01
Beef Tallow Fat
7.51 cup : 1 cup
Similar saturated animal fat; excellent in pie crusts and frying, more beefy aroma
7.5
vegan lard
substitute.
8 vegan substitutes for lard — top pick Beef Tallow Fat at 75% function match.
all substitutes on this page are vegan
top substitutes
02
Chicken Fat
7.51 cup : 1 cup
Schmaltz adds chicken flavor; great for roasting vegetables and biscuits, 1:1 swap
7.5
03
Shortening
6.71 cup : 7/8 cup
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
6.7
show 5 more substitutes
04
Coconut Oil
5.01 cup : 1 cup
Solid at room temp, dairy-free option for baking
5.0
05
Palm Oil
5.01 tbsp : 1 tbsp
Solid saturated fat; fries well at high heat, flavor-neutral but controversial sourcing
5.0
06
Duck Fat
5.01 cup : 1 cup
Rich savory flavor, excellent for roasting
5.0
07
Avocado Oil
5.01 cup : 1 cup
Neutral high smoke point, heart-healthy swap
5.0
08
Vegetable Oil
2.57/8 cup : 1 cup
Use slightly less, works for frying but not pastry
2.5
pitfalls to avoid
watch out
Beef Tallow Fat: Beefy aroma comes through in pastry and biscuits
watch out
Chicken Fat: Chicken flavor noticeable in pie crusts and biscuits
watch out
Coconut Oil: Solidifies quickly — work the dough fast
watch out
Coconut Oil: Unrefined coconut oil adds coconut flavor
watch out
Coconut Oil: Adds mild coconut undertone in pie crusts
watch out
Coconut Oil: Slightly different melting point affects flakiness
watch out
Palm Oil: Neutral but slightly waxy mouthfeel
watch out
Duck Fat: Rich savory duck flavor changes neutral baked goods
watch out
Avocado Oil: Liquid oil — cannot replace lard in pastry or pie crust
watch out
Vegetable Oil: Liquid oil — pastry and pie crust won't be flaky
watch out
Vegetable Oil: Use slightly less; 3/4 cup oil per cup lard