26 handy ingredient swaps to save you in a pinch

Savvy swaps

Whether you've run out of an ingredient, are looking for a healthier alternative or don't fancy buying a speciality food for just one recipe, there are nifty swaps that won't impact the dish too much and will save you money, time or calories. So don't worry the next time a recipe calls for mirin or you've run out of eggs – there are plenty of alternatives. Here are some of the most helpful ingredient swaps you'll want to remember.

Swap brown sugar for sugar with molasses

All out of brown sugar and you're in the middle of a bake? Don't worry, because you can achieve that deep, caramel-like flavour with just regular granulated sugar. Mix 200g (7oz) sugar with two tablespoons of molasses and blend together to replace brown sugar.

Swap anise seeds for fennel seeds

Both of these fragrant spices achieve similar things in a recipe so can be used interchangeably. Both bring a distinctively fresh and slightly sweet liquorice flavour, so feel free to use whatever you have at hand.

Swap goats' cheese for cream cheese

You'll find many recipes featuring goats' cheese, from tarts to salads, but not everyone loves its tangy flavour and it can come at a higher price point as well. Cream cheese is a great substitute if you're looking to replicate its creamy texture.

Swap lemon juice for vinegar

All that this citrusy juice does in a dish is add a bit of acidity and freshness. If you've forgotten to pick up a lemon at the store or have run out of the bottled stuff, try a little vinegar instead – it'll bring the tanginess your dish needs.

Swap truffles for porcini mushrooms

For a similarly nutty and intense flavour that fresh truffles bring without the hefty price tag, use porcini instead. They're a fraction of the price and deliver that savouriness your recipe needs.

Swap buttercream for milk and lemon juice

If you've started making something that requires buttermilk and realised you don't have any, there's a simple solution. Mix one tablespoon of lemon juice with 250mm (8fl oz) of milk for 250ml (8fl oz) of buttermilk. You'll need to let the ingredients sit for five minutes to let them react, but the end result will be the same.

Swap sherry for apple cider or red wine vinegar

A common ingredient in many French recipes, like French onion soup, sherry is not something you'd ordinarily have at home and buying a whole bottle of this fortified wine for just a couple of tablespoons is simply not worth it. Don’t substitute sherry with red wine as that's likely to alter the flavour, use apple cider or red wine vinegar instead. These will add the tartness you're looking for without affecting the flavour too much.

Swap sour cream for Greek or natural yogurt

Very similar in consistency and flavour, Greek and natural yogurt and sour cream can easily be used interchangeably if you're not after that particular tang sour cream has. It's a great substitution in dips and even salad dressings.

Swap cheese for nutritional yeast

Steal a move out of the vegan playbook and try adding that cheesy flavour to your pasta sauces with the help of nutritional yeast. A great substitute if you're looking to cut down on your dairy intake, nooch, as it's also known, has a rich and slightly cheesy flavour, but is packed with amino acids, vitamins and minerals.

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Swap saffron for turmeric and paprika

Saffron is well-known to be the most expensive spice on the planet so it's no surprise there are also a lot of sub-standard fakes out there. To replicate the bittersweet flavour and the intense golden hue it brings to dishes, try using a mix of turmeric and sweet paprika. It won't be exactly like the real deal, but you'll get a close-enough flavour without breaking the bank.

Swap fillet steak for feather blade steak

Fillet of beef is a truly special piece of meat that only requires the lightest of touches and is incredibly tender. However, it's also the most expensive cut whether you're ordering it at a restaurant or cooking it yourself. A feather blade steak, while not as tender, will still be extremely delicious but more forgiving both when it comes to your culinary skills and your wallet.

Swap iceberg lettuce for spinach

While the crunch of iceberg lettuce is especially satisfying in a salad, you can substitute it with pretty much any other leafy green. However, if you're looking to boost your plate from a nutritional point of view, spinach is brilliant as it's rich in vitamins K and A, calcium and iron.

Swap vanilla beans for pure vanilla extract

When using vanilla beans, you have to be extra careful to not waste any of the good stuff inside the pod. In terms of price, you'll get much better value out of vanilla extract. It brings the same flavour as vanilla pods, but over time costs a lot less as you only need a little at a time. Just make sure you buy authentic pure vanilla extract.

Swap eggs for bananas or…

It's not uncommon to realise you've run out of eggs halfway through cooking, but there are simple substitutes that'll help when baking. If you're mixing up a sweet recipe, try using half a mashed ripe banana mixed with a quarter of a teaspoon of baking powder for each egg you need.

…mayonnaise

In savoury bakes, mayonnaise can achieve the same effect as an egg and bind the bake together. If you're making a savoury tart filling, swap each egg for three tablespoons of mayo.

Swap cinnamon for nutmeg

If you're all out of cinnamon, nutmeg is a perfectly acceptable substitute, just note you'll need a touch less of it if you're using fresh. It'll bring the same fragrant and nutty flavour to your dish. You could even try allspice or cardamom if you don't have any nutmeg either.

Swap bourbon or rum for vanilla extract

While this is not a like for like swap, bourbon or rum is often used in sweet recipes to intensify the flavours. If you'd rather not use alcohol or don't have any, vanilla extract will achieve a similar result – a richer, deeper flavour.

Swap white wine for chicken stock or apple cider vinegar

White wine is often added to recipes like risotto to intensify the flavours. If you don't have any or would rather go alcohol free, try using an equal amount of apple cider vinegar or chicken stock. Both will add the depth needed to whatever you're cooking – stock will bring richness while vinegar will add a touch more acidity.

Swap double cream for milk and butter

Just milk won't help with replicating the silky smooth creaminess that double cream brings, however, milk combined with butter will do the trick. Melt 75g (2.6oz) butter, once cooled add it to 175mm (6fl oz) milk and stir until combined. Then add to your recipe as required.

Swap capers for pickles

To replicate the salty, intense flavour of capers, try using dill or cornichon pickles instead. You'll also achieve a similar effect with green olives, especially manzanilla.

Swap Worcestershire sauce for soy sauce

With an intense and umami-laden flavour profile, Worcestershire sauce is great for adding depth and intensity to a wide variety of dishes. If you've run out, don't fret, a touch of soy sauce will do the same job to deepen the flavour.

Swap breadcrumbs for crushed crackers or cornflakes

Whether you need breadcrumbs to top your mac 'n' cheese, you're making a gratin or cooking breaded chicken, cornflakes or savoury crackers like Ritz are a brilliant substitute. Simply add them to a bag and bash with a rolling pin until you've got crumbs. They'll add a similarly pleasing crunch to breadcrumbs, but if you're using Ritz crackers, be mindful of how much salt you're adding as the crackers are already salty.

Swap mirin for rice vinegar

A popular ingredient in many stir-fry recipes and marinades, including teriyaki, you might not want to shell out for mirin (rice wine) if you're not using it often enough. Thankfully, rice vinegar is a good enough substitute that is a fraction of the price and will add a very similar sweet and acidic element to a recipe.

Swap peanut butter for tahini

You'll see a lot of tahini used in Middle Eastern and Mediterranean recipes while peanut butter is very dominant in a lot of Thai and South Asian cooking. Tahini (an oily paste made from ground sesame seeds) and peanut butter can often be used interchangeably in recipes if you've run out of one or the other. Both taste nutty and creamy and will add the correct flavour profile to sauces, marinades and even soups.

Swap mayonnaise for avocado or hummus

In recipes like salad dressings, devilled eggs and coleslaw, mayo is used to bind everything together, however, if you're out of it or are looking for a healthier substitute, mashed avocado or hummus are both great alternatives. Both are creamy enough to mix into a salad or spread on toast when making a BLT.

Swap tomato sauce for paste

When you find yourself needing tomato sauce, forget about bulky jars or tins and just use paste instead. It's more concentrated and richer in flavour so takes up less space in storage, but, mixed with water, achieves the same result as tomato sauce or passata.

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