You can usually swap vegetable oil with other neutral oils or with moist ingredients like butter or applesauce, but the “best” substitute depends on whether you’re baking , frying, or making a dressing.

Quick Scoop

For a fast answer, here are the most common substitutes and how to use them.

1. Neutral oils (1:1 swap)

These are the closest match in flavor and texture.

  • Canola, sunflower, or corn oil: Use the same amount as vegetable oil in almost any recipe; they’re mild and have relatively high smoke points.
  • Grapeseed or peanut oil: Good for sautéing and many baked goods; peanut oil is especially popular for frying.
  • Refined avocado oil: Great for high‑heat frying and roasting thanks to its very high smoke point.

2. Flavorful oils (use when taste fits)

These work well when you want a bit of flavor.

  • Extra‑virgin olive oil: Nice in dressings, marinades, and savory baking, but its stronger flavor can stand out in delicate cakes.
  • Refined coconut oil: Works for baking and frying; adds a light coconut note and is solid at room temperature, so melt before measuring.
  • Sesame or flaxseed oil: Use in small amounts for dressings or finishing, not for baking or high‑heat frying (low smoke point and strong flavor).

3. For baking: lower‑fat, creamy swaps

If you’re making cakes, muffins, or quick breads and want less fat, these are popular:

  • Unsweetened applesauce: Common substitute in cakes and muffins; use about 3/4 cup applesauce for every 1 cup of oil to keep texture moist but not gummy.
  • Yogurt (plain): About 3/4 cup yogurt per 1 cup oil; adds moisture and a slight tang that can brighten flavor.
  • Mashed banana or pumpkin: Similar to applesauce; better in spiced or chocolate bakes where their flavor fits.

4. Butter, margarine, and other fats

When you want richer taste:

  • Melted butter: Works in many cakes, brownies, and stove‑top cooking; use roughly equal amounts (1:1), but expect a slightly denser, richer result.
  • Margarine: Also usually 1:1; check the label (high‑water spreads can change texture).
  • Nut butters or tahini: Used in smaller amounts in baking or sauces for richness and flavor, often alongside a bit of another liquid to keep things from drying out.

5. If you have no oil at all

For things like sautéing onions/veggies or simple pan cooking:

  • Water or broth sauté: Add a splash of water or broth to the pan and top up as it evaporates; this is common in plant‑based cooking communities.
  • For dressings: Use yogurt, avocado purée, or a mix of vinegar/citrus and a little nut butter to get body without liquid oil.

Mini TL;DR:

  • Closest match: canola, sunflower, corn, grapeseed, peanut, or refined avocado oil (1:1).
  • Baking “healthier”: use 3/4 cup applesauce or yogurt per 1 cup oil.
  • More flavor: olive or coconut oil where their taste makes sense.

Information gathered from public forums or data available on the internet and portrayed here.