1. Coconut Oil
Nutrition per tablespoon: 120 calories14g fat0g carbs0g protein0g sugars
Tastes like: Unrefined coconut oil has a coconutty taste, which may be desirable depending on what you’re making. Refined coconut oil is neutral in taste.
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Best for: Anything! Coconut oil is a versatile butter substitute, but it shines in vegan desserts and sweet applications.
How to use it: Coconut oil can be substituted for butter in a 1-to-1 ratio. While it’s totally fine for cooking, it won’t behave the same as butter in baking. Cookies will be crunchier and pies will be more crumbly, but cakes, quick breads and muffins will be relatively unchanged. Use cold solid coconut oil for applications like pie crust, and liquid coconut oil in place of melted butter.
Try it: Vegan and Gluten-Free Apple Blackberry Crumble Tart
2. Vegetable Shortening (i.e., Crisco)
Nutrition per tablespoon: 110 calories12g fat0g carbs0g protein0 grams sugars
Tastes like: Because it’s made from vegetable oil, it pretty much has no taste.
Best for: Baking recipes that call for cold or room-temperature butter and deep frying. You won’t get the delicious flavor of butter, but it will behave in almost the same way.
How to use it: Substitute shortening for butter in a 1:1 ratio.
Try it: Cheater’s Vegan Strawberry Shortcake Cups
3. Vegan Butter
Nutrition per tablespoon: 100 calories11g fat0g carbs0g protein0g sugars
Tastes like: Butter…and we almost can’t believe it’s not. (Had to.) We like Miyoko’s, which is made from coconut oil and cashews instead of soy and cultured like European-style butter, but Earth Balance is also widely available.
Best for: Everything, but it’s admittedly not cheap. Use it when you’re baking something that wouldn’t be the same without butter.
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How to use it: Plant-based baking sticks can replace butter in any recipe, baking or not, in a 1-to-1 ratio.
Try it: Vegan Keto Coconut Curry and Espresso Chocolate Chip Cookies
4. Olive Oil
Nutrition per tablespoon: 120 calories14g fat0g carbs0g protein0 grams sugars
Tastes like: Depending on the type of olive oil, it can taste grassy, peppery, floral or slightly bitter.
Best for: Cooking. Because of its distinct flavor, olive oil isn’t ideal for baking unless it’s a recipe specifically developed to be made with olive oil. But it can be swapped for melted butter in a real pinch.
How to use it: Use olive oil for melted butter in a 1-to-1 ratio.
Try it: Naked Lemon and Olive Oil Layer Cake
5. Greek Yogurt
Nutrition per tablespoon:15 calories1g fat0g carbs1g protein0g sugars
Tastes like: Tangy, creamy and, um, yogurt-y.
Best for: Baking recipes, specifically ones that call for one cup of butter or less. Otherwise, the yogurt will add too much moisture and result in a dense final product. We also recommend using the full-fat version whenever possible.
How to use it: Greek yogurt can replace butter in a 1-to-1 ratio up to one cup.
Try it: Glazed Blueberry Cake
6. Unsweetened Applesauce
Nutrition per tablespoon:10 calories0g fat3g carbs0g protein2g sugars
Tastes like: As long as it’s unsweetened or “no sugar added,” applesauce tastes neutral and is pretty much undetectable when used as a substitute for butter.
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Best for: It can add replace butter in most baked cooks but since it’s not a fat, it won’t behave the same way as butter in cooking. Use it in cakes, cupcakes, muffins and quick breads.
How to use it: Applesauce can replace butter in a 1-to-1 ratio, but it might benefit from an additional fat like olive oil or yogurt for added moisture, and the end result might be denser than it would when using butter.
Try it: Chocolate Dump Cake
7. Pumpkin Puree
Nutrition per tablespoon:6 calories0g fat1g carbs0g protein1g sugars
Tastes like: When not paired with the familiar pie spices, pumpkin actually has a squash-y, vegetal flavor.
Best for: It can replace butter in baked goods, especially strongly flavored ones, like cinnamon or chocolate. It’s a great substitute where the pumpkin flavor will enhance the recipe (like a spice cake).
How to use it: Replace butter with pumpkin puree in a 1-to-1 ratio. Similar to applesauce, replacing 100 percent of the butter with pumpkin puree can result in a denser end result.
Try it: Cinnamon Sheet Cake with Cider Frosting
8. Avocado
Nutrition per tablespoon:23 calories2g fat1g carbs0g protein0g sugars
Tastes like: We trust you know what an avocado tastes like: rich, creamy and a little grassy.
Best for: Avocado will yield a softer, chewier product, but it can substitute butter in most baked goods since it’s fairly neutral (and works best for cakes and quick breads). Remember, also, that it will turn things green.
How to use it: Ripe avocado can replace butter in a 1-to-1 ratio in baking recipes, but puree it first. Consider lowering the temperature of your oven by 25 percent and increasing the baking time to prevent your baked goods from browning too quickly.
Try it: Double-Chocolate Bread
Looking for more pantry substitutes?
10 Dairy-Free Substitutes for Milk and How to Use Them7 Spices to Substitute for Cumin That Are Already in Your Pantry5 Ingredients You Can Substitute for Molasses7 Genius Substitutes for Heavy Cream7 Vegan Buttermilk Substitute Options for Plant-Based Baking6 Delicious Ingredients You Can Substitute for Soy SauceHow to Make Your Own Self-Rising Flour Substitute
Source: https://gardencourte.com
Categories: Recipe
