You might have heard about the benefits of almond oil for your skin and hair, but did you know you can cook and bake with it too? Keep reading to find out how, and how almond oil compares to a classic cooking fat – lard (pork fat) to find out which is the ultimate choice!
Comparing almond oil vs lard
| Almond oil | Lard (Pork fat) | |
| Solid or Liquid? | Liquid | Solid |
| Smoke Point (Fahrenheit) | 430 degrees | 375 degrees |
| Primary Fat | Monounsaturated | Monounsaturated |
| Taste | Marzipan | Mildly porky to neutral |
| Good for Cooking… | Raw, low, moderate, and high heat | Raw, low heat, moderate heat |
| Allergens | Tree nuts | Pork, meat allergy |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Yes | Yes |
| Vegan? | Yes | No |
Differences between almond oil and lard
Almond oil for cooking may be labeled as “sweet almond oil”. It’s made by pressing or refining almonds to extract the oil. Almond oil is typically pale yellow in color.
Lard is a type of fat obtained from pigs. It is made by rendering the fatty tissues of the pig and then clarifying the resulting liquid fat. Lard is solid at room temperature and has a creamy white color.
Almond oil has a delicate, nutty flavor and aroma. It adds a subtle nuttiness to dishes without overpowering other flavors. It is often used in salad dressings, marinades, and baked goods.
Lard has a mild, neutral flavor with a hint of porkiness. It doesn’t have a distinctive aroma and tends to absorb the flavors of other ingredients when used in cooking. Lard is commonly used in savory dishes, especially for frying, baking, and pastry making.
Baking and cooking with almond oil vs lard
When it comes to baking, almond oil shines with its light and mildly nutty flavor, which beautifully complements sweet treats like cookies, cakes, and muffins. Its light texture helps create moist and tender baked goods. Plus, almond oil is ideal for making homemade granola for an extra flavor boost.
Lard’s high melting point creates flaky and buttery pastries, perfect for pie crusts, biscuits, and even savory turnovers. The rich taste of lard adds depth and a satisfying indulgence to dishes like flaky empanadas or traditional buttery croissants.
For cooking, almond oil’s relatively high smoke point allows for sautéing vegetables, stir-frying, or lightly frying delicate proteins like fish or tofu. It’s also excellent for making homemade salad dressings or drizzling over roasted veggies to enhance their natural flavors.
In contrast, lard’s moderate smoke point and rich flavor make it fantastic for pan frying or roasting. Think crispy fried chicken, golden french fries, or delectable tempura. Lard’s solid form at room temperature also makes it an excellent choice for browning meats or creating flaky, savory pies.
Can almond oil and lard be substituted for each other?
While almond oil and lard have distinct characteristics and flavors, they can sometimes be substituted for each other depending on the recipe.
Almond oil’s light and nutty flavor works well in baking and sautéing, but may not provide the same richness as lard.
Lard can be a suitable substitute in recipes that call for a solid fat. However, keep in mind that the flavor and texture of the final dish may differ slightly. It’s always a good idea to consider the specific requirements of the recipe before making a substitution.
Nutrition: Almond oil vs lard
Both almond oil and lard are great sources of healthy monounsaturated fats. Almond oil is also rich in vitamin E, an antioxidant that protects cells from damage, so it also has skin benefits!
Lard, on the other hand, contains more saturated fat than almond oil, which can increase the risk of heart disease if consumed in excess. However, it’s also an excellent source of vitamin D.
It’s best to consume both in moderation as part of a healthy, balanced diet.
| Per tablespoon (15mL) | Almond oil | Lard (Pork fat) |
| Calories | 120 | 115 |
| Polyunsaturated | 2.4 g | 1.4 g |
| Monounsaturated | 9.5 g | 5.8 g |
| Saturated | 1.1 g | 5 g |
| Trans | 0 g | 0 g |
| Total Fat | 13.6 g | 12.8 g |
| Cholesterol | 0 | 12 mg |
The primary fat source is bolded.
How to store almond oil and lard
For almond oil, find a cool and dark place to store it, away from the sun’s rays, so it doesn’t go rancid. You can even keep it in the fridge if you like!
As for lard, it’s a solid fat, so just stash it in a sealed container at room temperature or in the fridge. Just make sure it’s protected from heat, moisture, and any funky smells. Don’t forget to read the labels for any specific storage instructions and keep your fats as fresh as can be!
Almond oil vs lard: The ultimate verdict
And the winner is… almond oil!
While lard has its place in certain recipes, almond oil takes the cake due to its numerous nutritional benefits and versatility in the kitchen. Its light and nutty flavor makes it a delightful addition to various dishes, from salads to baked goods!
Bottom line: if you’re looking for a flavorful plant-based, raw or high-heat cooking oil, almond oil is a great option. If you’re a fan of golden fried foods or flaky pastries, lard is your go-to, as its solid form helps create flaky and tender crusts.
See our ultimate list of cooking oils and fats.
FAQs
Generally speaking, oil is considered healthier than lard as it contains lower levels of saturated fat. However, moderation is key, and the overall healthiness depends on the type and amount of oil or lard used in cooking.
Almond oil can be used for deep frying, but it has a lower smoke point and more distinct flavor compared to other oils like canola or vegetable oil, so it may not be the best choice for high-temperature deep-frying.
Oils like olive oil, avocado oil, and coconut oil are healthy choices for cooking, as they contain healthier fats and have higher smoke points, making them suitable for various cooking methods.
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