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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

For Dairy Dishes

For Pareve Dishes

For Meat Dishes

Butter

Almond oil
Canola oil + salt
Coconut oil
Grapeseed oil
Hazelnut oil
Margarine (preferably
soy oil)

In Order of Preference
Grapeseed oil
Canola oil
Olive oil
Duck fat
Chicken fat
Margarine

Cheese



Grated Parmesan

Non-dairy cheeses are
not recommended

Toasted ground pine nuts + breadcrumbs + salt*

Non-dairy cheeses are
not recommended

Toasted ground pine nuts + breadcrumbs + salt*

Cream

Coconut milk
MimicCreme
MimicCreme Healthy Top

Velouté sauce (stock + roux)
MimicCreme
MimicCreme Healthy Top

Milk

Almond milk
Coconut milk
Hazelnut milk
Rice milk
Soy milk
Vegetable stock

Almond milk
Coconut milk
Hazelnut milk
Rice milk
Soy milk
Vegetable stock
Chicken stock

Stocks

Vegetable stock

G. Washington’s Golden
Seasoning Broth

Fish stock

 

Vegetable stock

G. Washington’s Golden
Seasoning Broth

Fish stock

 

Chicken stock

Beef stock


Veal stock

 

For Non-Kosher Foods
Meat and Shellfish

Bacon

Duck Prosciutto or duck pastrami, sliced and fried

Crab

Surimi crab**

Ground pork

Ground veal or ground turkey

Ham

Smoked dark meat turkey

Lobster, mussels, scallops

Any firm, fatty fish, such as Chilean sea bass, or salmon

Pork chops

Veal chops

Shrimp


Surimi shrimp**

*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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