Fats & Oils
Substitutes for Vegetable Fat in gelato
Vegetable fat is a purified, anhydrous plant fat (typically coconut, palm, or palm kernel, sometimes as a blend) used as a non-dairy fat source in gelato. It is essentially 100% fat with no water, sugar, protein, or milk solids. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
Nearly interchangeable on the balancing numbers: swap ~1:1 and choose on flavor, color, cost or availability.
See the swap in a real recipe
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