Pantry & condiments
Vegan alternative to lard: the best substitutes
Everything you need to replace lard with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Vegetable shortening (pastry and pie crust).
- Ratio: 1:1 by weight.
- Pro tip: Keep the fat and water ice cold; that's what creates flaky layers, not the fat's origin.
- 3 vegan alternatives to compare for lard.
Why lard isn't vegan
Rendered pig fat.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Vegetable shortening | Pastry and pie crust |
| Refined coconut oil | Frying and tortillas |
| Cold vegan block butter | Shortcrust |
How to substitute lard, step by step
- 1
Pick the right substitute for the job
For most recipes use Vegetable shortening — pastry and pie crust. If you need a different texture, Refined coconut oil works for frying and tortillas.
- 2
Measure using the correct ratio
1:1 by weight. Weigh rather than eyeball it — small errors show up much faster when replacing lard.
- 3
Adjust the method
Keep the fat and water ice cold; that's what creates flaky layers, not the fat's origin.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than lard. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures lard by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: Keep the fat and water ice cold; that's what creates flaky layers, not the fat's origin.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1 by weight.
Pro tip
Keep the fat and water ice cold; that's what creates flaky layers, not the fat's origin.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to lard?
- Vegetable shortening is the closest all-round swap — pastry and pie crust. 1:1 by weight.
- Why isn't lard vegan?
- Rendered pig fat.
- How much do I use instead of lard?
- 1:1 by weight.
- Any tips for getting it right?
- Keep the fat and water ice cold; that's what creates flaky layers, not the fat's origin.
Not sure if a product contains lard?
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