Substitute 2: Lard. Similar to butter, lard is fat that comes from an animal, in this case, pigs. Lard is soft and whitish in color, and it also gives great flavor to your baked goods. Lard has a higher fat content of close to 100% compared to butter, which contains only around 80%. One tablespoon of olive oil contains: 1.5 grams of polyunsaturated fat. 1.9 grams of saturated fat. 10.2 grams of monounsaturated fat. For all of the olive oil alternatives listed in this article, the substitution ratio is a simple 1:1. So if a recipe calls for 2 tablespoons of olive oil, you'd use 2 tablespoons of the alternative. 3. Coconut Oil. Coconut oil is a common oil used for popping kernels in movie theaters. The majority of the oils reviewed in our articles are also either pure coconut oil or a blend of it. Even though it has a comparatively lower smoke point of 350 degrees Fahrenheit, it is enough to pop kernels. Peanut butter, almond butter and cashew butter can be used in place of butter. For best results, add nut butter and oil in place of butter. For every cup of butter, add ½ cup of nut butter and ½ cup of oil. Nut butters will result in a denser baked goods so they are best for cookies, bars, smoothies, sauces and spreads. Seed butters
1 cup salted butter = 7/8 cup lard + ½ teaspoon salt. 1 cup unsalted butter = 1 cup salted butter. OR 1 cup vegetable shortening. OR 1 cup lard *minus* ½ teaspoon salt from recipe. 1 cup unsalted or unsalted butter = ¾ cup olive oil. Vegetable Oil Substitutions. 1 cup vegetable oil = 1 cup applesauce (baking only)
¼ cup unrefined shea butter; ½ cup coconut oil; ½ cup liquid oil (olive oil, jojoba oil, sweet almond oil, apricot oil, etc.) 2 tsp arrowroot powder (can substitute tapioca starch or non-GMO cornstarch) 1 tsp naturally derived vitamin E (optional) 15-30 drops lavender, frankincense, or peppermint essential oil (optional) Step 1: Measure qD8J.
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    • butter oil substitute uses