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!
Michaeline McDonald says
This recipe tastes pretty darn close to real butter! I am impressed! Can't wait to bake with it and see how my sugar cookies turn out! Good job!
A Virtual Vegan says
Yay! I'm so glad. It makes great cookies by the way!
Carolyn Herbert says
Do you have to use the nutritional yeast? I'd love to make this butter as I'm dairy intolerant but I'm also yeast intolerant which means it's a no no for me if it can't be left out :(
A Virtual Vegan says
You can omit it. It adds a little depth to the flavour but it will still technically work without it.
Modia Nefer Ra says
This is an excellent recipe. This is the best butter I have ever had. You're a scientist! Than you much.
A Virtual Vegan says
I'm thrilled you like it so much! Thank you!
Sara says
Why not use unrefined coconut oil? If it just the taste of another reason? I don't usually buy refined at all
A Virtual Vegan says
If you use unrefined the butter will taste strongly of coconut. It wont taste buttery.
Nav says
Hi Virtual Vegan, I just wanted to say thank you for your time and effort in producing this butter. I found you on Pinterest and it is the only butter recipe on my board. It is so easy and the ingredients are obtainable where ever you live (I am currently in Bali).
Keep up the good work.. :)
A Virtual Vegan says
Thank you Nav, so glad you like it!
Mary Evans says
I love it it has a mid buttery flavor. I found if I use my hand blender to smooth the nuts it takes longer but works well. Easier to handle small amounts. Thanks
A Virtual Vegan says
So glad you are enjoying it Mary!
Linnea says
I can't wait to make that butter, but I'm also curious about the bread in the picture. Is that homemade too? If so, would you mind sharing that recipe too?
Thank you!
A Virtual Vegan says
I did make the bread in the pictures. I bake all of my own bread. Trouble is I don't really follow a recipe. My general formula is 500g of flour (this would have been probably 3/4 whole wheat and 1/4 all purpose), 10g fast action yeast, 10g salt, a glug of olive oil and 320 - 340 mls water. Plus a handful or two of seeds like pumpkin and sunflower thrown in. I knead for 10 mins, let it double in an oiled bowl, then knock back, shape and leave to almost double again, then bake on 420F for 35-50 mins. I haven't really shared any bread recipes yet because I wasn't sure how popular they would be, plus there is so much room for error with them. Perhaps I should though? They might make a good video series. I will have a think on it. I hope you enjoy the butter in the meantime!
Louise says
Hi I can’t have almonds , cashews or peanuts so would macadamia work as they are creamy-like? Thank you
A Virtual Vegan says
I tried them all and almonds give the best buttery taste. You can use macadamia but you will lose a little bit of the buttery flavour. It will still be good though!
Kayley says
I'm getting 57kcal per teaspoon instead of 30 - do you know what might be different with the ingredients you use? I'm trying to reduce the calorie count to 100kcal per tbsp or below.
Coconut Oil, Refined
1/2 Cup
960 calories
Flour, Almond Meal
4 Tablespoons
160 calories
Cashew Milk (unsweetened)
5 Tablespoons
22 calories
Seasoning, Nutritional Yeast
1 Teaspoon
7 calories
Salt, Sea
1/2 Teaspoon
0 calories
Vinegar, Apple Cider
1/2 Teaspoon
0 calories
Oil, Olive
2 Tablespoons
234 calories
A Virtual Vegan says
This is why I hate having to include nutritional information. It's required by Google in order to be able to rank in search results, and I wouldn't include it otherwise. The nutritional information I give is just a guide. It will never be totally accurate because that isn't possible. Everyone who calculates the calories will get a slightly different result depending on which particular item they select from the list given in the calculator and what calculator they use. Also the nutritional information in the databases of the calculators is often inaccurate too. With My Fitness Pal for instance, literally anyone can add the information to the database. There are no guarantees it's correct. My nutritional information is calculated automatically using a nutrition API integration in my recipe card. It's how most food bloggers who include nutritional information do it. Hope that helps!
Debbie says
My daughter is now on a strict non dairy diet and there was no way I would be giving her any filthy margarine and other tubs of chemical rubbish so I googled and found this amazing butter. We now have jars of it all over the place. There's a Jar in our neighbours, a jar at school a jar at her Nans and some comes with me if we are visiting friends. We make it together and even bought a little blender to make it in. Thanks for this brilliant recipe!!!
A Virtual Vegan says
I'm so glad you are enjoying the recipe! I love that you are literally 'spreading the love' with jars everywhere! So funny! Thank you for stopping by to let me know!
Grace says
Can I subtitute the refined coconut oil with organic unrefined avocado oil?
A Virtual Vegan says
No you can't because avocado oil does not solidify. It would also affect the flavour. Coconut oil is the only oil that will work and it must be refined so the butter doesn't end up tasting like coconuts.
Molly Reid says
I have made this recipe 3 times now...it is absolutely perfect!!! Thank you so much!! Waiting for my baked potato to be ready so I can slather some on!!!
A Virtual Vegan says
I'm so pleased you are enjoying it! I love it slathered on baked potatoes!
Lori says
Can this butter be used for baking and in oven baked dishes?
A Virtual Vegan says
Yes it can. It just doesn't work so well for frying and broiling.
Bryan says
I’m eager to find a vegan replacement to regular butter and I was all for this until I came to coconut oil... unfortunately it’s a no go in my house due to alergies. You wouldn’t know a possible susbstitue for the coconut oil by chance?
A Virtual Vegan says
Unfortunately there is no alternative to the coconut oil. It has to be an oil that hardens. The only other oil that does that is palm oil and even if you could find some sustainably sourced, ethically produced palm oil, it is red and has a strong carrot-y taste so wouldn't work flavour wise.
Donna says
Love this thank you sooooooo much I'm a 3 week old vegan and this was one of my worries about cutting dairy. It's no longer a worry and I make it for other peeps too!! ????
A Virtual Vegan says
I'm so glad you are enjoying it and that it's making life easier. Thank you for stopping by to let me know!