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!
Lesley says
Just made this butter recipe and was amazed how good it is. My vegan daughter adores it. Even I like it and I am an omnivore. I only had seeetened cashew milk so the butter is a tad sweet. Trying to buy some unsweetened for the next batch
Thanks for the wonderful recipe
A Virtual Vegan says
That's awesome Lesley! I'm glad you both are enjoying it. You will enjoy it even more when you get some unsweetened milk. Thanks so much for stopping by to leave feedback. It's much appreciated!
Deanne says
Thank you for posting this recipe. My family prefers this butter over store bought. Great taste and texture, and we feel like it’s healthier!
A Virtual Vegan says
You're welcome. I'm glad you are enjoying it. Thank you for coming back to leave feedback Deanne!
Jacqui says
Jacqui again, forgot to say I used hemp milk because that's what I happened to have in, it has practically no flavour and worked fine.
I've just tasted my first batch and I'm in butter heaven, I'll never buy non dairy spread again ????
A Virtual Vegan says
That's great Jacqui. I'm so glad you are enjoying it!
Jacqui says
VV you are a genius! Just tried your recipe and it was perfect first time. I think I may have over whipped because it's firm already and I can't pour it but it looks just right.
Putting the toast in now to try the flavour but I can tell already by the smell and texture it's going to be delicious.
Incidentally I used a mini food processor which was really quick.
Thank you so much for taking the trouble to create the recipe and for sharing it.
Jacqui in County Durham, England
A Virtual Vegan says
You are welcome. I'm thrilled you like it! Thank you so much for taking the time to come back and leave feedback. It's much appreciated!
Robin says
Avocado oil is good for this.
Karen says
You sound like me, I am always trying to come up with vegan and natural replacements for our diet. I got excited when I saw this recipe, as I have been experimenting myself. However, sorry to see you used coconut oil. I am trying to come up with 0 saturated fat vegan buttery spread, but I never did think of using almond butters, so I will keep on trying. I refuse to buy anything with palm oil in it, and it is in everything!!! I'd rather have the rain forests, so another reason I try to make my own.
Niki says
Would it work in a roux?
A Virtual Vegan says
Yes it does work in a roux and in sauces.
Lily says
I can't wait to try this! I'm not a vegan but love finding and trying vegan recipes and eating a more plant based diet. I'm wondering if I dare try it with brazil nuts - either as a substitute for the almond powder, or with brazil nut milk.
A Virtual Vegan says
For the best possible buttery flavour I would use the almonds. They really do give the best results as they have a really buttery flavour. I tried other nuts when testing the recipe and using almonds makes all the difference. Brazil nut milk would be fine though, just bear in mind if it's home-made milk the butter will only stay fresh for as long as the milk does which isn't as long with homemade as it is with store bought milk. If you use home-made milk to make it I recommend freezing the butter in small portions to use as needed. A silicone ice cube tray put inside a freezer bag is perfect.
Julie says
This vegan butter has a very nice flavor. I hope to replace store bought with this diy version. I used my Vitamin to make it...I would rather scratch my nalis on a chalk board than attempt to use my Vitamix again. I read your notes on how to make it a bit easier but not so much for me. Too much of it was stuck under the blade and it's not easy or safe to tilt it. I thought I'd try my bullet next time. The flavor is worth experimenting with other blenders.
Amy Long says
This was amazing! Love that you have an ingredient list for a small batch. Nothing like a large recipe that turns out disappointing and you've wasted large quantities of expensive ingredients. I used my bullet blender and some avocado oil along with coconut oil and it's so scrumptious.
A Virtual Vegan says
So glad you enjoyed it Amy!
Haley says
Have you tried using this as the fat to make gravy? I've only recently gone vegan and haven't yet found a gravy recipe I like. I don't like store bought vegan butters for all the reasons you listed, so when I searched for homemade vegan butter and saw all the reviews for this, I became hopeful.
A Virtual Vegan says
I haven't used it in gravy because I don't tend to use any fat when I make it, but I have used it to make a roux then a sauce successfully. I would imagine it would be fine in gravy. You might want to give the gravy which is part of this meatloaf recipe a try. It gets the most amazing feedback and is really really tasty and simple to make. https://avirtualvegan.com/vegan-meatloaf-with-gravy/ I plan on making it it's own post soon as it has been so popular when people make this recipe!
Haley says
Thanks! I'll give your gravy a try. I've never been a big fan of onions, but I guess by going vegan I need to retrain my taste buds anyway. :)
Sue says
OMG, absolutely delicious! My husband said that this spread has brought joy back to his breakfast. My 6 yr old son said that it was the best toast he ever had. That's a win! Only problem is limiting the amount I make!
A Virtual Vegan says
That's awesome Sue! I'm so pleased you are all enjoying it. I had the same problem with limiting it when I first created it but the novelty wore off after a few weeks of eating more toast and butter than I had eaten in my entire life previously! I keep it in silicone ice cube trays in the freezer now so that I can't just eat whenever I fancy it. Thank you so much for stopping by to leave feedback. I really appreciate it!
Sam says
This looks fabulous and I cannot wait to try it. I cannot find cashew milk so am going to make my own. Do you know how long it would be safe to keep in the freezer if it was stored in silicon ice trays as per your recommendation.
A Virtual Vegan says
I pop the ice cube trays in a freezer bag so the butter doesn't get freezer burn and I've had it in there for 2 months with no issues. I haven't tried any longer because I always eat it by then!
Yolande Labbe says
GREAT I love, love this! It is way better than cow butter I already had almond flour from the store the one with the little speck in my fridge and I thought I'd give it a try. I love it the little speck are fun and I think that it add to the flavor. I use what I had in my fridge which was coconut almond milk, other wise I follow the recipe.
Thank You! Have a Great Day!
Yolande Labbe
Quebec Canada
A Virtual Vegan says
You are welcome Yolande. I am so glad you are enjoying the recipe!
Kris Cutter says
I only have unrefined coconut oil. What happens if I use this?
A Virtual Vegan says
Your butter won't taste of butter, it will taste of coconut. It really should be refined.
Gilllain says
This butter is amazing. I
A Virtual Vegan says
Thank you Gillian!
Martika Izaguirre says
Made a recent decision to wean my family off dairy due to health issues with my SO. My question is if this butter can not be fried or broiled would canning it be a problem? My Mama taught me to can regular butter for shelf stabilization and storage. But with the limitations listed I'm worried it will not keep or store properly. Thanks!
A Virtual Vegan says
I have absolutely no experience of canning so can't help with this I'm afraid. I would suggest trying it with a small amount first so you can see how it does before moving onto larger quantities. Let me know if it works out!