Substitute for Vegetable Oil
A neutral-flavored cooking oil used in baking, frying, and sauteing.
The Best Substitute
The Professor's top pick for replacing vegetable oil is Canola Oil at a ratio of 1 cup canola oil = 1 cup vegetable oil. This works well for all purposes. There are 4 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
Canola Oil
Flavor impact: Virtually identical. Canola is a type of vegetable oil with a neutral flavor.
Dairy-freeMelted Coconut Oil
Flavor impact: Refined coconut oil is nearly flavorless. Virgin adds noticeable coconut flavor.
Dairy-freeMelted Butter
Flavor impact: Adds a richer, buttery flavor. Often improves baked goods.
Applesauce
Flavor impact: Reduces fat significantly. Adds moisture and subtle sweetness. Best for dense, moist baked goods.
Dairy-free
In baking, swapping vegetable oil for melted butter almost always improves the result. Use 7/8 cup butter for every 1 cup oil, since butter contains water.
Frequently Asked Questions
For cooking and sauteing, yes. For baking, use light olive oil to avoid a strong flavor.
The Bottom Line
If you are out of vegetable oil, the best all-around substitute is canola oil. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role vegetable oil plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology