Suet substitute

Best substitute

Vegetable Shortening

Use the same amount as the suet you are replacing

Best for pastries

Close match

The best substitutes for suet are vegetable shortening, lard, or butter, depending on the recipe and dietary preferences.

Other suet substitutes

Ranked, with the exact amount to use

2Lard
Close match
Use the same amount
Rendered pork fat with similar solid texture and high melting point.
What changes
Good for traditional cooking methods.
Best for
pastries, dumplings, traditional cooking, baking
Neutral flavor that won't interfere with other ingredients. Solid at room temperature.
3Butter
Taste and texture differ
Use the same amount
Rich dairy fat that works well in many suet applications, especially in baking and pastry making.
What changes
Best for
pastries, baking, dumplings, sweet dishes
Lower melting point than suet, so may affect texture in some recipes. Contains dairy.
4Coconut Oil
Different taste
Use the same amount
Solid tropical oil with similar texture to suet.
What changes
Good for vegan and vegetarian recipes.
Best for
vegan recipes, pastries, dumplings, baking
Has a coconut flavor that may not work in all recipes. Solid at room temperature.
5Beef Tallow
Close match
Use the same amount
Rendered beef fat that's very similar to suet.
What changes
Closest substitute in terms of origin and properties.
Best for
traditional cooking, pastries, dumplings, roasting
Very similar to suet as it comes from the same animal. May be harder to find than other substitutes.
6Palm Oil
Close match
Use the same amount
Semi-solid tropical oil with similar texture and melting properties to suet.
What changes
Best for
baking, pastries, traditional cooking, dumplings
Neutral flavor and solid texture. Good for maintaining the traditional texture of suet-based dishes.

What is Suet?

Suet is Hard, white fat found around animal kidneys, traditionally used in British cooking for pastries, puddings, and traditional dishes.

Cooking tips

Suet has a high melting point, which helps create flaky pastries and maintains structure in steamed puddings
Traditionally, suet is grated or chopped finely before being mixed into dough or batter
Suet is essential for traditional British dishes like Christmas pudding, suet pudding, and dumplings
Store suet in the refrigerator and use within a few days, or freeze for longer storage
Suet creates a unique texture in steamed puddings that's difficult to replicate with other fats
When making dumplings, suet helps create light, fluffy texture that rises during cooking
Suet can be used in both sweet and savory dishes, from mincemeat to steak and kidney pudding

Frequently asked questions

Can I use vegetable shortening instead of suet?

Yes, vegetable shortening is the most common substitute for suet. It has similar texture and melting properties, though the flavor will be different.

What's the difference between suet and lard?

Suet is the hard fat around animal kidneys, while lard is rendered pork fat. Suet has a higher melting point and is more traditional in British cooking.

Can I make suet pudding without suet?

Yes, you can make suet pudding with vegetable shortening or lard, though the texture may be slightly different. The traditional flaky texture comes from suet's unique properties.

Is suet the same as beef tallow?

Suet is the raw fat around kidneys, while beef tallow is rendered suet. They're very similar but tallow is processed and may have a slightly different texture.

Related substitutes

More oils & fats substitutes

Suet substitute

Other suet substitutes

2Lard

3Butter

4Coconut Oil

5Beef Tallow

6Palm Oil