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Vegan ghee in a jar placed on the window sill.

Dairy Free Ghee Recipe | Ghee Substitute

Cooking with ghee is key to Indian cuisine. This is a vegan or dairy-free ghee substitute recipe that's made with coconut oil and guava leaves. It's simple and easy to make and it tastes almost like regular ghee. 
Course essential, ghee
Cuisine Indian
Prep Time 5 minutes
Cook Time 25 minutes
Steeping time 1 hour
Servings 48 tablespoons
Calories 118.55kcal




  • Pour coconut oil into a thick-bottomed pan. Bring this to a smoke point on medium flame. It could take around 20 minutes.
  • Take the pan off the flame when smoke begins to appear. Do not burn the oil.
  • Immediately add turmeric powder, asafoetida, and salt to the pan.
  • Also, add the torn guava leaves and curry leaves. Give it a stir, cover, and let it steep for an hour.
  • Then strain the oil and transfer it to a clean and dry glass jar. Allow it to cool and then close the lid.
  • Leave it in the refrigerator overnight. Then use as desired.
  • To make ghee substitute for dessert recipes like Whole Wheat Ghee Cookies, here's what you need to do. Follow the same steps but instead of adding asafoetida, add ¼ teaspoon of cardamom powder. 


While guava leaves are essential in this recipe, you can substitute them with holy basil. The flavor of ghee will differ slightly though.
Use good quality organic refined coconut oil for this recipe. I am yet to try using other oils like avocado oil to make vegan ghee. I will update here once I do.  
Be careful to not burn the coconut oil. Keep the flame on medium, use a thick-bottomed pan and turn off the flame when smoke begins to appear. 


Calories: 118.55kcal | Carbohydrates: 0.22g | Protein: 0.1g | Fat: 13.64g | Saturated Fat: 11.8g | Polyunsaturated Fat: 0.25g | Monounsaturated Fat: 0.8g | Sodium: 12.44mg | Potassium: 11.29mg | Fiber: 0.16g | Sugar: 0.01g | Vitamin A: 7.06IU | Vitamin C: 2.09mg | Calcium: 9.86mg | Iron: 0.39mg