We're talking about walnut oil. It's a culinary oil pressed from English walnuts (Juglans regia) with a delicate, toasty nutty flavor and about the same richness you expect from other nut oils.
It's as fancy as it sounds. Yet, here we all are, staring at an empty bottle. ?
Nope.
We got options. Substitute it? Easy. Our own adventures proved it.
Olive oil? Been there. Avocado oil? Done that. Canola? Oh, we went there.
Each swap adds a twist. Our salads sang. Our bread, oh, it danced.
7 Easy Substitutes for Walnut Oil
In terms of flavor, walnut oil is definitely unique with its nutty and slightly sweet taste. But don't be afraid to shake things up in the kitchen and try out these easy substitutes that can add a little flair to your dishes.
| Substitute | Taste | Smoke Point | Suitable Dishes |
| Olive Oil | Fruity, Rich | 320°F | Salad dressings, sautéing, marinades |
| Avocado Oil | Mild, Nutty | 520°F | High-heat cooking, baking, dressings |
| Almond Oil | Nutty | 420°F | Baking, drizzling over dishes |
| Hazelnut Oil | Rich, Nutty | 430°F | Baking, salad dressings, desserts |
| Sesame Oil | Nutty, Toasty | 410°F | Stir-fries, marinades, dressings |
| Flaxseed Oil | Earthy | 225°F | Salad dressings, smoothies, dips |
| Grapeseed Oil | Neutral | 420°F | Sautéing, frying, baking |
1 - Olive Oil
Olive oil steps in like a pro. We swapped it in for walnut oil, without a hiccup.
The ratio? One for one. Use a 1:1 ratio by volume when substituting olive oil for walnut oil.
It's a smooth move for dressings and marinades. Our greens were happy.
Our crusty loaves? Even happier.
Got a thing for baking? Olive oil keeps it moist.
Swirl it into cakes and cookies.
They come out tender, fluffy. Everyone asks for seconds.
Check out Castelvetrano olive swap ideas for your kitchen.
You might spot a new favorite.
2 - Avocado Oil
Avocado oil shines as a swap for shortening. It's pressed from the avocado fruit (Persea americana) and has a mild, buttery flavor that plays well in baked goods. We tried it in our cookies, and wow, they stayed soft.
Use it 1:1; see healthier vegetable oil swaps for brownies when adapting recipes.
Foods get crispy, not greasy.
Our hands got into baking pies. Substituting avocado oil made the crust flaky.
Didn't see that coming.
3 - Almond Oil
Almond oil, oh you sneaky substitute. We gave it a shot in place of walnut oil and guess what?
It nailed it. Just swap it in equal parts. Use a 1:1 ratio by volume when replacing walnut oil with almond oil.
It's like they're twins from different mothers. Almond oil has this light, almost sweet vibe that makes your salads do a little happy dance.
And talking about baking, almond oil slips right in, making every bite a bit more special. Our verdict?
Almond oil is the Clark Kent of oils - looks unassuming but is secretly a superhero in the kitchen.
Then you definitely want to check out these almond extract swaps for baking that might just become the Lois Lane to your culinary Clark Kent.
4 - Hazelnut Oil
Hazelnut oil slips in effortlessly. We swapped hazelnut oil in for shortening and got stellar results.
Equal parts swap. Use a 1:1 substitution by volume when swapping hazelnut oil for walnut oil. Our baked goods stayed rich and moist.
In cookies, this switch was a useful. They turned out soft, yet crispy on the edges.
We even tried our hands at pie crusts with hazelnut oil. The result?
Flaky perfection.
For those who enjoy baking, consider diving into hazelnut oil alternatives here.
5 - Sesame Oil
We tried sesame oil instead of shortening. It worked well.
You use it the same amount.
It made our cookies taste great. They had a slight nutty flavor.
We also used sesame oil in cakes. They stayed super soft.
Our friends loved them.
Sesame oil can make dishes interesting. It gives a light nutty kick. Made from sesame seeds (Sesamum indicum), toasted sesame oil in particular brings a toasty, slightly bitter edge.
This oil is good for more than just stir-fries.
Find other choices here: sesame seed alternatives for nutty dishes.
6 - Flaxseed Oil
We gave flaxseed oil a go. Swap it in, one for one. Use a 1:1 ratio by volume when substituting flaxseed oil for walnut oil to keep texture similar. It's slick for baking.
Our cookies came out soft.
Our bread was lush. No hard bits. Flaxseed oil keeps things tender.
It's solid for frying too. Foods turn out crisp.
Each swap adds a new twist. Our foods tasted fresh.
Give flaxseed oil a shot next time; see ground flaxseed swaps for baking ease for related ideas.
7 - Grapeseed Oil
Grapeseed oil slides right in. It's a neutral oil extracted from grape seeds (Vitis vinifera) with a clean, light flavor and a relatively high smoke point. We swapped it, one for one, for shortening.
It makes a smooth move.
Our cookies stayed soft, our cakes moist. This oil does wonders without making a scene.
It keeps things light and airy.
We noticed our foods didn't feel heavy. Grapeseed oil keeps it all subtle.
It's our go-to for baking and frying.
Foods turn out just right, crisp, not oily. It's a keeper for our go-tos.
Find out other options here: canola oil alternatives for versatile cooking.
Frequently Asked Questions
Yes, olive oil is a great substitute in dressings, offering a rich flavor, though it lacks walnut oil's nutty depth.
Avocado oil works well as a substitute, providing a mild flavor and a high smoke point for cooking.
Almond oil has a more delicate flavor but can replace walnut oil in most baked goods without altering the texture.
Yes, sesame oil adds a unique flavor and works well in stir-fries, though it has a stronger taste than walnut oil.
Flaxseed oil can replace walnut oil in dressings, but it has a more earthy flavor and is not ideal for high-heat cooking.
Grapeseed oil is a neutral oil, making it a good substitute for walnut oil in dressings, but it lacks walnut oil's distinct nutty flavor.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
