The best-tasting vegan butter! It's plant-based, super buttery, smooth, rich & creamy & can be made in minutes. Use it for all of your spreading, baking and frying needs. This is a real reader favourite with hundreds of five-star reviews. No fancy ingredients are required and it is palm oil-free.
This vegan butter recipe is tried and true. It has been one of my most popular recipes since 2015 and it comes with hundreds of five star reviews. And if there is just one new vegan recipe you are going to try this month, let it be this vegan butter. It is life-changing!
Make it in your blender in minutes and then use it just like regular butter for all of your spreading and baking needs.
Reader feedback
Here is what some of you have had to say about this plant based butter recipe:
"This is so delish and super easy to make . I cant believe its not real butter! When I first saw this recipe I was skeptical . Like, how can this combo of ingredients work? But wow I'm super impressed . Im making a quart of this spread next week ! And it tastes even better than the vegan spread from the store. My whole vegan family loves it!" - Carol ⭐️⭐️⭐️⭐️⭐️
"Absolutely, hands down, the best vegan butter ever! Sooooo much better than any store-bought I have tried. It really does taste and behave like butter. I love it! Thank you so much for the recipe! " - JP ⭐️⭐️⭐️⭐️⭐️
"I have to admit I was skeptical about how this was going to taste, but boy was I pleasantly surprised! This tastes EXACTLY like butter. And super easy, which is a big plus!" - Laura ⭐️⭐️⭐️⭐️⭐️
"I’m a dairy-lover turned vegan in the last year along with my hubby. I just made this butter and WOW wow wow wow wow! Halfway through, it turned into a double batch, like no way was a single batch of this going to cut it haha. Holy butter it looks, smells and tastes so good! It’s really amazing- I would say this rivals our favorite store-bought vegan butters. Thank you so much for the recipe!" - Kelly ⭐️⭐️⭐️⭐️⭐️
What is vegan butter?
Vegan butter is a dairy-free alternative to regular butter, which is most commonly made from cow's milk, but also sometimes sheep, goat, yak or buffalo milk. Vegan butter is made from plant based milk and it has a very similar texture, mouthfeel and flavour to butter made from animal's milk.
Is it like real butter?
A slice of no knead sourdough bread or light whole wheat bread just isn't the same without a thick layer of butter and when you make your own you can avoid the palm oil, emulsifiers etc that are in most store bought vegan butters.
This easy vegan butter is so unbelievably smooth, rich and creamy. It spreads beautifully and melts perfectly.
Is there anything better than warm, crispy toast slathered in drippy, melty butter?
Obviously it isn't identical to regular butter made from dairy but this plant based butter recipe tastes as good, if not better than most store bought vegan butters and looks the same, melts the same, behaves the same and bakes the same as dairy butter. Try it in my vegan butter tarts!
What is vegan butter made of?
Homemade vegan butter is made from just 8 easy to find plant based ingredients. Here is what you will need and why:
- almond flour - This is crucial for the best buttery flavour and emulsification.
- non-dairy milk - For creaminess and emulsification.
- nutritional yeast - For a buttery depth of flavour
- salt - flavour. Salt makes everything better!
- apple cider vinegar - It needs some acid to balance the flavours and apple cider vinegar is milder than most other culinary acids.
- refined coconut oil - For setting. Note that it must be refined (i.e flavourless and odourless). Without it the butter will stay liquid so it is absolutely essential.
- olive oil, avocado oil or canola oil - Essential for texture and spreadability
- turmeric - For colour. This is the only ingredient you can safely omit.
How to make plant-based butter
(For detailed measurements and instructions, see the printable recipe card).
This vegan butter recipe takes literally a couple of minutes to make, plus some time for it to set.
Here's how it's done:
- Step 1 - Add all of the ingredients except the oils to a blender and blend until smooth.
- Step 2 - Add the refined coconut oil and the olive oil and blend again until incorporated and light and airy.
- Step 3 - Pour into a lidded container and place in the fridge to set.
Success tips
- Measure everything carefully and don't omit or change anything (except the turmeric which can be safely left out if you don't have it because it is only used for colour).
- You must use refined coconut oil. It's sometimes labelled as "deodorized". You absolutely cannot use unrefined or virgin coconut oil because your butter will smell and taste of coconut. If you arne't sure if yours is ok, check the label. It will say somewhere. Or give it a sniff and taste. If you can smell or taste any trace of coconut it is not refined and not suitable for this recipe.
- Make sure the refined coconut oil is liquid but at room temperature. Don't add it while it's hot.
- Blend until completely smooth but don't let the liquid butter get hot while blending or it could split. If it starts warming up give the blender a break for a minute or two before continuing.
- Let it set thoroughly before using.
- Store in the refrigerator
- Let is soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.
- Omit the almond flour if you plan to use the recipe for sautéing or frying. More details are in the recipe notes.
Serving suggestions
Slather this vegan butter on everything! Some ideas include:
- on bread or toast
- on homemade English Muffins
- on quick breads like my healthy banana bread, spelt bread, pumpkin bread and zucchini bread
- in mashed potatoes
- on baked potatoes or steamed potatoes
- on popcorn
- in pastry dough
- on steamed vegetables
- on vegan banana scones
- slathered on vegan sweet potato biscuits
- in vegan cream cheese frosting or buttercream
- to cook pancakes and on pancakes like my vegan banana pancakes, giant blueberry vegan pancake and my vegan spelt pancakes
- on oatmeal waffles
- in Risi e Bisi (Italian rice and peas)
- in cakes, cookies or other baked goods
- in my vegan lemon curd
Is vegan butter healthy?
This vegan butter is homemade, contains simple ingredients and does not contain trans fats, hydrogenated oils, additives and preservatives, so in that respect it does have healthier ingredients than most store bought vegan butters. However it is still very high in fat and calories, so like all butters, it should be eaten sparingly.
Is vegan butter the same as margarine?
Vegan butter and margarine are similar but not the same.
Margarine has a really distinctive flavour and a really soft texture that is not like traditional dairy butter. It is also not always vegan. It often contains milk derivatives amongst other things, even the ones that are sometimes labelled as plant-based" so be careful. Look out for ingredients like whey, lactose and casein. Also be wary of lecithin and vitamin D3 which can sometimes be derived from animals.
My vegan butter recipe is more like dairy butter in flavour and texture than store bought margarines.
How to store
Be sure to pour the butter into a container with a lid so that it's easy to keep it covered. I put mine in small or shallow jars mason jars.
You might be wondering how long vegan butter lasts? Store it in the refrigerator and it will keep for about 2 weeks. This does depend to some extent on the milk you use to make it with though. If you use store bought milk it lasts longer than it does if you use homemade milk. That's because store bought milk has preservatives in it and homemade doesn't.
This vegan butter freezes really well. If you make more than you think you will comfortably eat in 2 weeks, or if you want to make a really big batch every couple of months, store it in the freezer where it will keep for up to 3 months.
To freeze in an airtight freezer safe container - When you make the butter pour it into the freezer safe container cover with a lid and put it straight in the freezer. You can also freeze the already set butter if you prefer.
To freeze in a silicone ice cube tray - Pour the liquid butter into the silicone trays. Place them gently and evenly in the freezer. Once the butter has solidified you can wrap the ice cube trays up really well or put them as they are in a sealed freezer bag. Or you can pop the frozen cubes out and store them in a bag or container so you get your ice cube tray back for other things.
How to defrost - When you want some butter remove from the freezer and allow to defrost overnight in the fridge. If you have frozen it in an ice cube tray it will defrost really quickly so you can pop one out and leave it at room temperature until it's ready to use. It usually takes about 30 minutes.
Recipe FAQS
If you use unrefined or virgin coconut oil, your butter will end up tasting and smelling of coconut. It will not taste of butter. Refined coconut oil has no coconut flavor or smell which is why it is essential for this recipe.
I have a few readers who use ground up cashew nuts, sunflower seeds or pine nuts instead of almonds. Almonds give a more buttery flavour but the results are still ok when using these substitutes.
About 2 weeks. See my freezing instructions if you want to keep it longer.
Yes it freezes very well. See my instructions in the recipe notes.
The nutritional yeast helps with the buttery flavour and the butter is at it's best when it is included so I highly recommend using it. However if you omit it the recipe will still technically work, it just won't taste quite as good.
No. Baking yeast and brewer's yeast is completely different to nutritional yeast and will not work in this recipe.
There is no substitute for coconut oil in this recipe. Nothing else will work.
Absolutely not. The recipe will only work with the oil added.
Hungry for more?
For more great vegan dairy alternatives, check out these very popular reader favourites:
📖 Recipe
Vegan Butter
Author:
Ingredients
- 1 cup / 240 mls refined coconut oil , it must be refined NOT unrefined
- ½ cup / 50 grams / 8 tablespoons almond flour *
- ½ cup + 2 tablespoons / 150 mls unsweetened non-dairy milk , NOT almond milk. See recipe notes for suggestions**
- 2 teaspoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- 1 pinch ground turmeric optional but helps make colour a little more yellow
- ¼ cup/ 60 ml ml neutral tasting liquid oil like light olive oil, avocado oil or canola oil
RECOMMENDED EQUIPMENT
INSTRUCTIONS
Please see the recipe notes before proceeding if you intend on using this butter for frying or sautéing.
- Melt the coconut oil. I put it in the microwave for 20 or 30 seconds but you can also stand the jar in some hot water. Measure it when it's liquid and not when it's solid, then set it aside for a few minutes to cool. Don't use it while it's hot or warm. Allow it to get to room temperature first.
- Place the almond flour, milk, salt, nutritional yeast, vinegar and turmeric into a blender and blend until smooth.
- Pour in the refined coconut oil and olive oil then blend until velvety smooth. I use the smoothie setting on my blender. Don't let the blender get too warm while it's blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between.
- Pour the liquid butter into a container, cover and refrigerate until set.
- Let is soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.
NOTES
- Measure everything carefully and don't omit or change anything (except the turmeric which can be safely left out if you don't have it because it is only used for colour).
- You must use refined coconut oil. It's sometimes labelled as "deoderized". You absolutely cannot use unrefined or virgin coconut oil because your butter will smell and taste of coconut. If you arne't sure if yours is ok, check the label. It will say somewhere. Or give it a sniff and taste. If you can smell or taste any trace of coconut it is not refined and not suitable for this recipe.
- Make sure the refined coconut oil is liquid but at room temperature. Don't add it while it's hot.
- Blend until completely smooth but don't let the liquid butter get hot while blending or it could split. If it starts warming up give the blender a break for a minute or two before continuing.
- Let it set thoroughly before using.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
This recipe was originally published on March 15th 2015. I've added new photographs & some new content and now I am republishing it for you. The actual recipe remains the same. I hope you enjoy it. Thank you for following A Virtual Vegan!
Gail Dildine says
This is by far the most favorite delicious butter I’ve ever tasted. The fact that it is vegan makes that much better! A must try!
Susan says
This is my go-to recipe for vegan butter. Pour some in a small jar for the fridge and freeze the rest in a silicone sectioned container. Love it!
Vardit Peer says
I made this recipe yesterday, and I can't stop eating it. Seriously, it is so delicious. I followed your instructions exactly and it was really easy to make. I posted some pictures in Instagram. Thank you so much. I will be making more of your recipes!
A Virtual Vegan says
I'm really pleased you're enjoying it Vardit and thank you so much for stopping by to leave a review. It's much appreciated!
Charlee says
Wow! Tastes and smells just like butter!! And so easy to make! Thank you so much! The best part of making my own vegan butter is NO PALM OIL!!!! <3 save the Orangotangs
A Virtual Vegan says
So pleased you are enjoying it Charlee!
Stacy says
I love this recipe! If anyone isn’t looking for a new alternative for almond flour I have found that a 1/4 cup of hemp hearts and a cup of water instead of a milk alternative works amazingly well!
Katie says
Would Cassava or Tigernut flour work? I can't have nuts or seeds.
A Virtual Vegan says
Almond flour is used because of its yellow colour and because it tastes buttery. I have never tried the flours you mention in this recipe so don't know if they would work technically, but they definitely won't taste buttery like almond flour does in it.
Thais says
Hello, Mel! Thanks for this wonderful recipe!
I wonder if you ever made croissants or puffy pastry dough with this butter? I am looking for the perfect butter for this purpose!
Cheers from Brazil!
A Virtual Vegan says
Yes both! It's great for all kinds of baking. Just be sure to keep it nice and cold and if the dough starts getting warm, pause and let it chill in the fridge for 10 minutes or so before continuing. Hope that helps!
Thais says
Thank you so much!
Rachel says
I made the butter according to your recipe but for some reason it separated, coconut oil is on the top and the rest is on the bottom. Do you know what might went wrong and how I can fix it?
A Virtual Vegan says
I've never had that happen and never had anyone else say it's happened to them in all the years it's been published. Maybe it wasn't blended enough or was blended too much and split because of the heat from the blender? Did you change anything at all? Like omit an ingredient? The almonds in particular. They are essential for the butter to emulsify. Also was everything cool, even the melted coconut oil?
I'd just blend it up again really well if I were you to try to save it.
Hope that helps!
Laura says
This is the 2nd time making this butter and again I am astounded at how delicious and like butter it is! Thank you!!
A Virtual Vegan says
I'm really pleased you're enjoying it Laura!
Kathy says
Thank you for this recipe. Do you have recipe for this bread? I love the look of it in your cookbook also. I love your style.
A Virtual Vegan says
Hope you enjoy it! The bread is my standard recipe (this one https://avirtualvegan.com/light-whole-wheat-bread/) but with a handful of seeds and oats thrown in with the flour while making the dough, and then I brushed the shaped loaf with a bit of water and rolled it in some more oats and seeds before putting it in the pan. The bread recipe in my book is basically the same too, just with all white flour. Hope that helps!
Kate says
I don't have almond flour. Will I be able to use regular flour or whole wheat?
A Virtual Vegan says
Definitely not. Sorry! Regular flour won't work in this recipe and will make it gummy and taste of raw flour. Almond flour is what makes this vegan butter taste so good. It's the key to making it taste buttery and it also emulsifies it. You could make flour with raw cashews in a blender and use that as a second-best option and several people with nut allergies grind flour from sunflower seeds or pine nuts in their blender and use it though, so that's an option.
Nathaniel says
Hi Melanie (:
Was wondering whether you ever tried browning this butter?
I need a brown butter for something I am making.
Thanks!
A Virtual Vegan says
I haven't actually tried browning it. It's funny you ask though because I am testing a cookie recipe and was thinking of trying it with brown butter. I think it should be ok. If I try it I'll come back here and update you.
If you are able to get Miyoko's butter though that browns really well.
Diana says
Simply amazing
Vegan food lover says
Excellent recipe, so easy to make and so tasty, my new butter from now on.
Bill G says
Best vegan butter. Prior to refrigeration it’s whipped butter and very creamy. I think it solidifies or sets in 2 hours because that’s when I had checked mine. Did not see any amount of set time mentioned anywhere. Melted beautifully on toasted bread. I used sunflower oil as my other oil as well as sweetened vanilla flavored soy milk from Costco. Unfortunately since I had no refined coconut oil I had used virgin oil and yes you can taste the coconut flavor as stated however I didn’t mind it since I’ve used straight coconut oil instead of butter on toast sometimes so used to flavor. That was why for my first test batch I made only 1/2 cup or 1/4 of this recipe. Very pleased with final results. My next trial will be to adjust each oil by one tablespoon in each direction and I will post results. This batch had 4 T coconut to 1 T sunflower so next batch will be 3T coconut to 2 T sunflower to see if consistency remains same as well as decrease in coconut taste from using virgin oil.