No lard? No problem! Check out our guide to the best lard substitutes in baking. From butter to beef tallow, we’ve got you covered.
Lard is a time-honored ingredient in baking, known for its ability to create light and flaky pastries.
However, due to dietary restrictions or personal preferences, you might be looking for alternatives to this animal fat.
Below, you’ll find the top substitutes for lard in baking.
1. Butter
Butter is the most common substitute for lard in baking due to its similar fat content and flavor.
However, note that butter contains water, which could affect the texture of your baked goods. Baked goods made with butter might not be as flaky as those made with lard.
How to make it work: To substitute, use the same amount of butter as lard. For instance, if your recipe calls for 1 cup of lard, use 1 cup of butter.
2. Shortening
Shortening, a type of fat that is solid at room temperature, can also substitute for lard.
Like lard, shortening is 100% fat. However, it’s made from vegetable oils, making it a suitable option for those avoiding animal products. Remember that it doesn’t impart any flavor, which can affect the overall taste of your baked goods.
How to make it work: To substitute, use the same amount of shortening as lard. For example, if your recipe requires 1 cup of lard, use 1 cup of shortening.
3. Coconut Oil
Coconut oil is a versatile ingredient that can replace lard in baking recipes.
While it’s a good substitute in terms of consistency, coconut oil imparts a distinct flavor which might not be suitable for all recipes. It works best in recipes where a hint of coconut flavor is welcome.
How to make it work: Substitute coconut oil for lard in a 1:1 ratio. For every cup of lard, use a cup of coconut oil.
4. Olive Oil
Olive oil, especially the extra virgin variety, can substitute for lard in baking.
Bear in mind that olive oil has a distinct flavor that can affect the taste of your baked goods. It’s also a liquid, so it might alter the texture of certain baked goods.
How to make it work: To substitute, use 3/4 cup of olive oil for every cup of lard.
5. Margarine
Margarine is another substitute for lard, often used in baking.
Margarine, like butter, contains water, so it might not provide the same flakiness as lard. Plus, the flavor of margarine can vary depending on the brand.
How to make it work: Substitute margarine for lard in a 1:1 ratio. For every cup of lard, use a cup of margarine.
6. Vegetable Oil
Vegetable oil is a viable lard substitute in baking.
As a liquid, vegetable oil can alter the texture of your baked goods. It’s also flavorless, which can affect the overall taste of your baking.
How to make it work: For substitution, use 7/8 cup of vegetable oil for every cup of lard.
7. Ghee
Ghee, a type of clarified butter, can replace lard in baking.
Ghee has a unique, nutty flavor that might influence the flavor profile of your baked goods. It’s also 100% fat like lard but offers a different consistency due to its preparation process.
How to make it work: To substitute, use the same amount of ghee as lard. If your recipe calls for 1 cup of lard, use 1 cup of ghee.
8. Applesauce
Applesauce is a fruit-based substitute for lard.
While it provides moisture to baked goods, applesauce is much lower in fat, which can alter the texture. It also adds a hint of sweetness and fruitiness, which might not suit all recipes.
How to make it work: To substitute, for every cup of lard, use 1/2 cup of applesauce. Note that you may need to reduce other liquid ingredients in your recipe to compensate for the additional moisture.
9. Avocado Puree
Avocado puree can provide the fat content required in baking, similar to lard.
Avocado has a mild flavor that can subtly influence your baked goods. It also adds a green hue, which could affect the final color of your baking.
How to make it work: For substitution, use the same amount of avocado puree as lard. If a recipe requires 1 cup of lard, use 1 cup of avocado puree.
10. Banana Puree
Banana puree, with its creamy texture, can replace lard in baking.
However, banana puree adds sweetness and a distinct banana flavor to your baked goods. It’s best used in sweet recipes where a hint of banana flavor is desirable.
How to make it work: Substitute banana puree for lard in a 1:1 ratio. For every cup of lard, use a cup of banana puree.
11. Yogurt
Yogurt can be a substitute for lard, offering a creamy texture.
Yogurt can provide moisture to baked goods but lacks the fat content of lard. This can affect the texture of your baking. It’s best used in recipes that can accommodate a tangy flavor.
How to make it work: To substitute, use the same amount of yogurt as lard. If your recipe calls for 1 cup of lard, use 1 cup of yogurt.
12. Peanut Butter
Peanut butter can serve as a rich, flavorful substitute for lard in baking.
While it brings a distinctive flavor that may not work in all recipes, it can be a great match for cookies and other sweet treats. Its creamy texture can also affect the texture of your baked goods.
How to make it work: To substitute, use the same amount of peanut butter as lard. If a recipe requires 1 cup of lard, use 1 cup of peanut butter.
13. Pumpkin Puree
Pumpkin puree is another fruit-based substitute for lard.
With its natural sweetness and moisture, it can alter both the flavor and texture of your baked goods. It’s best used in sweet recipes where a hint of pumpkin flavor would be welcome.
How to make it work: Substitute pumpkin puree for lard in a 1:1 ratio. For every cup of lard, use a cup of pumpkin puree.
14. Sour Cream
Sour cream can replace lard in baking due to its fat content and tangy flavor.
Note that sour cream is not as fatty as lard and can add a tangy flavor to your baked goods. It’s best used in recipes that can accommodate this distinct flavor.
How to make it work: To substitute, use the same amount of sour cream as lard. If your recipe calls for 1 cup of lard, use 1 cup of sour cream.
15. Cream Cheese
Cream cheese, with its rich and tangy flavor, can be used as a lard substitute.
However, keep in mind that cream cheese is lower in fat and can add a creamy, tangy flavor to your baked goods. It’s best used in sweet recipes where its distinctive flavor is desirable.
How to make it work: Substitute cream cheese for lard in a 1:1 ratio. For every cup of lard, use a cup of cream cheese.
16. Tofu
Tofu, especially silken tofu, can replace lard in vegan baking recipes.
Although tofu doesn’t provide the same amount of fat, its creamy texture can help mimic the moisture lard gives. However, it may result in denser baked goods.
How to make it work: To substitute, blend silken tofu into a creamy consistency, then use the same amount as lard.
17. Soybean Oil
Soybean oil can serve as a viable lard substitute in baking due to its neutral flavor.
As a liquid, soybean oil might not offer the same texture as lard in baked goods. It’s also flavorless, which could influence the overall taste of your baking.
How to make it work: For substitution, use 7/8 cup of soybean oil for every cup of lard.
18. Sunflower Oil
Sunflower oil, with its light flavor, can replace lard in baking recipes.
Bear in mind that sunflower oil is a liquid and can alter the texture of your baked goods. It’s best used in recipes where a mild, slightly nutty flavor is desirable.
How to make it work: To substitute, use 7/8 cup of sunflower oil for every cup of lard.
19. Ricotta Cheese
Ricotta cheese can serve as a lard substitute, providing a creamy texture to baked goods.
However, ricotta is lower in fat than lard and can contribute a slightly sweet, creamy flavor. It’s best used in recipes that would benefit from these characteristics.
How to make it work: Substitute ricotta cheese for lard in a 1:1 ratio. For every cup of lard, use a cup of ricotta cheese.
20. Duck Fat
Duck fat is an animal-based substitute for lard, often used in gourmet baking.
While it provides a unique, rich flavor, it might not be suitable for all types of baking. Duck fat works best in savory recipes where its robust flavor can shine.
How to make it work: Substitute duck fat for lard in a 1:1 ratio. If your recipe calls for 1 cup of lard, use 1 cup of duck fat.
21. Beef Tallow
Beef tallow, another animal fat, can replace lard in baking.
Like lard, beef tallow is 100% fat, but it has a robust flavor that can impact the taste of your baked goods. It’s best used in savory recipes or hearty pastries.
How to make it work: To substitute, use the same amount of beef tallow as lard. If your recipe requires 1 cup of lard, use 1 cup of beef tallow.
The Takeaways
Baking with lard lends a unique flakiness and depth of flavor to your baked goods.
However, the substitutes listed above give you plenty of options if lard isn’t your choice ingredient, whether due to dietary restrictions, health concerns, or flavor preferences.
Butter and shortening are top choices if you want to keep the texture and flavor as close to the original as possible.
For those who wish to experiment, coconut oil, olive oil, or even fruit purees like applesauce and avocado can offer interesting twists to traditional recipes.
It’s crucial to keep in mind that while some substitutes can be used in a 1:1 ratio, others may require adjustment to maintain balance in your recipes.
The moisture and flavor profiles of your substitutes can significantly impact your end product, so choose wisely based on the nature of your recipe.
For example, banana and pumpkin purees add sweetness, making them suitable for sweet recipes, while savory options like duck fat and beef tallow work better in hearty pastries.
Always consider the flavor and texture you want in your baked goods before deciding on a substitute.
Happy experimenting and happy baking!
