Vegetarian Substitutes
16 substitutes across 7 ingredients tagged vegetarian.
Cheese, Ricotta, Whole Milk
Ricotta is creamier and smoother but very similar in flavor and protein content. Perfect substitute in lasagna, stuffed shells, and baked goods.
Cream Cheese, Full Fat, Block
Cream cheese is richer and denser. Blend until smooth for a cottage cheese consistency. Use in dips, cheesecakes, and spreads.
Yogurt, Greek, Plain, Lowfat
Greek yogurt has a similar tangy flavor and high protein content. Creamier and smoother texture. Works in most recipes calling for cottage cheese.
Buttermilk, Low Fat
Reconstitute dried buttermilk with water to make fresh buttermilk. Use this as the primary conversion in reverse too.
Milk, Dry, Nonfat, Regular, with Added Vitamin A and Vitamin D
Nonfat dry milk can substitute in the same amount. Add a splash of vinegar or lemon juice (1 tsp per 1/4 cup powder) to replicate the tanginess.
Yogurt, Plain, Low Fat
Thin plain yogurt with water to liquid buttermilk consistency, then dry as needed. Or use liquid yogurt directly in recipes. Has the same tangy acid.
Milk, Canned, Condensed, Sweetened
Sweetened condensed milk is the base ingredient for dulce de leche. It's less caramelized and thinner, but has the right sweetness. You can heat it further in a slow cooker to caramelize.
Cream, Fluid, Half and Half
For baking, use half and half with added sugar, nutmeg, and vanilla to mimic eggnog flavor. Add 1 tsp nutmeg and 1 tsp vanilla per cup.
Milk, Whole, 3.25% Milkfat
Use whole milk with a beaten egg yolk, sugar, and nutmeg to make a quick homemade eggnog substitute. Less rich but captures the flavor profile.
Milk, Canned, Condensed, Sweetened
Dilute condensed milk 1:1 with whole milk, then add nutmeg and vanilla. Creates a thick, sweet, creamy substitute for baking.
Butter
Unsalted butter is the most common substitute. It has a lower smoke point (~300°F vs 450°F for ghee), so watch for burning at high heat. Use for sautéing and baking.
Cream, Heavy
Mix 1 part heavy cream with 1 part whole milk to replicate half and half exactly (1:1 ratio of cream to milk). Or use half the amount of heavy cream alone for richness.
Milk, Whole, 3.25% Milkfat
Whole milk has less fat but works in most recipes. Sauces will be slightly thinner. Add 1-2 tsp butter per cup to boost fat content.
Milk, Canned, Evaporated, with Added Vitamin A
Evaporated milk has about the same fat content as half and half and creates very creamy sauces and soups. Has a slightly cooked flavor.
Honey
Sweeter than sugar so use less. Reduce oven temp by 25°F to prevent over-browning. Adds moisture and distinct flavor.
Brown Sugar
Direct 1:1 swap. Adds moisture and butterscotch flavor due to molasses content. Will make baked goods chewier and darker.