Top Vegetarian Alternatives to Shortening
When a recipe calls for shortening, the right vegetarian substitute depends on the specific baked good you are making. Shortening provides a specific tender, flaky texture that other fats alter differently. Here are some of the most popular and effective choices for vegetarian bakers.
Butter
Butter is one of the most common and accessible substitutes for shortening. It offers a rich, buttery flavor that many find superior, but it's important to understand the differences. Unlike 100% fat shortening, butter contains about 15-20% water, which affects the final product. Baked goods made with butter tend to spread more and have a less flaky texture than those made with shortening. For a one-to-one swap, use 1 cup plus 2 tablespoons of butter for every 1 cup of shortening to compensate for the water content. For flaky pie crusts, some bakers use a blend of butter and a plant-based solid fat for the best of both worlds.
Coconut Oil
Coconut oil is a popular plant-based option that is solid at room temperature, making it a good mimic for shortening's consistency. It is a fantastic vegan and vegetarian choice. Two versions are widely available:
- Refined coconut oil: This has a neutral flavor, making it versatile for most recipes, especially those where you don't want a coconut taste.
- Unrefined (or virgin) coconut oil: This retains a distinct coconut flavor and aroma, which can be a delicious addition to some baked goods, but is not suitable for all applications.
The substitution ratio for coconut oil is straightforward, typically a 1:1 replacement for shortening. It's worth noting that coconut oil has a lower melting point (around 77°F or 25°C) than shortening, which means it may soften faster and affect the stability of frostings in warm environments. To use it effectively, especially in pie crusts, ensure all your ingredients are cold.
Margarine and Plant-Based Butters
For a dairy-free or vegan option, solid stick margarine or specially formulated plant-based butters can work well. It's crucial to choose stick margarine with a high fat content (ideally 11g of fat per tablespoon) rather than a soft, tub-style margarine.
- Usage: Use a 1:1 ratio. Many brands explicitly state on the package that they can be used for baking as a replacement for butter or shortening.
- Considerations: Margarine contains some water, so results may vary slightly compared to using shortening, with potentially less flakiness and more spread. Look for kosher margarine if a truly vegan product is needed.
Ghee (Clarified Butter)
Ghee is a type of clarified butter where the milk solids and water have been removed, resulting in a pure fat with a high smoke point and a nutty flavor. As it is derived from milk, it is vegetarian but not vegan. Ghee works well for achieving a flaky texture in pastries and can be used in a 1:1 ratio. It adds a rich, buttery taste and is an excellent option for savory bakes like biscuits.
Fruit Purees (for Moisture and Fat Reduction)
For recipes like muffins, brownies, or quick breads where a tender crumb is desired, applesauce or other fruit purees can be used to replace some or all of the fat. This is a low-fat option that adds moisture but results in a denser texture. For each cup of shortening, use 1 cup of applesauce. You may need to adjust other ingredients slightly to balance the moisture. Avocado puree is another option for savory items.
Shortening Alternatives Comparison Table
| Substitute | Best For | Flavor Profile | Ratio to 1 Cup Shortening | Notes |
|---|---|---|---|---|
| Butter | Cookies, cakes, pie crusts | Rich, buttery | 1 cup + 2 tbsp | Adds flavor, increases spread |
| Coconut Oil | Vegan baking, pie crusts | Neutral (refined) / Coconut (unrefined) | 1:1 or 3/4 cup | Melts at a lower temperature, so keep ingredients cold |
| Margarine | Vegan cookies, cakes | Neutral to buttery | 1:1 | Choose baking sticks, not tub spread |
| Ghee | Biscuits, savory pastries | Rich, nutty | 1:1 | Vegetarian, not vegan, high smoke point |
| Applesauce | Muffins, brownies | Sweet (may vary) | 1:1 | Low-fat, results in a denser product |
| Vegetable Oil | Greasing pans, some breads | Neutral | 1:1 for melted | Not for flaky texture, adds moisture |
Making Your Own Vegan Shortening
For the ultimate control over ingredients, you can make a vegan shortening at home using a blend of solid and liquid plant-based fats. A common recipe involves combining refined coconut oil and canola oil. The process involves melting the fats together, mixing, and then freezing the mixture to solidify it. This method allows you to create a solid fat with a higher melting point and a more neutral flavor profile than pure coconut oil, making it suitable for delicate applications like frostings and flaky crusts.
Conclusion: Choosing the Right Substitute for Your Recipe
Choosing the best vegetarian substitute for shortening involves considering the desired outcome of your final product. For rich flavor and good texture in cookies and cakes, butter is an excellent choice. If you need a solid, neutral-flavored, and plant-based fat for flaky pastries or vegan bakes, refined coconut oil is a strong contender. Ghee provides a high-heat, flavorful option for savory dishes. For health-conscious bakers looking to reduce fat, applesauce offers a way to add moisture without the extra calories, though it will alter texture. Ultimately, experimenting with these alternatives is the best way to find the perfect fit for your specific needs and dietary requirements, allowing you to create delicious vegetarian and vegan treats with confidence. For further reading on baking techniques, consider exploring resources like The New Food Lover's Companion.
