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!
Natalie says
Girlfriend! This looks wonderful! I can't wait to try it! I'm trying to read up though the comments to see, but have you had any success with making a "school safe" version? Nut free? I was thinking of trying with hemp seeds to replace the almond flour, do you think that would work?
Also, from what I can see, this works great for toast and topping on hot veggies, but does it work in baking? Cookies, cakes and icing?
Thank you so much for coming up with what looks like a winning recipe!
A Virtual Vegan says
Thank you so much Natalie! I personally haven't tried to make a nut-free version yet but I plan to get one tested and published some-time soon. I do however have a few readers who regularly make it with pine nuts (they are a seed rather than a nut despite the name). I think hemp would work really well too as they are a creamy kind of seed. Sunflower seeds might also work. Obviously the flavour will change a little and it might not be quite as buttery but it will still be good.
Yes it works great for spreading on warm things like toast and veggies etc. It also works in cakes, cookies etc and it works for icing. It melts a little easier than regular icing though so you might need to keep your cakes/cupcakes in the fridge. The only way it does not work is for grilling/broiling and frying. For some reason it goes a bit lumpy and weird. I discovered this after trying to make garlic bread with it under the grill. I think probably because the liquid evaporates and leaves the nut residue behind. For everything else though it is great.
I hope you enjoy it!
Benjamin says
Can this recipe be used without the almonds? Must I used something in place or can I just take it out of the equations?
A Virtual Vegan says
If you don't use almonds you will need to replace them with something else. They kind of act as an emulsifier. Cashews also work ok and a few readers make it regularly with pine nuts. I think possibly ground sunflower seeds might work too.
ShelahN says
I am looking forward to trying this.
You specifically mention 'unsweetened non-dairy milk'
I happen to have Original Coconut Milk which is slightly sweetened.
Will it work?
Or what is your thinking behind stating that it must be unsweetened?
Thanks for any help you can give!
A Virtual Vegan says
If you use sweetened milk the sweetness comes through in the butter and it just tastes a little odd. Not like real butter. It will still work though and if that doesn't bother you then by all means go ahead.
Be careful with coconut milk though as if it has any coconut flavour at all that will come through in the butter as well, just like it does if you use unrefined coconut oil. If you end up with coconut flavour and sweetness it might not be particularly pleasant. Hope that helps :o)
ShelahN says
Thank you for your quick response!
This is very helpful.
I think I will try homemade oat milk instead.
Thanks again!
A Virtual Vegan says
Oat milk is a great choice. Bear in mind that your butter will only last as long as the milk is good for. If your homemade oat milk is anything like mine it only lasts a couple of days before it starts going off a bit. So unless you are going to eat/use it pretty quickly, just keep a bit to use and freeze the rest so it stays fresh.
ShelahN says
Ok, Thanks! I ended up using cashew milk after doing a bit of reading on both options. In your experience does it have a similar shelf life to the oat milk?
So far the finished pseudo butter looks great! perhaps a tad salty but I assume the flavors will meld a bit overnight.
I am cooking a vegan, soy-free meal for a friend who is finding these choices important. I had no idea how challenging/interesting this could be! lol
Many thanks for being so helpful.
Blessings to you.
A Virtual Vegan says
Most homemade milks I find, only last 3, maybe 4 days max before they start to smell a little funky. This butter freezes so well though. I use an ice cube tray inside a freezer bag, then just pop out a cube whenever I need some. That way it always stays fresh. If you use store bought milk it lasts much longer because of the preservatives in the milk.
I'm glad it's looking good. Of all the people to make it (which is a lot as this is the most popular recipe on my website), no-one has ever mentioned it was salty so hopefully once it's set up, you wont detect that.
It's so kind of you to cook a vegan and soy free meal for your friend. I hope you both enjoy it and it's lovely that it's opening up new ways of cooking for you too!
Alex says
Does this recipe really work the same as regular butter for baking? I love to bake and would love to be able to make my own butter for frostings, cakes, cookies, and pretty much everything. Thanks!
A Virtual Vegan says
It is so good in frosting!! Once you've frosted your cake or cupcakes (or whatever you are making) it's best to keep them in the fridge as it does melt a bit easier than regular butter frosting.
It also works as the fat in cakes, cookies etc. To be honest with you though, I never use it in baking because I love the results straight coconut oil gives so I save my butte for spreading and occasionally frosting.
The only way this Butter doesn't work is when used to fry or broil/grill. I tried making garlic bread with it under the broiler and it goes lumpy and weird. The same happens when you fry with it which is strange. It must be something to do with the direct heat on it.
Enjoy your baking!
Franziska says
Hi, Thank you, it's amazing! I used cashews instead of almonds and I found 'mild coconut oil' from Biona, which says it's 'lightly steamed' and 'odour-free',
A Virtual Vegan says
I'm so glad it worked out for you. It's good to know cashews gave a good result. Thank you for letting me know!
amanda says
I JUST MADE THIS AND I AM HONESTLY STUNNED. I NEVER HAVE TO BUY EARTH BALANCE AGAIN!!!!!! THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!
A Virtual Vegan says
That is so good! You've made my day :O) Thank you so much for letting me know!
Elizabeth Hemstreet says
Nancy, Brady, RN - that is my husbands problem too. NO OIL. So what do you do. We eat a vegan diet but try not to use any oil.
beth
Sheran says
I follow Dr Mcdougall diet plan of no oil also. This recipe sounds great but also look up klunkers recipe of corn butter with no oils and you can also make a great butter using Aquafaba. I too reversed my RA using a plant based diet with no oil. Oils damage the endothelial cells which cause heart damage. We can get healthy oils from nuts and avocados. Thanks all
Mel says
Loved this butter! Absolutely beautiful! No hidden nasties and so easy to make, any tips on how to make more spreadable when using for sandwiches? I was thinking more olive oil and less coconut?
A Virtual Vegan says
So glad you like it! As for making it more spreadable, I tend to just leave it out of the fridge for 20 minutes before I want it but you could totally play around with increasing the olive oil and decreasing the coconut. That will definitely make it softer. Have a great day!
Nicole says
Hey! Curious if there is a alternative to the almond meal... I'm allergic to almonds...? Thanks!
A Virtual Vegan says
Hi Nicole. I plan to work on a nut free version soon as there have been a lot of requests for one. Until then cashews ground down would work if you aren't allergic to other nuts, or pine nuts if you are allergic to nuts. It wont taste quite as buttery but it will still be good.
helen says
Can't see what I'm typing as pale grey on white almost impossible for me, so please excuse errors. I tried this as both daughters now vegan. Came out miles better than any shop one, rather like I imagined olive spreads to taste, but nice. One of the less flavoured natural oils might also be nice. Used a small amount of marmite a I couldn,t find the yeast stuff. Seems fine. Much appreciated!
A Virtual Vegan says
Hi Helen. Sorry you had problems with the text when you were commenting. It's something that is on my list to get looked at next time I have some work done on my website.
I am so glad you enjoyed the butter. The flavour you are detecting probably has something to do with the marmite addition. It's not a great substitute for nutritional yeast and I wouldn't recommend using it in this recipe. The nutritional yeast adds to the buttery flavour. Marmite wouldn't do this. It will detract from it. Next time you make it omit the marmite and if you can't get nutritional yeast omit that too. It will still work without it and will still be good.
Carlena says
do you think i will be able to make croissants out of this butter?
A Virtual Vegan says
I think it would work brilliantly. I have been planning on trying it myself but haven't got around to it yet. The only problem there might be, is it might melt a little more easily than 'real' butter so it might need a break in the fridge from time to time to stop it melting into the dough. If you try it let me know how it goes. I'd love to know!
Julie Gordon says
Hi there! This looks so good, and I can't buy the store stuff either. Problem is I have a significant intolerance to yeast, which means no yeast or vinegar. Any suggestions for replacements?
A Virtual Vegan says
Nutritional yeast is an inactive yeast so sometimes ok for those intolerant to 'live' yeast. If that's still an issue though you can omit it. It adds a bit to the buttery flavour but it doesn't make much of a difference if you leave it out. As for vinegar, that is just for a bit of acidity. You could try it without and taste it before you pour it in a container to set. If you think you would prefer it with a little more acidity then a drop of lemon juice would work in the same way. Not too much though as you don't want it tasting of lemons! You might not need as much as you would with the vinegar. Add it a tiny drop at a time and taste as you go. Hope that helps!
MJ Ribbink says
I made it for the first time. There is an overpowering taste in it of something. Maybe it's the olive oil, or the nutritional yeast? Hubby who is a meat eater did the test too and came with the same. It taste nice, but everything you put on it looses it's own taste. I had strawberry jam, and hubby had cheese. With both that specific taste evened out the strawberry and the cheese taste.
I will try again and leave out the yeast.
A Virtual Vegan says
If made as directed there should be no overpowering taste in the butter. It should taste very similar to spreads like Earth Balance/Becel Vegan etc. The most likely cause of an overpowering flavour is that you used unrefined coconut oil instead of refined as stated in the recipe. Is that the case? If so switch to refined coconut oil and you will notice a massive difference. It wont be the nutritional yeast. There is such a tiny amount in there that the flavour doesn't come through (unless you added too much?). It is there just to round out the flavour and add a little buttery depth. It isn't distinctive in it's own right. Also the olive oil flavour should not be pronounced, but if you use extra virgin olive oil and it is a particularly strongly flavoured one then you might get a hint of it in the finished butter. I always tend to use extra virgin olive oil and can never taste it though. Make doubly sure that you used the exact same ingredients stated and the exact quantities. This recipe has been made by thousands and thousands of people and the only time anyone has said the flavour has been not good has been when they used the wrong coconut oil. Hopefully that is the case here and it will be easy to rectify next time you make it. Hope that helps! :O)
Jacqui says
This is fabulous. I have made it for the first time...in fact it is my first attempt at homemade spread since I decided to avoid palm oil from the new year.. I don't think I even need to try any other recipes. This is a keeper! Just made it, tipped it into the container and popped it into the fridge to set. Sneaky finger dip into the leftovers sticking in the vitamix and I almost fainted with happiness! Bloomin' heck it's good....like melted butter on a crumpet ???????? I could literally feel my pupils dilating hehehehehe. Thank you!
I shall definitely share the word on my FB page and blog. ventuallyvegan.com
Ventually Vegan xx
A Virtual Vegan says
That's so good to hear Jacqui! I am really pleased you like the recipe, and it is absolutely amazing on crumpets but the way!!!
Ane says
Can´t wait to try this recipe!
I can´t find refined coconut oil in my city, It will go wrong if I use regular coconut oil?
A Virtual Vegan says
It won't go wrong, but it will taste quite strongly of coconut. I've made it like it before and it's good for sweeter things like toast and jam, or on pancakes etc. You might be able to find some online? DO Amazon deliver to your city?