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9 Best Substitutes for Butter

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Butter adds richness and structure in cooking and baking. Choose substitutes based on whether you are baking, sautéing, or spreading. This guide covers solid fats, oils, and moisture-rich swaps with ratios and usage notes.
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Prep Time 9 minutes
Cook Time 6 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Baking, Cooking, Substitutes
Cuisine: General
Ingredients Method Notes

Ingredients
  

  • 1 cup Margarine Use cup for cup as a solid fat with less creamy and slightly oily flavor.
  • 0.75 cup Coconut Oil Use three-quarters cup per cup butter, melts like softened butter, adds subtle coconut flavor.
  • 0.75 cup Olive Oil Use three-quarters cup per cup butter for savory cooking with fruity, peppery notes.
  • 1 cup Ghee Use cup for cup; nutty flavor with high smoke point; not fully dairy-free.
  • 0.5 cup Applesauce Use half cup per cup butter in baking muffins and quick breads; adds sweetness, less richness.
  • 0.5 cup Greek Yogurt Use half cup per cup butter in baking for tangy, creamy texture with slight acidity.
  • 1 cup Avocado Use equal amount mashed avocado in baking; mild nutty flavor but adds green tint.
  • 1 cup Shortening Use cup for cup in baking for flaky texture; neutral flavor requiring added seasoning.
  • 0.75 cup Nut Butters (e.g. almond or cashew) Use three-quarters cup per cup butter in bold-flavored baked goods with rich nutty flavor.

Method
 

  1. Choose your substitute based on use: solid fats for baking, oils for cooking, or moisture-rich for texture adjustments.
  2. Margarine works cup for cup for recipes needing solid fat at room temperature; expect less creamy flavor.
  3. Use ¾ cup coconut oil per cup butter; melt or cream with sugar to match butter texture.
  4. Use ¾ cup olive oil per cup butter for sautéing or roasting, accepting its fruity, peppery flavor.
  5. Swap ghee cup for cup; great for high-heat cooking with nutty flavor and high smoke point.
  6. In baking, replace butter with ½ cup applesauce per cup butter for moist muffins and breads.
  7. Use ½ cup Greek yogurt per cup butter to add moisture and mild tang in baked goods.
  8. Replace butter with equal parts mashed avocado in chocolate baked goods; mash smooth to avoid lumps.
  9. Use equal parts shortening in baking for flaky texture; add salt or spices to compensate neutral flavor.
  10. In bold-flavored baked goods, substitute ¾ cup nut butters per cup butter, noting thicker batter and strong flavor.
  11. Adjust the recipe as needed, tasting and testing texture; avoid substitutes in recipes needing solid fat structure when appropriate.

Notes

Mash avocado smoothly to avoid gritty texture and uneven moisture in baked goods.

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