01
Sunflower Oil
10.0best for raw1 cup : 1 cup
Neutral flavor, similar smoke point
10.0
vegetable oil substitute
for raw.
Raw use of vegetable oil shows up in mayonnaise, aioli, raw vinaigrettes, and pesto where the oil's 100 percent fat phase carries flavor and emulsifies with egg yolks or acid. At 65 to 75 degrees its viscosity (around 60 cP) coats the palate evenly. Substitutes here are scored on flavor neutrality at room temp, emulsion stability with lecithin, mouthfeel viscosity within 50 to 80 cP, and absence of any cooked-flavor expectation since no heat is applied.
top substitutes
adjustment for raw
Sub 1:1 by cup in mayo, aioli, or vinaigrette. High-oleic sunflower's 60 cP viscosity at 70 degrees matches vegetable oil and the neutral flavor lets vinegar, mustard, or garlic lead. Holds emulsion 90 minutes at room temp, beating vegetable oil by about 15 minutes thanks to higher oleic stability against oxidation.
02
Avocado Oil
10.0best for raw1 cup : 1 cup
Higher smoke point, works for frying and baking
10.0
adjustment for raw
Use 1:1 by cup of refined avocado oil for clean mayo or aioli. Virgin avocado contributes a buttery-grassy note that suits some raw preparations (chimichurri, herb dressings) but clashes with sweeter raw applications. Refined runs about 2x vegetable oil price; viscosity sits at 65 cP, slightly thicker on the palate.
03
Rice Bran Oil
6.7best for raw1 tbsp : 1 tbsp
Widely available neutral swap
6.7
adjustment for raw
Swap 1:1 by tablespoon. Rice bran's gamma-oryzanol content extends emulsion stability in raw mayonnaise to 2-plus hours at 70 degrees — about 30 percent longer than vegetable oil. Neutral flavor, slightly heavier mouthfeel from 55 cP viscosity. Excellent for refrigerator-batch aioli held 3 to 5 days.
show 11 more substitutes
04
Olive Oil
5.01 cup : 1 cup
Neutral flavor, best for baking and frying
5.0
adjustment for this dish
Use 1:1 extra-virgin for raw applications where olive flavor is welcome (Mediterranean dressings, Caesar, gremolata). Polyphenol content adds bitter-grassy notes and 75 cP viscosity weights the mouthfeel. For neutral mayo or aioli where olive would dominate, switch to refined or pick a different oil from this list.
05
Canola Oil
10.01 cup : 1 cup
Most direct swap, nearly identical
10.0
adjustment for this dish
Use 1:1 by cup. Canola's neutral flavor and 60 cP viscosity make it indistinguishable from vegetable oil in mayo, vinaigrettes, or pesto. Holds emulsion 75 minutes at 70 degrees with egg yolk lecithin. Best at 35 to 50 degree fridge temp where oxidation pauses; oxidizes faster at counter temps past 4 hours.
06
Corn Oil
10.01 tbsp : 1 tbsp
Neutral flavor, same smoke point
10.0
adjustment for this dish
Sub 1:1 by tablespoon. Corn oil's neutral flavor and 60 cP viscosity match vegetable oil in raw applications. The 50 percent linoleic content makes it more prone to rancidity at room temp — emulsions hold 60 to 75 minutes before flavor turns slightly fishy. Best in fridge-stored mayo within 5 days.
07
Sesame Oil
5.01 cup : 1 cup
Use light/refined, not toasted for cooking
5.0
adjustment for this dish
Use 1:1 with light/refined sesame oil — not toasted. Refined sesame is nearly neutral in flavor, while toasted contributes a dominant nutty-roasted character that overwhelms most raw preparations. Refined sesame holds emulsion well at 70 cP viscosity; great for Asian-leaning vinaigrettes (sesame-ginger, soy-based).
08
Peanut Oil
10.01 cup : 1 cup
Slight nutty flavor, great for deep frying
10.0
adjustment for this dish
Sub 1:1 with refined peanut oil. The slight nutty character pairs well with raw Asian-style sauces (satay, peanut dressings) but shows up against neutral preparations. Viscosity at 65 cP gives a slightly weightier mouthfeel than canola. Allergen warning: highly refined oils are technically allergen-free but cross-contact risk persists.
09
Grapeseed Oil
6.71 tbsp : 1 tbsp
Neutral and widely available
6.7
10
Coconut Oil
5.01 cup : 1 cup
Use melted; adds slight coconut flavor
5.0
11
Clarified Butter (Ghee) Butter
5.01 tbsp : 1 tbsp
High smoke point and nutty; use 3/4 cup per cup oil, excellent for frying and sauteing
5.0
12
Butter
5.07/8 cup : 1 cup
In baking use 7/8 cup, adds rich flavor
5.0
13
Ghee
5.01 cup : 1 cup
Clarified butter, high smoke point for frying
5.0
14
Margarine
3.31 cup : 3/4 cup
Use 3/4 cup oil per cup, works in quick breads
3.3