Vegetable Oil Substitutions 1 cup vegetable oil = 1 cup applesauce (baking only) 1 cup vegetable oil = 1 ⅓ cup melted butter OR for any vegetable oil requirement, you can also substitute with canola oil, avocado oil, and even coconut oil (melted down) Remember margarine? However, flaked or shredded coconut does release some oils as it cooks or bakes. It can be swapped in a 1:1 ratio. If your recipe calls for melted butter, which is common in many quick breads, pancakes, brownies, blondies and some cakes, you can substitute an … In this case, palm shortening or dairy-free margarine could be used as a substitute. Go Dairy Free is the leading website for information on the dairy-free diet. Nonetheless, it isn’t required for baking or cooking. The latter will produce a drier finished good. In baked goods like cookies, dairy-free buttery sticks often work in place of coconut butter. And some people might not like the more subdued coconut-caramel like flavor. Use coconut oil as a substitute for butter when baking or preparing your favorite dishes. Your baked goods may not turn out quite as flaky, but they'll have a rich, buttery flavor. However, what makes this oil a terrific substitute for olive oil is that the two substances are basically optimum for … But I think it melds seamlessly into recipes that call for complimentary ingredients like curry, mint, pumpkin, or sweet potatoes. If you don't have any shortening on hand, try reaching for butter instead—you can use the same amount. The coconut flavor and scent is removed in the refining process, and it performs exactly the same in recipes as unrefined coconut oil. They are not coconut based, and I think the nut base is pleasing but again, that could be particular! Vegetable shortening is one of those old-fashioned ingredients that you might not reach for too often—until it's time to make pie! If your recipe calls for melted coconut oil, you can substitute it with your favorite baking or cooking oil. here very helpful, since I only have on hand imitation coconut drops. Melt the oil and cool it to just above room temperature before measuring it. So frustrating, but glad I can use water and fat lol, so far not allergic to them!! No Coconut Allergy? In fact, no one ever guesses that my popular pumpkin pie recipe is made with coconut. What Is Tamari Sauce and How Do You Use It? If it is coconut milk “beverage” (the stuff sold in cartons under brands like So Delicious and Silk), then you can substitute your favorite dairy-free milk alternative in an equivalent amount. What could I substitute for part of the oil that would still stiffen when cold? Or oat, quinoa flour? Caroline. Just make sure the coconut oil is … Years ago, a reader named Brisa emailed to ask how to substitute for coconut in recipes. we use pure dairy free sunflower margarine a lot if that would do. You might want to check sites or boards that target lean recipes. And sauces might thicken differently depending on the fat content and additives in the milk beverage. Silken Tofu – Extra-firm silken tofu purees easily and is a nice, thick 1:1 substitute for coconut cream. If you firmly pack the brown sugar, expect a sweeter result. The easiest substitute for coconut sugar is sucanat, which is essentially unrefined cane sugar. Keep in mind that coconut oil can add a subtle coconut flavor to the end product. They will all work comparably as a substitute for coconut oil in recipes. It's still around, and if you happen to have some on hand, you can use it to replace the shortening in baking recipes. I just love how informative your posts are! I especially appreciate that you included information about the similar fat profile in flax milk (which I have never seen, but will now be looking for) as I believe fat profile is largely responsible for mouthfeel and texture in many recipes. Also, coconut allergies are a reality for some people. Read on to learn more about them—and which you can use in baking recipes. So many internet articles about substitutes for coconut milk are full of haughty judgments about there being no substitute for the real thing, as if people are unaware that the real thing might be lethal to some of us! Coconut oil is a solid at room temperature, like butter, so I'd probably substitute melted butter (or solid butter, if it seems to want solid coconut oil) for it to get the most similar result. No Coconut Allergy? That’s why so many doctors still recommend elimination testing as the “gold standard”! I don’t like the taste of coconut and I would prefer to buy things that my whole family could use. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly. Shredded and flaked coconut is the real stuff. Best substitute for coconut oil. 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