Canola oil is a neutral-flavored oil widely used for frying, baking, and sautéing. It has a high smoke point, and it works well in both sweet and savory recipes, from cakes to stir-fries.
If you’re out of canola oil or looking for a similar alternative, several oils can replicate its properties without altering the flavor or texture of your dish.

What Is Canola Oil?
Canola oil is extracted from the seeds of the canola plant, a type of rapeseed bred for its mild flavor and low levels of natural compounds that can impart bitterness. It’s known for its versatility and neutral flavor, making it an ideal choice for both high-heat cooking and baking.
Substitutes for Canola Oil
The following substitutes can all be used in a 1:1 ratio to replace canola oil. These options work well in cooking, frying, baking, and more, allowing you to match the properties of canola oil in your recipes. Choose the best substitute based on your dish and desired flavor.
1. Grapeseed Oil
Grapeseed oil is made from the seeds of grapes, often as a byproduct of winemaking. It has a light, neutral flavor and a smooth texture, making it an excellent substitute for canola oil. Grapeseed oil’s high smoke point makes it suitable for frying, roasting, and sautéing.
Its neutral taste ensures it won’t interfere with the flavors of your dish, and it works well in dressings, marinades, and baked goods.
2. Vegetable Oil
Vegetable oil is a popular and versatile substitute for canola oil. It’s typically made from a blend of plant-based oils, such as soybean, corn, or canola oil, and offers a neutral flavor that works well in a wide variety of recipes.
Vegetable oil’s high smoke point and mild flavor make it ideal for frying, baking, and sautéing.
3. Sunflower Oil
Sunflower oil is extracted from sunflower seeds and has a mild, light flavor that makes it a good alternative to canola oil. It has a high smoke point, making it suitable for frying, roasting, and baking.
Sunflower oil blends seamlessly into recipes without altering the flavor, making it perfect for baked goods, light frying, or sautéing.
4. Avocado Oil
Avocado oil is made from the flesh of avocados and has a mild, buttery flavor. It’s one of the highest smoke point oils, making it ideal for frying, grilling, roasting, and sautéing.
Avocado oil is also suitable for baking and has a neutral flavor that won’t overpower other ingredients. While slightly more expensive than other options, it’s a great option for health-conscious cooks.
5. Safflower Oil
Safflower oil is extracted from the seeds of the safflower plant, a thistle-like flower. It has a neutral flavor and a high smoke point, similar to canola oil, making it ideal for frying, roasting, and sautéing.
Safflower oil is often used in recipes where a neutral-tasting oil is needed, such as stir-fries, roasted vegetables, and baked goods.
6. Olive Oil (Not Extra Virgin)
Regular olive oil, sometimes labeled as “light” is a milder alternative to extra virgin olive oil. It’s made by refining olive oil which reduces its stronger, fruity flavors, resulting in a smoother taste and a higher smoke point.
Olive oil works well for sautéing, roasting, and even baking. While its flavor may be slightly noticeable in lighter desserts, it’s an excellent choice for savory dishes.
How to Incorporate These Substitutes
- Measurements: Use these substitutes in a 1:1 ratio when replacing canola oil in recipes.
- Cooking Tips: Choose an oil with a high smoke point for frying or sautéing to prevent smoking and breaking down.
- Recipe Adaptation: Be mindful of the flavor profiles of oils like avocado or olive oil, as they might slightly alter the taste of your dish.
Conclusion
Canola oil’s neutral flavor and high smoke point make it a versatile cooking oil, but substitutes like grapeseed oil, vegetable oil, sunflower oil, avocado oil, safflower oil, and olive oil can deliver similar results.
All of these substitutes can be used in a 1:1 ratio, making it simple to adapt your recipes without complex adjustments. Choose the oil that best fits your cooking method and flavor preferences.