What Are the Best Substitutes for Vegetable Oil?

Cooking or baking and just realized you’re out of vegetable oil? Don’t fret – you’re not alone! Plenty of pantry staples and ingredients can easily replace vegetable oil while keeping your dish delicious. Whether you’re looking for a healthier option or working with what you have, this guide will walk you through the best substitutes for vegetable oil.

Why Use a Substitute for Vegetable Oil?

Vegetable oil is a widely used cooking fat for frying, baking, and sautéing, but it’s not always the best choice. Many vegetable oils are highly processed and low in nutrients. Some people avoid them due to health concerns, allergies, or sustainability reasons.

The good news? There are plenty of nutritious and flavorful substitutes available – many of which you may already have in your pantry!

Top Substitutes for Vegetable Oil

1. Olive Oil: A Heart-Healthy Alternative

Olive oil is a great option instead of vegetable oil. Packed with heart-friendly fats, it brings a mild, fruity taste to meals. It works well in salad dressings, marinades, and for cooking veggies. While it has its own flavor, you can use it in most recipes that need vegetable oil, especially for medium-heat cooking.

Why Choose It?

• High in monounsaturated fats that support heart health.
• Enhances the taste of your food.
• Suitable for low- to medium-heat cooking.

2. Coconut Oil: A Flavorful Alternative

Coconut oil is a well-loved replacement for vegetable oil, bringing a hint of tropical flavor to recipes. It stays firm when cool but turns to liquid with heat.

Why Use It?

• Gives a light coconut flavor—perfect for sweets and some savory meals.
• Handles high temperatures—great for frying and roasting.
• Contains medium-chain fatty acids, which may help with energy and digestion.

Best Ways to Use It

• Baking – Works well in cookies and cakes.
• Frying – Stays stable under high heat.

Tip: Swap it in a 1:1 ratio for vegetable oil. If baking, melt it first for a smoother blend.

3. Applesauce: A Sweet, Healthy Option

When baking, applesauce works well instead of vegetable oil. It keeps cakes, muffins, and brownies soft and moist while cutting down on fat. Plus, its natural sweetness pairs nicely with desserts.

Why Use It?

• Low in fat and calories.
• Helps baked goods stay tender and flavorful.
• Perfect for recipes that need a healthier twist.

Usage: Use an equal amount as vegetable oil, but reduce the sugar in your recipe if it’s sweetened applesauce.

4. Avocado Oil: A Light and Healthy Option

Avocado oil is a good alternative to vegetable oil. With its smooth, buttery taste, it works well for both cooking and baking. Plus, it’s loaded with healthy fats that support heart health.

Why Use It?

• Supports heart health – contains beneficial monounsaturated fats.
• Handles high heat – Great for frying, grilling, and roasting.
• Won’t overpower flavors – Its mild taste blends well with most dishes.

Best Uses:

• Cooking – Perfect for frying, roasting, and grilling.
• Salad dressings – Adds a smooth, light touch.

Tip: Use a 1:1 ratio when swapping for vegetable oil.

5. Butter or Ghee: Rich and Flavorful Alternatives

Butter is a classic ingredient that adds a creamy, rich taste to dishes. Ghee, a clarified version of butter, has a slightly nuttier flavor and a higher smoke point, making it better for high-heat cooking.

Why Use It?

• Adds deep, rich flavor – Ideal for baking and sautéing.
• Versatile – Works in both sweet and savory recipes.
• Ghee has a higher smoke point – Better for frying and roasting.

Best Uses:

• Baking – Perfect for cookies and cakes.
• Sauces – Enhances creaminess in rich sauces.

Tip: Use a 1:1 ratio when replacing vegetable oil. For a vegan option, try plant-based butter.

6. Yogurt or Sour Cream: Creamy and Moist Alternatives

Believe it or not, yogurt and sour cream make excellent substitutes for vegetable oil in baking. They add moisture, richness, and a slight tang that enhances the flavors of cakes and muffins.

Why Use It?

• Adds creaminess and moisture – Keeps baked goods soft and tender.
• Boosts flavor – The slight tang enhances sweetness.
• Packed with probiotics – A gut-friendly option.

Best Uses:

• Baking – Ideal for cakes, muffins, and cupcakes.
• Pancakes & Waffles – Creates a soft, fluffy texture.

Tip: Use a 1:1 ratio when replacing vegetable oil. For a healthier twist, choose plain, unsweetened yogurt.

7. Canola Oil: A Versatile, Neutral Option

Canola oil is one of the easiest swaps for vegetable oil. It has a neutral taste and a high smoke point, making it great for a variety of cooking methods.

Why Use It?

• Mild flavor – Won’t overpower dishes.
• Lower in saturated fat – A slightly healthier option.
• Works in almost any recipe – Ideal for frying, baking, and sautéing.

Best Uses:

• Cooking – Works well for high-heat techniques like roasting and frying.
• Baking – A reliable option for cakes, muffins, and cookies.

Tip: Use a 1:1 ratio when replacing vegetable oil.

8. Sunflower Oil: A Light, Versatile Choice

Sunflower oil works well as a substitute for vegetable oil due to its mild taste and ability to handle high temperatures. It blends smoothly into recipes without changing the overall flavor, making it a reliable choice for different cooking styles.

Why Use It?

• Neutral flavor – Keeps the focus on other ingredients.
• Handles high temperatures – ideal for roasting, frying, and sautéing.
• Rich in vitamin E – Adds a nutritional boost.

Best Uses:

• Cooking – Works well for high-heat methods like frying and stir-frying.
• Baking – A great option for cakes, muffins, and breads.

Tip: Use a 1:1 ratio when replacing vegetable oil.

9. Peanut Oil: A Nutty, High-Heat Option

Peanut oil is a great substitute for vegetable oil, especially for frying and sautéing. It has a high smoke point and a subtle nutty flavor that enhances bold dishes.

Why Use It?

• High smoke point – Ideal for deep frying and stir-frying.
• Mild nutty flavor – Pairs well with rich and savory dishes.
• Versatile – Works well in Asian and roasted recipes.

Best Uses:

• Cooking – Perfect for stir-fries, deep frying, and roasted meats or vegetables.

Tip: Use a 1:1 ratio when replacing vegetable oil.

How to Choose the Best Substitute

Choosing the right substitute for vegetable oil depends on what you’re cooking or baking. Ask yourself these questions:

• Is it a sweet or savory recipe? Sweet recipes pair well with applesauce or bananas, while savory ones benefit from olive oil or butter.
• Do you need neutral or bold flavors? For neutral flavor, go with canola oil or avocado oil. For a bold touch, olive or coconut oil is perfect.
• Are you looking for a healthier alternative? Opt for olive, avocado, or Greek yogurt.

Tips for Success

• Test Small Batches: If you’re using a substitute for the first time, try it in a smaller batch to gauge the results.
• Mind the Smoke Point: Oils like coconut and olive have lower smoke points than vegetable oil. Avoid high-temperature cooking with them.
• Adjust Sweetness: Ingredients like applesauce and bananas add sweetness, so reduce sugar where needed.

See Also – A Comprehensive Guide to Corn Oil and Its Substitutes

Final Thoughts

Running out of vegetable oil doesn’t mean your cooking or baking plans are ruined! With these substitutes, you can adapt quickly and even explore healthier or more flavorful options. Whether it’s buttery richness, nutty oil, or moisture-packed fruit, there’s always something to save the day.

Cooking is all about experimenting. Why not try a substitute the next time you run low on vegetable oil? You might just find a new favorite!