This work reports new vapor pressure data of soybean oil, castor oil, and their fatty acid ethyl ester mixtures (FAEE) obtained from an enzyme-catalyzed reaction. Vapor pressure measurements were carried out in a temperature range of (290 to 355 K) using a static method having a differential pressure transducer with a precision of 5 Pa. Degassing was performed inside the equilibrium cell by freezing and thawing the samples under moderate vacuum (about 50 kPa). For vegetable oils, vapor pressure values varied in the range of (0.19 to 2.16) kPa, whereas for FAEE mixtures a maximum value of 4.85 kPa was found. Experimental vapor pressure data were correlated by the Antoine equation with good agreement between experiment and the model.