8 sesame oil substitutes you may have not been told about yet!

Sesame oil is commonly used in many Asian dishes. It’s made from sesame seeds, as the name suggests. 

A few different kinds of sesame oil are made from pressed plain seeds and another from toasted seeds. Depending on which type of sesame oil you have, it will be used in different dishes. 

Light sesame oil is often used for regular cooking oil purposes, while toasted sesame seed oil adds flavor to sauces and soups. 

You can tell how intense the taste of the oil is going to be based on its color. The darker, toasted variety has a more distinct flavor, while the lighter type has a less noticeable flavor. 

If your recipe calls for sesame oil and you’re all out, you can always go for a sesame oil substitute. 

Here are eight of the most excellent swaps that you can use. 

Summary Table for Article Introduction:

Substitute	Flavor Profile	Suggested Ratio
Perilla Oil	Nutty, earthy, similar to sesame	1:1 with sesame oil
Walnut Oil	Nutty, best for no-heat uses	1:1 for toasted sesame oil in no-heat
Canola Oil	Neutral, versatile	1:1 for light sesame oil
Avocado Oil	Earthy, mild when heated	1:1 with sesame oil
Olive Oil	Different but versatile	1:1, especially for light sesame oil
Tahini	Nutty, not for frying/cooking	Mix with neutral oil, use as per taste
Peanut Oil	Mild nutty, heat tolerant	Equal amounts, adjust for flavor
Homemade Sesame Oil	Customizable, toasted flavor	Adjust sesame seed concentration

Best Sesame Oil Substitutes

1. Perilla oil 

Perilla oil is also made from seeds. These perilla seeds taste similar to toasted sesame seeds; hence, it works as an ideal replacement for sesame oil. Perilla oil also has the nutty, earthy taste like sesame oil, so you can rest assured that your Asian dishes won’t lose their appeal if you use this oil instead.

• Similar nutty, earthy taste to toasted sesame oil.
• Suggested Ratio: Use in a 1:1 ratio with sesame oil.

2. Walnut oil

Another oil that boasts a nutty flavor, walnut oil, works great in sauces and dressings that don’t require cooking. Walnut oil can be used as a replacement for toasted sesame oil – thanks to its strong, flavorful taste. Keep in mind, though, that under high heat, walnut oil can start tasting a bit bitter, which is why you should avoid it for frying purposes. 

• Nutty flavor, best for sauces and dressings; avoid high heat.
• Suggested Ratio: Equal substitution for toasted sesame oil in no-heat applications.

3. Canola oil

Canola oil works as a sesame oil substitute for frying and deep drying purposes. And because it doesn’t have a distinct flavor, it’s best for dishes where you don’t use sesame oil as the main component of the dish’s overall flavor. Canola oil is also one of the most readily available oils and can take the place of light sesame oil because of its neutral taste.

• Neutral flavor, suitable for dishes where sesame oil isn’t the main flavor component.
• Suggested Ratio: 1:1 substitution for light sesame oil.

4. Avocado oil

Avocado oil tastes more earthy and plant-like, but its flavor becomes milder as it is heated. Avocado oil also works well as a sesame oil alternative, although it doesn’t have a similar nutty taste. It also has a high heating point, which means that you can use it for the same cooking purposes as sesame oil.

• Earthy, mild flavor when heated, suitable for similar cooking methods.
• Suggested Ratio: Use in a 1:1 ratio with sesame oil.

5. Olive oil

Another oil you can use when you run out of sesame oil is olive oil. It is made from olive pulp and has a different flavor than sesame oil, but it can be used for frying and grilling and dressings and in sauces because of its strong flavor.

• Different flavor, but versatile for frying, grilling, dressings, and sauces.
• Suggested Ratio: 1:1 substitution, especially for light sesame oil.

6. Tahini

This is also known as sesame seed paste and has the same nutty flavor as sesame oil. You can use it in recipes that call for sesame oil spread on raw ingredients for its taste. If you want to get the same liquid texture, you can mix it with a neutral-tasting oil such as canola. Keep in mind that you can’t use tahini paste for frying or cooking.

• Similar nutty flavor, but not suitable for frying or cooking.
• Suggested Ratio: Mix with a neutral oil for a liquid texture; use as per taste.

7. Peanut oil

Peanut oil has the same heat tolerance and nutty flavor as sesame oil.

Although its nutty flavor is milder than sesame oil, you can add a bit more to your recipe for it to replace sesame oil for cooking purposes, especially Asian stir-fry’s.

Keep in mind that our substitutions are not based on health information and we don’t make ANY assumptions about what kinds of ingredients or meals are safe for any individual reading our tips. See a doctor about any concerns you may have about foods that may affect your health and safety.

• Similar heat tolerance and mild nutty flavor.
• Suggested Ratio: Equal amounts, with a slight increase for more intense flavor.

8. Make your own sesame oil

If you don’t want to use an alternative for sesame oil, you can try and make your own sesame oil at home.

All you have to do is get ¼ cup of toasted sesame seeds and add them to one cup of any neutral-tasting oil, such as canola or vegetable oil.Combine the two ingredients in a skillet over medium heat until the seeds become brown.

Don’t cook them after they’ve turned brown because you risk burning them. Once you’ve taken the mixture off the stove, let it cool. Blend it once more and then let it sit for around two hours before you strain the unblended seeds out of the mixture.

This homemade oil can be used for frying and marinating.

• Made with toasted sesame seeds and a neutral oil.
• Suggested Ratio: Custom preparation, adjust the concentration of sesame seeds to preference.

The bottom line

By now, you may have finally appreciated the versatility your resident sesame oil offers in the process. 

And as flexible as it is most often sought in the kitchen, this very oil can also be swapped with a variety of exciting options out there, from the goodness of avocado oil, down to the reliably nutty flavor of tahini.