Below, you’ll find a canola oil substitute list on the occasion that you run out while cooking. Canola oil is one of the most versatile oils that works for every cooking method and in nearly every kind of dish. Check the alternatives to replace this oil with.
Canola oil is a light-colored oil with various uses, from dessert recipes to panfrying and deep-frying. Canola oil offers a very mild flavor, working well with dishes with other flavors that need to be at the forefront.
This oil is made by processing canola seeds related to rapeseeds. The processing plant will heat them and then press them to collect the oil. This vegetable oil can have a smoke point of up to 475°F, depending on which grade you purchase.
There are four primary grades of canola oil, though you’ll commonly only see “regular canola oil” at the stores. The four available grades include canola oil, expeller pressed canola oil, non-GMO expeller pressed canola oil, and organic canola oil.
Both standard canola oil and expeller pressed canola oil use chemicals to extract the oil, while the non-GMO variety and the organic canola oil are made without chemicals.
Vegetable oil is the best canola oil substitute in baking. This swap offers a similar mild taste, making it work well with any sweet or savory dishes. This oil has a similar smoke point, allowing you to use it for any cooking method, including deep frying.
Like canola oil, this option is budget-friendly and available at all grocery stores. Vegetable oil is made from various vegetables, fruits, nuts, and seeds. It can be made from one source or multiple, making its flavor slightly unpredictable.
Pros
This swap has a similar flavor profile with a mild taste applicable to most recipes. It has a high smoke point; use it for any recipe that calls for canola oil.
Cons
Since vegetable oil has multiple sources, those with sensitive palates may taste a difference when using this oil over canola oil.
Cooking Tip:
Use a 1:1 ratio when swapping vegetable oil with canola oil.
Extra virgin olive oil is another sub for canola oil. This swap is one that most people already have in their kitchens and cook with regularly. Olive oil is made from pressing olives, creating an herby olive flavor when you use it in recipes. While the taste of olive oil is much different than canola oil’s mild flavor, it still works as a swap in savory dishes.
Olive oil works well as a salad topper, marinades, and panfrying. It does have a lower smoke point than canola oil, so it’s best to avoid olive oil at higher temperatures like recipes that require deep frying.
Pros
This oil is easily found in grocery stores, though it’s likely you have some in your kitchen. Olive oil provides a pleasant, complex flavor to savory dishes as a substitute.
Cons
When using olive oil, the flavor is much stronger. This can make it not a good fit for specific recipes. It’s also not ideal to use olive oil for most baked goods due to its taste.
Cooking Tip:
Use in a 1:1 ratio when substituting olive oil for canola oil.
Avocado oil is a better choice for a canola oil replacement than EVOO based on flavor. This oil is created from the flesh of the avocado fruit, providing a nutty, subtle avocado flavor. Surprisingly, this oil alternative offers a higher smoke point than canola oil, making it an excellent option for various recipes.
Because of its avocado flavor, it will not work well in most dessert recipes. Keep this alternative in mind when creating savory dishes. This swap also works well in salad dressings and marinades due to its pleasant flavor. Avocado oil is more expensive, and some grocery stores may not have this option available.
Pros
This oil replacement provides a pleasant taste to dishes, and you can use it for deep frying, which is not valid for all canola oil alternatives. Use this alternative in any savory canola oil recipe.
Cons
Avocado oil is more expensive and can be challenging to find in grocery stores. It will not offer the same or similar taste as canola oil. This swap does not typically bode well with sweet recipes.
Cooking Tip:
Use in a 1:1 ratio when you substitute canola oil for avocado oil.
Peanut oil is another neutral oil you can use as a swap with canola oil. You can use it in most recipes as it has a mellow flavor. This oil is made from pressed peanut seeds and has a high smoke point, like canola oil. Because of this, you can use peanut oil for frying and other high-temperature cooking methods.
This oil replacement also works well for baked goods due to its subtle, nutty taste. You can use peanut oil in various recipes, including marinades, soups, and sauteing meat and vegetable dishes.
Pros
This swap has a high smoke point and subtle taste, making it an excellent option for most canola oil recipes. You can use it in savory and sweet dishes for a mild nutty flavor. It’s a lower-cost option that is available at most stores.
Cons
Those with nut allergies will want to avoid this replacement and pick another choice from the list.
Cooking Tip:
Use in a 1:1 ratio as a replacement for canola oil.
Sunflower oil is a canola oil substitution that provides recipes with a mild, nutty flavor. It has a similar, light golden color and remains liquid at room temperature like most oils. This oil, too, has a high smoke point similar to that of canola oil, making it an excellent swap for all recipes.
This oil is made from pressed sunflower seeds explicitly grown as an oil source. As this oil has a subtle taste, you can use it for sweet and savory dishes. Use sunflower oil for roasting, deep-frying, and baking.
Pros
Sunflower oil is an excellent alternative due to its neutral flavor and high smoke point. This option is affordable and available in most grocery stores. Use this replacement for sweet and savory recipes.
Cons
As this oil does provide a slight nuttiness, there will be a taste difference in recipes.
Cooking Tip:
Use in a 1:1 ratio as a canola oil alternative.
Coconut oil is a unique replacement for canola oil in that it is solid or semi-solid at room temperature. This oil swap does provide a subtle taste to recipes, though some grades of coconut oil have a more robust coconut flavor.
While you can use coconut oil in some savory recipes, it’s best in desserts. This note is because of its lower smoke point. It does make for an easy swap as you will be using the same quantity the recipe requires. For savory recipes, panfrying and sauteing work best with this oil.
The popularity of coconut oil has grown in the past few years, making this substitute easy to find at stores. It can be pricey, especially if you purchase higher grades of coconut oil.
Pros
Coconut oil is one of the best substitutes for canola oil in baked goods. It is readily available and adds a subtle taste to recipes.
Cons
This swap is pricier and provides a coconut flavor to specific recipes, creating a noticeable taste difference. Using this oil is limited to lower heat temperatures, limiting the number of recipes.
Cooking Tip:
Use in a 1:1 ratio as a substitute for canola oil.
Like vegetable oil and peanut oil, safflower oil is another neutral-tasting oil that works well as a swap for canola oil. Safflower oil is not to be confused with sunflower oil, though the plants that each comes from are related.
This oil is made from safflower seeds, creating a budget-friendly oil option. There are three varieties of safflower oil, including high-oleic, regular refined, and unrefined. Unrefined will be the most cost-effective option, though it has a very low smoke point limiting the recipes you can use it with. Opt for high-oleic safflower oil if possible, as its high smoke point makes this option more versatile.
Use safflower oil for sweet and savory recipes like marinades, sauces, salads, cake, and muffins.
Pros
Safflower oil is available at many grocery stores, including larger chains. It’s affordable and offers a subtle flavor to recipes. Use safflower oil for both sweet and savory dishes.
Cons
If using unrefined safflower oil, the uses are limited to recipes that require lower temperatures like baking.
Cooking Tip:
Use in a 1:1 ratio to replace canola oil.
Corn oil is another excellent canola oil replacement. This oil swap provides a more robust taste than canola oil, though it is still very versatile in its uses. Corn oil has a nutty, subtle flavor that offers butter flavor notes. You’ve likely had corn oil if you’ve eaten mayonnaise, as it’s a common ingredient in this spread.
Use corn oil for baking, sauces, salad dressings, and spreads. It also offers a high smoke point making it another option for recipes that require deep frying. This option is also affordable and available at all grocery stores.
Pros
This oil swap has a lot of versatility due to its high smoke point and neutral flavor. It’s readily available in stores and budget-friendly.
Cons
There is a chance there will be a flavor difference when using corn oil in recipes due to its additional flavor notes. This note is especially true for those with sensitive tastebuds.
Cooking Tip:
Use a 1:1 ratio to replace corn oil with canola oil.
Soybean oil is also an excellent canola oil alternative. This oil also has a subtle, neutral flavor so that you can use it in various recipes. This oil is made from crushing soybeans and is commonly found in vegetable oil combined with other oils.
This swap is another oil option with a high smoke point, allowing for cooking uses ranging from baked goods to deep-fried meats. Other recipe options include salad dressings and marinades. This option is found at all grocery stores and is low cost like corn oil.
Pros
This swap is versatile in its uses due to its high smoke point. Use soybean oil in both sweet and savory dishes.
Cons
This oil is not a good option if you’re looking for a replacement that adds more flavor. Instead, use olive oil or avocado oil.
Cooking Tip:
Use a 1:1 ratio to replace canola oil in recipes.
There are multiple options that you can use instead of canola oil. Vegetable oil is a common swap due to its availability and low cost. It also has a neutral flavor making it work well with many recipes that usually call for canola oil.
Canola oil is a thinner consistency oil that offers a neutral flavor in recipes. Olive oil has a slightly thicker texture and a more robust olive flavor. Canola oil offers a higher smoke point, working well in deep-fried recipes.
Yes, canola oil is an excellent substitute for vegetable oil in many recipes. The same is true for using vegetable oil instead of canola oil. With both offering subtle, neutral tastes, they make excellent substitutions for each other.
There is a very slight taste difference between vegetable oil and canola oil. However, the taste difference is not noticeable in most recipes unless you have a very sensitive palate.
Generally, canola oil is better for baking because of its neutral flavor. This mellow flavor allows for the other flavors like chocolate to shine through. However, there are certainly baking recipes that call for olive oil that allows its taste to be at the forefront, like olive oil cake.
Don’t fret if you’ve run out of canola oil in the middle of a recipe. Soybean oil and vegetable oil are the top choices to replace canola, as they both offer a subtle flavor and neutral taste. For additional flavor in recipes, use avocado oil, olive oil, and coconut oil.
