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 tested vegan alternatives to lard in total.
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.
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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