01
Butter Oil
10.0best for raw1 tbsp : 1 tbsp
Neutral flavor, high smoke point
10.0
avocado oil substitute
for raw.
Uncooked applications expose avocado oil's grassy, slightly buttery note directly to the palate, with no heat to volatilize off-flavors or sterilize the bottle. Substitutes are ranked by shelf-stable peroxide value (oxidation rancidity below 10 meq/kg matters when nothing cooks off), viscosity at 65-72°F room temp for mouthfeel, and clean finish on the tongue. Polyunsaturated oils like flaxseed go rancid within weeks of opening if stored above 50°F, so cold-chain matters.
top substitutes
adjustment for raw
Use 1 tbsp per 1 tbsp on raw applications — butter oil (anhydrous milkfat) carries a creamy, lightly cultured note that works on raw radishes or fresh ricotta. Stable for months refrigerated; melts at 95°F so it solidifies on cold plates within 30 seconds, an unexpected texture shift.
02
Walnut Oil
10.0best for raw1 tbsp : 1 tbsp
Neutral flavor; works for higher heat cooking
10.0
adjustment for raw
Swap 1:1 by tablespoon. Walnut oil's toasted-nut finish dominates raw at 65-72°F serving temp, brilliant on raw beet carpaccio or shaved fennel. Highly unsaturated — store refrigerated under 50°F or expect rancidity within 4-6 weeks of opening, with cardboard off-notes appearing first.
03
Olive Oil
6.7best for raw1 cup : 1 cup
Lower smoke point, best for medium-heat cooking
6.7
adjustment for raw
1:1 cup substitution. Extra-virgin olive oil's peppery polyphenols and grassy notes lead the palate at 70°F, distinctly more assertive than avocado. The 0.92 g/mL density and slight viscosity make it cling to crudo and tartare longer; finish dishes with flaky salt to balance the bitterness.
show 11 more substitutes
04
Sunflower Oil
6.71 cup : 1 cup
Neutral flavor, decent smoke point
6.7
adjustment for this dish
Swap 1:1 by cup. Refined sunflower is nearly flavorless on raw greens — useful when the dressing should let other ingredients lead. High linoleic content (around 65%) means it goes rancid within 8 weeks of opening at room temp; refrigerate after first pour.
05
Vegetable Oil
6.71 cup : 1 cup
Neutral flavor and medium smoke point; 1:1 swap for baking and sauteing with no flavor change
6.7
adjustment for this dish
1:1 cup-for-cup. Blended vegetable oil offers no flavor contribution on raw apps, which suits situations where the herbs or vinegar should dominate. Shelf-stable for 12 months sealed; once opened, store under 65°F to slow oxidation that throws fishy aldehydes after about 4 months.
06
Flaxseed Oil
10.01 tbsp : 1 tbsp
Mild flavor for cold applications
10.0
adjustment for this dish
Swap 1:1 by tablespoon — flaxseed oil shines on raw because it can't tolerate any heat above 225°F. Grassy, slightly fishy finish suits cold dressings on bitter greens. Mandatory refrigeration; oxidizes within 6-8 weeks even cold, so buy small (8 oz) bottles.
07
Grapeseed Oil
10.01 tbsp : 1 tbsp
Clean flavor, higher smoke point
10.0
adjustment for this dish
Use 1 tbsp per 1 tbsp. Grapeseed sits cleanly at 70°F with almost no flavor, ideal as a neutral carrier for shallot and herb infusions on raw fish. Higher linoleic content means refrigerate after opening to keep peroxide value below 10 meq/kg for 3-4 months.
08
Canola Oil
6.71 cup : 1 cup
Neutral flavor, good all-purpose substitute
6.7
adjustment for this dish
1:1 cup substitution. Canola is the cheapest neutral carrier for raw applications — almost no flavor at 70°F, so it lets vinegar and aromatics dominate. Refined versions hold up 6-9 months sealed; expanded-oxygen exposure post-opening shortens that to 3 months before fishy notes appear.
09
Peanut Oil
10.01 cup : 1 cup
High smoke point, great for frying
10.0
10
Almond Oil
10.01 tbsp : 1 tbsp
Mild flavor, high smoke point
10.0
11
Coconut Oil
6.71 cup : 1 cup
Good for high-heat cooking, neutral taste
6.7
12
Ghee
10.01 tbsp : 1 tbsp
High smoke point, neutral flavor
10.0
13
Margarine
6.71 cup : 3/4 cup
Neutral taste, use 3/4 cup; best for moist cakes
6.7
14
Butter
4.01 cup : 3/4 cup
Use 3/4 cup oil per cup butter in baking
4.0