Vegetable Oil Substitutes: 6 Best Neutral Oil Swaps
The best substitute for vegetable oil is Canola Oil at a 1 cup canola oil per 1 cup vegetable oil ratio. It works best for frying, baking, sautéing. There are 5 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Canola Oil
1 cup canola oil per 1 cup vegetable oil
The closest substitute-nearly identical in flavor, smoke point, and behavior. Works 1:1 in every application. Often what is labeled as vegetable oil anyway.
What are the other substitutes for vegetable oil?
Avocado Oil
1 cup avocado oil per 1 cup vegetable oil
Neutral flavor with a higher smoke point (520°F). Works 1:1 in all applications. More expensive but a healthier fat profile with more monounsaturated fats.
Sunflower Oil
1 cup sunflower oil per 1 cup vegetable oil
Neutral flavor and high smoke point. Works 1:1 in all applications. High in vitamin E. A very common vegetable oil alternative worldwide.
Light Olive Oil
1 cup light olive oil per 1 cup vegetable oil
Light or pure olive oil (not extra virgin) has a neutral flavor and suitable smoke point for frying. Works 1:1 in baking and cooking.
Melted Coconut Oil
1 cup melted coconut oil per 1 cup vegetable oil
Use refined coconut oil for a neutral flavor. Works 1:1 but solidifies at cool temperatures, which can affect texture in cold applications like salad dressings.
Melted Butter
1 1/4 cups melted butter per 1 cup vegetable oil
Butter is 80% fat, so you need more to match oil. Adds buttery flavor to baked goods.
What should you know before substituting vegetable oil?
When choosing a vegetable oil substitute, consider the cooking temperature. For deep frying, choose oils with high smoke points like avocado or sunflower oil. For baking, almost any neutral oil works. The key quality of vegetable oil is its neutrality-avoid strongly flavored oils unless you want to change the dish's flavor profile.
How do you substitute vegetable oil in a recipe?
A neutral-flavored, all-purpose cooking oil typically made from soybeans, canola, or a blend of plant oils. Used for frying, sautéing, and baking where a neutral flavor is desired.
The best substitute for vegetable oil depends on what role it plays in your recipe. Our top recommendation is Canola Oil (1 cup canola oil per 1 cup vegetable oil), which works well for frying, baking, sautéing.
If you need a different option, Avocado Oil (1 cup avocado oil per 1 cup vegetable oil) is another reliable choice. Neutral flavor with a higher smoke point (520°F). Works 1:1 in all applications. More expensive but a healthier fat profile with more monounsaturated fats.
When substituting vegetable oil, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and American Heart Association. See our testing methodology for details.
What can you use instead of vegetable oil in specific recipes?
Frequently Asked Questions
What is the healthiest substitute for vegetable oil?
Avocado oil is one of the healthiest substitutes-it is high in monounsaturated fats, has a neutral flavor, and a very high smoke point (520°F). Use it 1:1 in any recipe calling for vegetable oil.
Can I use olive oil instead of vegetable oil?
Yes. Use light or pure olive oil for a neutral flavor-it works 1:1. Extra virgin olive oil has a stronger flavor and lower smoke point, so it is better for dressings and low-heat cooking.
Can I use butter instead of vegetable oil in baking?
Yes. Use 7/8 cup (14 tablespoons) of melted butter per 1 cup of vegetable oil. The baked goods will have a richer, buttery flavor and slightly different texture but will still turn out well.
What can I substitute for vegetable oil?
Canola oil is the easiest 1:1 swap - it has the same neutral flavor and smoke point. Avocado oil, sunflower oil, and light olive oil also work 1:1. For baking, melted coconut oil or melted butter are good alternatives.
What can you substitute for vegetable oil?
Any neutral oil works as a direct replacement: canola, sunflower, avocado, or light olive oil at a 1:1 ratio. For a non-oil option in baking, use applesauce or mashed banana to cut fat while keeping moisture.