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!
Annette payne says
Icould not find the butter recipe. Please send it to me. Thanks
A Virtual Vegan says
Hi Annette, It's on this page. Here's the link again though https://avirtualvegan.com/easy-vegan-butter/
Sue says
Can i use just soybean and or corn oil and distilled vinegar allergic to everything else
A Virtual Vegan says
Hi Sue, Sorry no you can't replace the oil in this recipe. It needs to be an oil that will solidify or the butter will stay liquid. The vinegar would be ok but I guess that's no good if you can't use the coconut oil :O(
Salome Shively says
can't wait to try it! what is nutritional yeast? is it the same as the regular yeast i buy to make bread?
A Virtual Vegan says
No, nutritional yeast is completely different to bread yeast. You can buy it in most grocery stores or natural food stores. It kind of looks like yellow flakes and tastes cheesy.It adds a savoury buttery flavour to the butter. It isn’t an active yeast like bread yeast. A few brands that I see in stores most around here are Bob’s Red Mill, Bragg and Red Star. You will have plenty leftover as you only need a tiny bit. You could use up the leftovers by making my Cheese & Onion Roasted Chickpeas! https://avirtualvegan.com/cheese-onion-roasted-chickpeas/
Salome Shively says
can't wait to try it! what is nutritional yeast? is it the same as the regular yeast i buy to make bread?
A Virtual Vegan says
No, nutritional yeast is completely different to bread yeast. You can buy it in most grocery stores or natural food stores. It kind of looks like yellow flakes and tastes cheesy.It adds a savoury buttery flavour to the butter. It isn’t an active yeast like bread yeast. A few brands that I see in stores most around here are Bob’s Red Mill, Bragg and Red Star. You will have plenty leftover as you only need a tiny bit. You could use up the leftovers by making my Cheese & Onion Roasted Chickpeas! https://avirtualvegan.com/cheese-onion-roasted-chickpeas/
Hayley says
Hello!! I was wondering if this would work well as a buttercream for cakes? I hope so!! ????
A Virtual Vegan says
Yes it does!! Be sure to keep the buttercream cold though or you might have melting issues though. Don't handle it too much when you are making the buttercream and if it gets too soft just give it a rest in the fridge. Once you have frosted your cake/cupcakes keep them in the fridge to ensure the frosting holds up well. Have fun!
Shannon says
Can this be used in baking? Also, is the nutritional yeast necessary or can it be left out or replaced?
A Virtual Vegan says
Hi Shannon, yes it can be used for baking. The nutritional yeast helps the buttery flavour. You could leave it out as long as you are happy to sacrifice a little flavour.
Shannon says
Gotcha, thanks! Yay, I'm so excited to use it in baking!
Nazan says
Looks amazing! Definitely will try. Can it be used in cooking and baking as well?
A Virtual Vegan says
Thank you! It is great for baking (cakes, cookies etc) but isn't so good for frying, grilling or broiling. I hope you enjoy it :O)
Natasha says
Greetings from Greece Mel!
I made this just a few hours ago and it is delicious!!! It tastes like salted butter and resembles it as well!!!
I love your website and your recipes look fantastic!
Blessings,
Natasha (Anele's place)
A Virtual Vegan says
That's great Natasha! Thank you so much :O)
Nancy Zehetner says
I just made this. Absolutely delicious.!!! I dislike the taste of Earth Balance so I cheat and pickup real butter sometimes. Honestly I could eat butter by the "patful". I am a long time vegetarian, since 1969, and recently altered my diet to that of a vegan in an attempt to arrest joint and bone inflammation. It has always been my moral intention to do so but I needed the stimulus of a painful stiff body to spur me from the dairy. This vegan butter is so good!, I repeat! I used almond meal and in my big vitamix it was a challenge to get everything blended to a smooth consistency as my blender splashed the small amount everywhere. I used a spatula to try and scrape down the sides and lid.. Pretty smooth so added the rest and it really smoothed out. thanks.
A Virtual Vegan says
Hi Nancy. I'm so glad you like it! Hopefully cutting out the dairy will make a difference to your joint and bone inflammation.
I can imagine that in a great big Vitamix trying to blend the small amount was difficult. Now you know you like it, you could double or triple the recipe next time as having more quantity will make it easier for the blender to handle. It freezes really well so any you won't eat within a week or two could go in the freezer, either in small pots or ice cube trays. Thanks so much for stopping by to let me know your thoughts. I really appreciate it :O)
Jane says
Thank-you for sharing this recipe - my first effort at it has worked well! I look forward to making it again and again. No more supermarket butter, yay!
A Virtual Vegan says
That's great Jane! I am so glad you like it :O)
Lori says
This is a game changer for us!! Really tasty and exactly what I've been looking for! I hate the taste and the ingredients in Earth Balance and don't want to use butter. This tastes really good, melts like a dream, we use it on popcorn, toast, for baking! So quick and easy to make!! I've been making a double batch and now want to try freezing it. Thanks for an awesomely delicious recipe!!
A Virtual Vegan says
Yay! I am so thrilled that you like it so much Lori and thank you for stopping by to let me know. I really appreciate it! :O)
Sarah Whiddett says
How do I know if my coconut oil is refined? I have one pot that states it's unrefined but another that doesn't say either way (Coconut Oil from Coconut Merchant), What will happen if I use the unrefined oil?
A Virtual Vegan says
Hi Sarah,
Unrefined coconut oil tastes and smells of coconut. Refined doesn't. That's why I specify refined as otherwise your butter will taste and smell of coconut. If your jar says raw or virgin anywhere on it then it is unrefined but you can tel by opening it up and sniffing it. If it smells like coconut it's not the right kind. You should be able to get refined coconut oil pretty easily. It's usually easier to find than the unrefined stuff. Hope that helps!
Sarah Whiddett says
Thanks so much for your speedy response. I've probably got unrefined. It feels strange to be longing for something refined! :)
A Virtual Vegan says
I know! I try to use the unrefined as much as possible but sometimes you just don't want that coconut flavour. I am always careful to buy the brands that aren't refined using chemicals or bleach though. The one I buy uses steam to refine it and it's unbleached. Just something to bear in mind when you are shopping for it :O)
Misty says
What brands of recoconut oil is best? I don't want chemicals either. Super excited to make this!!!!
A Virtual Vegan says
Hi Misty,
Personally I tend to use Nutiva coconut oil as the refined one is refined using steam only so there's nothing nasty left lingering in it. It's also a brand that produces their coconuts ethically without the use of monkey slaves (if you haven't heard about that you should look it up, it's such an eye opener and apparently over 90% of our coconuts are now picked this way). If you can't get Nutiva, Tropical Traditions is another good brand. Hope that helps :0)
Lucy says
I have just made my first batch & it's chilling in the fridge. I cannot wait to try it on my toast tomorrow!! Thank you soooo much. So far a decent butter replacement has been very difficult since going vegan.
A Virtual Vegan says
The hardest part is waiting for it to set! I hope you enjoy your toast tomorrow :O)
Ken says
I tried several times to get the recipe for vegan and only get a run around and 'you might like' stuff. I just wanted avrecipe. VERY FRUSTRATING.
A Virtual Vegan says
The recipe is quite clearly visible on my website and I haven't heard from anyone else who can't access it :O)
Alex Taylor says
This butter is SUPERB Thank you for such a perfect, delicious and quick way of giving up a load of palm oil.
A Virtual Vegan says
Wow, thank you so much Alex! I am thrilled that you love it so much :O)