Extracted from creamy and buttery macadamia nuts, macadamia oil has a delicate, subtle, yet smooth and velvety flavor that is underrated in the cooking world. Another nut oil that isn’t widely used in the kitchen is almond oil, which has a distinctively sweet yet mild flavor that is often described as marzipan-like. These two hidden gems have a variety of uses yet pair uniquely well with certain recipes and flavors. Curious to learn more? Read on!
Comparing macadamia oil vs almond oil
| Macadamia oil | Almond oil | |
| Solid or liquid? | Liquid | Liquid |
| Smoke point (Fahrenheit) | 410 degrees | 430 degrees |
| Primary fat | Monounsaturated | Monounsaturated |
| Taste | Nutty | Marzipan |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat, high heat |
| Common allergens | Tree nuts, macadamia | Tree nuts |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Yes | Yes |
| Vegan? | Yes | Yes |
Differences between macadamia oil and almond oil
At first, you might assume that macadamia oil and almond oil are twins, given that they’re both nut oils. But the main difference is their flavor profile. As we’ve discussed, almond oil is a mildly sweet, nutty oil that can infuse an almond essence into your dishes, while macadamia oil has a smooth and buttery flavor that is excellent in both sweet and savory dishes.
Both macadamia oil and almond oil can accommodate a wide range of diets, being vegan, keto-friendly, gluten-free, and paleo-friendly. However, if you’re allergic to tree nuts, you’ll want to opt for another type of cooking oil or fat.
Baking and cooking with macadamia oil vs almond oil
Almond oil has a higher smoke point than macadamia oil, which means it’s able to withstand high temperatures without breaking down as easily. It adds a fantastic sophisticated touch to roasted vegetables, stir-fries, and in a batch of delicious sweets thanks to its flavor profile. It also pairs exceptionally well with fruit flavors like apricot and peach, which makes it suitable for fresh fall salads and baking cakes, muffins, and biscuits that can benefit from that almond flavor.
Macadamia oil’s rich, buttery flavor adds a great depth to whatever you’re cooking or baking. It’s said to be particularly well-suited for Asian-style recipes, where the flavor complements soy, ginger, and garlic. It’s also a fantastic choice for sauteing vegetables, as it elevates the natural sweetness of veggies like carrots and bell peppers. It’s also a great general oil to pair with fish and chicken as well and to use in salad dressings. In baking, it is sometimes even used as a substitute for butter. Because it’s extra rich in monounsaturated fats, you can use it to get a moist and tender crumb.
Can macadamia oil and almond oil be substituted for each other?
Macadamia oil and almond oil can be substituted for one another in raw to medium-heat scenarios where an almond flavor doesn’t play a big role. Although almond oil is quite subtle, it still imparts that typical almond flavor that you may not want in certain dishes.
If you’re looking for a better substitute for macadamia oil, avocado oil has a similar buttery quality from its high monounsaturated fat content, a high smoke point, and a more neutral flavor. Interestingly, the closest flavor substitute for macadamia oil is butter! The best all-around substitute for almond oil is pecan oil, which also has a high smoke point and a nutty flavor. Its flavor profile is most similar to almond oil compared to other nut oils.
Nutrition: Macadamia oil vs almond oil
Macadamia oil and almond oil are identical in calorie content, with 120 calories per tablespoon. They are also both primarily made up of monounsaturated fats and have very high quantities of them. Both oils are high in vitamin E and antioxidants, making them heart-healthy oils that can help fight inflammation. They also have the potential to improve the health of skin, hair, and cells.
As all cooking oils and fats are high in fat and calories, be sure to use them in moderation.
| Per tablespoon (15mL) | Macadamia oil | Almond oil |
| Calories | 120 | 120 |
| Polyunsaturated | 0.5 g | 2.4 g |
| Monounsaturated | 11 g | 9.5 g |
| Saturated | 2.5 g | 1.1 g |
| Trans | 0 g | 0 g |
| Total fat | 14 g | 13.6 g |
| Cholesterol | 0 mg | 0 mg |
The primary fat source is bolded.
How to store macadamia oil and almond oil
Macadamia oil and almond oil should both be stored in a cool, dark place away from light and heat sources. Opened bottles of almond oil should be used up within 6 – 12 months for best quality, and sealed bottles should last 1 – 2 years from the production date. Meanwhile, macadamia oil has a relatively long shelf life in comparison to other types of oils, thanks to its high monounsaturated fat content. Once opened, macadamia oil should be used within a year, while sealed bottles will last up to 2 years.
Macadamia oil vs almond oil: Which is better?
Macadamia oil shines with its velvety texture and light, nutty flavor. I prefer it as more of a catch-all oil as I enjoy using it for baked goods as well as Asian-inspired cuisine. On the other hand, almond oil brings a delicate, sweet flavor that works wonderfully in salad dressings and desserts due to its true blue almond essence. While they both have some similarities, their unique properties make them strongest in certain culinary uses and most powerful when paired with the right ingredients!
FAQ
Macadamia oil has a smoke point of 410 degrees, which makes it a reliable choice for raw to medium-heat cooking applications. It can hold its structure in the pan when stir-frying, searing, and sautéing, but it won’t be suitable for extra high-heat applications like deep-frying.
Almond oil’s high smoke point of 430 degrees makes it suitable for high-heat cooking. It can handle the sizzle for pan frying but might not be as suitable as something like corn oil for deep frying. For a quick, crispy fry, almond oil is a delicious and healthy option, but for prolonged exposure to frying, you might want to consider another type of oil or fat.
Leave a Comment