Ingredient Exchanges at a Glance
The exchange charts below are a useful tool in coverting ingredients in recipes - Dairy, Parve, Meat, and non-Kosher.
Exchanges for Kosher Foods
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For Dairy Dishes
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For Pareve Dishes
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For Meat Dishes
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Butter
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Almond oil
Canola oil + salt
Coconut oil
Grapeseed oil
Hazelnut oil
Margarine (preferably
soy oil)
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In Order of Preference
Grapeseed oil
Canola oil
Olive oil
Duck fat
Chicken fat
Margarine
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Cheese
Grated Parmesan
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Non-dairy cheeses are
not recommended
Toasted ground pine nuts + breadcrumbs + salt*
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Non-dairy cheeses are
not recommended
Toasted ground pine nuts + breadcrumbs + salt*
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Cream
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Coconut milk
MimicCreme
MimicCreme Healthy Top
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Velouté sauce (stock + roux)
MimicCreme
MimicCreme Healthy Top
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Milk
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Almond milk
Coconut milk
Hazelnut milk
Rice milk
Soy milk
Vegetable stock
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Almond milk
Coconut milk
Hazelnut milk
Rice milk
Soy milk
Vegetable stock
Chicken stock
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Stocks
Vegetable stock
G. Washington’s Golden
Seasoning Broth
Fish stock
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Vegetable stock
G. Washington’s Golden
Seasoning Broth
Fish stock
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Chicken stock
Beef stock
Veal stock
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For Non-Kosher Foods
Meat and Shellfish
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Bacon
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Duck Prosciutto or duck pastrami, sliced and fried
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Crab
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Surimi crab**
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Ground pork
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Ground veal or ground turkey
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Ham
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Smoked dark meat turkey
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Lobster, mussels, scallops
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Any firm, fatty fish, such as Chilean sea bass, or salmon
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Pork chops
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Veal chops
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Shrimp
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Surimi shrimp**
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*Parve Parmesan
3/4 cup breadcrumbs
1 teaspoon grapeseed or canola oil
1/2 cup pine nuts
2 teaspoons sea salt or kosher salt
Preheat the oven to 325 degrees. Spread the breadcrumbs on a cookie sheet, bake until golden, about 5 minutes and transfer to a mini food processor or blender. Meanwhile, heat the oil in a small skillet over medium heat. Add the Nuts and toast, stirring, until fragrant, about 4 minutes. Transfer to the processor and pulse to chop. Transfer the mixture to a small bowl, add the salt and stir well.
**Surimi: Dyna–Sea brand; contains fish
from Kosher Revolution by Geila Hocherman & Arthur Boehm
(Kyle Books)
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