Complete Oil Substitution Guide

Master oil substitutions with our comprehensive guide. Find perfect alternatives for every type of cooking oil and fat.

Oil Types & Characteristics

Sesame Oil

Smoke Point:350°F

Flavor:Nutty, toasty

Best for:

Asian cooking, stir-fries, dressings, finishing

Substitutes:

Peanut oil, Walnut oil, Neutral oil + toasted sesame seeds

Coconut Oil

Smoke Point:350°F

Flavor:Sweet, tropical

Best for:

Baking, curries, tropical dishes, vegan cooking

Substitutes:

Butter, Vegetable oil, Palm oil

Vegetable Oil

Smoke Point:400°F

Flavor:Neutral

Best for:

General cooking, frying, baking, sautéing

Substitutes:

Canola oil, Olive oil, Coconut oil

Olive Oil

Smoke Point:325-410°F

Flavor:Fruity, peppery

Best for:

Mediterranean cooking, dressings, sautéing, finishing

Substitutes:

Vegetable oil, Canola oil, Avocado oil

Butter

Smoke Point:300°F

Flavor:Rich, creamy

Best for:

Baking, sautéing, finishing, sauces

Substitutes:

Vegetable oil, Margarine, Coconut oil

Shortening

Smoke Point:360°F

Flavor:Neutral

Best for:

Baking, frying, pastry

Substitutes:

Butter, Coconut oil, Lard

Detailed Substitution Guide

Almond Butter

Spread made from ground almonds, used as a nut butter alternative and in baking

3 substitutes

Peanut Butter

Ratio:1:1

Best for:

spreading, baking, cooking, smoothies

Notes:Different source, similar texture - more common

Cashew Butter

Ratio:1:1

Best for:

spreading, baking, cooking, smoothies

Notes:Different source, similar texture - creamier

Sunflower Seed Butter

Ratio:1:1

Best for:

spreading, baking, cooking, smoothies

Notes:Different source, similar texture - nut-free

Avocado Oil

Oil made from avocados with mild, buttery flavor and high smoke point, used in cooking and salad dressings

3 substitutes

Olive Oil

Ratio:1:1

Best for:

cooking, salad dressings, marinades, baking

Notes:Different flavor, similar smoke point - more fruity

Grapeseed Oil

Ratio:1:1

Best for:

cooking, salad dressings, marinades, baking

Notes:Different flavor, similar smoke point - more neutral

Sunflower Oil

Ratio:1:1

Best for:

cooking, salad dressings, marinades, baking

Notes:Different flavor, similar smoke point - more neutral

Bacon Drippings

Rendered fat from cooked bacon with smoky, salty flavor, used in cooking and seasoning

6 substitutes

Lard

Ratio:1:1

Best for:

frying, sautéing, seasoning, baking

Notes:Different flavor, similar properties

Duck Fat

Ratio:1:1

Best for:

frying, sautéing, seasoning, baking

Notes:Different flavor, similar properties

Vegetable Oil + Liquid Smoke

Ratio:1:1 + 1/2 tsp liquid smoke per cup

Best for:

frying, sautéing, seasoning, baking

Notes:Different preparation, similar flavor

Butter

Ratio:1:1

Best for:

frying, sautéing, seasoning, baking

Notes:Different flavor, similar properties

Schmaltz

Ratio:1:1

Best for:

frying, sautéing, seasoning, baking

Notes:Different flavor, similar properties

Coconut Oil

Ratio:1:1

Best for:

frying, sautéing, seasoning, baking

Notes:Different flavor, similar properties

Butter Beans

Large, creamy white beans with mild, buttery flavor, used in cooking and salads

6 substitutes

Lima Beans

Ratio:1:1

Best for:

cooking, salads, soups, stews

Notes:Different size, similar flavor

Cannellini Beans

Ratio:1:1

Best for:

cooking, salads, soups, stews

Notes:Different size, similar flavor

Navy Beans

Ratio:1:1

Best for:

cooking, salads, soups, stews

Notes:Different size, similar flavor

Great Northern Beans

Ratio:1:1

Best for:

cooking, salads, soups, stews

Notes:Different size, similar flavor

Chickpeas

Ratio:1:1

Best for:

cooking, salads, soups, stews

Notes:Different source, similar texture

White Kidney Beans

Ratio:1:1

Best for:

cooking, salads, soups, stews

Notes:Different size, similar flavor

Butter Flavoring

Artificial flavoring that mimics butter taste, used in baking and cooking

3 substitutes

Real Butter

Ratio:1:1

Best for:

baking, cooking, general use, spreading

Notes:Different source, similar flavor - more natural

Ghee

Ratio:1:1

Best for:

baking, cooking, general use, Indian dishes

Notes:Different processing, similar flavor - more clarified

Coconut Oil

Ratio:1:1

Best for:

baking, cooking, vegan dishes, general use

Notes:Different flavor, similar function - more coconut

Butter Lettuce

Tender, sweet lettuce with soft, buttery leaves commonly used in salads and wraps

6 substitutes

Bibb Lettuce

Ratio:1:1

Best for:

salads, wraps, sandwiches, lettuce cups

Notes:Nearly identical to butter lettuce in taste and texture

Boston Lettuce

Ratio:1:1

Best for:

salads, wraps, sandwiches, lettuce cups

Notes:Very similar texture and mild flavor

Little Gem Lettuce

Ratio:1:1

Best for:

salads, wraps, lettuce cups, garnish

Notes:Smaller size but similar sweet, tender quality

Spinach

Ratio:1:1

Best for:

salads, wraps, smoothies, cooked dishes

Notes:More nutritious but slightly different taste

Arugula

Ratio:1:1

Best for:

salads, pizza, pasta, sandwiches

Notes:Peppery flavor adds interest to dishes

Mixed Baby Greens

Ratio:1:1

Best for:

salads, wraps, sandwiches

Notes:Convenient option with variety of textures and flavors

Butter for Oil

Learn how to substitute butter for oil in your recipes

5 substitutes

Ghee

Ratio:1:1

Best for:

When you want butter flavor without milk solids

Notes:Use the same amount as butter oil

Clarified Butter

Ratio:1:1

Best for:

When you want butter flavor

Notes:Use the same amount as butter oil

Coconut Oil

Ratio:1:1

Best for:

When you want natural option

Notes:May add slight coconut flavor

Vegetable Oil

Ratio:1:1

Best for:

When you want neutral flavor

Notes:Use the same amount as butter oil

Lard

Ratio:1:1

Best for:

When you want animal fat

Notes:Use the same amount as butter oil

Butter

Rich, creamy dairy product made from churned cream, used for cooking, baking, and spreading

6 substitutes

Vegetable Oil

Ratio:1 cup butter = 3/4 cup oil

Best for:

cakes, muffins, quick breads, cookies

Notes:Reduce liquid by 2-3 tablespoons per cup of oil used

Margarine

Ratio:1:1

Best for:

baking, spreading, cooking

Notes:Choose stick margarine for baking, not tub varieties

Applesauce

Ratio:1 cup butter = 1/2 cup applesauce

Best for:

muffins, quick breads, cakes

Notes:Best for recipes where some sweetness is acceptable

Greek Yogurt

Ratio:1 cup butter = 1/2 cup Greek yogurt

Best for:

muffins, cakes, quick breads

Notes:Use plain, unsweetened Greek yogurt

Coconut Oil

Ratio:1:1

Best for:

baking, cooking, vegan recipes

Notes:May impart slight coconut flavor

Vegan Butter

Ratio:1:1

Best for:

baking, spreading, cooking

Notes:Choose brands specifically formulated for baking

Butterhead Lettuce

Tender, sweet lettuce with soft, buttery leaves that form loose heads, commonly used in salads and wraps

6 substitutes

Butter Lettuce

Ratio:1:1

Best for:

salads, wraps, sandwiches, lettuce cups

Notes:Nearly identical to butterhead lettuce in taste and texture

Bibb Lettuce

Ratio:1:1

Best for:

salads, wraps, sandwiches, lettuce cups

Notes:Nearly identical to butterhead lettuce in taste and texture

Boston Lettuce

Ratio:1:1

Best for:

salads, wraps, sandwiches, lettuce cups

Notes:Very similar texture and mild flavor

Little Gem Lettuce

Ratio:1:1

Best for:

salads, wraps, lettuce cups, garnish

Notes:Smaller size but similar sweet, tender quality

Spinach

Ratio:1:1

Best for:

salads, wraps, smoothies, cooked dishes

Notes:More nutritious but slightly different taste

Mixed Baby Greens

Ratio:1:1

Best for:

salads, wraps, sandwiches

Notes:Convenient option with variety of textures and flavors

Butterkase Cheese

German semi-soft cheese with buttery, mild flavor, used in cooking and snacking

6 substitutes

Havarti

Ratio:1:1

Best for:

sandwiches, cooking, snacking, melting

Notes:Different origin, similar texture

Gouda

Ratio:1:1

Best for:

sandwiches, cooking, snacking, melting

Notes:Different flavor, similar texture

Muenster

Ratio:1:1

Best for:

sandwiches, cooking, snacking, melting

Notes:Different flavor, similar texture

Fontina

Ratio:1:1

Best for:

sandwiches, cooking, snacking, melting

Notes:Different flavor, similar texture

Edam

Ratio:1:1

Best for:

sandwiches, cooking, snacking, melting

Notes:Different flavor, similar texture

Swiss Cheese

Ratio:1:1

Best for:

sandwiches, cooking, snacking, melting

Notes:Different flavor, similar texture

Buttermilk

Tangy, slightly sour milk with thick consistency, used in baking and cooking

6 substitutes

Milk + Lemon Juice

Ratio:1 cup milk + 1 tbsp lemon juice

Best for:

baking, pancakes, biscuits, muffins

Notes:Different preparation, similar acidity

Milk + White Vinegar

Ratio:1 cup milk + 1 tbsp white vinegar

Best for:

baking, pancakes, biscuits, muffins

Notes:Different preparation, similar acidity

Yogurt + Milk

Ratio:1/2 cup yogurt + 1/2 cup milk

Best for:

baking, pancakes, biscuits, muffins

Notes:Different preparation, similar acidity

Sour Cream + Milk

Ratio:1/2 cup sour cream + 1/2 cup milk

Best for:

baking, pancakes, biscuits, muffins

Notes:Different preparation, similar acidity

Kefir

Ratio:1:1

Best for:

baking, pancakes, biscuits, muffins

Notes:Different flavor, similar acidity

Plain Greek Yogurt + Water

Ratio:1/2 cup yogurt + 1/2 cup water

Best for:

baking, pancakes, biscuits, muffins

Notes:Different preparation, similar acidity

Cacao Butter

Pure fat extracted from cacao beans, used in chocolate making and skincare

3 substitutes

Coconut Oil

Ratio:1:1

Best for:

baking, cooking, chocolate making, skincare

Notes:Different flavor, similar texture - more coconut

Cocoa Butter

Ratio:1:1

Best for:

baking, cooking, chocolate making, skincare

Notes:Different processing, similar texture - more processed

Shea Butter

Ratio:1:1

Best for:

skincare, cosmetics, baking, cooking

Notes:Different source, similar texture - more nutty

Canola Oil

Neutral-flavored oil made from rapeseed, used in cooking, baking, and frying

3 substitutes

Vegetable Oil

Ratio:1:1

Best for:

most recipes, frying, baking, when you want closest substitute

Notes:Most similar substitute, often contains canola oil

Grapeseed Oil

Ratio:1:1

Best for:

high-heat cooking, frying, baking, when you want high smoke point

Notes:Higher smoke point than canola oil, more expensive

Sunflower Oil

Ratio:1:1

Best for:

cooking, baking, frying, when you want similar properties

Notes:Similar properties to canola oil, good substitute

Chili Crisp Oil

Spicy oil with crispy chili flakes and aromatics, used as a condiment and cooking oil

3 substitutes

Sriracha

Ratio:1:1

Best for:

cooking, condiments, marinades, dressings

Notes:Different texture, similar heat - smoother

Chili Oil

Ratio:1:1

Best for:

cooking, condiments, marinades, dressings

Notes:Different texture, similar heat - no crispy bits

Homemade Chili Crisp

Ratio:1:1

Best for:

cooking, condiments, marinades, dressings

Notes:Different source, same flavor - make from scratch

Coconut Aminos

Find the best alternatives to coconut aminos for a soy-free, gluten-free sauce option

3 substitutes

Soy Sauce

Ratio:1:1

Best for:

cooking, marinades, stir-fries, dressings

Notes:Different source, similar flavor - contains soy

Tamari

Ratio:1:1

Best for:

cooking, marinades, stir-fries, dressings

Notes:Different source, similar flavor - contains soy

Liquid Aminos

Ratio:1:1

Best for:

cooking, marinades, stir-fries, dressings

Notes:Different source, similar flavor - contains soy

Coconut Milk

Creamy liquid made from coconut flesh, used as a dairy alternative in cooking and baking

6 substitutes

Almond Milk

Ratio:1:1

Best for:

smoothies, baking, sauces, soups

Notes:Different flavor, similar texture

Oat Milk

Ratio:1:1

Best for:

smoothies, baking, sauces, soups

Notes:Different flavor, similar texture

Cashew Milk

Ratio:1:1

Best for:

smoothies, baking, sauces, soups

Notes:Different flavor, similar texture

Soy Milk

Ratio:1:1

Best for:

smoothies, baking, sauces, soups

Notes:Different flavor, similar texture

Rice Milk

Ratio:1:1

Best for:

smoothies, baking, sauces, soups

Notes:Different flavor, similar texture

Hemp Milk

Ratio:1:1

Best for:

smoothies, baking, sauces, soups

Notes:Different flavor, similar texture

Coconut Oil

Oil made from coconut with tropical flavor, used in cooking and baking

7 substitutes

Butter

Ratio:1:1

Best for:

baking, cooking, frying, sautéing, pastries

Notes:Similar solid texture at room temperature. Adds rich, creamy flavor instead of coconut.

Vegetable Oil

Ratio:1:1

Best for:

baking, cooking, frying, sautéing, general cooking

Notes:Neutral flavor, liquid at room temperature. Works well in most recipes.

Olive Oil

Ratio:1:1

Best for:

cooking, sautéing, roasting, salad dressings, pasta dishes

Notes:Fruity flavor, liquid at room temperature. Use light olive oil for baking.

Avocado Oil

Ratio:1:1

Best for:

high-heat cooking, frying, sautéing, roasting, baking

Notes:High smoke point, neutral flavor. Great for high-heat cooking.

Grapeseed Oil

Ratio:1:1

Best for:

frying, sautéing, roasting, baking, general cooking

Notes:High smoke point, neutral flavor. Works well in all cooking applications.

Canola Oil

Ratio:1:1

Best for:

baking, cooking, frying, sautéing, general cooking

Notes:Most similar to coconut oil in cooking properties. Neutral flavor.

Palm Oil

Ratio:1:1

Best for:

baking, cooking, frying, sautéing, tropical dishes

Notes:Similar tropical properties to coconut oil. Solid at room temperature.

Coconut Sugar

Natural sugar made from coconut palm sap with caramel-like flavor, used in cooking and baking

6 substitutes

Brown Sugar

Ratio:1:1

Best for:

baking, desserts, beverages, sauces

Notes:Different source, similar sweetness

Granulated Sugar

Ratio:1:1

Best for:

baking, desserts, beverages, sauces

Notes:Different source, similar sweetness

Maple Syrup

Ratio:1:1

Best for:

baking, desserts, beverages, sauces

Notes:Different source, similar sweetness

Honey

Ratio:1:1

Best for:

baking, desserts, beverages, sauces

Notes:Different source, similar sweetness

Turbinado Sugar

Ratio:1:1

Best for:

baking, desserts, beverages, sauces

Notes:Different source, similar sweetness

Demerara Sugar

Ratio:1:1

Best for:

baking, desserts, beverages, sauces

Notes:Different source, similar sweetness

Duck Fat

Rich, flavorful fat rendered from duck with high smoke point, used in cooking and as a finishing oil

6 substitutes

Lard

Ratio:1:1

Best for:

frying, roasting, baking, when you want similar cooking properties

Notes:Most similar substitute, high smoke point like duck fat

Schmaltz

Ratio:1:1

Best for:

frying, roasting, baking, when you want poultry fat flavor

Notes:Chicken fat, similar to duck fat in properties

Bacon Fat

Ratio:1:1

Best for:

frying, roasting, baking, when you want smoky flavor

Notes:Adds smoky flavor, high smoke point like duck fat

Beef Tallow

Ratio:1:1

Best for:

frying, roasting, baking, when you want beef flavor

Notes:Beef fat, high smoke point like duck fat

Chicken Fat

Ratio:1:1

Best for:

frying, roasting, baking, when you want poultry fat

Notes:Similar to duck fat, both are poultry fats

Vegetable Oil

Ratio:1:1

Best for:

frying, roasting, baking, when you want neutral flavor

Notes:Neutral flavor, high smoke point like duck fat

Extra Virgin Olive Oil

Highest quality olive oil made from the first cold pressing of olives, with fruity flavor and low acidity

6 substitutes

Regular Olive Oil

Ratio:1:1

Best for:

cooking, baking, salad dressings, marinades

Notes:Similar flavor, may be less fruity

Avocado Oil

Ratio:1:1

Best for:

cooking, baking, salad dressings, marinades

Notes:Neutral flavor, similar health benefits

Walnut Oil

Ratio:1:1

Best for:

salad dressings, finishing dishes, marinades

Notes:More expensive, nutty flavor

Grapeseed Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Neutral flavor, high smoke point

Coconut Oil

Ratio:1:1

Best for:

baking, cooking, frying

Notes:Solid at room temperature, coconut flavor

Vegetable Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Neutral flavor, lower quality

Flaxseed Oil

Oil made from flaxseeds with nutty, earthy flavor, used in cooking and as a supplement

6 substitutes

Walnut Oil

Ratio:1:1

Best for:

cooking, salads, marinades, supplements

Notes:Different source, similar flavor

Hemp Oil

Ratio:1:1

Best for:

cooking, salads, marinades, supplements

Notes:Different source, similar flavor

Olive Oil

Ratio:1:1

Best for:

cooking, salads, marinades, supplements

Notes:Different source, similar texture

Avocado Oil

Ratio:1:1

Best for:

cooking, salads, marinades, supplements

Notes:Different source, similar texture

Sesame Oil

Ratio:1:1

Best for:

cooking, salads, marinades, supplements

Notes:Different source, similar flavor

Coconut Oil

Ratio:1:1

Best for:

cooking, salads, marinades, supplements

Notes:Different source, similar texture

Ghee

Clarified butter with nutty, rich flavor, used in Indian cooking and high-heat cooking

7 substitutes

Butter

Ratio:1:1

Best for:

cooking, baking, roasting, sautéing

Notes:Different preparation, similar flavor

Coconut Oil

Ratio:1:1

Best for:

cooking, baking, roasting, sautéing

Notes:Different source, similar texture

Vegetable Oil

Ratio:1:1

Best for:

cooking, baking, roasting, sautéing

Notes:Different source, similar texture

Clarified Butter

Ratio:1:1

Best for:

cooking, baking, roasting, sautéing

Notes:Different preparation, similar flavor

Avocado Oil

Ratio:1:1

Best for:

cooking, baking, roasting, sautéing

Notes:Different source, similar texture

Olive Oil

Ratio:1:1

Best for:

cooking, baking, roasting, sautéing

Notes:Different source, similar texture

Regular Butter

Ratio:1:1

Best for:

cooking, baking, general use, spreading

Notes:Different processing, similar flavor - more dairy

Grapeseed Oil

Neutral oil made from grape seeds with high smoke point, used in cooking and baking

6 substitutes

Canola Oil

Ratio:1:1

Best for:

cooking, baking, frying, sautéing

Notes:Different source, similar properties

Vegetable Oil

Ratio:1:1

Best for:

cooking, baking, frying, sautéing

Notes:Different source, similar properties

Sunflower Oil

Ratio:1:1

Best for:

cooking, baking, frying, sautéing

Notes:Different source, similar properties

Safflower Oil

Ratio:1:1

Best for:

cooking, baking, frying, sautéing

Notes:Different source, similar properties

Avocado Oil

Ratio:1:1

Best for:

cooking, baking, frying, sautéing

Notes:Different source, similar properties

Peanut Oil

Ratio:1:1

Best for:

cooking, baking, frying, sautéing

Notes:Different source, similar properties

Lard

Find the best alternatives to lard for baking and cooking

5 substitutes

Butter

Ratio:1:1

Best for:

Baking, when you want dairy flavor

Notes:Use the same amount as lard

Vegetable Shortening

Ratio:1:1

Best for:

Pie crusts, pastries, frying

Notes:Best direct substitute for lard

Coconut Oil

Ratio:1:1

Best for:

Baking, when you want natural option

Notes:May add slight coconut flavor

Beef Tallow

Ratio:1:1

Best for:

Frying, when you want animal fat

Notes:Rendered beef fat, similar to lard

Duck Fat

Ratio:1:1

Best for:

When you want premium fat

Notes:More expensive but very flavorful

Lemon Oil

Essential oil extracted from lemon peels, used in cooking and baking

3 substitutes

Lemon Zest

Ratio:1:1

Best for:

baking, cooking, desserts, beverages

Notes:Different form, similar flavor - more fresh

Lemon Extract

Ratio:1:1

Best for:

baking, cooking, desserts, beverages

Notes:Different form, similar flavor - more concentrated

Lemon Juice

Ratio:1:1

Best for:

baking, cooking, desserts, beverages

Notes:Different form, similar flavor - more liquid

Linseed Oil

Oil extracted from flax seeds with nutty, earthy flavor, used in cooking and wood finishing

6 substitutes

Flaxseed Oil

Ratio:1:1

Best for:

salad dressings, drizzling, wood finishing, paint

Notes:Different name, same properties

Walnut Oil

Ratio:1:1

Best for:

salad dressings, drizzling, wood finishing, paint

Notes:Different source, similar properties

Hemp Oil

Ratio:1:1

Best for:

salad dressings, drizzling, wood finishing, paint

Notes:Different source, similar properties

Safflower Oil

Ratio:1:1

Best for:

salad dressings, drizzling, wood finishing, paint

Notes:Different source, similar properties

Sunflower Oil

Ratio:1:1

Best for:

salad dressings, drizzling, wood finishing, paint

Notes:Different source, similar properties

Canola Oil

Ratio:1:1

Best for:

salad dressings, drizzling, wood finishing, paint

Notes:Different source, similar properties

Olive Oil

Fruity, flavorful oil made from pressed olives, used for cooking, baking, and finishing dishes

6 substitutes

Canola Oil

Ratio:1:1

Best for:

baking, frying, sautéing, salad dressings, general cooking

Notes:Best substitute for olive oil in most recipes. Neutral flavor won't overpower dishes.

Vegetable Oil

Ratio:1:1

Best for:

baking, frying, sautéing, cooking, general use

Notes:Most similar to olive oil in cooking properties. Neutral flavor.

Avocado Oil

Ratio:1:1

Best for:

high-heat cooking, frying, sautéing, roasting, salad dressings

Notes:Higher smoke point than olive oil, good for high-heat cooking. Neutral flavor.

Coconut Oil

Ratio:1:1

Best for:

baking, sautéing, frying, vegan recipes, tropical dishes

Notes:Melt before measuring, adds subtle coconut flavor. Solid at room temperature.

Grapeseed Oil

Ratio:1:1

Best for:

frying, sautéing, roasting, salad dressings, baking

Notes:High smoke point, neutral flavor. Works well in all cooking applications.

Sunflower Oil

Ratio:1:1

Best for:

frying, sautéing, roasting, baking, general cooking

Notes:High smoke point, neutral flavor. Works well in all cooking applications.

Rice Bran Oil

Neutral oil made from rice bran with high smoke point and mild flavor, used in cooking and baking

6 substitutes

Canola Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Different flavor, similar smoke point

Grapeseed Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Different flavor, similar smoke point

Sunflower Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Different flavor, similar smoke point

Safflower Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Different flavor, similar smoke point

Vegetable Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Different flavor, similar smoke point

Avocado Oil

Ratio:1:1

Best for:

cooking, baking, frying, marinades

Notes:Different flavor, similar smoke point

Sesame Oil

Nutty, aromatic oil made from toasted sesame seeds

5 substitutes

Toasted Sesame Oil

Ratio:1:1

Best for:

When you want stronger sesame taste

Notes:Use sparingly as it's more potent

Peanut Oil

Ratio:1:1

Best for:

Stir-frying, Asian cooking

Notes:Good for high-heat cooking

Grapeseed Oil + Sesame Seeds

Ratio:1 tbsp oil + 1/2 tsp toasted sesame seeds

Best for:

When you need the sesame taste

Notes:Toast sesame seeds and add to oil

Sunflower Oil

Ratio:1:1

Best for:

High-heat cooking, frying

Notes:Won't have sesame flavor but good for cooking

Vegetable Oil + Sesame Seeds

Ratio:1 tbsp oil + 1 tsp sesame seeds

Best for:

When you want to make your own sesame oil

Notes:Heat oil and sesame seeds together, then strain

Shortening

Solid fat made from vegetable oils with neutral flavor and high melting point, used in baking and cooking

7 substitutes

Butter

Ratio:1:1

Best for:

baking, cooking, desserts, pastries, pie crusts

Notes:Similar solid texture at room temperature. Adds rich, creamy flavor instead of neutral.

Lard

Ratio:1:1

Best for:

baking, cooking, desserts, pastries, pie crusts

Notes:Similar solid texture at room temperature. Adds savory flavor instead of neutral.

Coconut Oil

Ratio:1:1

Best for:

baking, cooking, desserts, vegan recipes, tropical dishes

Notes:Similar solid texture at room temperature. Adds subtle coconut flavor.

Margarine

Ratio:1:1

Best for:

baking, cooking, desserts, vegan recipes, general use

Notes:Similar solid texture at room temperature. Neutral flavor, good for most recipes.

Vegetable Oil

Ratio:1:1

Best for:

baking, cooking, desserts, general cooking

Notes:Neutral flavor, liquid at room temperature. Works well in most recipes.

Applesauce

Ratio:1 cup shortening = 1/2 cup applesauce

Best for:

baking, desserts, cakes, muffins, low-fat baking

Notes:Adds moisture and sweetness. Use half the amount of shortening.

Mashed Banana

Ratio:1 cup shortening = 1/2 cup mashed banana

Best for:

baking, desserts, cakes, muffins, low-fat baking

Notes:Adds moisture and sweetness. Use half the amount of shortening.

Vegan Butter

Plant-based butter alternative with similar flavor and texture, used in cooking and baking

6 substitutes

Regular Butter

Ratio:1:1

Best for:

cooking, baking, desserts, beverages

Notes:Different ingredients, similar flavor

Coconut Oil

Ratio:1:1

Best for:

cooking, baking, desserts, beverages

Notes:Different flavor, similar texture

Olive Oil

Ratio:1:1

Best for:

cooking, baking, desserts, beverages

Notes:Different flavor, similar texture

Avocado Oil

Ratio:1:1

Best for:

cooking, baking, desserts, beverages

Notes:Different flavor, similar texture

Vegetable Oil

Ratio:1:1

Best for:

cooking, baking, desserts, beverages

Notes:Different flavor, similar texture

Margarine

Ratio:1:1

Best for:

cooking, baking, desserts, beverages

Notes:Different flavor, similar texture

Vegetable Bouillon

Concentrated vegetable stock in cube or powder form, used to add flavor to soups, stews, and sauces

6 substitutes

Vegetable Stock

Ratio:1 cube bouillon = 1 cup vegetable stock

Best for:

soups, stews, sauces, rice

Notes:More liquid, adjust other liquids in recipe

Miso Paste

Ratio:1 cube bouillon = 1 tbsp miso paste

Best for:

soups, sauces, marinades, stir-fries

Notes:Adds umami depth, more concentrated

Soy Sauce

Ratio:1 cube bouillon = 1 tbsp soy sauce

Best for:

soups, sauces, marinades, stir-fries

Notes:More salty, adjust other seasonings

Homemade Vegetable Broth

Ratio:1:1

Best for:

all uses, fresh flavor, customizing ingredients

Notes:Simmer vegetable scraps, herbs, and water for 30-60 minutes

Tomato Paste + Herbs

Ratio:1 cube bouillon = 1 tbsp tomato paste + 1 tsp mixed herbs

Best for:

soups, sauces, stews

Notes:Adds tomato flavor and color

Nutritional Yeast + Salt

Ratio:1 cube bouillon = 1 tbsp nutritional yeast + 1/2 tsp salt

Best for:

soups, sauces, vegan recipes

Notes:Adds umami and protein

Vegetable Oil

Neutral-flavored cooking oil made from various plant sources

7 substitutes

Canola Oil

Ratio:1:1

Best for:

baking, frying, sautéing, salad dressings, general cooking

Notes:Most similar to vegetable oil in flavor and performance. High smoke point for frying.

Olive Oil

Ratio:1:1

Best for:

sautéing, roasting, salad dressings, pasta dishes, baking (light olive oil)

Notes:Use light olive oil for baking to avoid strong flavor. Extra virgin for finishing dishes.

Coconut Oil

Ratio:1:1

Best for:

baking, sautéing, frying, vegan recipes, tropical dishes

Notes:Melt before measuring for accurate amounts. Adds subtle coconut flavor.

Avocado Oil

Ratio:1:1

Best for:

frying, sautéing, roasting, salad dressings, high-heat cooking

Notes:Higher smoke point than vegetable oil. Neutral flavor, good for all cooking methods.

Grapeseed Oil

Ratio:1:1

Best for:

frying, sautéing, roasting, salad dressings, baking

Notes:High smoke point, neutral flavor. Works well in all cooking applications.

Applesauce

Ratio:1 cup oil = 1/2 cup applesauce

Best for:

cakes, muffins, quick breads, cookies, low-fat baking

Notes:May make baked goods denser and slightly sweeter. Use unsweetened applesauce.

Mashed Banana

Ratio:1 cup oil = 1/2 cup mashed banana

Best for:

cakes, muffins, quick breads, cookies, low-fat baking

Notes:Adds banana flavor and sweetness. Use very ripe bananas for best results.

Vegetable Shortening

Find the best alternatives to vegetable shortening for baking and cooking

5 substitutes

Butter

Ratio:1:1

Best for:

Baking, when you want dairy flavor

Notes:Use the same amount as vegetable shortening

Lard

Ratio:1:1

Best for:

Pie crusts, when you want flaky texture

Notes:Use the same amount as vegetable shortening

Coconut Oil

Ratio:1:1

Best for:

Baking, when you want natural option

Notes:May add slight coconut flavor

Margarine

Ratio:1:1

Best for:

Baking, when you want similar texture

Notes:Use the same amount as vegetable shortening

Oil + Flour

Ratio:1/2 cup oil + 1/2 cup flour

Best for:

When you want to make your own

Notes:Mix oil with flour until crumbly

Oil Smoke Point Chart

Oil Type	Smoke Point	Best For	Flavor
Avocado Oil	520°F	High-heat cooking, frying	Mild, buttery
Grape Seed Oil	420°F	Sautéing, frying	Neutral
Vegetable Oil	400°F	General cooking	Neutral
Coconut Oil	350°F	Baking, low-heat cooking	Sweet, tropical
Sesame Oil	350°F	Finishing, dressings	Nutty, toasty
Butter	300°F	Baking, low-heat cooking	Rich, creamy

Pro Oil Tips

Choosing the Right Oil

• Consider the cooking method and temperature
• Match the oil's flavor to your dish
• Use high smoke point oils for frying
• Choose neutral oils for baking
• Consider dietary restrictions and health benefits

Storage & Handling

• Store oils in cool, dark places
• Keep away from heat and light
• Check expiration dates regularly
• Smell oils before using
• Some oils need refrigeration after opening

Popular Oil Substitutions

Most Searched

sesame oil substitute coconut oil substitute vegetable oil substitute olive oil substitute butter substitute baking shortening substitute

By Cooking Method

High-Heat Cooking:Avocado, Grape Seed, Vegetable

Baking:Butter, Coconut, Vegetable

Salad Dressings:Olive, Walnut, Sesame

Asian Cooking:Sesame, Peanut, Vegetable