Aquafaba (as an egg replacer in meringues or whipped cream), Flaxseed Meal or Chia Seeds (for binding and moisture in baking), Arrowroot Powder or Cornstarch (for thickening)

Milk + Lemon Juice (OR) Store bought dairy-free buttermilk/evaporated milk

Tofu Scramble (for scrambled eggs), Chia Seeds or Flax Seeds (mix 3 Tablespoon water + 1 Tablespoon to form a gel, for baking), Aquafaba (the liquid from canned chickpeas, for meringues or baking), Banana (1/4 cup mashed, for sweet baked goods), Silken Tofu (blended, as an egg replacement in baked goods), Egg Replacement (store bought)

Dried Herbs (use about 1/3 the amount of fresh)

Coconut Milk Ice Cream, Almond Milk Ice Cream, Soy Milk Ice Cream, Cashew Milk Ice Cream, Banana-based "Nice" cream

Almond Milk, Soy Milk, Oat Milk, Coconut Milk, Rice Milk Cashew Milk, Macadamia Milk

Cane Sugar, Honey, Maple Syrup, Agave Nectar (an amber-colored liquid sweetener that comes from the concentrated sap of the agave plant), Monk Fruit (is a small sub-tropical melon cultivated in the remote mountains of Southern China)

Coconut Yogurt, Soy Yogurt, Almond Yogurt, Cashew Yogurt, Oat Yogurt

Crushed Crackers, Panko Breadcrumbs (a Japanese style of breadcrumb that's made from white bread that's been processed into flakes and dried), Ground Nuts. These substitutions may alter the flavor and texture of the dish. Always adjust the amount of substitute accordingly. Consider the specific recipe and desired outcome.

Nutritional Yeast (adds cheesy flavor), Vegan Cheese (store-bought), Cashew-Based Cheese, Tofu Ricotta, Vegan Parmesan (made from nuts and nutritional yeast)

Seaweed (Nori, Wakame), Jackfruit (for "fish" tacos or sushi), Banana Blossoms, Artichoke Heart, Heart of Palm, Vegan Fish (store bought)

Agar-Agar (made from seaweed), Carrageenan (also seaweed derived), Pectin (fruit-derived)

Vegan Mayo (made from soy, aquafaba, or aquafaba-based), or Store-bought

Grape Juice, Grape Jelly

Citrus Juices (lemon, lime, orange, grapefruit - for acidity and bright flavor), Vegetable Juices (tomato juice), Broths (vegetable broth - for a richer flavor). Tips for choosing a substitute: 1) Consider the flavor, think about the desired flavor profile of the dish and choose a substitute that complements it. 2) Adjust amounts. You may need to adjust the amount of the substitute used, as the acidity levels can vary. Start with less and add more to taste. 3) Experiment. Don't be afraid to experiment to find out what works best for you. NOTE: These substitutes may mot always perfectly replicate the flavor of vinegar, but they can offer a healthier delicious alternative in many recipes.

Vegan Margarine, Coconut Oil, Olive Oil, Avocado, Vegan Butter (Plant-based)

Coconut Cream, Soy Cream, Cashew Cream, Oat Cream, Almond Cream

All-purpose Flour, Bread Flour, Whole Wheat Flour, Coconut Flour, Oat Flour

Maple Syrup, Agave Nectar, Date Syrup, Coconut Nectar, Brown Rice Syrup

Tofu (unfermented pressed soybeans), Tempeh (fermented soybeans), Seitan (wheat gluten), Lentils, Chickpeas, Jackfruit (for pulled pork or meat-like textures - a fruit that hangs from a tree), Mushrooms (like Portobello or Shiitake for meaty textures), Vegan Meat (store bought)

Vegan Sour Cream (made from cashews or soy), or Store-bought

For some recipes