8 Best Ghee Substitutes for Cooking and Baking

Here are my 8 best ghee alternatives for cooking and baking (with some great vegan options too). These ghee substitutes work for a variety of recipes, including curries, baked goods, and sautéed vegetables. And what’s great is most can be used in a 1:1 ratio, meaning the same amount of the substitute can be used in place of ghee.

1. Coconut oil

A wooden spoon with a dollop of coconut oil being used as a ghee substitute — *Photo by Towfiqu barbhuiya*

Coconut oil is a real kitchen staple for me because it’s so versatile. It’s a plant-based fat that works brilliantly in both cooking and baking and features a lot in Indian and Southeast Asian cooking. If you’re looking for a budget-friendly option, reach for refined coconut oil. It’s usually the cheapest version in the shop and has been processed to remove that 'tropical' scent, giving it more of a neutral flavor and a higher smoke point (350°F–400°F), which is perfect for frying and sautéing.

On the other hand, unrefined (or virgin) coconut oil is often a bit pricier and tastes strongly of coconut, which is lovely in baking but might not be what you want for a savory stir-fry!

If you’re making my one-pot chicken biryani, refined coconut oil is the perfect alternative to Ghee. It’s sturdy enough to handle the high-heat sizzle you need to brown the chicken and toast the spices, but it leaves the rice feeling light, fragrant, and perfectly fluffy rather than heavy. Would 100% recommend!

2. Olive oil

Olive oil being poured into a bowl — *Photo by Fulvio Ciccolo on Unsplash*

You probably have a bottle of olive oil sitting on your counter right now, which is exactly why it’s one of my top ghee substitutes... it’s almost always on hand! It’s reliable, accessible, and works for almost anything, as long as you know which bottle to grab for the job.

My top tip here is to remember the heat. Extra virgin olive oil has that lovely, fruity flavor we all love, but it doesn't love high heat (it taps out around 325°F–375°F). If you're doing some serious frying or high-heat sautéing, reach for "light" or refined olive oil instead as it can handle temperatures up to 465°F, making it a much safer swap for ghee in a hot pan.

Something to keep in mind that olive oil stays liquid, so it won’t give you that "melt-in-your-mouth" solid fat feel in baking, but for savory dishes, it’s great. And, remember to use a 1:1 ratio when replacing ghee with olive oil. My easy spinach dal (dal palak) is a perfect place to test this Ghee swap. While a traditional "tadka" (the sizzling tempered oil you pour over the top) usually uses ghee for its nutty richness, light or refined olive oil is a good alternative. It carries the flavors of the cumin seeds and garlic beautifully and gives the whole dish a fresh vibe.

3. Avocado oil

Avocado oil is my high-heat hero, with a smoke point that can reach a staggering 520°F (actually exceeding ghee’s heat limit). I find it has a beautifully neutral, mild flavor that makes it really versatile depending on what I'm cooking up.

But, it's definitely the ‘luxury’ pick of the list. It tends to be a bit pricier than your average ghee substitute, but you really do get what you pay for in terms of cooking performance. Because it stays liquid at room temperature, it’s incredibly versatile for both high-heat roasting and everyday baking. Just use it in a 1:1 ratio anywhere you’d normally reach for ghee.

If you're making my Gulab Jamun, avocado oil is a brilliant ghee swap. I personally love Good Phat’s Spanish Virgin Avocado Oil because it has a subtle richness that feels very 'ghee-like.'

Emily's top tip: Since Gulab Jamun needs a slow, gentle fry, keep your heat on low-to-medium. If you’re a beginner or worried about the oil smoking, go for a Refined Avocado Oil as it’s virtually indestructible and has that massive 520°F smoke point for extra peace of mind!

4. Vegan butter

Flora vegan plant butter — *Flora plant butter from Tesco*

Vegan butter is basically the plant-based twin of dairy butter, usually made from a blend of plant oils like coconut, sunflower, or avocado. It’s solid when cold and softens perfectly at room temperature, making it a dream for spreading or baking.

Because vegan butter contains a bit of water (unlike ghee, which is pure fat), it has a lower smoke point of around 300°F to 350°F. This means it’s not the best choice for a high-heat stir-fry, but it is absolutely golden for cookies, cakes, and pastries where you want that rich, buttery crumb.

5. Clarified butter

Clarified butter is butter that has had its milk solids and water removed. It's very similar to ghee but isn't simmered as long, so it has a milder flavor. Because they are so similar, I'd say it's the easiest swap on my entire list of ghee alternatives.

Its smoke point is around 450°F, close to that of ghee. It's not dairy-free but can be used in most recipes where ghee is called for, including high-heat cooking and baking. Like most of the 8 best ghee substitutes on this list, I'd recommend using a 1:1 ratio. Fun fact... homemade clarified butter can actually be made by melting butter and skimming off the foam!

If you aren't going for a vegan alternative, clarified butter is probably the best frying swap for my gulab jamun sweet indian dumplings. It lets you fry them low and slow so they cook through to the middle, resulting in a rich, melt-in-the-mouth texture that matches the floral syrup beautifully. There a real fan favourite in our house!

6. Vegetable shortening

Have you ever wondered why it’s called “shortening”? Well, I did! It’s because the fat actually 'shortens' the gluten strands in your dough. While long strands make bread chewy, short strands make things crumbly and flaky.

Vegetable shortening is a solid fat made from hydrogenated vegetable oils. It has a smoke point of around 360°F and a completely neutral flavor. It actually looks very similar to ghee when solid, but it lacks the nutty flavor. You can use a 1:1 ratio when replacing ghee for baking.

In my Uzbek Samsa, shortening is a brilliant alternative. It stays solid longer than ghee while you’re rolling out those thin layers, ensuring you get that perfectly crisp, flaky finish once they hit the oven.

Just a reminder, shortening has no flavor. If you use it in the Samsa dough, you might want to add a tiny extra pinch of salt or make sure their filling is extra seasoned to make up for the lack of that "nutty" ghee taste.

7. Margarine or plant-based spreads

A pack of Stock Margarine — *Stork Margarine from Ocado*

Margarine is the "old reliable" fat of the kitchen. It might not be the trendiest fat on the shelf, but it is one of my budget-friendly, (often) dairy-free staples that I find works brilliantly as a ghee swap. Since it’s a blend of oils and water, it behaves a lot like the vegan butter we talked about earlier and is solid enough to work with, but with a lower smoke point (around 300°F–350°F).

The flavor of margarine varies by brand. Some taste like butter, while others are more neutral. When you want to make one of my comfort-food classics like my viral Marry Me Chicken Pie entirely dairy-free, margarine is your best friend. I recommend using olive oil for the sautéing, but opting for a dairy-free margarine for the pastry. It’s much easier to work into the flour than liquid oil, and it gives the pie lid that beautiful, golden, tender crumb that every good pie deserves.

Emily’s top tip: Because margarine can be quite salty depending on the brand, just keep an eye on your seasoning in the pie filling. You might find you don’t need that extra pinch of salt once the margarine-crust is on top! And, remember to use a 1:1 ratio when replacing ghee.

8. Sesame or mustard oil

A small bowl of sesame oil next to a back of spilled sesame seeds — *Image from Freepik*

I like to call sesame and mustard oil my ‘flavor-first’ swaps. They are both strong-flavored oils, which I love. But, you should only turn to these when you want to lean into a specific flavor profile. Sesame oil has a smoke point of about 410°F and a toasted, nutty aroma, while mustard oil has a very high smoke point of around 480°F and a sharp, pungent taste. Safety first, remember never leave oil unattended when heating it to its smoking point.

I tend to use these ghee substitutes in small amounts to flavor dishes such as stir-fries, dals, and curries. I would not recommend in baking or dishes requiring a neutral taste.

Emily’s top tip: You can normally get away with a 1:1 ratio, but because these oils are so potent, I recommend reducing the amount slightly at first. You can always drizzle a little more on at the end, but you can’t take that strong flavor back once it’s in the pan!

Is ghee healthier than butter or oil?

Ghee is essentially a type of clarified butter, which means it’s mostly saturated fat and cholesterol. But, the big win for ghee is that it doesn’t contain milk proteins or lactose, making it much friendlier for anyone with a dairy sensitivity. That said, at the end of the day, it’s still an animal fat with a similar calorie count to regular butter.

If you’re looking at heart health, plant-based oils like olive and avocado oil are high in monounsaturated fats, which are generally considered a more favorable choice. Plus, because they're plant-based and minimally processed, they have much lower levels of saturated fat and zero cholesterol.

So… is ghee "healthier" than butter or oil? It really depends on what you’re cooking and what your body needs. When it comes to high-heat roasting or frying, the smoke point is actually more important than the tiny nutritional differences. Ghee is famous for being stable at high temperatures, but avocado oil actually has an even higher smoke point, making it a brilliant alternative for those serious sizzles.

Fat Type	Smoke Point	Saturated Fat	Best For
Ghee	485°F (252°C)	High	High-heat cooking, Indian recipes
Coconut Oil	350-400°F (177–204°C)	High	Baking, vegan cooking
Olive Oil	325-465°F (163–241°C)	Low	Mediterranean dishes, dressings
Avocado Oil	520°F (271°C)	Low	High-heat cooking, neutral flavor needed
Vegan Butter	300-350°F (149–177°C)	Medium	Baking, spreading

All fats contribute calories and work best when used in moderation. Choosing a fat for cooking or baking isn't always about finding the healthiest one in all situations, but selecting one that fits the recipe and personal dietary goals.

Tips for using ghee substitutes in global recipes

Picking the right ghee swap really comes down to what you’re cooking. Here’s my quick guide for matching the fat to the dish:

For Indian Curries and Dal: If you want to keep that signature richness, reach for coconut oil, sunflower oil, or clarified butter. If you're feeling adventurous and want an authentic North Indian "kick," mustard oil is a total game-changer for tempering your spices.
For Middle Eastern Favorites: Whether it’s a fluffy pilaf or roasted veg, olive oil or clarified butter are your best bets. They stay true to the regional flavors and keep things tasting authentic.
For the Bakers (Cookies, Cakes, and Pastry): You need a fat that stays solid to get that perfect crumb. Vegan butter and vegetable shortening are the pros here. They replicate that solid ghee texture, so your pie crusts stay flaky and your cakes stay structured.
For High-Heat Sizzling: If you’re doing a heavy stir-fry or a high-heat roast, avocado oil and refined coconut oil are your best friends. They won’t smoke or burn, which is exactly why we use ghee in the first place.
When You Want Zero Flavor: If you don’t want the oil to interfere with your ingredients, stick to refined oils. Refined avocado, light olive oil, or refined coconut oil are all "blank canvases" that let your spices do the talking.

Final thoughts and staying inspired in the kitchen

As someone who creates recipes every day, keeping plenty of ghee substitutes in my kitchen gives me the flexibility I need to make food that appeals to all tastes and dietary requirements. Ingredient substitutions are a normal part of cooking and a really good cooking muscle to grow. And I love that these swaps make it so much easier for everyone to dive into global flavors, no matter what their diet looks like or what’s in their pantry.

For more budget-friendly recipe ideas and creative ingredient swaps, check out my full cupboard of recipes. Or, take a look at some of my most popular swap blogs below:

FAQS

Can I use butter instead of ghee for high-heat cooking?

Not really! Butter has a smoke point of about 350°F, while ghee can go all the way up to 485°F. Because butter still has milk solids and water in it, it’ll burn and turn bitter if you get the pan too hot. If you're searing or frying, you're much better off reaching for clarified butter, refined coconut oil, or avocado oil.

What is the best vegan substitute for ghee in Indian cooking?

Refined coconut oil is your best bet here. It has a similar solid texture at room temperature and a smoke point between 350°F and 400°F, making it perfect for curries. If you want something even more authentic for regional dishes, sesame or mustard oil are brilliant for adding those deep, traditional flavors.

Can you substitute ghee for butter in baking recipes?

You can definitely swap them at a 1:1 ratio, but there’s a catch. Butter is about 15% water, while ghee is pure fat. Using ghee alone can make your cakes or cookies a bit denser or drier. My pro tip? Add 1 to 2 tablespoons of liquid (like milk or water) to the dough to make up for that lost moisture.

Which ghee alternative has the highest smoke point for cooking?

Avocado oil is the winner here! Its smoke point is a massive 520°F, which even beats out ghee. It’s my go-to for anything that needs a serious sizzle, like a stir-fry or deep-frying.

How do I replace ghee with oil in any recipe?

It’s a simple 1:1 swap. The main thing is to match the oil to what you’re making. If you don't want to taste the oil, go for something neutral like refined coconut or avocado oil. If you’re making something savory and want a bit of a punch, that’s when you reach for the mustard or sesame oil!

Other Dishes You Might Enjoy