Nowadays, various problems, such as high thermal expansion coefficient and built-up edge, occur in the aluminum (Al) alloys machining. Considering the widespread use of aluminum alloys due to their advantages such as low density and corrosion resistance, the need for sustainability and efficiency in the Al alloys machining increases. In the presented study, for the first time, Fe₃O₄ nanoparticle-doped vegetable-based cutting fluid was used in the turning of commercial Al-Mg-Si (Al6082) alloy using the MQL method, and its effect on chip removal performance was examined in terms of resultant cutting force (F_c), cutting temperature (T_c), consumed energy (E_T), and surface roughness (R_a). The results showed that the MQL method using Fe₃O₄-doped nanofluid reduced the average values of the F_c, T_c, E_T, and R_a by 2.3%, 4.7%, 17.8%, and 13.6%, respectively, compared to dry cutting conditions. While a low feed value should be used in terms of F_c, T_c, and R_a, a high feed value should be used in terms of E_T.