I’ve yet to see a “vegan ghee” sold in stores.
That means that you’ll be left either making your own, or using a substitute.
I’ll go over the most common options.
1. Vegan Butter
Regular ghee is literally just clarified dairy butter.
There’s a reason that cooks use ghee instead of regular butter in the first place, but still, butter is an okay substitute if needed.
There are plenty of vegan butters that you can find in stores. In my experience, the one that seems closest to ghee in terms of taste and quality is Miyoko’s cultured vegan butter.
It’s also one of the few store-bought vegan butters that doesn’t have palm oil, but it is expensive.
Ghee is made by simmering butter to lower its water content. Use a little more vegan butter than the amount of ghee required, and try to reduce the moisture added to other parts of your recipe.
2. Coconut Oil
Ghee is almost entirely fat, so it makes sense to replace it with oil in a pinch.
It won’t have the same nutty flavor, but should help you get close to the right texture.
The most common oils to substitute for ghee are:
- Coconut oil – The best choice, it has a similar amount of saturated fats to ghee. It’s also commonly substituted for butter.
- Olive oil
- Canola oil
Consider adding a few nuts to your sauce if you’d like to get closer to the “right” flavor.
Ghee has a slightly higher fat content than most vegetable oils. Substitute in a little more oil than the amount of ghee in the recipe (~5% extra) for best results.
3. Make Your Own Vegan Ghee
There are quite a few vegan ghee recipes like this one.
They’re all based on cooking oils, mostly coconut oil for the reasons above, but involve other ingredients like spices to try and get closer to the taste and texture of ghee.
None of these are perfect substitutes, but in most cases you won’t notice too much of a difference in the end.