While margarine (also called vegan butter) and ghee may both serve as spreads, they both have countless other applications in the kitchen. Other than being marvelous toast-toppers, they excel in baking, sautéing, roasting, and frying. But what about their differences? I’m about to take you on an adventure to see what it’s like to cook and bake with margarine vs ghee and go over their overall differences.
Comparing margarine vs ghee
| Margarine (hard stick and soft) | Ghee (clarified butter) | |
| Solid or liquid? | Solid | Semi-solid |
| Smoke point (Fahrenheit) | 410 – 430 degrees | 480 degrees |
| Primary fat | Monounsaturated | Saturated |
| Taste | Buttery | Buttery |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat, high heat |
| Common allergens | Soy, corn, etc | Milk |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | No | Mostly yes |
| Vegan? | Yes | No |
Differences between margarine and ghee
What determines the most difference between margarine and ghee is how they’re made up and where they’re sourced from. Margarine, although it looks and feels exactly like butter, is plant-based and crafted from vegetable oils like soybean or canola, while ghee is a form of clarified butter, making it dairy-based.
Ghee comes with a buttery, nutty taste that enhances the flavors of dishes with a rich and luxurious mouthfeel, whereas margarine offers a more neutral profile and a milder texture that’s similar to butter.
If you’re feeling adventurous, you can make your own ghee at home or even your own margarine!
Margarine was designed to be a plant-based butter substitute (with both hard stick and soft version) and is also gluten-free and keto-friendly. However, it won’t be suitable for those with soy or corn allergies, for example, depending on the type of oils it’s made from. Ghee is also gluten-free and keto-friendly but isn’t vegan as it comes from a dairy source. It is also said to be paleo-approved*.
*Ghee is considered okay on the paleo diet as it is from a dairy source but no longer contains lactose or casein, though some paleo purists debate it.
Baking and cooking with margarine vs ghee
Margarine can be essentially used as a 1:1 sub for anywhere butter is used. It can mimic the creamy texture of butter, which is great for dairy-free and vegan recipes. It’s versatile and dependable, which means you can use it for anything, including pan-frying, making creamy sauces, or anywhere where you want a velvety consistency.
Just be careful when it comes to high-heat cooking, as it doesn’t have a high enough smoke point for things like high-heat frying. Like butter, though, it can lend a richness to baked goods, making it a perfect option when you’re baking absolutely anything.
Ghee is much more powerful when it comes to cooking applications because of its high smoke point. Since it won’t splatter or smoke excessively, it’s a fantastic choice to achieve ideal crispness or caramelize meats. However, because of its robust flavor, it might not be the best choice for recipes where you want the other ingredients to shine through. When I’ve used ghee in baking, it’s typically for recipes where I want a nutty flavor and an extra layer of richness – think classic shortbread or pound cake.
Can margarine and ghee be substituted for each other?
Margarine and ghee can be substituted for each other in many recipes, but note that ghee has a lower water content than margarine, making it more suitable for situations where you want a richer, nuttier flavor and less moisture. Margarine works better as a butter sub in recipes where moisture and creaminess are important.
If you’re looking for a better substitute for margarine, vegan butter is a great option to replicate the flavor and dairy-free quality. For high-heat cooking, ghee can offer a high smoke point and a rich flavor. As a ghee substitute, butter is touted as the best all-around substitute, while you should go for macadamia oil for raw cooking and avocado oil for high-heat cooking.
Nutrition: Margarine vs ghee
You’ll notice that there are some slight differences between the hard stick and soft varieties of margarine, where the soft version has more monounsaturated fats (good fats that lower bad cholesterol levels) and less saturated fats (fats that do the opposite in high quantities!). The more solid a margarine is, the higher its concentration of saturated fat.
Margarine was once considered a healthier alternative to butter, but since it’s made from partially or fully hydrogenated vegetable oil, it can contain some trans fats in some cases.
Ghee is primarily made up of saturated fats, but the ones present in ghee are mainly short-chain fatty acids, which can have neutral or potentially positive effects if consumed in moderation. It’s also a source of fat-soluble vitamins like A, D, E, and K and can provide gut health benefits too!
As a rule of thumb, use all cooking oils and fats in moderation.
| Per tablespoon (15mL) | Margarine (hard stick) | Margarine (soft) | Ghee (clarified butter) |
| Calories | 100 | 102 | 123 |
| Polyunsaturated | 3.4 g | 3.0 g | 0.5 g |
| Monounsaturated | 5.5 g | 6.3 g | 4.0 g |
| Saturated | 2.1 g | 1.6 g | 8.7 g |
| Trans | 0 g | 0 g | 0 g |
| Total fat | 11.3 g | 11.2 g | 14 g |
| Cholesterol | 0 | 0 | 35.8 mg |
The primary fat source is bolded.
How to store margarine and ghee
Margarine should be stored just like butter, in the fridge and in an airtight container. According to the FDA, it is safe to leave margarine out at room temperature if you prefer, but it won’t last as long. Margarine can last between 3 – 4 months unopened but ideally should be consumed within 2 months.
The best way to store ghee is in an airtight glass jar. Unopened ghee can last up to 12 months, and it’s recommended to consume ghee within 3 months of opening.
Margarine vs ghee: Which is better?
All in all, margarine is better for various uses, whether it’s in traditional baking (one of my personal favorites), making creamy pasta sauces, or sautéing meats and veg. Ghee is best when you want to employ its aromatic, nutty, buttery, rich flavor and texture to enhance a dish or bake.
As someone who prefers to use dairy-free options in the kitchen, margarine has been a favorite of mine, especially given the number of varieties available at grocery stores today. There are options made specifically with olive oil or avocado oil to suit a range of preferences.
Ghee is less of an all-rounder, and I typically reserve it for specialty cuisines and specific uses like Indian desserts, curries, and brushing on naan, roti, and chapati. So, which is truly better will depend heavily on what you’re making!
FAQ
Ghee can be a great substitute for margarine in several situations. Its rich, buttery flavor is similar to margarine, but it’ll have a much more robust, nutty, and aromatic flavor that you won’t find with margarine. And while ghee is pure butterfat, margarine often has a higher water content, which means having to adjust the quantities slightly.
Ghee and vegan butter both have their own pros and cons. Ghee is a dairy-derived product that contains saturated fats and cholesterol, but it is free of hydrogenated oils and trans fats. Vegan butter, on the other hand, is plant-based and won’t contain cholesterol but may contain other processed ingredients.
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