Liquids & Acids Substitutes

White vinegar adds acidity and tanginess. In baking it activates baking soda for rise.

Lemon juice adds bright acidity and citrus flavor. In baking it activates baking soda; in cooking it brightens dishes.

Vanilla extract adds a warm, sweet, floral background note to baked goods. It enhances other flavors even when you cannot taste the vanilla itself.

Canned coconut milk (full-fat) is thick, rich, and creamy. It is the base for curries, soups, and desserts. Carton coconut milk is much thinner and used like dairy milk.

Worcestershire sauce is a complex fermented condiment with sweet, sour, salty, and deep umami notes from anchovies, tamarind, molasses, and vinegar.

Sharp, acidic liquid used for tang in recipes and cleaning.

Fermented apple vinegar with fruity, slightly sweet flavor.

Fresh acidic citrus juice that brightens flavors and prevents browning.

Used to add acidity and complex flavor to sauces, risotto, and braises.

Adds depth, color, and body to braises, stews, and sauces.

Adds depth, acidity, and richness to braises, stews, marinades, and sauces.

Adds brightness, acidity, and delicate flavor to sauces, seafood, and risotto.