Pantry & condiments
Vegan alternative to chicken stock: the best substitutes
Everything you need to replace chicken stock with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Vegetable bouillon + nutritional yeast (everyday swap).
- Ratio: 1:1.
- Pro tip: A teaspoon of white miso stirred in off the heat adds the body that chicken stock gets from collagen.
- 3 vegan alternatives to compare for chicken stock.
Why chicken stock isn't vegan
Simmered poultry bones.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Vegetable bouillon + nutritional yeast | Everyday swap |
| Mushroom and kombu dashi | Deep umami base |
| No-chicken bouillon cubes | Convenience |
How to substitute chicken stock, step by step
- 1
Pick the right substitute for the job
For most recipes use Vegetable bouillon + nutritional yeast — everyday swap. If you need a different texture, Mushroom and kombu dashi works for deep umami base.
- 2
Measure using the correct ratio
1:1. Weigh rather than eyeball it — small errors show up much faster when replacing chicken stock.
- 3
Adjust the method
A teaspoon of white miso stirred in off the heat adds the body that chicken stock gets from collagen.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than chicken stock. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures chicken stock by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: A teaspoon of white miso stirred in off the heat adds the body that chicken stock gets from collagen.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1.
Pro tip
A teaspoon of white miso stirred in off the heat adds the body that chicken stock gets from collagen.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to chicken stock?
- Vegetable bouillon + nutritional yeast is the closest all-round swap — everyday swap. 1:1.
- Why isn't chicken stock vegan?
- Simmered poultry bones.
- How much do I use instead of chicken stock?
- 1:1.
- Any tips for getting it right?
- A teaspoon of white miso stirred in off the heat adds the body that chicken stock gets from collagen.
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