Alcoholic beverages often appear on the ingredient list of various recipes. Different people will have their own reasons, but there are folks who choose to not use alcohol in their cooking, so they will have to make certain decisions if they want to attempt these recipes. Especially if the amount required is small, simply omitting the ingredient seems to be the simplest solution. However, the inclusion of these alcoholic beverages in these recipes in the first place must serve some purpose, so I much prefer to find the best non-alcoholic substitutes for these ingredients instead.
Common Ingredients You’ll Need
If you don’t consume alcohol and see yourself wanting to try explore a lot of European, Japanese and/or Chinese dishes, here’s my recommended list of ingredients to stock in your pantry to make substitutions easier:
- Pantry staples: Apple cider vinegar, rice vinegar, balsamic vinegar, chicken stock powder or cubes, mushroom powder
- Beverages: Apple juice, red grape juice, root beer, ginger ale, club soda
- Produce: Limes, lemons
My Go-to List of Substitutes
After much researching and testing over the years, here is my list of substitutes for alcohol in recipes. I’ve never cooked with alcohol myself, so I can only rely on what I read from my research on how well these ingredients approximate the real deal. I can, however, vouch for how good the dishes turned out in spite of these substitutes. I’ve included links to recipes I’ve modified and perfected using this list of substitutes. I hope you too will find this list helpful.
1. Red Wine
I usually see red wine in the ingredients list of tomato-based Italian sauces like bolognese, as well as in stews and gravies. The purpose of red wine in cooking supposedly is to provide depth and complexity in flavor, especially for red meat like steak and lamb. It also acts as a tenderizer, and provides some acidity to balance out the richness of fatty meats.
Substitutes: Red Grape OR Prune Juice
Red grape juice, being derived from the same fruit as red wine, logically makes the best substitute, as they have the same color and flavor profile. However, apparently it is sweeter and lacks the acidity of red wine. It’s therefore important to get the really good stuff – 100% pure juice with no added sugar, as tart as you can possibly find.
Some sources recommend adding some vinegar to mimic the acidity of red wine, about 1 tablespoon per cup of juice. The best vinegars to consider are red wine vinegar and balsamic vinegar because both are made from red grapes. However, if these are not available to you, any vinegar will do. I personally don’t add the vinegar, because I find the addition of juice alone already enhances a dish to my liking. Feel free to experiment and adjust accordingly.
I’ve used this substitute in: Italian Sausage, Festive Roast Duck with Duck Fat Roast Potatoes, Pressure Cooker Beef Stew with Carrots and Potatoes, Braised Lamb Shoulder Chops, Lasagne
2. Shaoxing Wine
Recipes for Chinese dishes very often call for Shaoxing wine. In my research, finding the substitute for this ingredient was the most elusive of all. Very often when I ask people about it, the answer was, “no substitutes. Just omit it.” This quite aggravated me, because I really want to know what flavors this ingredient brings to a dish.
Shaoxing wine apparently has a very distinct flavor profile. Common words I see used to describe it include savory, nutty, fruity and, most commonly, umami. In my research, the best substitutes for shaoxing wine contain alcohol, such as dry sherry, or a mix of white wine or mirin with a splash of soy sauce for umami. While the alcoholic options didn’t work for me, they did inspire a few substitution ideas.
Option 1: Rice Vinegar + Apple Juice + Mushroom Powder
While unable to completely mimic the complex flavor profile of Shaoxing wine, this combination attempts to hit at least key flavor components. Rice vinegar provides the tanginess, the apple juice balances the flavor with its fruity sweetness, while the mushroom powder contributes the deep, savory umami flavor.
For the best balance, the ratio is two parts of vinegar and one part of juice, with a pinch of mushroom powder. Choose 100% natural, unsweetened apple juice where possible.
Option 2: Black Vinegar + Apple Juice + Mushroom Powder
Given that Shaoxing wine is made from glutinous rice, I imagined that black vinegar (also made from glutinous rice) would be a good starting point. It approximates a similar acidity and the complex, fermented flavor of Shaoxing wine, but it is also a lot more sour. The apple juice then brings the necessary sweetness and a touch of fruity acidity, to help balance the other, stronger flavors. Finally the mushroom powder provides the deep, savory, umami flavor that Shaoxing wine adds to dishes.
Start with a ratio of one part vinegar and one part juice, and add a pinch of mushroom powder.
I’ve used these substitutes in: Chicken Char Siu (Halal Air Fryer Version), Wonton Noodle Soup
3. White Wine
So far, I’ve seen white wine appear on the ingredients list for pasta dishes and soups. It is said that white wine is added in cooking to provide acidity, tenderize ingredients, and to deglaze pans. It provides a sweet and sour element to a dish, adding complexity and depth to its flavor. In my experience I’ve used two substitutes, depending on what ingredients I have on hand:
Broth-based Substitute: Broth + Acids
Surprisingly, chicken broth (or vegetable or mushroom broth) makes a good substitute for white wine, adding depth in the flavor of our dishes. It does lack the acidity of white wine, so a splash of vinegar (I usually use apple cider or white wine vinegar), or lemon or lime juice, will do the trick. However, I would only choose this broth-based substitute if stock is not already part of the ingredients list, such as for deglazing the pan when making pasta.
For every one cup of stock, add one tablespoon of acid. There are times when I don’t even have “proper” stock or broth on hand, so I’d mix one teaspoon of chicken stock powder in one cup of hot water, then add one tablespoon of acid to achieve the same effect. If using vinegar, I’d pick a light-colored, fruit-based one like apple cider vinegar or white wine vinegar, to make up for the missing fruity element from the broth.
Juice-based Substitute: White Grape OR Apple Juice + Acids
More expectedly, given that they share the same source, white grape juice makes a good replacement for white wine. However, for some reason, where I live it is VERY RARE to find good quality, 100% pure white grape juice, so I usually end up using apple juice instead. Whichever you choose, the juice will be a lot sweeter than white wine, so remember to balance out the sweetness with some vinegar or citrus juice. This is my substitute of choice for dishes already containing stock or broth, such as soups.
Similar to the broth-based substitute, for one cup of juice, add one tablespoon of acid. For the acids, where possible I would pick vinegars of the same origin as the juice, e.g. white wine vinegar for the white grape juice, or apple cider vinegar for the apple juice.
I’ve used these substitutes in: Fish Stock, Prawn Panzerotti, Shrimp Scampi Pasta, Paella, Tuna Tetrazzini, Cream of Wild Mushroom Soup, Golden Shrimp Stew
4. Mirin
Unsurprisingly, mirin often appears on the list when looking up recipes for Japanese dishes. The purpose of mirin is to provide sweetness to a dish, and to give it a caramelized glossy sheen (“teri”). It helps tenderize meats and can also deodorize strong-smelling ingredients, like fish. Mirin is delicately sweet, tangy, with a slight umami. For quite some time I’ve been using a homemade substitute for mirin using rice vinegar, but in recent years I’m pleased to find commercially produced non-alcoholic alternatives available in the market.
Homemade Substitute: Rice Vinegar + Sugar
Being derived from rice like mirin, rice vinegar makes a good substitute. The vinegar provides the acidity, and some added sugar mimics the sweetness of mirin.
For one tablespoon of rice vinegar, add a heaped half teaspoon of sugar.
Non-alcoholic Mirin Alternatives
It took me a few years of cooking using the homemade substitute, before I discovered commercially produced mirin alternatives. One day when I went to check out the Don Don Donki which opened in my part of town, I found something called Mirin Fu Japanese Sweet Sauce, which is basically a mixture of sugary liquid with some kind of vinegar. I now have a bottle in my pantry cabinet, and use it as a 1:1 substitute for mirin.
From further research I did when writing up this post, I now also know about the existence of nikiri mirin, a special type of hon-mirin where the alcohol has been evaporated by boiling (“nikiri”). This process makes it alcohol-free, while retaining the complex flavors of high-quality hon mirin. This is as close as it gets to the real deal, and it’s the good stuff too. The nikiri mirin by Yokoi Vinegar Brewing Co. is even halal-certified. I’m super tempted to find one, but it costs over MYR140 on Shopee, so… gonna have to hold that thought for now.
I’ve used these substitues in: Sweet and Spicy Asian Wings, Ramen Eggs (Ajitsuke Tamago), Chicken Chashu for Ramen, Chicken Miso Ramen
5. Sake
Similar to mirin, sake also often feature in recipes for Japanese dishes. In my research, the suggestions varied and sometimes were even contradictory. That being said, since I already have a bottle of rice vinegar in my pantry, the following was the substitute I chose, and so far the dishes I made with it turned out great.
Substitute: Rice Vinegar + Water
To help narrow down my options, I compared the purpose of adding sake to the dish that I was making, and typically the purpose of sake is to provide a rich, umami flavor. It also acts as a tenderizer for meats and helps remove any gamey smells. With that in mind, even though I know rice vinegar introduces an acidity which apparently is not present in sake, I chose this substitute for its ability to achieve the same purpose as sake in cooking.
To help reduce the acidity of the rice vinegar, mix one part of rice vinegar with three parts of water.
I haven’t tried this yet, however when I was writing this post I stumbled upon a sake substitute recipe which looked pretty interesting. I might try it some day, and update this post if I do.
I’ve used this substitute in: Chicken Chashu for Ramen, Chicken Miso Ramen
6. Dark Beer
From my observation, dark beer is usually used in slow-cooked beef dishes, such as stews, chili and braises. According to Google, dark beer has a “deep, full-bodied, complex flavor profile, rich with malty notes and often featuring flavors like chocolate, coffee, caramel, and roasted nuts.” My first thought was, “that sort of sounds like a description for good coffee.” It turned out that coffee is in fact one non-alcoholic substitute one can consider, however it does lack certain flavor notes present in dark beer. Here’s my tested substitute, with great results:
Substitute: Root Beer
“Real” root beer is made from various roots, and it was originally brewed using a process similar to beer-making, which involved fermentation to create carbonation, hence the name. It has a robust, dark, and sweet flavor, which apparently is a good approximation of dark beer. The pitfall is it can be a little too sweet, so choose a brand that is as least sweet as possible.
It’s worth noting that many modern-day versions use artificial flavors instead of sassafras root, and achieves carbonation by simply using carbonated water thus skipping the brewing process altogether. It makes you wonder what is left of the “root” and the “beer.” Knowing all this made me quite picky when choosing the right root beer as a substitute in my recipe.
That being said, while I do love my A&W root beer floats, I use Bundaberg root beer for cooking. It still uses the original recipe with real ingredients, and is brewed the traditional way. It’s still quite sweet, but at least it should still retain all the complex and robust flavors needed to mimic dark beer.
Optional step: To mimic the maltiness of dark beer absent from root beer, supplement with some malt extract. For every 12 oz bottle of root beer, start with half a teaspoon of malt extract and adjust to taste, up to one tablespoon. Depending on the dish, the result may be too sweet, so you might need to reduce the amount of root beer added in.
I’ve used this substitute in: Steak and Mushroom Pie
7. Light Beer
Without needing to look it up, I know a very common use for light beer in cooking is in beer batter, for making fish and chips, onion rings and such. Apparently it’s also used in marinades and braises, usually for white meat like chicken. Its flavor profile is described as “clean, crisp, and dry,” with a subtle malt sweetness. In my experience so far, I’ve only needed a substitute for light beer when making batter, and my choices are as follows:
Option 1: Ginger Beer
I confess, I only recently found out there is actually a difference between ginger beer and ginger ale. Ginger beer is said to be one of the best substitutes for beer in batter, because of its more robust flavor and higher carbonation. It is closer in flavor profile to beer, and the higher carbonation results in crispier batter. I don’t see ginger beer as often here in Malaysia, and the only brand I’ve seen so far is Bundaberg.
Option 2: Ginger Ale
If ginger beer is not available, ginger ale is also a good option. It’s a lot easier to find where I live, provides a nice flavor and has sufficient carbonation for a crispy batter. Bear in mind, however, that ginger ale is a little sweeter than ginger beer and has a milder flavor profile. This will result in a sweeter end product, with slightly less “beer-like” flavor.
Option 3: Club Soda or Soda Water
For a more neutral flavor, club soda or soda water also works well as a substitute for beer in batter. Club soda has some added minerals, which give it a slight flavor and can contribute to a crispy crust. Soda water is simply carbonated water, making it the most neutral and versatile compared to the other two substitutes. I’d pick this option when making something that is going to be heavily seasoned and therefore would need a plainer coating.
Optional: if available, add one to two teaspoons of malt extract for every one cup of club soda. The malt extract adds a touch of the characteristic malty flavor and color to your batter.
8. Vietnamese Rice Wine (rượu)
Vietnamese rice wine, or rượu, was something I didn’t expect to have to find a substitute for. Similar to sake, the purpose of rượu in cooking is to enhance flavor and aroma, tenderize meat, and to eliminate undesirable odors in ingredients. Rượu has a distinct rice fragrance, and typically features a subtle, natural sweetness derived from the fermented rice starch. It also contributes a savory, umami-rich taste to dishes, with a slight acidity helps to balance rich or heavy flavors. In place of rượu in a marinade, here’s the substitute I used:
Substitute: Rice Vinegar + Broth + Sugar
The rice vinegar provides the necessary acidity that helps with tenderizing the meat, similar to how alcohol does. It also mimics the rice fragrance of rượu. The added sugar mimics the natural sweetness of rượu, and helps to balance the acidity of the vinegar. Finally, the broth adds body and umami flavor, to round of key characteristics of rượu.
To make a rượu substitute, mix one part of rice vinegar with three parts chicken or mushroom broth. For every tablespoon of rice vinegar used in the mixture, add ½ teaspoon of sugar.
I’ve used this substitute in: Vietnamese Duck Noodles in Soup (Mi Vit Tiem)
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