01
Lard
8.07/8 cup : 1 cup
Produces flaky pastry crust; use slightly less, lard has no water content unlike butter's 15-20%
8.0
vegan butter
substitute.
10 vegan substitutes for butter — top pick Lard at 80% function match.
all substitutes on this page are vegan
top substitutes
02
Shortening
6.71 cup : 1 1/8 cup
Produces very flaky crusts and tender cookies; 1:1 by volume, but lacks butter's rich dairy flavor
6.7
03
Coconut Oil
6.71 cup : 1 cup
Similar solid-at-room-temp texture, adds richness
6.7
show 7 more substitutes
04
Chicken Fat
6.03/4 cup : 1 cup
Savory with rich poultry flavor; best for frying and roasting potatoes, not suitable for sweet baking
6.0
05
Vegetable Oil
5.01 cup : 7/8 cup
In baking use 7/8 cup, adds rich flavor
5.0
06
Margarine
4.01 cup : 1 cup
1:1 swap for baking; softer texture in cookies, less rich flavor, check label for trans fats
4.0
07
Applesauce
4.01 cup : 1 cup
Use 1/2 cup unsweetened applesauce per cup butter; reduces fat, adds moisture, best in muffins and cakes
4.0
08
Olive Oil
4.01 tbsp : 1 tbsp
Use 3/4 cup olive oil per cup butter; adds fruity flavor, best in savory breads and pizza dough
4.0
09
Avocado Oil
4.03/4 cup : 1 cup
Use 3/4 cup oil per cup butter in baking
4.0
10
Duck Fat
4.01 cup : 1 cup
Savory dishes only, rich flavor for roasting
4.0
pitfalls to avoid
watch out
Lard: Use slightly less — lard has no water content
watch out
Lard: No dairy flavor — neutral savory fat
watch out
Shortening: No rich dairy flavor — just neutral fat
watch out
Shortening: Very flaky but crumblier than butter pastry
watch out
Coconut Oil: Liquid oil cannot create flaky pie layers
watch out
Coconut Oil: Unrefined coconut oil adds coconut taste
watch out
Coconut Oil: Solid below 76F — measure melted for baking
watch out
Chicken Fat: Savory poultry flavor — not for sweet baking
watch out
Chicken Fat: Won't cream or create flaky pastry
watch out
Vegetable Oil: Liquid oil won't cream like solid butter
watch out
Vegetable Oil: Use 7/8 cup oil per cup butter
watch out
Margarine: Softer cookies — less crisp edges
watch out
Margarine: Less rich dairy flavor than real butter
watch out
Applesauce: Use 1/2 cup applesauce per cup butter, reduces fat
watch out
Applesauce: Removes richness — adds fruit moisture instead
watch out
Applesauce: No solid fat for creaming or flaky layers
watch out
Olive Oil: Liquid oil cannot create flaky pie layers
watch out
Olive Oil: Liquid oil will not hold frosting shape
watch out
Olive Oil: Fruity olive flavor changes baked goods
watch out
Olive Oil: Use 3/4 cup oil per cup butter
watch out
Avocado Oil: Liquid oil won't cream like cold butter
watch out
Avocado Oil: Use 3/4 cup oil per cup butter
watch out
Duck Fat: Strong duck flavor — savory dishes only
watch out
Duck Fat: Won't cream or make sweet baked goods