Best Pesach Recipe Substitute List

BY
hero image
05 Feb 2014
Cooking
.Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

iStock_000001752835SmallAt some point during Pesach preparations, we’ve all tried to convert a mainstream recipe into a Pesach one only to discover that we don’t have a clue as to what to substitute for a chometz ingredient. This panic moment is why I started compiling my COMPLETE LIST OF PESACH SUBSTITUTES. I’ve added some great new substitutions this year. If anyone has any other substitutions they would like to share please let me know (eztlog@gmail.com).

A reader asked for a simple conversion to metrics chart so here are the equivalents:

Substitutes:

Other Substitutes:

You can mince the tops of green onions and use them in recipes that call for chives or use celery tops instead of parsley (who are we kidding, we always have parsley during Pesach)


Soy Sauce Substitute

Yields 2/3 cup

This soy sauce substitute doesn’t taste exactly like the real thing, but it makes a flavorful alternative for Pesach stir fry.

Ingredients:

Instructions:

  1. Combine all the ingredients.
  2. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 Tablespoons.

Store in a sealed container in the refrigerator.

Use the sauce within 3 to 4 days.


Passover Teriyaki Substitute

Ingredients:

Instructions:

  1. In a small saucepan combine all the ingredients EXCEPT the potato starch and water. Whisk to combine.
  2. Gently start to heat the mixture.
  3. In a separate bowl, whisk together the potato starch water until smooth. Immediately whisk the mixture into the warming liquid and continue stirring and cooking just until the mixture starts to thicken slightly.
  4. Immediately remove from heat and cool.

Store, covered, in the refrigerator.


Cashew Sour Cream

Yields 1 cup

It’s creamy and you can use it in any recipe that calls for sour cream. It refrigerates well.

Ingredients:

Instructions:

  1. Cover cashews with water and soak for a few hours, or overnight.
  2. Pour off all water, and place nuts in food processor.
  3. Add ¼ cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency.

Notes:


Egg Substitute

Ingredients:

Works well for up to 2 eggs.

You can also try ¼ cup of applesauce = 1 egg but only for some of the egg in a recipe.


Corn Syrup Substitute

Ingredients:

Instructions:

  1. Combine all ingredients in a heavy, large pan. Stir and bring to a boil.
  2. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.
  3. Uncover and cook until it reaches soft ball stage. Stir often.
  4. Cool syrup and store in a covered container at room temperature.

Oyster Sauce Substitute (great with fish)

Ingredients:

Instructions:

  1. In a sauce pan combine the bouillon, sugar and boiling water. Boil for 2 to 3 minutes.
  2. While it’s boiling, in a cup, combine the potato starch and cold water, mix to combine and add mixture to the boiling broth.
  3. Simmer, whisking constantly until the  mixture thickens.

Chili Sauce

Yields 1+ cups

Ingredients:


© Eileen Goltz pesach substitutes 14

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.