5 Ingredient Swaps That Changed Everything
- Lyn
- May 11
- 2 min read
When I started cutting out certain ingredients I wasn’t trying to overhaul how I eat. I just didn’t want to feel gross after every meal. Some swaps were forgettable and others made everything worse. But a few of them actually made my meals better.
These are the ones that stuck.
1. Vegan Greek Yogurt instead of Sour Cream

A good vegan Greek yogurt has the same tangy flavor and creamy texture as sour cream without the dairy and with bonus protein. I look for unsweetened unflavored options with a thick texture—usually coconut or almond based.
How I use it: Tacos, baked potatoes, dips and sauces
2. Coconut Aminos instead of Soy Sauce

Coconut aminos aren’t an exact match for soy sauce but they bring a similar salty umami. They’re also soy free and lower in sodium which is helpful if you're using them regularly.
How I use it: Stir fries, dipping sauces, marinades or drizzled over rice and veggies
3. Vegan Butter instead of Regular Butter

There are actually a lot of vegan butters now that actually taste good and melt like real butter. I use ones with minimal ingredients and a clean flavor. Some of my go to's are Miyoko’s and Plant Butter.
How I use it: On toast, for baking or tossed with roasted vegetables
4. Avocado and Nutritional Yeast instead of Cheese

Avocado brings creaminess and fat while nutritional yeast adds a salty cheesy flavor that makes it feel like more than just a mashed avocado situation. It doesn’t try to be anything else and that’s what makes it good.
How I use it: Smashed on toast or wraps or stirred into bowls
5. Coyotas Tortillas instead of Wheat Tortillas

Coyotas tortillas are soft foldable and don’t fall apart like most gluten free options. They have a mild flavor that doesn’t compete with fillings and they actually hold up when heated or grilled.
How I use it: Tacos, wraps or quick roll ups when I don’t want to cook
Final thoughts
None of these swaps feel like compromises. They’ve made my meals easier more consistent and more enjoyable. Do you have a go to replacement that surprised you?
My mom is vegan so there's a few things that I grew up using when baking or cooking that I still use and vegan butter is one of them. I love it!
I've seen people use coconut aminos as a substitute for soy sauce before and I've been meaning to try that one out. I love soy sauce but I've been trying to cut down on sodium and this would definitely be a good start! 😊