Best Marmite Substitutes

There are many marmite alternatives, but we’ve limited it down to five: Vegemite, Bovril, Miso, Soy Sauce, and Nutritional Yeast.

Vegemite and Bovril are generally available marmite replacements, although miso and nutritional yeast may be more expensive or difficult to get.

What is Marmite?

Marmite is a black, viscous, syrupy paste that smells strangely savory and medicinal and is laden with salty, yeasty, umami taste.

This traditional British sauce is smeared over toast and savory biscuits. It has recently become a popular flavoring element in a variety of gourmet preparations.

It receives its distinct color and taste from yeast extract, which is derived from brewer’s yeast. The components are indicated as yeast extract, vegetable extracts, spices, and salt, but the specific ingredients remain a business secret.

Its look, aroma, and taste tend to divide customers; admirers love it, while critics dislike it.

Marmite might be difficult to come by on times. Several nations do not sell it, or shop stocks may be depleted.

In this scenario, Marmite fans may wonder, “What constitutes a decent Marmite substitute?” Check out our top five options!

1. Vegemite

Marmite’s Aussie relative is Vegemite. It is darker and has a stronger malty taste than the British condiment, but it is the closest replacement on our list.

It looks to be constructed from comparable components plus malt extract, which gives it a more beer-like flavor. It also has a distinct feel, with a consistency akin to peanut butter.

It was formerly more difficult to get outside of the country, but it is now more routinely imported to specialist foreign food shops. Vegemite, like Marmite, is a vegan condiment.

When Should You Use It?

If you don’t mind the malt taste note of Vegemite, this is a fantastic alternative for toast and crackers. Vegemite is a wonderful Marmite alternative to add flavor to broths and meaty recipes since it is so highly flavored.

For a chicken rub, combine melted butter and a teaspoon of vegemite. Wrap a roasted chicken in the mixture for a crispy, salty skin. Baste with part of the vegemite and butter mixture halfway through.

2. Bovril

Bovril and Marmite are both manufactured by the same business and come in very similar packaging. The consistency is comparable to Marmite, but darker and more opaque, and it has a little sweeter, less bitter taste without the yeast flavor accent.

The components are what distinguishes Bovril from Marmite. Marmite is a vegetarian product with just five components, while Bovril is an animal-based product with over a dozen, including sugar.

Bovril is a good replacement for Marmite if you don’t mind that it’s not a vegetarian product. While it might be difficult to get depending on where you live, it’s worth noting that Beef Better Than Bouillon can be used similarly to Bovril but is saltier and lacks the sweetness.

When Should You Use It?

When cooking, use Bovril for Marmite to add more meaty, umami taste. It’s an excellent method to add flavor and color to a meal, soup, or broth.

3. Miso

If you have Miso on hand, substitute it for Marmite. It’s a Japanese seasoning created from fermented soybeans. It’s a paste with a consistency and color comparable to peanut butter. The darker it is, the longer it has fermented, increasing the salty, stinky, umami taste.

Hundreds of variations may be available depending on where you reside. White miso, which is sweeter, and red miso, which is darker and more powerfully flavored, are the most frequent.

If you’re gluten-free, miso is a fantastic substitute for Marmite, which contains gluten.

When Should You Use It?

Miso butter, made by blending white miso and unsalted butter, may be used in place of Marmite on toast. Red miso may be added to soups or used to marinade meat and vegetables.

Consume it in broth, which is how both sauces are commonly used in their respective nations. Miso may be used in the same manner that Marmite is; you just have to be cautious of the kind of Miso you have on hand.

Can’t seem to locate miso? See our list of approved miso replacements.

4. Soy sauce

As an alternative to Marmite, use soy sauce.


This Chinese condiment is prepared from fermented soybeans in a liquid form, comparable to Miso. It’s packed with salty and savory tastes that rival Marmite.

Use soy sauce as an alternative if you need to add color and taste. It is not gluten-free, but it is vegan, much like Marmite.

When Should You Use It?

Soy sauce goes well with a variety of spices and herbs, making it an excellent complement to soups and stews. To enhance the taste of meat, add it to marinades and gravies.

Use it to enhance color depth to a beverage. Note that if you want soy sauce to impart saltiness to your food as Marmite does, you will need to use a lot of this liquid.

It can’t be spread on toast by itself, but it makes an excellent compound butter. Just combine 1 part soy sauce and 2 parts melted, unsalted butter in a lidded jar.

Still unable to locate soy sauce? Check out our list of soy sauce alternatives.

5. Nutritional Yeast

Nutritional yeast has grown in popularity over the years. If you have it in your pantry, it may be a decent substitute for Marmite!

It is derived from the same source as Brewers yeast in Marmite, however it is not identical. Nutritional yeast is a deactivated yeast that is used in meals. It offers several health advantages as well as a pleasant, nutty taste.

This unusual food product is available at most grocery shops in the form of flakes, powder, or granules.

It includes gluten and is vegan, however it is substantially lower in salt, which may be a good argument to use it as a Marmite substitute.

It doesn’t taste as salty, but it has the same yeasty, umami flavor on a softer note. It is often used to produce vegan cheese or to impart a cheese-like taste to other foods.

When Should You Use It?

If you’re looking for a counterpart for Marmite’s creamy texture, this isn’t it, but it’s an excellent complement to soups or watery foods to help give them a creamy, cheese taste.

If you appreciate the flavor Marmite adds to foods but find it too strong, consider nutritional yeast instead.

Frequently Asked Questions

How do I know what substitute to use?

Consider how you want to use Marmite in your dish. Is it for the taste, the saltiness, the texture, the thickening, or the color? Each of the options on our list provides one of these answers.

What about Tesco yeast extract? Isn’t it the same as Marmite?

It has a similar taste with a lighter, more whipped texture, but we eliminated it from our list due to its scarcity, since it is only available at Tesco.

Can I just skip Marmite in a recipe?

Removing Marmite from a recipe is equivalent to leaving out salt. It will very certainly impact the taste and consistency of the whole dish.

Marmite is popular in desserts. What would be a substitute in this case?

Miso and Vegemite, like Marmite, are unexpectedly popular (or predictably if you’re a fan) in desserts. These three are very tasty in brownies and go nicely with caramel.

Can you make your own Marmite?

You can create your own marmite, but it will be considerably more bitter, so unless you enjoy that, we suggest choosing one of the aforementioned options.

Is there a healthy substitute for Marmite?

Miso is a great way to include fermented foods into your diet. Consider nutritional yeast for protein, vitamins, and reduced sodium.

Are there other substitutes for Marmite?

Other umami contenders include fish sauce, yeast extract, and peanut butter, but we don’t believe you can top our options for diversity and quality.


Our suggested Marmite alternatives work in various ways to fill the need left by the popular condiment. Each one provides a unique answer to your Marmite demands.

Whether you like it or not, if you need a Marmite alternative, simply search in your pantry. While searching for a substitute, consider the taste and texture of Marmite.


What can you use to replace Marmite?

Try Vegemite, Promite, or Bovril if you want a spread with a comparable flavor and texture. Miso paste or nutritional yeast are more experimental options.

What does Marmite taste similar to?

Marmite has a really unique taste. The flavor is so distinct that it defies description, but imagine a yeasty, salty, soy sauce-like flavor with the viscosity of old motor oil. Some individuals like eating it, while others dislike it completely.

How do I substitute soy sauce for Marmite?

A spoonful of Marmite or Vegemite can dissolve beautifully in a soup or stew in lieu of soy sauce, but if added to a stir fry or similar, dilute the thick paste with with water first.

What is the secret ingredient in Marmite?

Autolyzed yeast extract enhances the umami flavor of dishes. The flavor is akin to soy sauce or Kitchen Bouquet but considerably stronger.

Why has Marmite been discontinued?

Alcohol prohibitions and a scarcity of wasted yeast, a key component in the savory spread, are to blame. According to Pioneer Foods, the makers of Marmite, “the supply of wasted yeast has stabilized” in early May. Yet, although Marmite is making a comeback, demand outnumbers supply.

Why do they not make Marmite anymore?

Since alcohol was outlawed under prior lockdown levels, the vital Marmite component – brewer’s yeast, a byproduct of beer manufacture – was unavailable, resulting in a scarcity of the spread. Obtaining enough to fulfill demand remains difficult, made more difficult by a lack of another key material: soda ash.

Do Americans have Marmite?

It has a strong flavor, but in terms of British dishes, no other nation appears to like Marmite. Australia has its own variant called Vegemite, which tastes remarkably similar. Marmite is very difficult to get in the United States, and most people have never ever heard of it.

Why do Brits eat Marmite?

Marmite, which has a strong cheese flavor, is high in vitamins and minerals. It has a significant quantity of vitamin B complex, which aids in the treatment of beriberi and anaemia. It was served to British soldiers during World War I because it was so abundant in nutrients.

Why do British eat Marmite?

The discovery of vitamins in 1912 gave a boost to Marmite, since the spread is high in vitamin B complex; with the vitamin B1 deficiency beriberi being widespread during World War I, the spread grew increasingly popular. During World War I, British soldiers were given Marmite as part of their rations.

What does Marmite do in cooking?

Both marmite and vegemite are spreads for toast, sandwiches, and crackers, but they also have various culinary purposes. Marmite is frequently used in packaged foods, such as a filling for savory crackers (called biscuits in the United Kingdom) or as a savory topping for flatbreads with cheese.

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