Pantries tend to grow fast. One random sauce here, one exotic spice there. Before you know it…you’re out of space. The solution? High-impact ingredients that can sub for many others. These 10 staples will free up shelf space while still giving the flavors and textures you love.
10. Vanilla Extract
A small bottle of pure vanilla extract is surprisingly mighty! It can replace vanilla beans, flavored syrup, imitation extract, and vanilla sugar. It can even lift dressings or savory sauces with a hint of sweetness. You can add a teaspoon to sauces, vinaigrettes, or baked goods for depth.
9. Dried Lentils
Dried lentils can replace fresh peas, canned beans, meat-based proteins, lentil soups, and side dishes. Dried lentils are so versatile you can toss them into soups, use as a taco filling, or make a simple salad. Just one jar replaces multiple canned ingredients and takes up little shelf space.
8. Olive Oil
Got a good bottle of olive oil? That can already replace cooking oil, no-stick spray, dressing base, butter for sautéing, and finishing drizzle. Olive oil’s long shelf life and multiple uses allow you to ditch other fats and sprays. Use it to toss veggies, lightly coat bake-safe pans, and make vinaigrettes.
7. Dried Pasta (Small Shapes)
Here’s a little surprise: dried pasta isn’t just noodles. It can stand in for grain sides (like couscous), stuffing, breadcrumb base, and bake fillers. Buy one small packet and keep it in an airtight container. It’s shelf-stable and far more flexible than having various stuffing mixes or separate sides.
6. Canned Tomatoes
A single can of crushed tomatoes can replace diced tomatoes, tomato sauce, tomato paste, pizza sauce mix, and even broth enhancer. You can mix canned tomatoes with stock for chili, with spices for soup base, or with herbs for sauce. In terms of storage space, keeping one can take up far less room than having multiple different tomato products.
5. Greek Yogurt
Greek yogurt is creamy, tangy, protein-rich, and super versatile, too! It can replace mayo, buttermilk, sour cream, and oil in dressings and bakes. You can use it to thicken soups, lighten sauces, or make creamy dressings. Packed with probiotics, Greek yogurt is a healthier and space-saving option.
4. Honey
Honey brings stickiness, sweetness, and browning power, and it can replace maple syrup, sugar, agave, glaze, and even binding agents in recipes. It can also help glazed roasted veggies or meat sticks to foil beautifully and act as a natural sweetener in dressings or marinades. The best part? A little jar goes a long way!
3. Soy Sauce
Soy sauce is a flavor powerhouse and a splash of it can deepen soup, gravies, and stews. Meanwhile, a quick mix with vinegar, oil, and garlic makes an instant dressing or marinade. One bottle can handle umami-boosting, seasoning, and sauce-making. Looking for a gluten-free option? Consider using tamari instead.
2. Apple Cider Vinegar
Apple cider vinegar (ACV) can replace salad dressings, other vinegars like white wine or rice, and quick-pickle acid. It can even be used as a meat tenderdizer or hair-rinse tonic. Bragg ACV with honey and cayenne makes a wonderful vinaigrette starter. ACV also packs a healthful punch (digestive benefits) while doing the job of multiple liquids.
1. Baking Soda
That’s right, baking soda isn’t just for cookies. This little white box can act as a gentle cleaner, leavening agent, fridge deodorizer, and even scrubbing scrub (for burnt-on pots). Add it to the fridge to fight musty smells or scrub with paste of baking soda and water. A tip? Keep it airtight and test with a bit of vinegar. If the baking soda fizzes, it’s still active.