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Ingredient substitute

What can you use instead of shortening?

Coconut oil, Lard and Butter are the easiest swaps. Below: 3 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Coconut oil. Use the same amount. Same 100% fat content.

Adjust: Use refined for neutral.

  1. Coconut oil

    Drop-in swap

    Use the same amount (ratio 1:1)

    Same 100% fat content.

    Flavor
    Neutral (refined) or coconut (virgin).
    Texture
    Identical.
    Moisture
    None — same as shortening.
    Adjust
    Use refined for neutral.
    Best for
    Any recipe using shortening

    vegan · dairy free

  2. Lard

    Drop-in swap

    Use the same amount (ratio 1:1)

    Best traditional pie crust fat.

    Flavor
    Savory undertone.
    Texture
    Very flaky due to crystal structure.
    Moisture
    Same as shortening.
    Adjust
    Use leaf lard for neutral flavor.
    Best for
    Pie crust, Tortillas, Tamales

  3. Butter

    Small adjustment

    Use the same amount (ratio 1:1)

    Adds flavor but has water content.

    Flavor
    Rich.
    Texture
    Softer, flakier pastry.
    Moisture
    Water content affects baking slightly.
    Adjust
    Result will be less tender/crispy — more flavorful.
    Best for
    Pie crust, Cookies

Common questions

What is the best substitute for shortening?

Coconut oil is the closest swap. Use the same amount. Same 100% fat content.

What is a vegan substitute for shortening?

Good vegan options are Coconut oil.

What is a dairy-free substitute for shortening?

Good dairy-free options are Coconut oil.

How much should I use instead of shortening?

It depends on the swap. Coconut oil: Use the same amount. Lard: Use the same amount. Butter: Use the same amount.

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

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