The present work focuses on the performance of vegetable oil based nanofluids on machining performance during turning of AISI 1040 steel through minimum quantity lubrication (MQL). Different samples of nanofluids are formulated using dispersions of nanomolybdenum disulphide (nMoS2) in coconut (CC), sesame (SS) and canola (CAN) oils at varying nanoparticle inclusions (npi) and examined for basic properties. Machining parameters are measured during machining. It is observed that basic properties have increased with increase in npi, except absorbance. 0.5%CC+nMoS2is found to exhibit better machining performance compared to all the lubricant conditions. Cutting forces, temperatures, tool wear and surface roughness are approximately reduced by 37%, 21%, 44% and 39% respectively by using CC+nMoS2 at 0.5% npi compared to dry machining. •Thermo-physical properties of vegetable oil based nanofluids are evaluated.•Machining performance of nanofluids is assessed at varying npi.•0.5% nMoS2+CC improved machining performance compared to other nanofluids.