01
Hazelnut Oil
10.0best for raw1 tbsp : 1 tbsp
Nutty aromatic oil for finishing; 1:1 swap in dressings and cold dishes, not for high heat
10.0
sesame oil substitute
for raw.
Raw applications expose every nuance of sesame oil — there's no Maillard browning to mask off-notes, no heat to volatilize harshness. Toasted sesame at 1 tsp per cup of dressing or finished dish reads as roasted depth; mishandled (rancid, light-exposed for over 6 months) it tastes flat and metallic. Substitutes here are judged on aromatic personality, not heat performance: nutty, fragile finishing oils land best because they're already engineered for cold use and their flavors don't need fire.
top substitutes
adjustment for raw
Use 1 tbsp cold-pressed hazelnut oil per 1 tbsp toasted sesame oil — its filbertone aroma fills the same nutty-finishing slot. Drizzle on cold dishes within 2 weeks of opening; hazelnut oil oxidizes faster than sesame, going stale in 3 months versus sesame's 6. Suits beet salad, mushroom carpaccio, ricotta crostini.
02
Flaxseed Oil
10.0best for raw1 tbsp : 1 tbsp
Nutty finishing oil; only for drizzling and dressings, breaks down quickly when heated
10.0
adjustment for raw
Flaxseed oil at 1 tbsp per 1 tbsp toasted sesame oil is for raw-only finishing — its 60% omega-3 (alpha-linolenic acid) breaks down at any heat above 225°F. Use within 6 weeks of opening, refrigerated. Drizzle over grain bowls, raw vegetable platters, hummus. Flavor reads grassier and less roasted than sesame.
03
Olive Oil
10.0best for raw1 cup : 1 cup
Use light sesame for cooking, toasted to finish
10.0
adjustment for raw
Use 1 cup extra-virgin olive oil per 1 cup toasted sesame oil for raw applications — both are aromatic finishing oils. Profile shifts from roasted-nutty to grassy-peppery; pair olive oil with anchovy, capers, or roasted tomato to bridge the gap. Skip light olive oil here; its filtered neutrality kills the aromatic role.
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04
Tahini
5.01 cup : 1/4 cup
For flavor only, not as thickener or spread
5.0
adjustment for this dish
Use 0.25 cup tahini per 1 cup toasted sesame oil for the flavor signal only — tahini contributes ground sesame solids that thicken at 2-3x the viscosity of oil, so reduce other liquids by 25%. Reserve for raw dressings, dips, or cold soups where you want body. Doesn't replace oil's coating function.
05
Walnut Oil
10.01 tbsp : 1/2 tbsp
Toasted type; strong flavor so use less
10.0
adjustment for this dish
Walnut oil at 0.5 tbsp per 1 tbsp toasted sesame oil suits raw applications where bitter-tannic notes complement bitter greens — endive salad, frisée, radicchio. Halve the volume because walnut's juglone reads stronger. Refrigerate after opening; walnut oxidizes within 3 months and turns waxy-rancid.
06
Almond Oil
10.01 tbsp : 1/2 tbsp
Light sesame only; toasted is too strong
10.0
adjustment for this dish
Cold-pressed almond oil at 0.5 tbsp per 1 tbsp light sesame oil — halve the volume because almond reads sweeter. Suits raw fruit salads, ricotta plates, soft cheese drizzles. Refined almond oil here feels neutral and won't replace toasted sesame's character; reach for toasted almond oil only if it's available.
07
Mustard Oil
10.01 tbsp : 1 tbsp
Pungent Indian oil with bold flavor; use in stir-fries and dressings, heat before using
10.0
adjustment for this dish
Cold mustard oil at 1 tbsp per 1 tbsp toasted sesame oil is unsuitable for direct raw drizzling — its raw form has sharp isothiocyanate volatiles. Heat to 250°F for 30 seconds, cool fully, then use cold over kachumbar, raita, or shredded raw vegetables. The pre-heat removes the harsh edge but keeps Bengali condiment notes.
08
Peanut Oil
6.71 cup : 1 cup
Strong flavor, best for Asian dishes in small amounts
6.7
09
Sunflower Oil
5.01 cup : 1 cup
Use light/refined sesame for neutral taste
5.0
10
Vegetable Oil
5.01 cup : 1 cup
Use light/refined, not toasted for cooking
5.0