Looking for a Substitute for Sesame Oil and not sure what actually works? Don’t worry—your stir-fry (and your sanity) are both safe with these tasty stand-ins.
So you’re halfway through making a killer stir-fry, and boom—you realize you’re out of sesame oil. Classic. Whether you ran out, can’t find it at your local store, or just aren’t a fan of the flavour, you’re not out of luck. Finding a good substitute for sesame oil is easier than you think, and honestly, some swaps are so good you might not even miss the original.
Whether you need something nutty, neutral, or just anything that’ll get dinner on the table, I’ve rounded up the best options to save your recipe. These sesame oil alternatives cover everything from toasted to light, depending on what your dish needs. And yes, we’re talking about stuff you probably already have in your pantry—no wild goose chases required. So, let’s get into it!
SO, WHAT IS SESAME OIL ANYWAY?
Sesame oil is basically liquid gold pressed from sesame seeds, and it’s famous for its rich, nutty flavour. There are two main types: light sesame oil made from raw seeds, and toasted sesame oil made from roasted seeds, which packs that deep, toasty punch. It’s super popular in Asian cooking. Think stir-fries, dipping sauces, and dressings—where just a splash can add amazing depth and aroma. Seriously, a little goes a long way in turning ordinary dishes into something special. If you haven’t cooked with it yet, you’re missing out on one of those secret kitchen MVPs!
THE BEST SUBSTITUTES FOR SESAME OIL (THAT YOU PROBABLY ALREADY HAVE)
1. TOASTED SESAME SEEDS + NEUTRAL OIL
Why it works: If you’re after that signature nutty flavour, this combo is the closest you’ll get without the real deal. Toasted sesame seeds bring the flavour, and the neutral oil carries it beautifully.
How to use it: Lightly toast sesame seeds in a dry pan until golden and fragrant, then mix them into neutral oil (like avocado, canola, or vegetable). You can strain out the seeds for a smooth oil or leave them in for some extra texture and crunch.
Best for: Stir-fries, dressings, marinades—anywhere you’d use toasted sesame oil.
Quick Tip: Toast your sesame seeds just until fragrant—burnt seeds can get bitter fast. And don’t be shy about leaving some seeds in the oil for a fun little crunch!
2. PEANUT OIL
Why it works: It has a rich, nutty flavour that’s not too overpowering but still brings character. Plus, it handles high heat like a champ.
How to use it: Use it 1:1 in place of sesame oil for sautéing, frying, or in marinades.
Best for: Asian-inspired dishes, fried rice, noodle bowls, or anything where you want depth without sesame.
Quick Tip: Peanut oil handles heat like a pro, so it’s perfect for frying—just make sure no one’s allergic before you bring this one to the party.
3. TAHINI
Why it works: Tahini is made from ground sesame seeds, so it brings that same sesame flavour, just in a creamy, thicker form.
How to use it: Thin it out with a splash of neutral oil or water to mimic the texture of sesame oil. Start with a small amount and adjust to taste.
Best for: Salad dressings, sauces, and dips where you want that toasty sesame vibe without the oil. Try it in my vegan tahini salad dressing if you want a super flavourful way to use it up!
Quick Tip: Thin tahini with a splash of water or oil slowly—too much at once can make your dressing runny. Taste as you go for that perfect creamy sesame vibe.
4. WALNUT OIL
Why it works: It’s got a similar nutty aroma and adds a rich, slightly earthy taste to dishes. Just don’t cook it over high heat—it gets bitter fast.
How to use it: Use it as a finishing oil or in low-heat recipes. Drizzle it over cooked veggies or stir into dressings.
Best for: Cold noodle salads, dipping sauces, or drizzling over roasted veggies.
Quick Tip: Use walnut oil cold or warm it gently—high heat turns it bitter, so save it for drizzling or salad dressings.
5. AVOCADO OIL
Why it works: Okay, it doesn’t taste like sesame at all, but it has a buttery richness and a high smoke point that make it a solid, healthier backup in a pinch.
How to use it: Sub it in 1:1 when you’re cooking over high heat or just need a neutral oil to keep things moving.
Best for: Stir-fries, grilling, or anytime you want a healthy oil that doesn’t take over the flavour party.
Quick Tip: Avocado oil is your health-conscious kitchen MVP—great for high-heat cooking and packed with good-for-you fats.
6. OLIVE OIL (LIGHT OR REGULAR)
Why it works: Again, not a flavour match, but olive oil is versatile, easy to find, and gets the job done in savory recipes. Go with light olive oil for a more neutral flavour.
How to use it: Use it 1:1 for sautéing, roasting, or as a base for dressings.
Best for: When you’re in a true pinch and want something mild and dependable.
Quick Tip: Go light on regular olive oil if you want a milder flavour—extra virgin can be too bold and might steal the show from your other ingredients.
7. PERILLA OIL
Why it works: It’s a staple in Korean cooking and has a nutty, slightly grassy flavour that’s similar to sesame oil with a little extra edge.
How to use it: Use it sparingly as a finishing oil or stir-in—too much and it can be overpowering.
Best for: Korean dishes, drizzling over rice, or adding depth to soups and marinades.
Quick Tip: Perilla oil is powerful stuff—start with just a little drizzle to avoid overpowering your dish.
8. SUNFLOWER OIL + A DASH OF TOASTED SESAME SEEDS
Why it works: Sunflower oil is neutral and high-heat friendly, and when you add toasted sesame seeds, it gives you a whisper of that sesame flavour.
How to use it: Use 1 tablespoon of sunflower oil plus ½ teaspoon of crushed toasted sesame seeds.
Best for: Quick stir-fries and marinades when you want something light but still sesame-adjacent.
Quick Tip: Crush your toasted sesame seeds a bit before mixing to release more flavour—little things like this make a big difference.
9. HOMEMADE SESAME-INFUSED OIL
Why it works: If you’ve got sesame seeds but no oil, you can DIY your own flavourful version in just a few minutes.
How to use it: Gently heat neutral oil with sesame seeds until fragrant, then strain (or leave the seeds in for extra texture).
Best for: Drizzling, dipping, or mixing into dressings and sauces.
Quick Tip: Warm the oil gently with seeds—too hot and the seeds can burn, ruining the flavour. Patience here pays off big time!
FREQUENTLY ASKED QUESTIONS
Sesame oil adds that signature nutty, toasty flavour that can totally elevate Asian-inspired dishes. Sometimes it’s the star, sometimes it’s the supporting actor—but if it’s called for, it usually means your dish needs that little extra oomph. That said, a good substitute can save the day without losing all the magic.
To mimic sesame oil’s unique flavour, use toasted sesame seeds combined with a neutral oil, or try nutty oils like peanut or walnut oil. A dash of tahini or a sprinkle of toasted sesame seeds added at the end can also bring that toasty, nutty vibe without the oil itself.
Olive oil works fine in a pinch, especially light or mild versions, but it doesn’t have that signature sesame flavour. Use it when you need a neutral cooking oil, but expect a different taste profile. Your dish won’t have that classic nutty punch.
Mustard oil has a bold, pungent flavour that’s quite different from sesame oil’s nutty notes. It’s not a direct substitute and can overpower delicate dishes, so I’d recommend it only if you want that spicy kick and are okay with a flavour shift.
Coconut oil has a very different tropical, sweet flavour and is solid at room temp, which can change the texture of your dish. It’s not the best swap for sesame oil unless you’re intentionally going for a coconut twist.
Making sesame oil at home is pretty straightforward but takes some time. You toast raw sesame seeds until golden and fragrant, then press or blend them with a neutral oil to extract the flavour. The real deal requires a cold-press process that’s tricky to replicate at home, but a quick homemade infused oil works well for cooking and dressings.
For egg drop soup, a mild nutty oil like toasted sesame seed oil is traditional for finishing, but if you’re out, try a light drizzle of toasted sesame seeds steeped in neutral oil or even a touch of peanut oil. I also like adding a dash or two of soy sauce or chili oil. And hey, if you want an easy, speedy egg drop soup recipe to test this out, check out my 5-minute egg drop soup recipe!
Finding the perfect substitute for sesame oil doesn’t have to be a kitchen headache. Whether you’re after that nutty punch or just need a neutral oil to keep things moving, there’s always a way to keep your dish tasting amazing. Sometimes the best swaps are right in your pantry, ready to save dinner without missing a beat.
So next time you find yourself staring at an empty bottle, don’t panic! These sesame oil alternatives have got your back. With a little creativity, your recipes can stay just as delicious, no matter what oil you reach for. Cooking is all about flexibility, and now you’re officially armed with all of the best options.
Got a favourite substitute for sesame oil I missed? Drop it in the comments — I’d love to hear!
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