Vegan substitute finder

Search any ingredient - milk, eggs, cheese, gelatin - and we'll list the best vegan swaps with notes on what each works for in real cooking.

Cow's milk

Oat milk

Closest to dairy in baking and coffee.

Best for: coffee, baking, sauces

Soy milk

High protein. Splits less than oat in hot acidic drinks.

Best for: coffee, savoury cooking

Almond milk

Lighter, nutty. Lower protein - not ideal for baking by itself.

Best for: cereals, smoothies

Coconut milk (carton)

Sweet, tropical note.

Best for: desserts, curries

Butter

Vegan block butter (Naturli, Violife, Flora Plant)

Direct 1:1 swap in most uses.

Best for: baking, spreading, frying

Coconut oil (solid)

1:1 for baking. Coconut flavour comes through; use refined for neutral taste.

Olive oil

Use 3/4 the amount of butter. Best in savoury dishes.

Cheese

Violife / Daiya / Bute Island (shreds)

Melts. Good on pizza, in toasties.

Cashew cheese

Soak cashews 4hr, blend with nutritional yeast, lemon, garlic. Creamy.

Best for: pasta, dips

Nutritional yeast (nooch)

Sprinkle. Cheesy/umami flavour without melting.

Cashew parmesan

Blend cashews + nooch + salt. Grates over pasta.

Cream

Oat cream (Oatly Creamy)

Works in pasta sauces, gratins.

Soy cream (Alpro Single)

Doesn't split when heated.

Coconut cream (canned, chilled)

Whips when cold. Coconut flavour is strong.

Cashew cream

Blend soaked cashews + water until silky.

Yogurt

Coconut yogurt (Coyo, Alpro)

Best texture.

Soy yogurt

High protein, slightly beany.

Cashew yogurt

Cultured, very creamy. Pricier.

Egg (in baking, binder)

(in baking - binding role)

Flax egg

1 tbsp ground flaxseed + 3 tbsp water, rest 5 min. Per egg. Adds nutty flavour.

Best for: cookies, brownies, pancakes

Chia egg

Same ratio as flax. More neutral flavour.

Aquafaba

3 tbsp = 1 egg. Liquid from a chickpea can. Magical - whips like egg white.

Best for: meringues, macarons, mousses

Mashed banana

1/4 cup = 1 egg. Adds sweetness and banana flavour.

Best for: muffins, quick breads

Apple sauce

1/4 cup = 1 egg. Adds moisture, mild sweetness.

Best for: cakes, muffins

Silken tofu

1/4 cup blended = 1 egg. Adds protein, no flavour.

Best for: cheesecakes, quiches

Commercial egg replacer (Bob's, Orgran, Just Egg)

Follow package. Most reliable for recipes that strictly need egg.

Scrambled eggs

(breakfast)

Tofu scramble

Crumble firm tofu, fry with turmeric, kala namak (black salt for eggy flavour), nooch.

Just Egg

Mung bean liquid. Scrambles like real eggs.

Chickpea flour scramble

Chickpea flour + water + kala namak, cook like an omelette.

Mayonnaise

Hellmann's Vegan / Heinz Vegan Mayo

Mainstream brands now ship vegan versions.

Vegenaise / Just Mayo

US/specialty.

Cashew mayo

Blend soaked cashews + lemon + mustard + oil.

Mince / ground beef

Soy mince (TVP)

Rehydrate in stock. Cheapest. Holds shape in bolognese, chilli.

Lentils (brown or green)

Cooked and slightly mashed.

Best for: shepherd's pie, ragu, tacos

Mushrooms (finely chopped)

Pulse in food processor, sauté hard. Deep umami.

Beyond Mince / This Isn't Mince

Closest to meat texture. Pricier.

Walnut & lentil mix

Pulse walnuts + cooked lentils + smoked paprika.

Best for: tacos

Chicken

(in stir-fries, curries, sandwiches)

Soy curls

Rehydrate, marinate, fry. Stringy chicken-like texture.

Seitan

Wheat gluten. Buy ready-made or make from scratch. Best texture for fillets.

Oyster mushrooms

Tear into strips, fry until crispy.

Jackfruit (young, in brine)

Shreds like pulled chicken. Best in BBQ sauces.

Vivera / This Isn't Chicken / Beyond Chicken

Direct supermarket swaps.

Bacon

Tempeh bacon

Slice tempeh thin, marinate in soy + maple + smoked paprika + liquid smoke, fry crisp.

Rice paper bacon

Stack 2 rice papers, brush with marinade, bake until crispy.

Coconut bacon

Coconut flakes marinated and baked. Crispy topper, not slice replacement.

La Vie / This Isn't Bacon

Supermarket. Closest visual match.

Sausage

Linda McCartney sausages

Classic UK option.

Beyond Sausage / Vivera

Closer to meat texture.

Homemade seitan sausages

Wheat gluten + spices + steam in foil.

Tuna

(in sandwiches, sushi, salads)

Mashed chickpeas + nori + vegan mayo

Best for tuna salad sandwiches. Add lemon, capers, celery.

Marinated watermelon (raw)

Sashimi-style. Soak in soy + ginger + sesame.

Vegan tuna brands (Loma Linda, Good Catch)

Pea protein based. Convenient.

Fish (fillets)

Banana blossom

Flaky, white. Coat in batter for "fish" and chips.

Tofu wrapped in nori

Marinate firm tofu in seaweed + soy + lemon. Fry or bake.

Vivera / Quorn fishless fillets

Supermarket.

Buttermilk

(in baking)

Plant milk + 1 tbsp lemon juice or vinegar

1 cup plant milk + acid, rest 5 min. Curdles like buttermilk.

Honey

Maple syrup

1:1 swap. Slightly thinner.

Agave nectar

Similar texture to honey. More neutral flavour.

Date syrup

Richer, caramel-like.

Brown rice syrup

Less sweet, more neutral.

Gelatin

Agar agar

Seaweed-derived. 1 tbsp powder ~ 8 sheets gelatin. Sets firmer than gelatin.

Pectin

For fruit jams and jellies.

Cornstarch / arrowroot

For pudding-like setting.

Worcestershire sauce

Standard Lea & Perrins contains anchovies.

Henderson's Relish

UK staple. Identical use, no anchovies.

Tamari + tamarind + spices

DIY recipe online.

The Wizard's Vegan Worcestershire

US health stores.

Pasta (with egg)

(fresh pasta)

Dry pasta (most brands)

Standard dry pasta is just durum wheat + water. Check the label.

Eggless fresh pasta

Just flour + water + olive oil + salt. Roll thin.

Chocolate (milk)

Dark chocolate (70%+)

Many dark chocolates are naturally vegan - check for milk traces on the label.

Oat / rice / almond milk chocolate

Vego, NoMo, Hotel Chocolat Velvetiser, Tony's Chocolonely Dark Milk.

Marshmallows

Standard marshmallows contain gelatin.

Dandies / Freedom Mallows

Mainstream vegan brands. Toast over a fire fine.

Missing something? Tell us at contactand we'll add it.