01
Rice Bran Oil
10.0best for raw1 tbsp : 1 tbsp
Light neutral oil, clean flavor
10.0
grapeseed oil substitute
for raw.
Uncooked, grapeseed oil pours at about 25 cP at 70°F and stays liquid down to 15°F — useful for vinaigrettes refrigerated overnight, since it won't cloud like olive oil. Its nearly flat flavor means it contributes mouthfeel and shine without competing with herbs, citrus zest, or chili oils layered on top. Food-safety-wise, refined grapeseed needs no heat treatment. Substitutes replacing it raw must share that liquid-at-fridge-temp behavior, or the dish seizes.
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adjustment for raw
Perfect raw swap. 1:1 tbsp in vinaigrettes, mayo, or drizzled finishing. Pours clear at 40°F fridge temp, stays liquid to 25°F, and carries zero competing flavor. Vitamin E content (30mg per 100g) extends opened-bottle shelf life to 9-12 months versus grapeseed's 6-8.
02
Walnut Oil
10.0best for raw1 tbsp : 1 tbsp
Delicate walnut flavor; best as finishing oil in salads, not for high-heat cooking
10.0
adjustment for raw
Use 1:1 tbsp as a flavored finisher on beet, endive, or pear salads. Walnut oil cold-pressed is pungent — 1 tbsp per salad serves 3-4 people, because the nutty volatiles saturate at low doses. Refrigerate after opening; 120-day shelf life versus grapeseed's 200+.
03
Almond Oil
10.01 tbsp : 1 tbsp
Very light flavor; use as finishing oil or in mild dressings where hazelnut would overpower
10.0
adjustment for raw
Swap 1:1 tbsp for raw dressings and drizzles. Refined almond pours identically to grapeseed at fridge temperature and stays flavor-silent. Unrefined variants bring marzipan, which suits stone-fruit salads but clashes with citrus vinaigrettes where the acid cuts almond sweetness oddly.
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04
Peanut Oil
10.01 cup : 1 cup
High smoke point, slight nutty taste
10.0
adjustment for this dish
Use 1:1 cup only if the roasted-peanut note belongs — Sichuan cold noodles, gado-gado dressing, peanut-lime vinaigrette. Refined peanut oil pours at fridge temp; cold-pressed can cloud below 45°F. Dosage is the same as grapeseed, but the flavor changes the dish identity.
05
Canola Oil
6.71 tbsp : 1 tbsp
Light body with very mild flavor; 1:1 swap for sauteing and baking, similar high smoke point
6.7
adjustment for this dish
1:1 tbsp for any raw application. Pours clean at 40°F, flavor is nearly as silent as grapeseed. Canola's omega-3 content can develop a faint fishy note after 4-6 months of an opened bottle — buy smaller bottles if you're raw-only.
06
Sunflower Oil
6.71 tbsp : 1 tbsp
Light and neutral for cooking
6.7
adjustment for this dish
Swap 1:1 tbsp in cold dressings. High-oleic sunflower pours at 40°F and carries zero flavor; linoleic sunflower oxidizes fast raw — buy high-oleic for anything uncooked. Shelf life matches grapeseed when high-oleic, half of it when linoleic.
07
Olive Oil
6.71 cup : 1 cup
Use light/refined for neutral high-heat use
6.7
adjustment for this dish
Extra-virgin olive is a flavor swap, not a neutral one — 1:1 cup adds peppery, grassy notes that reframe the dish. Use light olive for silence. Olive clouds below 45°F: a fridge-stored vinaigrette goes opaque and needs to warm for 15 min before pouring.
08
Coconut Oil
6.71 cup : 1 cup
Light flavor, high smoke point, good for baking
6.7
adjustment for this dish
Not a direct swap raw — coconut solidifies below 76°F, so a chilled vinaigrette becomes a paste. Use only in warm preparations (melted over hot rice, drizzled on warm bread) or in tropical-flavored raw desserts where solid flecks are wanted. 1:1 cup when melted.
09
Avocado Oil
10.01 tbsp : 1 tbsp
Clean flavor, higher smoke point
10.0
10
Vegetable Oil
6.71 tbsp : 1 tbsp
Bland refined oil; 1:1 swap for frying and baking, available everywhere but less clean-tasting
6.7