Lard is a white, semi-soft fat that is tasteless, odorless, and good for frying.
It is rendered from pig fat, and it is used extensively throughout cooking.
The word “lard” comes from the French language, where it translates into “fat.”
In English, it is often called “vegetable shortening,” but that term does not accurately describe what it really is.
Made from animal fats, lard contains saturated fatty acids, cholesterol, and sodium.
It is high in calories and low in nutrients compared to many plant oils. This makes it unsuitable for healthy diets.
However, it is still widely used because it imparts a unique flavor to foods.
If you are looking for a substitute for lard, there are several options available.
Some of the best alternatives include palm oil, coconut oil, olive oil, butter, and margarine.
These products contain fewer calories and less saturated fat than lard. They are also rich in vitamins A and E, plus monounsaturated fats.
Let’s look at the alternatives in more detail.
Nutritional Value Table
|Substitute For Lard||Calories|
|Avocado Or Mashed Banana||160|
Butter is one of the oldest fats around, dating back to ancient times.
It is extracted from milk, cream, and even eggs. In fact, it is often referred to as “the white gold.”
If you want to use pure butterfat (where milk and solids have been removed) otherwise known as clarified butter, it’s easy to do.
Simply use equal parts of unsalted butter and water over medium heat until the mixture starts to boil.
Remove the pan from the stove top and let cool completely.
Pour off the clear liquid into a jar and store in the refrigerator. Clarified butter keeps well for several months.
Margarine is one of the most common fats used in cooking today.
In fact, it is often called “the butter alternative.” This is because unlike butter, margarine does not melt easily.
It can be spread on bread like butter, melted over vegetables, added to cookies and cakes, or even cooked with meat.
In the early 20th century, margarine was very popular. During World War I, people began buying large quantities of margarine to save money.
After the war, margarine became much less popular.
Many people believed that margarine had no nutritional value and that it contained harmful chemicals.
They thought that it tasted terrible and did not taste like real food.
Today, margarine is still widely used in cooking, although it is not nearly as popular as it once was.
There are several reasons why margarine fell out of favor.
First, there are now better options for people looking for healthier alternatives to butter.
Second, margarine contains trans fats, which are associated with heart disease.
Third, margarine is not always cheaper than butter.
Finally, margarine doesn’t have the same rich flavor that butter does.
How To Substitute
One way to substitute for lard is to use butter or margarine. One can replace butter and margarine for lard in most recipes, but they will alter the taste and texture of the recipe.
2. Beef Tallow
Beef tallow, or dripping — the liquid left over after rendering down beef fat — is a great alternative to lard.
It has a mild flavor much like lard but without the cholesterol.
If you don’t want to use lard, try beef tallow.
Use the same amount of beef tallow as lard in any recipe, and you can expect similar results.
However, you should be cautious about how much you use, as beef tallow contains a lot of saturated fats.
This makes it unsuitable for people on a low-fat or vegetarian diet.
How To Substitute
Beef Tallow is a type of fat made from beef that provides a savory flavor and is less expensive than lard. So if you run out of lard for your recipes, beef tallow is your cheaper alternative to get the desired taste.
3. Coconut Oil
Coconut oil is great for baking because it doesn’t burn easily, unlike some oils like olive oil.
And while it does impart a slight coconut taste, it isn’t overpowering.
You can even use it in place of butter in most baked goods.
The best part about coconut oil is that it is solid at room temperature, making it easy to store and transport.
While it melts at 76 degrees Fahrenheit, you can keep it in your pantry without worrying about it melting away.
While coconut oil is considered healthy, it is still high in saturated fat, just like regular lard.
So if you do decide to give it a try, make sure to limit yourself to no more than 2 tablespoons per day.
How To Substitute
Lard is traditionally made from pork fat, and it is used as a cooking fat for roasting, frying, and braising. Coconut oil is also a cooking fat that can substitute for lard in many recipes. In addition, coconut oil has a high smoking point with healthy fat that is great for your heart.
4. Vegetable Shortening/Ghee
Vegetable shortening is one of many substitutes for lard.
In fact, most people think of it as a close replacement for lard.
However, the difference between the two fats lies in the way they are processed.
Lard is rendered from pork fat while shortening is derived from plant sources.
This makes shortening a healthier alternative to lard.
However, there is a downside to using shortening. Because it contains no cholesterol, it does not melt like lard.
So, if you want to make pie crust, you’ll have to add some extra flour or even cornstarch.
It can be used in place of butter in baking recipes.
If you don’t want to bake, you can spread it on bread, crackers, cookies, pancakes, waffles, etc.
Ghee is commonly used in Southeast Asia, but has become more popular around the world in recent decades.
It is made in a manner similar to lard, except that butter is cooked until the water separates out from the fats.
This produces a clarified butter, as we mentioned above, which is primarily fat.
Ghee contains no cholesterol and is considered healthier than lard because it does not contain saturated fats.
Ghee can be used as a replacement for lard in both cooking, and baking.
In addition, ghee has a higher smoke point than lard, making it a good choice for frying foods such as vegetables and meats.
How To Substitute
Lard is a traditional animal fat used for cooking and baking in many cultures. Vegetable Shortening or Ghee are both fats made from plant oils. They are a popular substitute for animal fats like lard and are more widely available than lard, and have a neutral flavor.
5. Olive Oil
Olive oil is a common alternative to lard or butter and is one of those things we use without thinking about how much we use.
But did you know there are actually two types of olive oil? And that they behave very differently?
Extra Virgin Olive Oil is the most expensive type of olive oil. It contains no additives, chemicals, or preservatives.
This makes it perfect for cooking and baking.
Regular olive oil is cheaper.
It does contain some antioxidants and flavorings, but it’s still best used for salad dressings, marinades, and dipping bread into.
Why would you choose one over the other? Extra virgin olive oil is great for salads because it keeps longer.
It has a stronger flavor, too.
So you might feel like you need less of it.
Regular olive oil tastes better, though. It doesn’t keep as long, but it’ll add a nice flavor to dishes.
And finally, let’s look at what happens when you cook with them both. Extra virgin olive oil burns much faster than regular olive oil.
So don’t heat it beyond medium temperature. Otherwise, you risk burning it.
On the other hand, regular olive oil takes longer to brown. So you can go ahead and heat it a little hotter.
How To Substitute
Many of the world’s population has switched from lard to olive oil. Many use this substitution because it is a healthier alternative because is high in antioxidants and omega-3 fatty acids.
6. Avocado Or Mashed Banana
Avocados and bananas are both solid fats that melt at around 76 degrees Fahrenheit.
When you bake, temperatures rise above that range, which causes the fat to become liquid.
Avocados and bananas contain about twice the amount of saturated fat found in butter, making baked goods less flaky, and even greasier.
To avoid this problem, try substituting vegetable oil for some of the shortening or butter in recipes.
You can also add extra egg yolks to help bind the ingredients together.
You can find many recipes online that show how to replace shortening with olive oil, grapeseed oil, coconut oil, or applesauce.
Banana is another common substitute, since it contains similar amounts of saturated fat as shortening.
For example, you could swap 3 tablespoons of shortening for 2 cups of mashed banana.
How To Substitute
Most baked goods can substitute avocado or mashed banana for lard. To replace lard with avocado, mash two avocados with a fork and add the mixture to the recipe. To replace lard with mashed banana, place two bananas on a cutting board and slice them into thin pieces.
Lard is a common ingredient in many recipes, but it’s also one of the most unhealthy fats you can use.
It has been linked to heart disease and cancer, so if you want to make healthier food choices, you need to find an alternative for lard.
Thankfully, as we’ve seen there are many healthy alternatives available.
Frequently Asked Questions
Can I Substitute Oil For Lard?
Yes, you can substitute oil for lard in your baking recipes. Because each ingredient’s properties are similar, there are no significant differences in the result. When substituting oil for lard, it is essential to use the same weight. For example, you may substitute 3/4 cup oil for 3/4 cup lard.
Is There A Vegetarian Version Of Lard?
Vegetarian lard is a mixture of vegetable oils and fats. You may use it in various recipes, including baking and frying. Vegetarian lard is often a blend of oils such as soybean, canola, sunflower, or cottonseed.
What Is A Vegan Substitute For Lard?
A vegan substitute for lard is an oil made of plant oils that you can use to cook with. Vegan lard is a product that is made from non-animal sources. Many oils are suitable for cooking and baking, such as coconut oil, olive oil, and vegetable oil.