9 Best substitutes for Ghee

Last Updated on September 17, 2021 by Sindhu

Ghee is a fat made from butter primarily used in Indian cuisine. You can also find it in a few of the middle eastern recipes.

Apart from culinary uses, ghee has a lot of significance in Indian traditional medicine called Ayurveda and also in religious activities.

When the butter is heated, the water evaporates, leaving behind caramelized milk solids and pure fat called ghee. That gives ghee that golden color and also a nutty flavor.

Ghee solidifies at cold temperatures and melts at warm temperatures. Unlike butter, lack of moisture and milk solids make ghee shelf-stable and also ideal to store in hot tropical weather.

Traditionally ghee is made from cultured butter, obtained from desi cows.

Ghee has an enormous list of health benefits ranging from anti-inflammatory properties to vitamin powerhouse as it contains Vitamin A, E, and D.

It also helps in maintaining heart health as it does not contain any transfat unlike other cooking fats.

But just in case you ran out of ghee or you are unable to locate it in your grocery store, you can easily replace it with any of the following 9 substitutes.

Depending on how the ghee is used in a recipe, an appropriate substitute can be chosen.

1. Clarified butter

Clarified butter makes an awesome substitute for ghee as it has a similar flavor and fat profile. You can even go a step further and try to caramelize the milk solids to make your own ghee.

1 tbsp of ghee = 1 tbsp of clarified butter

2. Butter (Unsalted)

Since ghee is made from butter, it is one of the best substitutes for ghee. However, butter contains more water content and milk content when compared to ghee. So the water in the recipe should be adjusted accordingly.

1 tbsp of ghee = 1.25 tbsp of unsalted butter

3. Canola oil

Canola oil has a neutral flavor, making it an ideal substitute for ghee especially for recipes that require higher smoke points such as sauteing or deep frying.

1 tbsp of ghee = 1 tbsp of canola oil

4. Coconut oil

Coconut oil has healthy fats similar to ghee. And also it solidifies at colder temperatures just like ghee.

This makes coconut oil a good substitute for ghee especially in dishes that involve baking.

Refined coconut oil has a neutral flavor and taste, but unrefined coconut oil will impart coconut taste and flavor to the dish which sometimes might not go well with other flavors.

1 tbsp of ghee = 1 tbsp of refined coconut oil

5. Olive oil

Olive oil, being a pantry stable in most of the kitchens can be a quick substitute for ghee. Considering the low smoke point of olive oil, it is ideal for dishes that demand low heat cooking or to just drizzle at the end, like naans.

1 tbsp of ghee = 3/4 tbsp of olive oil

6. Soybean or vegetable oil

Soybean oil or vegetable oil (which is mostly soybean oil) can also be used as a substitute for ghee in various dishes.
Its high heat tolerance makes it an ideal choice for sauteeing and stirfrying.

1 tbsp of ghee = 1 tbsp soy or vegetable oil

7. Peanut oil

Peanut oil does an excellent job at mimicking the ghee’s nutty flavor in the dishes. It makes an excellent substitute for Indian dishes such as curries.
It is also known as groundnut oil in some countries.

1 tbsp ghee = 1 tbsp peanut or groundnut oil

8. Sesame oil

Sesame seed oil comes in different types such as refined, unrefined, and toasted. Toasted and unrefined sesame oil imparts a strong sesame flavor which might not be ideal for certain dishes. Refined sesame oil makes a good substitute for ghee as it has a neutral flavor.

Refined sesame oil has a very high smoke point which makes it ideal for frying.

1 tbsp ghee = 2/3 sesame oil

9. Sunflower oil

Sunflower oil’s taste and flavor blend perfectly with spices which makes it one of the best substitutes for savory dishes involving spices. It also has a high smoke point just like ghee.

1 tbsp ghee = 1 tbsp sunflower oil

Ask some ghee questions!

Is ghee dairy-free?

Unfortunately no! Because even though ghee doesn’t contain any milk solids, it comes from butter which is an animal product. But it can be a good choice for people with lactose intolerance, as it contains minimal amounts of lactose and milk protein called casein.

Is ghee vegan?

Despite the enormous health benefits ghee can offer to vegans, it is not considered vegan. That is because ghee comes from butter which in turn is a byproduct of milk.

Does ghee needs to be refrigerated?

Since ghee does not contain any water, you can skip refrigeration if you plan to use it within 6 months of opening.

Ghee is extremely shelf-stable when it is stored in a cool and dry place. However, if you think moisture will peek into the ghee, it is better to refrigerate.

What does ghee taste like?

Ghee is pure fat that tastes similar to butter with a hint of nuttiness because of the caramelized milk solids. But it doesn’t have that creaminess of the butter, but rather grainy.
And also there’s a significant taste difference between the ghee made from regular butter and cultured butter. Because cultured butter gives a hint of tanginess to the ghee.

Ghee vs Clarified butter

When butter is heated to a point where water and milk solids are separated, that results in clarifies butter. Hence the separated milk solids are in yellow color. But when you cook it further, the milk solids start to caramelize and turn to brown color. When you strain these milk solids, you get ghee, which is golden in color.

Ghee vs beurre noisette

Beurre noisette is a French sauce generally used as a finishing sauce or as a baking ingredient. When the butter is heated and the milk solids begin to turn brown, it is taken off the flame and the sauce is ready. The main difference between ghee and beurre noisette is, milk solids are separated in ghee giving it a higher smoke point and milk solids are not removed in beurre noisette making it ideal for cooking below 350 degrees F.

Final word : Best ghee substitute

Butter is ideally the first choice to substitute ghee. But if a dish involves high heat cooking techniques such as sauteing or stir-frying, it is best to use neutral oils such as canola oil, olive oil, or coconut oil and then top the dish with a bit of melted butter to mimic the ghee flavor.