Walnut oil is a flavorful oil that is high in antioxidants, rich in certain minerals and may even help reduce the chance of developing heart disease. It is used in sauteing, stir frying, grilling, baking, and in salad dressings. But it can be hard to find, as well as pricey. If a recipe calls for walnut oil and you don’t have any on hand, you can substitute another type of oil for the walnut oil.
Olive oil can be used instead of walnut oil in most recipes. Use regular or light olive oil in recipes that use heat. Extra virgin olive oil has a very distinctive, fruity tast; it also has a low smoke point, so don’t use it as a substitute in high-heat recipes.
As with other nut oils, hazelnut oil is best used in cold dishes since heat destroys the flavor. Since it has a nutty flavor like walnut oil, it works well in recipes where a nutty flavor is needed. It can be used in any dish where the ingredients need some extra flavor, such as salads or pasta dishes.
Another flavorful nut oil, almond oil is good for salads and cold dishes. Its health benefits include being high in vitamin E. It can be used in desserts, although it will not give the same almond flavor that almond extract will. It has a high smoke point so it can be used in dishes where high heat is used.
Sunflower oil has a mild taste and works well in recipes where the ingredients already have good flavor and don’t depend on a flavorful oil. It can be used for high-heat uses such as frying, as well as in low-heat or cold dishes. It is low in saturated fat compared to most other oils, and is high in vitamin E. Sunflower oil can be found in four forms.
References and ResourcesWalnuts Web: Walnut Oil
The Ledger: With So Many Oils, How Do You Know What To Pour?
National Sunflower Association: Sunflower Oil
Recipe Tips: Almond Oil