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!
Jennifer says
Hi there!
Thank you so much for this recipe! It is delicious :).
As my husband reacts badly to nuts, I used pine "nuts" instead of almond meal. From what I understand, they are actually a seed and he can eat them with no problem. At first I stuck to the measurements exactly and used toasted pine nuts. It came out pretty good and my girls liked it a lot. They suggested I use more salt and nutritional yeast.
Second batch I doubled the recipe again, but this time used raw pine nuts which I soaked on the counter in a measuring cup full of saltwater for 7 hours (1/2 cup pine nuts, filled the rest of the way with pure water and with 1/4 tsp seasalt mixed in). Rinsed and drained those, then stuck them in the blender with a slightly rounded tsp of sea salt and two slightly rounded tsps of nutritional yeast. Also used canned life coconut milk (Trader Joe's brand has no thickeners or fillers).
Oh my goodness: it came out even more awesome! Thank you again so much!
A Virtual Vegan says
That's great! I've had lots of people asking about a nut free version but haven't had a chance to try experimenting myself yet. I'm so glad pine nuts worked out. They aren't as buttery as almonds which is probably why you needed a little extra nutritional yeast etc to get the flavour just right. I expect the coconut milk from a can made it really creamy. Yum! I am glad I inspired you and that you were happy with the results!
annetta says
HI!
I just tried this recipe and loved the result of the Butter!
My only question is: do you think it has to be coconut oil? I don't`t really like the saturated fat in it, so I was wondering whether a local oil (sunflower/rapeseed oil in my part of the world) would so the job as well. What do you think? Have you tried any other?
Greeting from Switzerland
A Virtual Vegan says
I'm so glad you love the recipe Annetta! Unfortunately you can't replace the coconut oil in the recipe. Nothing else will work as as it has to be an oil that goes solid so that the butter sets up. Just remember that all saturated fats are not created equally. This is a great article http://articles.mercola.com/sites/articles/archive/2010/10/22/coconut-oil-and-saturated-fats-can-make-you-healthy.aspx
Gema says
Hi, i am going to make your ñami recipe. I am wondering why you say only refined oil, may be cause of the coco flavour? I have at home deodorized coco fat. Will this be ok? Thanks for the lovely vegan input and the answer ;)
LoveLove
A Virtual Vegan says
Hi Gema, You are correct, it is because of the coconut flavour. Unrefined coconut oil does not taste of coconut oil so is perfect in this butter. The one you have sounds like it would be perfect. I hope you enjoy the finished butter!
Ally says
Silk has palm oil in it. Im not sure what happened to my comment but I had a lot of suggestions as to what plant based milks to use that do not contain palm oil.
A Virtual Vegan says
I hadn't approved your comment because I am waiting for a reply from Silk. From the research I have done since your message I have discovered that not all Vitamin A Palmitate is made from palm oil. It can be derived from any combination of vegetable oil such as olive, coconut or canola as well. I have sent them an email to find out from what theirs is derived from and was planning on approving and replying to your comment when I had a response.
Lisa says
This butter was so easy to make and is the only recipe I've tried so far that actually tastes and feels like butter. My omnivore husband also likes it and it's such an easy recipe with no lecithin or strange ingredients. The only thing it doesn't work with is frying as the almonds stick to the pan - I'll stick to oil for this! Thank you for coming up with such a brilliant and easy recipe. The only trouble is, I'm on a diet!!
A Virtual Vegan says
Yay! Thanks Lisa. I am so glad you both like it. It's a bonus that it's so quick and easy to make too. Thank you for the feedback on frying. I haven't tried that myself so will go make a note on the recipe so that others know. And I totally feel you regarding the diet! Imagine how I feel having to constantly test (and eat) my recipes! I had a message from another reader yesterday telling me that I am making her put on weight! I have a tip for you. Make my tomato soup recipe. It's only 200ish calories for the whole pot, then you can have lots of bread and butter with it and not feel too guilty ;O)
Georgia says
Can't wait to try this! Just wondering how important the yeast is in the recipe... Do you think it would work without it? Thanks:/)
A Virtual Vegan says
Hey Georgia! Omitting the nutritional yeast won't affect how the recipe works at all. It will still blend and set up ok. It is there to add flavour. It helps with the butteriness. If you don't use the nutritional yeast it will still taste ok just not quite as buttery. If you are worried about buying a package of it and not using the rest, I have quite a few other recipes that use it. My carbonara, my mac and cheese bites, kale & almond pesto and my risottos. Hope that helps. :O)
Lily says
Hi, can I sub the apple cider vinegar with brown rice vinegar?
A Virtual Vegan says
I don't see why not. I haven't tried it myself but it's such a tiny amount I can't see it making a difference.
Shirley says
I made your vegan butter last night and have just tried it on coconut pancakes. Havn't to had dairy for the past 5 years, being also gluten free since then also the only food I really missed was butter and OMG your butter is amazing. I am so excited about this recipe. Thank you,
A Virtual Vegan says
That's so great to hear Shirley! It's really hard when you are missing something like that and I am so happy that this recipe has made such a difference to you. I hadn't had butter in so long when I made it the first time.I bake my own bread and it was just never the same without being able to have a big slice warm from the oven slathered in butter. I ate so much bread and butter that first week after I created this recipe! My next challenge is cheese. I hate the store bought vegan versions and miss it like crazy! Watch this space......
Zili says
Is it possible to make it nut free? This is such a wonderful recipe for my child especially. Good way for her to get tumeric into her however she can't tolerate nuts. Can I omit almond meal & use rice milk instead of nut milk?
A Virtual Vegan says
You can definitely use the rice milk instead of nut milk. I have had a huge number of people ask me for nut free alternatives so I do plan to perfect a nut free version in the future. Until then, I think sunflower seeds would work instead of the almond meal but I stress that I haven't tested this theory yet so can't make any guarantees. They won't have the same butteriness as the almonds so the flavour might not be quite as good.
I am not sure it would work if you omit the almonds altogether without subbing them for something else as they act as a natural emulsifier in this recipe. Oils don't stay mixed together very well and need a little help. If you do sub them for sunflower seeds let me know how it goes as I would love to know. Also keep an eye on my future recipes as there will at some point be a nut-free butter. I will try to do it sooner rather than later :O)
Ally says
IHello,
It's not Palm oil free if you use Silk. Silk has Vitamin A Palmitate in it which is derived from Palm oil. Here are a few Palm oil free plant based milks to use instead.
Pacific
http://www.pacificfoods.com/
Organic Unsweetened Soy Original
http://www.pacificfoods.com/food/non-dairy-beverages/soy-beverages/organic-unsweetened-soy-original.aspx
-------------------------------------------------
Eden Foods - is a Palm oil free company
http://www.edenfoods.com/
Eden Soy
Organic Soymilk Unsweetened
Ingredients - Reverse Osmosis Purified Water, Organic Soybeans
http://www.edenfoods.com/store/unsweetened-edensoy-organic-soymilk.html
-------------------------------------------------
Rice Dream Original Classic
http://www.dreamplantbased.com/product/rice-dream-classic-original-organic-rice-drink/
-------------------------------------------------
Soy Dream Original Soymilk
http://www.dreamplantbased.com/product/soy-dream-classic-original-organic-soymilk/
-------------------------------------------------
So Delicious
Unsweetened COCONUTMILK BEVERAGE
http://sodeliciousdairyfree.com/products/coconut-milk-beverages/unsweetened
Cashewmilk Beverage UNSWEETENED
http://sodeliciousdairyfree.com/products/cashew-milk-beverages/cashew-milk-unsweetened-beverage
-------------------------------------------------
Ally
A Virtual Vegan says
I will copy my reply to your second message here: "I hadn't approved your comment because I am waiting for a reply from Silk. From the research I have done since your message I have discovered that not all Vitamin A Palmitate is made from palm oil. It can be derived from any combination of vegetable oil such as olive, coconut or canola as well. I have sent them an email to find out from what theirs is derived from, and was planning on approving and replying to your comment when I had a response."
As you are persistent and have messaged me again I have approved your comment before I have had a response from Silk.
And just so you are aware, using Silk Milk isn't a requirement of this recipe.I state in the ingredients "any mildly flavoured unsweetened non-dairy milk". In the notes I mention Silk because I have used it with success and it is widely available. It is not a requirement of the recipe. You are free to use whatever milk you like.
Sarah says
Could this be made without coconut oil? Maybe us using the olive oil in place?
Sarah says
Never mind read the comments and saw your answer :)
Christine says
Is there another nut meal that works with this recipe? Hope so. Looking forward to making it asap.
☺
Melanie McDonald says
Almond meal works best as it gives a really buttery flavour, but finely ground cashew nuts also work well.
erin says
Is there something I can use instead of coconut oil?
A Virtual Vegan says
I'm sorry Erin, there isn't. It has to be an oil that sets up hard for the butter to set. The only other alternative is palm oil which is what I was trying to avoid when creating this recipe. I do believe that Nutiva sell a very ethically produced and sustainable palm oil now which could be an option but it's not something I would buy myself and I certainly wouldn't trust any other brands to be sustainably and ethically produced. I have never tried it though so I don't know what the flavour is like and how much of that flavour would come across in the butter. Hope that helps!
erin says
ok thank you
clulu says
can u use shea butter instead of coconut? i know its kinda weird to us in this part of the world, but in africa its used for food and also skincare....do u think itll work?
A Virtual Vegan says
I am pretty sure the recipe would technically work but I'm not sure how good it would taste. Refined coconut oil would give a much more neutral taste. My worry with the shea butter is that it would take away from the buttery flavour. From memory it also has a very different mouth feel than coconut oil so I'm not sure how it would affect the texture. If you are happy with risking it though you could try it. If it didn't turn out too great you could use it up in some baking rather than waste it. Good luck!
maggie leiterman says
I would like to see the actual scientific research documentation that backs up the claim of oil being inflammatory because the hard scientific research proves the opposite. I know from personal experience how improved I am from using olive oil and other plant based cooking oils such as sunflower, sesame, which are all very healing for the body and improves all inflammatory diseases. They also are antioxidants which are good for heart and anticancer foods and will actually reduce cholesterol, triglycerides, LDL, and raise HDL! I am living proof of this fact. This information I present here is backed up by actual scientific documentation, see the medical research sources: http://www.ncbi.nlm.nih.gov/pubmed/21443487 and http://www.ncbi.nlm.nih.gov/pubmed/15554560 and "Olive oil contains several compounds, such as squalene, polyphenols and tocopherols that provide anti-inflammatory, antioxidant benefits," Taylor says. That may be one reason the Mediterranean diet, which is rich in olive oil, was found in one 2015 JAMA Internal Medicine study to decrease women's risk of breast cancer. It's worth mentioning, though, that plenty of other foods on this list, including fruits, veggies, fatty fish and wine, are also part of the Mediterranean diet. Opt for extra-virgin olive oil whenever possible; it's the least processed form of olive oil and retains the most cancer-fighting nutrients, Taylor says. and SOURCES: Digestive Disease Week 2010, New Orleans, May 1-5, 2010. Andrew Hart, MD, University of East Anglia, Norwich, England. Kelly A. Tappenden, PhD, RD, University of Illinois, Urbana-Champaign.
Lori says
I follow the Forks Over Knives diet (you can check out the China Study) For me, as a sufferer of rheumatoid arthritis, giving up all oils has made a huge difference. So that's my 'personal' experience. But I know that all 'diets' are not necessarily workable or doable for everyone. I get blood work done at least twice a year - the drop in my 'bad' cholesterol was astounding. And my 'inflammatory' markers have dropped a huge amount as well.
A Virtual Vegan says
It sounds like it's working well for you Lori. I am glad your symptoms have eased!
Syb says
I agree with. Food affects everyone e differently.
Holly Wachlin says
Keep fish oils though! That's why their called ESSENTIAL fatty acids. Just saying! I've studied herbalism and EFAs are crucial to your overall health and they are very anti inflammatory, as long as you're getting it in the proper form ???? I've also read the China study and watched forks over knives, so I understand where you're coming from, just some food for thought.
A Virtual Vegan says
Yes EFA's are essential for good health. You don't need fish to get them though. There are plenty in all kinds of plant-based foods. For example chia, hemp, flax, seaweed, wild rice, even a lot of veggies and fruits. Lots of recent studies show that vegans actually have higher levels of essential fatty acids in their bodies than omnivores and about the same as regular fish eaters, minus the pollution and toxic chemicals that come from eating fish.
Dian says
I agree. The body NEEDS fats to survive. I don't agree with Dr. McDougall about totally eliminating fat from the diet. I think he's wrong. He had a stroke from eating junk food. Not fats.
Anna says
doesn't junk food have FATS ?? among other bad things..
Diana says
Well, yes but he was also eating meat, and processed foods, chemicals and sugar and all that would have affected him and plus to have a stroke at 18 years old shows an abnormality in his brain arteries. Most people don't have strokes at 18 years old. I think he became obsessed because of his stroke and thought it was fat that caused it. Even Rip Estylstein looks all dried up with his skin. If you stop eating fats you will die. First survival technique in the wilderness taught was to find a source of fats (insect larvae). You can' survive on meat alone . Period. If you look at him and his wife their skins are so dry and wrinkled. Dr. Furhman doesn't agree with Dr. McDougall as far as that. He at least advocates nuts in the diet for needed fats. Also , Christina Perello of Christina Cooks, doesn't agree with Dr. McDougall either. She survived cancer becoming vegan but still eating fats and advocates olive oil. That should give you some indication that fats are important in the diet.
Renee says
Made @ 10:00am, tried @ 2:00pm...excellent! Thank you! Plus it has healthy "oil" I used Organic Olive & Organic Coconut...
A Virtual Vegan says
That was a quick turn around! So glad you like it so much Renee and thank you for stopping by to let me know :O)
Kendra says
This is probably the best thing thats happened to me during my dairy free journey! This stuff is amazing. Thank you!
A Virtual Vegan says
Thank you Kendra! I am so pleased you are enjoying it. It's been such a popular recipe!