simmer passata until it thickens to a paste
- Passata - blend a can of tomatoes
The key is balancing consistency and acidity.
