Make your own vegan shortening to save money and avoid unhealthy ingredients.

Yield: 1 cup

Time: 10 minutes, plus time to chill


  • ice cube tray or small container with airtight lid
  • small double boiler
  • rubber spatula
  • small bowl
  • whisk


  • ¾ c coconut oil*
  • ¼ c light olive, grapeseed, or soy oil


Place the empty ice cube tray or container in the freezer.

Heat** the coconut oil in the double boiler until barely melted, then transfer to the bowl. Let cool for a few minutes.

Add olive oil and whisk until smooth.

Transfer to the ice cube tray or container and freeze until solid, at least an hour.


Since you can keep shortening in the freezer for a year or more, you might want to double or triple the recipe.

* Unrefined coconut oil will impart a slight coconut flavor, which is fine for some recipes and will make this shortening raw in addition to vegan. If you don’t’care about raw and don’t want a coconut flavor, be sure to use refined coconut oil.

** If your kitchen is hot, your coconut oil will already be liquid, so you can skip this step.


Abbreviations  |  Conversions  |  Cooking tips

Vegan shortening