Are you looking for a healthier, more sustainable cooking oil? If so, you’ve come to the right place.
Soybean oil is not as healthy or sustainable as some alternatives.
Discover the 5 best substitutes for soybean oil that will help you cook better and healthier.
What is Soybean Oil?
Soybean oil is a type of vegetable oil made from the seeds of the soybean plant.
It has become a popular cooking and baking ingredient due to its neutral flavor, mild taste, and ability to stand up to high temperatures without breaking down or burning.
Soybean oil is also used in a variety of other products such as cosmetics, detergents, and laxatives.
Soybean oil is comprised chiefly of unsaturated fatty acids, including both Omega-6 (linoleic) and Omega-3 (alpha-linolenic) acids.
It has been studied for its potential health benefits such as its ability to improve cardiac health and reduce risk factors for certain types of cancer.
However, soya oil does contain significant quantities of saturated fat, so it should still be consumed in moderation.
How to Use Soybean Oil?
Soybean oil is a popular vegetable oil derived from the seeds of soybeans.
It is commonly used in cooking, baking and salad dressings, as well as for deep frying, because of its mild flavor and high smoke point.
It does contain some saturated fat, so it can be a health concern for some.
Fortunately, there are several soybean oil substitutes that can be used in similar ways to produce the same results.
When substituting another type of oil for soybean oil in recipes, you’ll need to consider both the flavor it will impart to the recipe and its smoking point.
Soybean oil has a mild flavor that won’t significantly alter the flavors of your recipe and has a relatively high smoke point (450°F/232°C).
If you choose an alternate cooking oil with higher saturated fat content or lower smoke points, take care to adjust your cooking temperature accordingly.
5 Best Soybean Oil Substitutes to Consider
Soybean oil is a popular cooking oil that is derived from soybeans, and is widely used for many different culinary purposes.
As with any cooking food item, there are several possible substitutes for soybean oil should you need one.
Here are five of the best substitutes to consider when swapping out soybean oil in recipes.
1 – Canola Oil
Canola oil is derived from rapeseed, a flowering plant, and is one of the most widely used cooking oils.
It is high in monounsaturated fatty acids and low in saturated fat, making it an ideal substitute for soybean oil.
It has a neutral flavor which makes it well-suited for frying and other heated applications.
It can also be used as a butter substitute in baking recipes.
Canola oil has a smoke point of 400°F (204°C), so it should not be heated beyond this temperature or it will begin to smoke and break down.
2 – Corn Oil
Corn oil is a great substitute for soybean oil as it has similar properties and works well in a variety of different recipes.
Corn oil is made from the germ of corn which gives it a slightly nutty flavor.
It also contains a large amount of monounsaturated fat, making it a healthier option than some other oils on the market.
Corn oil is also rich in Vitamin E, an antioxidant that may help protect against certain diseases such as cancer and heart disease.
It is widely available in most grocery stores and can be used for cooking, baking, sautéing, and stir-frying.
Keep in mind that corn oil may have an unpleasant flavor when added to some dishes so it’s best to use judiciously or taste before adding too much.
3 – Coconut Oil
Coconut oil is a popular alternative to soybean oil.
It has a high smoke point of 350 degrees F (177 degrees C), so it can be used for a wide range of cooking and baking applications.
However, coconut oil does have a strong coconut flavor and aroma, so it may not be suitable for all recipes that call for soybean oil.
Be sure to keep this in mind when you’re deciding whether to use it or not.
Like other types of vegetable oils, coconut oil also contains saturated fat, which has been linked to an increased risk of heart disease.
4 – Avocado Oil
Avocado oil has become increasingly popular in recent years due to its similarities with olive oil.
It is a healthy oil because it is high in monounsaturated fatty acids, which help reduce cholesterol.
However, unlike soybean oil, avocado oil does not contain antioxidants.
Instead, it has a higher smoke point than most other oils—up to 520 degrees Fahrenheit—which makes it ideal for high-heat cooking and baking.
The flavor profile of avocado oil is subtle and mild, making it great for salads and marinades as well.
Although not an exact replacement for soybean oil, avocado oil can work in many recipes that call for the use of soybean oil with slight modifications to the ingredient list or alterations to cooking or baking times.
5 – Olive Oil
Olive oil is often considered a healthier food choice than soybean oil.
As it is lower in saturated fat, olive oil can be a great replacement for recipes that call for soybean oil.
Since it has a mild flavor and aroma, it won’t overpower delicate flavors while still providing the needed lubrication for your recipe.
However, due to its strong flavor and aroma, you should consider using less olive oil than the amount of soybean oil suggested in the recipe.
Additionally, you may want to avoid using olive oil for deep frying as its smoke point is lower than that of soybean oil.
Soybean oil is a noteworthy kitchen staple that can offer numerous benefits.
Although it’s a popular ingredient, there are some people who need to find soybean oil substitutes for various reasons.
If you’re looking for ways to make necessary substitutions for your recipes, it will depend on the desired flavor and texture of your dish.
For those looking to substitute soybean oil, these five options are all viable alternatives that provide various advantages.
Depending on the task at hand and what you are wanting out of an ingredient, these alternatives can serve as great replicas or perfect complements to help you create a delicious dish.
Be sure to keep this guide in mind and use it next time you need a soybean oil substitute.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!