01
Coconut Oil
6.7best for marinade1 cup : 1 cup
Dairy-free, solid at room temp, slight coconut taste
6.7
margarine substitute
for marinade.
Marinade use for margarine is about fat-carrier behavior: spreading spice oils, dissolving fat-soluble aromatics (rosemary, thyme, garlic), and helping the seasoning layer coat protein during a 4-12 hour rest at 40°F. The 80% fat fraction penetrates 1-2mm into protein surface over 8 hours. Swaps rank on fat-solubility of herb compounds, whether the fat stays liquid at fridge temp (vital — solid fats fail here), and how the fat interacts with acid, salt, and alliums without splitting.
top substitutes
adjustment for marinade
Coconut oil in marinades: warm to 80°F to melt to liquid, then whisk with spices, acid, and aromatics. Solidifies in the fridge at 40°F — for coconut-oil marinade to contact protein consistently, use warm marinade and let meat sit at 50°F for the first 30 minutes before moving to fridge. Great for Caribbean jerk and Thai preps.
02
Olive Oil
6.7best for marinade3/4 cup : 1 cup
Use less, best for savory baking and cooking
6.7
adjustment for marinade
Olive oil at 3/4 cup per cup margarine in marinades — the default Mediterranean marinade fat. Stays liquid at 40°F (extra-virgin may cloud slightly but still pours). Dissolves fat-soluble flavors (rosemary, thyme, garlic, fennel) across 6-12 hours. Penetrates 1-2mm into protein surface; integrates with acid cleanly at pH 3-4.
03
Whipped Butter
6.7best for marinade3 tbsp : 2 tbsp
Reduce amount, whipped is aerated
6.7
adjustment for marinade
Whipped butter in marinades is impractical — air makes it float on acid-water marinades and it solidifies in the fridge. Melt to 90°F liquid first, whisk with aromatics, let warm marinade coat protein 15 minutes at 60°F, then move to 40°F. Best used as an herb-compound butter spread on protein pre-grill instead.
show 8 more substitutes
04
Sour Cream
4.01:1
Adds tang and moisture; use 1:1 in baking for tender crumb, not for spreading
4.0
adjustment for this dish
Sour cream at 1:1 cup in marinades — tandoor-style yogurt-buttermilk-sour-cream marinades penetrate 2-3mm over 4-8 hours at 40°F thanks to lactic acid pH 4.5. Different mechanism than margarine's fat-carrier role: sour cream tenderizes via enzymatic and acid action rather than flavor-oil distribution. Classic for chicken tikka.
05
Shortening
3.31 cup : 1 cup
Swap 1:1; shortening is firmer and flavor-neutral, makes tender biscuits and flaky pie crust
3.3
adjustment for this dish
This second shortening entry in marinades behaves identically — melt to 140°F liquid first, whisk with aromatics, coat protein at 60°F for 20-30 minutes before fridge storage. Neutral flavor means heavy spice loading (cumin, coriander, paprika, garlic) rescues. Generally olive or avocado oil outperforms shortening for marinade fat-carrier role.
06
Ghee
6.71 cup : 1 cup
Richer flavor, no water content so reduce by 1 tbsp
6.7
07
Avocado Oil
6.73/4 cup : 1 cup
Neutral taste, use 3/4 cup; best for moist cakes
6.7
08
Vegetable Oil
3.33/4 cup : 1 cup
Use 3/4 cup oil per cup, works in quick breads
3.3
09
Salted Butter
5.01 tbsp : 1 tbsp
Dairy-free, add pinch of salt
5.0
10
Butter
4.01 cup : 1 cup
Adds dairy flavor and slight saltiness; firmer texture makes flakier pie crusts and pastries
4.0
11
Stick Butter
4.01 tbsp : 1 tbsp
Dairy-free swap, similar texture
4.0