No honey? Maple syrup, agave, molasses, or corn syrup can step in to keep your recipes sweet and delicious.| Little Frugal Homestead
No evaporated milk? Use regular milk simmered down, half-and-half, heavy cream, or non-dairy options like oat or almond milk.| Little Frugal Homestead
No cream cheese? Try Greek yogurt, cottage cheese, mascarpone, or blended tofu to keep things creamy in both sweet and savory dishes.| Little Frugal Homestead
No peanut butter? Swap in almond butter, sunflower seed butter, tahini, or even Greek yogurt depending on your recipe.| Little Frugal Homestead
Out of cocoa powder? Try Dutch-process cocoa, unsweetened chocolate, carob powder, or even dark chocolate to keep that rich flavor.| Little Frugal Homestead
Out of lemon juice? Try vinegar, lime juice, or white wine to save your recipe without losing that bright, acidic kick.| Little Frugal Homestead
No brown sugar? Try these easy swaps using white sugar, molasses, maple syrup, or coconut sugar to keep your baking sweet and on point.| Little Frugal Homestead
Tahini adds rich, nutty depth to many recipes, but it’s not always something you have on hand. This post explores the best ways to replace it without losing flavor or texture.| Little Frugal Homestead
No walnuts? No problem. These simple swaps offer the same crunch and flavor in baked goods, salads, and savory dishes.| Little Frugal Homestead
Out of cream of chicken soup? These easy homemade and pantry-friendly substitutes are just as creamy, flavorful, and perfect for any recipe.| Little Frugal Homestead
Out of vanilla extract? Don’t worry—these simple swaps like vanilla paste, maple syrup, and more will keep your recipe on track.| Little Frugal Homestead