{"id":34744,"date":"2014-02-05T16:45:56","date_gmt":"2014-02-05T21:45:56","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=34744"},"modified":"2017-04-18T09:25:21","modified_gmt":"2017-04-18T14:25:21","slug":"best-pesach-recipe-substitute-list","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/","title":{"rendered":"Best Pesach Recipe Substitute List"},"content":{"rendered":"<p><a href=\"http:\/\/www.ou.org\/life\/files\/iStock_000001752835Small.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-post-34744 wp-image-34747\" src=\"http:\/\/www.ou.org\/life\/files\/iStock_000001752835Small-300x225.jpg\" alt=\"iStock_000001752835Small\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.ou.org\/life\/files\/iStock_000001752835Small-300x225.jpg 300w, https:\/\/www.ou.org\/life\/files\/iStock_000001752835Small.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>At some point during Pesach preparations, we\u2019ve all tried to convert a mainstream recipe into a Pesach one only to discover that we don\u2019t 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\u2019ve added some great new substitutions this year. If anyone has any other substitutions they would like to share please let me know (<a href=\"mailto:eztlog@gmail.com\" target=\"_blank\">eztlog@gmail.com<\/a>).<\/p>\n<p>A reader asked for a simple conversion to metrics chart so here are the equivalents:<\/p>\n<ul>\n<li><strong>1 teaspoon = 5 milliliters<\/strong><\/li>\n<li><strong>1 lb. = .45 kilograms<\/strong><\/li>\n<li><strong>1 Tablespoon = 15 milliliters<\/strong><\/li>\n<li><strong>1 cup = .24 liters<\/strong><\/li>\n<li><strong>1 oz = 28 grams<\/strong><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Substitutes<\/span>:<\/h4>\n<ul>\n<li><strong>1 oz. baking chocolate (unsweetened chocolate)<\/strong> = 3 Tablespoon unsweetened cocoa powder plus 1 Tablespoon oil or melted margarine<\/li>\n<li><strong>16 oz. semi-sweet chocolate<\/strong> = 6 Tablespoon unsweetened cocoa powder plus \u00bc cup oil and 7 Tablespoons granulated sugar<\/li>\n<li><strong>14 oz. sweet chocolate (German-type)<\/strong> = 3 Tablespoon unsweetened cocoa powder plus 2-2\/3 Tablespoon oil and 4\u00bd\u00a0Tablespoon granulated sugar<\/li>\n<li><strong>1 cup confectioners\u2019 sugar<\/strong> = 1 cup granulated sugar minus 1 Tablespoon sugar plus 1 Tablespoon potato starch pulsed in a food processor or blender<\/li>\n<li><strong>1 cup sour milk or buttermilk for dairy baking<\/strong> = 1 Tablespoon lemon juice in a 1 cup measure, then fill to 1 cup with Passover nondairy creamer. Stir and steep 5 minutes<\/li>\n<li><strong>Butter in baking or cooking<\/strong> = use pareve Passover margarine in equal amounts. Use a bit less salt<\/li>\n<li><strong>1 cup honey<\/strong> = 1\u00bc cups granulated sugar plus \u00bc cup water<\/li>\n<li><strong>1 cup molasses<\/strong> =1 cup honey (and vice versa) now that the flavor will be different.<\/li>\n<li><strong>1 cup corn syrup<\/strong> = 1\u00bc cups granulated sugar plus 1\/3 cup water, boiled until syrupy<\/li>\n<li><strong>1 cup vanilla sugar<\/strong> = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar<\/li>\n<li><strong>1 cup marshmallow cream<\/strong>\/ 2.5 oz. = 8 large marshmallows or 1 cup miniature marshmallows<\/li>\n<li><strong>1 cup of flour =\u00a0<\/strong>substitute 5\/8 cup matzo cake meal or potato starch, or a combination sifted together<\/li>\n<li><strong>1 Tablespoon flour<\/strong> = \u00bd\u00a0Tablespoon potato starch<\/li>\n<li><strong>1 cup corn starch<\/strong> = 7\/8 cup potato starch<\/li>\n<li><strong>1 teaspoon cream of tarter\u00a0<\/strong>= 1\u00bd teaspoon lemon juice or 1\u00bd teaspoon vinegar<\/li>\n<li><strong>1 cup graham cracker crumbs<\/strong> = 1 cup ground cookies or soup nuts plus 1 teaspoon cinnamon<\/li>\n<li><strong>1 cup bread crumbs<\/strong> = 1 cup matzo meal<\/li>\n<li><strong>1 cup matzo meal<\/strong> = 3 matzoth ground in a food processor<\/li>\n<li><strong>1 cup matzo cake meal<\/strong> = 1 cup plus 2 Tablespoons matzo meal finely ground in a blender or food processor and sifted<\/li>\n<li><strong>3 crumbled matzoth<\/strong> = 2 cups matzo farfel<\/li>\n<li><strong>1 cup (8 oz.) cream cheese<\/strong> = 1 cup cottage cheese pureed with \u00bd stick butter or margarine<\/li>\n<li><strong>Chicken fat or gribenes<\/strong> = 2 caramelized onions. Saute 2 sliced onions in 2 Tablespoon oil and 2 Tablespoons sugar. Cook until the onions are soft. Puree the onions once they are golden.<\/li>\n<li><strong>1 cup milk (for baking)<\/strong> = 1 cup water plus 2 Tablespoon margarine, or \u00bd cup fruit juice plus \u00bd cup water<\/li>\n<li><strong>1\u00bc cup sweetened condensed milk<\/strong> = 1 cup instant nonfat dry milk, 2\/3 cup sugar, 1\/3 cup boiling water and 3 Tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.<\/li>\n<li><strong>1 cup wine<\/strong> = 13 Tablespoons water, 3 Tablespoons lemon juice and 1 Tablespoon sugar. Mix together and let set for 10 minutes.<\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Other Substitutes<\/span>:<\/h4>\n<ul>\n<li><strong>For frying:<\/strong> Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 Tablespoons pareve Passover margarine.<\/li>\n<li><strong>Eggs:<\/strong> Passover egg substitutes don\u2019t work quite as well as the chometz egg substitutes. For kugels, matzo balls, fried matzo and some cakes the recipes will probably be okay. However, if you want to avoid them (and I do) you can add one extra egg white and \u00bd teaspoon of vegetable oil for each yolk eliminated when baking. Use only egg whites as the dipping to coat and fry meats.<\/li>\n<li><strong>Italian Seasoning<\/strong> = \u00bc teaspoon EACH- dried oregano leaves, dried marjoram leaves and dried basil leaves, plus 1\/8 teaspoon rubbed dried sage. This can be substituted for 1\u00bd teaspoons Italian seasoning.<\/li>\n<li><strong>Curry Powder<\/strong> = 2 Tablespoons ground coriander, 1 Tablespoon black pepper, 2 Tablespoons red pepper, 2 Tablespoons turmeric, 2 Tablespoons ground ginger. Makes 2\/3 cup.<\/li>\n<li><strong>Pancake syrup<\/strong> = use fruit jelly, not jam and add a little water to thin. I always like to combine the jelly and water in a microwave safe bowl and heat it gently before I serve it.<\/li>\n<li><strong>Seasoned Rice Wine Vinegar<\/strong> = 3 Tablespoons white vinegar, 1 Tablespoon white wine, 1 Tablespoon sugar, \u00bd teaspoon salt. Mix to combine. Makes \u00bc cup<\/li>\n<li><strong>Rice vinegar<\/strong> = 3\u00a0Tablespoons lime juice plus 2 teaspoons sugar<\/li>\n<li><strong>Cider vinegar<\/strong> = 2 Tablespoons lemon juice plus 1 Tablespoon orange<\/li>\n<li><strong>Flavored Vinegar<\/strong> = lemon juice in cooking or salad, grapefruit juice in salads, wine in marinades.<\/li>\n<li><strong>Water Chestnuts<\/strong> = substitute raw jicama<\/li>\n<li><strong>Orange liqueur<\/strong> = substitute an equal amount of frozen orange juice concentrate<\/li>\n<\/ul>\n<p>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)<\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Soy Sauce Substitute<\/strong><\/span><\/h3>\n<p>Yields 2\/3 cup<\/p>\n<p><em>This soy sauce substitute doesn&#8217;t taste exactly like the real thing, but it makes a flavorful alternative for Pesach stir fry.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 Tablespoons beef broth<\/em><\/li>\n<li><em>1 Tablespoon red wine vinegar<\/em><\/li>\n<li><em>1 teaspoon balsamic vinegar<\/em><\/li>\n<li><em>1 Tablespoon brown sugar<\/em><\/li>\n<li><em>1 teaspoon oil<\/em><\/li>\n<li><em>1\/8 teaspoon garlic powder<\/em><\/li>\n<li><em>Black pepper to taste<\/em><\/li>\n<li><em>\u00bc cup boiling water<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Combine all the ingredients.<\/li>\n<li>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.<\/li>\n<\/ol>\n<p><em>Store in a sealed container in the refrigerator.<\/em><\/p>\n<p><em>Use the sauce within 3 to\u00a04 days.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Passover Teriyaki Substitute<\/strong><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00bc cup soy sauce substitute<\/em><\/li>\n<li><em>1 cup water<\/em><\/li>\n<li><em>\u00bd teaspoon ground ginger<\/em><\/li>\n<li><em>\u00bc teaspoon garlic powder<\/em><\/li>\n<li><em>5 Tablespoons packed brown sugar<\/em><\/li>\n<li><em>2 Tablespoon honey<\/em><\/li>\n<li><em>2 Tablespoons potato starch<\/em><\/li>\n<li><em>\u00bc cup cold water<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a small saucepan combine all the ingredients EXCEPT the potato starch and water. Whisk to combine.<\/li>\n<li>Gently start to heat the mixture.<\/li>\n<li>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.<\/li>\n<li>Immediately remove from heat and cool.<\/li>\n<\/ol>\n<p><em>Store, covered, in the refrigerator.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Cashew Sour Cream<\/strong><\/span><\/h3>\n<p>Yields 1 cup<\/p>\n<p><em>It\u2019s creamy and you can use it in any recipe that calls for sour cream. It refrigerates well.<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00a0cup raw cashews\u00a0(must not be roasted or salted)<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>1\u00a0to 2\u00a0teaspoons apple cider vinegar<\/em><\/li>\n<li><em>1\u00a0small lemon, juice<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cover cashews with water and soak for a few hours, or overnight.<\/li>\n<li>Pour off all water, and place nuts in food processor.<\/li>\n<li>Add \u00bc cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency.<\/li>\n<\/ol>\n<h4><u>Notes<\/u>:<\/h4>\n<ul>\n<li>Use in any recipe that calls for sour cream. Refrigerate in an airtight container for up to a week.<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Egg Substitute<\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bd Tablespoons water<\/em><\/li>\n<li><em>1\u00bd Tablespoons oil<\/em><\/li>\n<li><em>\u00bd teaspoon potato starch<\/em><\/li>\n<li><em>\u00bd teaspoon\u00a0 baking soda<\/em><\/li>\n<\/ul>\n<p><em>Works well for up to 2 eggs.<\/em><\/p>\n<p><em>You can also try \u00bc cup of applesauce = 1 egg but only for some of the egg in a recipe.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Corn Syrup Substitute<\/strong><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups white sugar<\/em><\/li>\n<li><em>\u00be cup water<\/em><\/li>\n<li><em>\u00bc teaspoon cream of tartar<\/em><\/li>\n<li><em>1 dash salt<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Combine all ingredients in a heavy, large pan. Stir and bring to a boil.<\/li>\n<li>Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.<\/li>\n<li>Uncover and cook until it reaches soft ball stage. Stir often.<\/li>\n<li>Cool syrup and store in a covered container at room temperature.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Oyster Sauce Substitute\u00a0(great with fish)<\/strong><\/span><\/h3>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 mushroom\/vegetable bouillon cube (or 1 Tablespoon of the powdered stuff)<\/em><\/li>\n<li><em>\u00bd cup boiling water<\/em><\/li>\n<li><em>1 Tablespoon sugar<\/em><\/li>\n<li><em>1 teaspoon potato starch<\/em><\/li>\n<li><em>1 teaspoon cold water<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a sauce pan combine the bouillon, sugar and boiling water. Boil for 2 to 3 minutes.<\/li>\n<li>While it\u2019s boiling, in a cup, combine the potato starch and cold water, mix to combine and add mixture to the boiling broth.<\/li>\n<li>Simmer, whisking constantly until the\u00a0 mixture thickens.<\/li>\n<\/ol>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Chili Sauce<\/span><\/h3>\n<p>Yields 1+ cups<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup tomato sauce<\/em><\/li>\n<li><em>\u00bc cup brown sugar<\/em><\/li>\n<li><em>2 Tablespoon vinegar<\/em><\/li>\n<li><em>\u00bc teaspoon cinnamon<\/em><\/li>\n<li><em>Dash of ground cloves<\/em><\/li>\n<li><em>Dash of allspice<\/em><\/li>\n<\/ul>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz pesach substitutes 14<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At some point during Pesach preparations, we\u2019ve all tried to convert a mainstream recipe into a Pesach one only to discover that we don\u2019t 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\u2019ve added some great new<\/p>\n","protected":false},"author":53,"featured_media":35452,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,140,8],"tags":[],"class_list":["post-34744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-pesach","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Best Pesach Recipe Substitute List - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Best Pesach Recipe Substitute List - OU Life\" \/>\n<meta property=\"og:description\" content=\"At some point during Pesach preparations, we\u2019ve all tried to convert a mainstream recipe into a Pesach one only to discover that we don\u2019t have a clue as to what to substitute for a chometz ingredient. 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I\u2019ve added some great new\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2014-02-05T21:45:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T14:25:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/sub-lifeslider1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"380\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/\",\"name\":\"Best Pesach Recipe Substitute List - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/sub-lifeslider1.jpg\",\"datePublished\":\"2014-02-05T21:45:56+00:00\",\"dateModified\":\"2017-04-18T14:25:21+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/best-pesach-recipe-substitute-list\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/sub-lifeslider1.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/sub-lifeslider1.jpg\",\"width\":750,\"height\":380},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. She graduated from Indiana University and the Cordon Bleu Cooking School in Paris. She lectures on various food-related topics across the U.S. and Canada and writes weekly columns for the Chicago Jewish News, kosher.com and the OU Shabbat Shalom Website. She is the author of the Perfectly Pareve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman\u2019s World Magazine. 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