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!
Pippa MacLachlan says
This looks great, would love to have a go ~ thank you.
Two questions:
What is almond flour/meal ~ is it the same as ground almonds?
What is nutritional yeast and where do you buy it from please?
A Virtual Vegan says
Almond flour/meal is the same as ground almonds. Just be sure its a brand that looks light yellow-ish in the bag and wasn't ground up with the almond skins on and you will be good. Otherwise you'll get butter with brown speckly bits in it!
Nutritional yeast is pretty easily found in most stores, at least here in North America. It's a deactivated form of yeast nothing like the kind you use to make bread or beer. It looks like yellow fish food flakes and has a really lovely savory flavor. Vegans tend to use it a lot because in large amounts it gives a cheesy taste so it's great for recreating things like mac and cheese. It's also a great source of vitamin B12. I like to use it in small amounts in a lot of recipes because it gives a lovely depth of flavour. In this butter it adds depth and some butteriness. Brands to look out for, if you are in North America are Bragg's and Bob's Red Mill. If you are in the UK Engevita Yeast flakes is the most common brand. Amazon is a great place to get it too. I buy mine in bulk from there as it's much cheaper than the shops. Hope that helps!
Pippa MacLachlan says
Many thanks, that's very helpful. In the UK so will have to keep a look out for the Engevita Yeast flakes ~ not seen them in my local supermarket but will look around ~ thank you. Looks like they sell it in the health food shop.
A Virtual Vegan says
Holland and Barrett definitely sell it. I bought it last time I was there. I've heard Asda sell it too.
Christine Woods says
I buy nutritional yeast online at Amazon
https://www.amazon.com/Hoosier-Hill-Farm-Nutritional-Flakes/dp/B008YFWH3G/ref=sr_1_11_s_it?s=grocery&ie=UTF8&qid=1530978890&sr=1-11&keywords=nutritional%2Byeast&th=1
Can't wait to try this recipe!
Alycia says
Made this 3 times so far and it's the most delicious vegan butter I've ever come across!
It tastes just like cow's milk butter but with a lovely subtle nutty flavour ^_^
This recipe is so ingenious that I've shared it publicly on Facebook and shared the butter with some friends <3
In the UK, coconut oil stays pretty solid even in summer so the first thing I do is melt the coconut oil on lowest heat on a hob. I use oat milk because it's the creamiest of the vegan milks. Engevita yeast flakes work perfectly with this. I use a hand blender and it works wonders. For me it's best to keep the butter in a tupperware box so it's easier to scrape out with a knife : )
Thank you so much, Mel for sharing this brilliant recipe!
A Virtual Vegan says
I'm so glad you are enjoying the recipe Alycia and thank you for stopping by to leave feedback. It's much appreciated!
Matilda says
Melanie, I just made your butter and am now waiting for it to cool in the refrigerator, Cannot wait to spread some on a slice of bread. Thank you again for sharing your expertise in your recipes. Matilda
A Virtual Vegan says
You're welcome Matilda. Enjoy your bread and butter!
Jennifer says
I'm so excited to make this...but have a strange request. I'm having a large dinner party and people have dietary restrictions. I need way more than this tiny amount! Do you have a scaled up recipe? Like, for 1 lb or 2 lb blocks? Thanks so much!
A Virtual Vegan says
On all of my recipes, if you hover over the servings in the recipe card, a little slider appears and you can adjust it to whoever much you like. It will then change all of the ingredients automatically!
ashley says
I literally just stared at your earl grey vegan cake with lemon frosting in admiration and awe for like 10 minutes... Drooled every where! lol It is so beautiful!! Anyways back to the butter, I will most definitely be trying this, thank you for all that you do so we can still have tasty vegan meals. :)
A Virtual Vegan says
Ha ha! Thank you. You clearly need to make that cake! I hope you enjoy the butter Ashley.
Nichole M Pulley says
What milk do you suggest using if not almond, soy or coconut?
A Virtual Vegan says
I mention in the recipe notes that I like cashew milk best for this. It's the milk I tend to use for most recipes. It's flavour works well in the butter and doesn't compete like almond or coconut do. Pea milk like Ripple, oat milk or rice milk would work too as they are really neutral.
Kirsten says
Great recipe. Taste is fantastic. Did use olive oil which was not a good idea as the flavour came through but still was very delicious. Used most of the butter for frosting!!
A Virtual Vegan says
I'm glad you enjoyed it Kirsten. It makes awesome frosting eh? For next time, if you use regular mild olive oil and not extra virgin you won't detect the flavour so much.
Andrea says
Can I use coconut flour instead of almond flour?
A Virtual Vegan says
No. Coconut flour is way too absorbent and would turn it into sludge. Almond flour is what gives it it's buttery flavour too. You could sub cashews ground up into flour or if you have a nut allergy, I have a few reader who use pine nuts or sunflower seeds. The best possible flavour will come from using almond flour though. Hope that helps!
Pamela Therrien says
OH do use almond flour...I am old south butter is my life...I added a small amount of almond flour and this butter is so awesome may switch ..So goodi added a bit a pinch twice over of Nutrirional yeast as well OMG I cannot believe how wonderful this is...I LOVE it so much!
Melanie McDonald says
The almonds really make this recipe something special. Thank you Pamela. I'm so pleased you are enjoying it!
GO GREEN 2018 says
This is AWESOME,! I cannot wait to try it! A pound lasts in our refrigerator about a month. What is the shelf life on this recipe? A month. 2 months?
A Virtual Vegan says
Thank you! It won't last as long as store bought. It will last for how ever long your milk is good for. Store bought milk lasts longer than homemade milk so it varies depending on what you use. As mentioned in the post though, you can freeze it. That's what I do. I make a great big batch, freeze in silicone ice cube trays and pop out a piece as needed. That way it stays nice and fresh even if I use homemade milk to make it. It will keep for a few months in the freezer.
KEAS says
As of this morning I will no longer be buying butter in the store. This will be my go to butter going forward. This recipe was perfect! Thanks for sharing
A Virtual Vegan says
That's what I like to hear! Thank you. I am thrilled you like it so much!
Jean says
I’m curious to know if using a lactaid free milk instead of the non-dairy type would work? Thanks!
A Virtual Vegan says
That would be fine, but to keep it vegan you would need to use non-dairy milk.
Trinity Bourne says
I am going to try this after sending a whole bunch of people to the recipe because it sounds amazing.
I just want to ask - have you ever frozen this before? Do you know if it freezes well?
Big thanks
Tirnity
A Virtual Vegan says
Thanks Trinity. It's been the most popular recipe on this website for a couple of years now. I'm not sure anything else I make will beat it!
In answer to your question, the butter freezes perfectly. I give details in the post about how I freeze it in silicone ice cube trays as I don't use much of it at a time. It's a great way to do it and they pop out so easily and because they are small don't take long to defrost. I hope you enjoy it and thank you so much for sharing it!
Guest says
Will this work without the nutritional yeast, I have all the ingredients on hand except that.
A Virtual Vegan says
Yes it will work but nutritional yeast really helps the buttery flavour.
Britta Bloomquist says
Beyond amazing and sooo tasty!!
Thanks a lot for this recipe!
I have been using it for about 3 months now and don't ever want to switch back to store bought
A Virtual Vegan says
What a compliment! I am thrilled you are enjoying it so much and thank you so much for stopping by to leave feedback. It's much appreciated!
Sara says
I’m really liking the look of this butter, it looks and sounds amazing.
What is the reason you say not to use say milk. Does it affect the recipe negatively?
A Virtual Vegan says
The only reason I don't advise soy milk is because there is vinegar in the recipe and soy milk curdles when it comes into contact with vinegar. The chances are slim as there isn't much vinegar but if someone is a little heavy handed with it they could end up with lumpy curdled butter.