Walnut Oil Substitute

As a human, you’ve undoubtedly encountered a lot of nuts. You’re certainly familiar with and can recognize almonds, cashews, groundnuts, Brazil nuts, pistachios, and peanuts, but what about walnuts? And did you know that the oil is often used in gourmet dishes?

If you do, you must have reaped the advantages of this incredible substance. However, not everyone can, particularly those who dislike or are allergic to nuts. Substitutes may help you in such situations. However, understanding what the oil is about is the first step in determining how to effectively replace it in your cooking.

Walnut OilNutrition Facts

What is Walnut Oil?

Walnut oil is extracted from crushed walnut shells, which originate from any tree in the Juglandaceae family and the genus Juglans. The spherical and single-seeded fruit is a drupe’s edible seed converted into a thick paste rather than a real botanical nut. The oil is then separated from the particles by filtering.

There are several methods for producing walnut oil. The low-cost ones require macerating walnuts in a neutral, low-cost oil base such as canola oil. This is not your typical walnut oil, but rather an infused version. The most costly varieties are made directly from walnuts that have been dried, cold-pressed, expeller-pressed, and heated. The more costly kind is golden brown oil with a delicious nuttiness that thickens significantly when heated for a long time. Because walnut oil has a low smoke point, it should not be used as a cooking oil over high heat.

Uses of Walnut Oil

Walnut oil is light in color, edible, and has a delicate aroma and taste. It has a delicate and faintly woody flavor, which makes it an excellent finishing condiment. It excels in bringing out the richer flavors of aged cheese, squash, and dark-leaved vegetables. You may use it in any dish that calls for oil, on its own, or with fresh bread. It’s also a classic that goes well with French cuisine.

You may also use walnut oil to sauté gently or to substitute other baking oils. For a flash of nutty warmth, pour cold-pressed walnut oil over a salad. You may also try walnut oil over wild rice or a piece of nicely roasted fish, but don’t allow it get too hot or it will turn bitter; maintain the heat to a minimum.

Walnut oil pairs nicely with a variety of dishes, but its applications extend beyond that. It has been reported that it is also employed as a food-safe varnish during the creation of hardwood bowls and utensils to maintain the items in excellent condition, finish, and avoid cracking.

Walnut oil is used in a variety of dishes from throughout the globe, including;

• Arugala Spinach Spread
• Shredded Pork and Wild Mushroom Salad
• Kale and Walnut Pesto
• Cucumber and Orange Salad
• Western Waldorf Salad
• Cranberry Poppyseed Dressing
• Pot-Roasted Pheasant with Walnut Sauce
• Christmas Red Cabbage
• Crisp Winter Slaw
• Super Spring Salad
• Devilled Kidneys
• Seared Steak
• Smoked Salmon
• Potato Pancakes
• Beef Fillet

Substitutes for Walnut Oil

You may dislike the woody taste of walnut oil in your cuisine. Other times, you may need a nut oil with a higher smoke point. Then there’s the matter of nut allergies, which means these people can’t consume anything produced from nuts. Whether for one of these reasons or because you ran out of walnut oil, the replacements listed below will suffice.

Sesame Oil

This oil is derived from sesame seeds obtained from the sesame plant. Sesame oil has a comparable nuttiness to walnut oil and has a major advantage over walnut oil in terms of smoke point. The latter increases its versatility, allowing it to be used in high-heat cooking procedures. Sesame oil, for example, may be used to make stir-fry meals that would be hard to make with walnut oil. Sesame oil is also often less costly than walnut oil, which may be rather pricey.

Both oils are high in vitamins E and K, as well as phytosterols. And, whereas walnut oil has more vitamin K, sesame oil contains more vitamin E. You may still exchange them in equal parts.

Hazelnut Oil

Its nutty-flavored oil, also known as hazelnut seed oil, is extracted by cold pressing hazelnut kernels. Hazelnut oil, like sesame oil, is a nuttiness alternative with a distinct taste. This replacement is usually used raw in dressings, such as finishing oil, or baking applications, such as walnut oil. As a result, hazelnut oil works well as a replacement for walnut oil in sauces and dressings.

It’s an excellent replacement in both sweet and savory dishes. However, because of its powerful taste, it may be overpowering in certain meals, so use it carefully. Begin with half a cup and gradually increase to your liking. If you don’t mind the strong taste, use hazelnut oil for the walnut oil.

Peanut Oil

Peanut oil, like walnut oil, may be used as a salad oil in raw recipes and as a cooking oil. This dual efficacy is due to its high smoke point, which makes it suitable for both stir-fried and deep-fried foods. This alternative has the same vitamin E and K combination as walnut oil, but it contains more vitamin E and less vitamin K.

Peanuts are high in omega-6 fatty acids but low in omega-3 fatty acids. It is less nutritious than walnut oil since it includes more saturated fat, but it is still a good replacement in general. When using peanut oil, unprocessed kinds are ideal since they have greater richness and taste. It may also be used in the same proportions as walnut oil.

Almond Oil

Almond oil is more widely accessible and easy to get, making it an excellent substitute for walnut oil. It has a distinct nuttiness, making it appropriate for dishes with certain taste profiles. It’s a terrific choice for salad dressings when the nutty taste has to stand out, and its high smoke point makes it ideal for high-temperature frying.

Almond oil is similarly high in vitamin E and K, albeit not to the same extent as walnut oil. And, although it is not high in omega-3 fatty acids, it is high in omega-6 fatty acids. Almond oil also includes more monounsaturated fat than walnut oil and less saturated fat. In recipes, you may use equivalent amounts of almond oil for walnut oil.

Extra Virgin Olive Oil

Olive oil isn’t just another good replacement; it’s one of the most popular and commonly utilized fats on the market. And, although it is not a nut oil, it has a significant benefit as a walnut oil alternative. For starters, it’s widely accessible, and we’re sure you have a bottle in your kitchen. Second, the taste goes well with almost everything, whether sweet or savory. When you can’t locate any nut oil nearby, use olive oil as a last resort. In addition, you may use one cup of olive oil for one cup of walnut oil in your recipes.

Frequently Asked Questions (FAQs)

How do you make walnut oil at home?

Put some walnuts in a pan with some water. The walnuts are then boiled for 10 minutes before being strained and allowed to cool. Then, crush the nuts into a powder and place them in a jar with vegetable oil. Then, before using this oil in lieu of walnut oil, allow it to change color.

What does walnut oil smell like?

Walnut oil smells just how it tastes, with a mellow nutty scent and a delicate touch. This odor is especially noticeable in high-quality cultivars, which are known for retaining the greatest taste.

Does walnut oil expire?

If properly kept in an unopened container in the fridge, the oil will last for up to a year. However, if your supply has gone bad, look for any unusual appearance, taste, or odor.

Conclusion

While you are aware of the benefits of walnut oil in cooking and baking, several factors may prevent you from using it. However, it does not have to be the end of your culinary experience. You may still enjoy the pleasure of testing new dishes if you use one of these handy replacements. And you could discover one that fully takes your heart away from walnut oil.