For every cup of buttermilk needed for a recipe, add:

1 Tbsp of acid (vinegar or lemon juice) to 1 cup of milk (plant-based milk works)

Stir and let sit for 5 minutes for best results.

For every cup of buttermilk, whisk together:

¼ cup of yogurt (non-dairy or plain) with ¾ cup of milk. Make sure your yogurt is unsweetened and unflavored.

Use to replace 1 egg in a recipe and multiply by how many eggs needed.

Flax Egg: Mix together 1 Tbsp of ground flaxseed with 3 Tbsp of warm water. Let the mixture sit for 5 to 10 minutes until thick and coagulated.

Flax eggs work best in quick breads, muffins, brownies, and cookies.

Chia Egg: Mix together 1 Tbsp of chia seeds with 2 ½ Tbsp of water. Let sit for about 5 minutes until the mixture becomes thick and gelatinous.

Chia eggs work best in quick breads, muffins, brownies, and cookies.

Unsweetened Applesauce: ¼ cup of unsweetened applesauce replaces 1 egg.

Applesauce can be used in quick breads, muffins, cakes, and other baked goods. *Note that using applesauce may make the recipe slightly sweeter and may leave a slight taste.

Aquafaba: Aquafaba is the liquid left behind from cooking chickpeas. Just like egg whites, aquafaba can form stiff peaks when whisked. 3 Tbsp of aquafaba replaces 1 egg. 2 Tbsp replaces 1 egg white.

Aquafaba can be used in cakes, quick breads, and muffins.

Banana: ¼ cup of mashed banana (about ½ of a medium banana) can replace 1 egg.

*Note that banana will leave behind a taste and add extra sweetness. Mashed banana is best used in muffins and quick breads.

Soy sauce is a Chinese condiment made from fermented soybeans, grain, and other seasonings. It adds umami and saltiness to sauces, soups, and meats.

Coconut aminos is both gluten-free and dairy-free. Coconut aminos is made predominantly from coconut, but doesn’t taste like it. It is less salty compared to traditional soy sauce, but adds the deep, rich flavor to recipes. I use it whenever recipes (like stir-frys) call for soy sauce.

If you are not soy-free, tamari is a gluten-free replacement for soy sauce. Like soy sauce, tamari is fermented soybean-based.

Cornstarch is a white powder made from the carbohydrate of the corn kernel. It is used to thicken sauces and fillings, and is a common ingredient in stir fry sauces and fruit compotes. When dissolved, corn starch leaves the sauce cloudy and opaque. Many stay away from corn products since they are highly refined and can cause digestive discomfort.

Arrowroot starch and tapioca flour are 1-to-1 substitutes for cornstarch.

Arrowroot starch is derived from the roots of the arrowroot plant, and tapioca starch is extracted from the cassava root. Both are flavorless and are easily digested.

Simply swap the same amount of cornstarch needed in a recipe with either arrowroot starch or tapioca flour.