At 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 chametz ingredient.
This panic moment is why I started compiling my complete list of Passover substitutes. I’ve added some great new substitutions this year. If anyone has any other substitutions that they would like to share please let me know at [email protected].
1 oz. baking chocolate (unsweetened chocolate) = 3 tbsp. unsweetened cocoa powder plus 1 tbsp. oil or melted margarine
16 oz. semi-sweet chocolate = 6 tbsp. unsweetened cocoa powder plus 1/4 cup oil and 7 tbsp. granulated sugar
14 oz. sweet chocolate (German-type) = 3 tbsp. unsweetened cocoa powder plus 2-2/3 tbsp. oil and 4-1/2 tbsp. granulated sugar
1 cup confectioners’ sugar = 1 cup granulated sugar minus 1 tbsp. sugar plus 1 tbsp. potato starch pulsed in a food processor or blender
1 cup sour milk or buttermilk for dairy baking = 1 tbsp. lemon juice in a 1 cup measure, then fill to 1 cup with Passover nondairy creamer. Stir and steep 5 minutes
Butter in baking or cooking – use pareve Passover margarine in equal amounts. Use a bit less salt
1 cup honey = 1-1/4 cups granulated sugar plus 1/4 cup water
1 cup corn syrup = 1-1/4 cups granulated sugar plus 1/3 cup water, boiled until syrupy
1 cup vanilla sugar = 1 cup granulated sugar with 1 split vanilla bean left for at least 24 hours in a tightly covered jar
1 cup flour – substitute 5/8 cup matzah cake meal or potato starch, or a combination sifted together
1 tbsp. flour = 1/2 tbsp. potato starch
1 cup corn starch = 7/8 cup potato starch
1 tsp. cream of tartar = 1-1/2 tsp. lemon juice or 1-1/2 tsp. vinegar
1 cup graham cracker crumbs = 1 cup ground cookies or soup nuts plus 1 tsp. cinnamon
1 cup bread crumbs = 1 cup matzah meal
1 cup matzah meal = 3 matzot ground in a food processor
1 cup matzah cake meal = 1 cup plus 2 tbsp. matzah meal finely ground in a blender or food processor and sifted
3 crumbled matzot = 2 cups matzah farfel
1 cup (8 oz.) cream cheese = 1 cup cottage cheese pureed with 1/2 stick butter or margarine
chicken fat or gribenes = 2 caramelized onions. Saute 2 sliced onions in 2 tbsp. oil and 2 tbsp. sugar. Cook until the onions are soft. Puree the onions once they are golden.
1 cup milk (for baking) = 1 cup water plus 2 tbsp. margarine, or 1/2 cup fruit juice plus 1/2 cup water.
1-1/4 cup sweetened condensed milk =1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tbsp. margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.
1 cup wine = 13 tbsp. water, 3 tbsp. lemon juice and 1 tbsp. sugar. Mix together and let set for 10 minutes.
For frying: Instead of chicken fat, use combination of olive oil or vegetable oil and 1 to 2 tbsp. pareve Passover margarine.
Italian seasoning = 1/4 tsp. each dried oregano leaves, dried marjoram leaves and dried basil leaves plus 1/8 tsp. rubbed dried sage. This can be substituted for 1-1/2 tsp. Italian seasoning.
Curry powder = 2 tbsp. ground coriander, 1 tbsp. black pepper, 2 tbsp. red pepper, 2 tbsp. turmeric, 2 tbsp. ground ginger. Makes 2/3 cup.
Pancake syrup = 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.
Seasoned rice wine vinegar = 3 tbsp. white vinegar, 1 tbsp. white wine, 1 tbsp. sugar, 1/2 tsp. salt. Mix to combine. Makes 1/4 cup
Flavoured vinegar = lemon juice in cooking or salad, grapefruit juice in salads, wine in marinades.
Water chestnuts – substitute raw jicama
Orange liqueur – substitute an equal amount of frozen orange juice concentrate
This soy sauce substitute doesn’t taste exactly like the real thing, but it makes a flavourful alternative for Pesach stir fry.
2 tbsp. beef broth
1 tbsp. red wine vinegar
1 tsp. balsamic vinegar
1 tbsp. brown sugar
1 tsp. oil
1/8 tsp. garlic powder
black pepper to taste
1/4 cup boiling water
Combine all the ingredients. At this point, you can either (a) use the sauce as is, leaving for an hour to give the flavours 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. Makes 2/3 cup. Use the sauce within 3-4 days.
This is creamy and you can use it in any recipe that calls for sour cream. It refrigerates well.
1 cup raw cashews (must not be roasted or salted)
1/4 cup cold water
1/4 tsp. salt
1-2 tsp. apple cider vinegar
1 small lemon, juice only
Cover cashews with water and soak for a few hours, or overnight. Pour off all water, and place nuts in food processor. Add 1/4 cup cold water, salt, vinegar and lemon juice. Puree for 3-4 minutes or until completely smooth and creamy in consistency. Use in any recipe that calls for sour cream. Refrigerate in an airtight container for up to a week. Makes 1 cup.
