There’s just something about Passover shopping that usually entails multiple trips to the grocery store. For some reason, there’s always just one or two ingredients we forget to buy. Circumstances are a little different this year, so for anyone who can’t make that extra trip to the store, or simply don’t feel comfortable going back out, we’ve created a guideline for substituting products for ingredients you might already have on hand.
| INGREDIENT | SUBSTITUTE WITH |
|---|---|
| Flour |
½ teaspoon potato starch for every 1 tablespoon of flour. 5/8 cup of potato starch or matzo cake meal (or a combo) for every cup of flour. NOTE: Potato starch has more thickening power than flour and acts instantly. It doesn’t need fat to congeal, and it thickens at a lower temperature than flour does. It’s made from pure starch so has nothing to support it either. Add at the end of cooking (for ex. To thicken a soup) and keep temperature low so it doesn’t break down. |
| Confectioners’ Sugar |
For every 1 cup of confectioners’ sugar, use 1 cup white sugar minus 1 tablespoon sugar + 1 tablespoon potato starch. Pulse in the blender or food processor to create powdered sugar. |
| Buttermilk |
For every cup of buttermilk (or sour milk), substitute 1 tablespoon lemon juice in a 1 cup measuring cup, then fill with milk or pesachdik non-dairy creamer. Let sit for a few minutes. Milk or parve milk will thicken and mimic the creamy texture of buttermilk. |
| Margarine |
Substitute equal parts of coconut oil – not melted! Or in some cases, oil put in the freezer for a few hours. Oil will be very creamy and thicken somewhat. |
| Eggs |
Difficult to substitute for Pesach, however you can cut down. For each yolk eliminated when baking, use an extra egg white plus ½ tablespoon nut oil. |
| Milk | For every 1 cup of milk, substitute 1 cup water plus 2 tablespoons of coconut oil, melted or ½ cup fruit juice and ½ cup water or water with raspberry syrup added. |
| Corn Syrup |
For every 1 cup of corn syrup, substitute 1¼ cups white sugar plus 1/3 cup water, boiled until syrupy. |
| Semi-Sweet Chocolate | For every 8oz, substitute 3 tablespoons cocoa + 2 tablespoons oil + 3 ½ tablespoons white sugar. |
| Graham Cracker Crumbs | For every 1 cup of crumbs, substitute 1 cup of ground cookies +1 teaspoon of cinnamon. |
| Corn Starch | For every cup of corn starch, substitute 7/8 cup potato starch (a bit less than a cup). |
| Peanut Butter | Equal amount of almond butter. And it will taste even better! |
| Maple Syrup | Honey or apple juice concentrate. The taste will be different, but it will add good flavor and liquid sweetener. |
| Honey | For every 1 cup honey, substitute 1¼ cups white sugar dissolved in ¼ cup warm water. |
| Cream Cheese | For every 1 cup of cream cheese, subsitute 1 cup cottage cheese blended with 50 grams/1/2 stick of butter. |
| Breadcrumbs | For every 1 cup of breadcrumbs, substitute 1 cup matzo meal. For frying chicken cutlets, you can use a batter of egg/spices/potato starch or use part almond flour. Delicious! |
| Orange Liqueur | Equal amount of undiluted orange juice concentrate. |
| Soy Sauce |
¼ cup beef broth or gravy saved from your cooked meat, strained, ¼ cup brown sugar (dark is better for color), ¼ cup red wine vinegar (see note), ¼ cup water, 1 tablespoon olive oil, rounded ½ teaspoon garlic powder, ¼ teaspoon ground ginger, pinch of pepper, salt to taste. Boil uncovered for 10 minutes or until reduced to ½ cup. Store in fridge. Note – for red wine vinegar: use 3 tablespoon dry red wine, 1 tablespoon vinegar and a pinch of sugar. |
| Vinegar |
lemon juice (this will provide the sharp acidic taste in a salad) |
| Cider Vinegar |
Lemon juice + apple juice concentrate or apple juice to taste |
| Craisins | If you don’t use craisins on Pesach, you can sub a finely diced sweet/tart apple in a salad or kugel. It will not taste the same, but will add good texture and taste to your dish. Tried and true! |
For more great tips and tricks, check out our Passover Prep HQ!
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