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 favorite with hundreds of five-star reviews. No fancy ingredients are required and it's palm oil-free!
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FEATURED COMMENT
"I'm impressed! When I read all the comments & high ratings about it tasting as good as real butter, I was hopeful but still skeptical…. However, I proved it to myself today. It came out perfectly first go! Follow the well-detailed directions and you can't go wrong!"
- Clare ⭐️⭐️⭐️⭐️⭐️ More reviews →
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 and absolutely tried and true. It has been one of my most popular recipes since 2015 and it comes with hundreds of five-star reviews.
Make it in your blender in minutes and then use it just like regular butter for all of your spreading and baking needs. It's unbelievably smooth, rich, and creamy, and spreads and melts perfectly. You can even use it to make vegan brown butter!
A slice of no knead sourdough bread, toast, 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.
Mel x
What Is Vegan Butter Made Of?
So that you get the very best results when making this vegan butter recipe, here are some important notes on the main ingredients:
- Almond flour - This is crucial for the best buttery flavor and emulsification. Almond flour is made from blanched skinless almonds and is super fine, powdery, soft, and pale creamy yellow in colour. It has a mild, buttery flavor. Almond meal on the other hand is made with raw almonds, often with skins still on. It is coarser and grainier than almond flour, slightly stronger in flavor, and darker in color with small brown flecks throughout if the skins were still intact. For best results, you need to use almond flour for this recipe. Almond flour is found in almost all grocery stores and it will be clearly labelled on the bag that it is made from blanched almonds. I buy mine in bulk from Costco but Bob's Red Mill is a popular brand of almond flour carried in most stores in North America. In the UK you can usually find almond flour at Holland and Barrett or you can order it from Amazon.
- Refined coconut oil - Note that it must be refined (i.e flavorless and odourless) and cannot be MCT oil or liquid coconut oil. This is a crucial ingredient and without it the butter won't set.
- Dairy-free milk - For creaminess and emulsification. It should be a neutral tasting milk and it must be unsweetened and unflavored so be careful to check the ingredients. Vanilla and sugar sneak into a lot of plant milks and they really aren't good additions to savory recipes. My preferences are oat milk, soy milk, or cashew milk. I don't recommend using almond milk because it has quite a strong flavor which you can detect in the finished butter.
- Nutritional yeast - Just a touch for a buttery umami flavor.
- Apple cider vinegar - The butter needs some acid to balance the flavors and apple cider vinegar is milder than most other culinary acids which is why it's used here.
- Oil - Any neutral oil such as mild olive oil, canola oil, vegetable oil, or sunflower oil. This is what makes the butter spreadable.
- Turmeric - Used for color. It gives the butter a yellow hue. This is the only ingredient you can safely omit.
You will also need a high-powered blender.
If you have any questions check the FAQs for the most common ones, and if it's not covered there feel free to leave a comment under the recipe. I'll get back to you a.s.a.p.
Serving Suggestions
Slather this vegan butter on bread, scones, and biscuits, and pancakes, and waffles. You can also add it to all of your favorite buttery recipes like vegan mashed potatoes, vegan cream cheese frosting, and lemon curd, and use it in your vegan baking. It's great for cakes, pastry dough, etc. You can even use it to make brown butter!
Recipe FAQS
If you use unrefined or virgin coconut oil, your butter will taste and smell of coconut, not 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.
The nutritional yeast helps with the buttery flavor and the butter is at its 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 are completely different from nutritional yeast and will not work in this recipe.
There is no substitute for coconut oil in this recipe. Nothing else will work.
Yes, it bakes perfectly. Use it in cakes, pies and frosting etc as you would regular butter.
Vegan butter and margarine are similar but not the same. Margarine has a really distinctive flavor 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 labeled 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 flavor and texture than store-bought margarine.
No. The recipe will not set when made with liquid coconut oil.
Recipe
Vegan Butter
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 cup (240 mls) refined coconut oil , it must be refined NOT unrefined
- ½ cup (50 grams or 8 tablespoons) almond flour
- ½ cup + 2 tablespoons (150 mls) dairy-free milk , must be unsweetened & unflavored. See the post above for my fave milks to use.
- 2 teaspoons nutritional yeast
- 1 teaspoon fine sea 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 liquid oil , such as light olive, canola, vegetable, or sunflower oil.
RECOMMENDED EQUIPMENT
INSTRUCTIONS
Please see the recipe notes before proceeding if you intend on using this butter for frying/sautéing.
- Gently melt the coconut oil. I put it in the microwave on defrost for about 20 seconds but you can also stand the jar in some hot water. Measure it when it's liquid and not solid, then set aside for a few minutes to cool to room temperature. Do not use it while warm or hot.
- Place the almond flour, milk, salt, nutritional yeast, vinegar, and turmeric into a high speed blender and blend until completely smooth. Touch the blender jar and make sure the contents aren't really warm or hot. If they are wait until they are at room temperature again before moving onto the next step.
- Pour in the refined coconut oil and olive oil then blend again until completely emulsified. It's important not to let the contents of the blender get warm/hot so blend in short bursts and give it a break for a minute or two in between if you can feel it getting warm.
- Pour the liquid butter into a container, cover and refrigerate until set.
- Let the butter soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.
NOTES
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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!
Felicity says
Oh my goodness, this is amazing. I never realized how much I missed butter till I made this! I so enjoyed having it on my homemade bran muffins this morning. Thank you so much for the recipe, I don't plan to try any others! Perfect flavour, perfect consistency, just Perfect! :D
I followed it pretty much to a "t", except I cut out a step making the almond meal. I had slivered almonds (and I'm lazy), so I just added the slivered almonds with all ingredients except the coconut oil and blended! I also didn't want to dirty dishes melting the coconut oil, so I just let the heat from the blender melt it as the speed increased. I did have to scrape down the edges near the end to ensure everything was smooth throughout, but it worked awesome! I was tempted(as I often am) to deviate with some of the measurements in ingredients, but I'm so glad I didn't! You got it just right!
A Virtual Vegan says
Wow Felicity I am so glad you like it so much! It's good to know it blended down smoothly enough using slivered almonds. Do you have a super duper blender though like a Vitamix? Perhaps a lower powered one wouldn't do quite such a good job. I like your thinking about cutting out the melting of the coconut oil step and I'm so glad you didn't play around with the measurements. I tried so many variations when I was working on this recipe and like you said, it's pretty spot on. I have enough butter in the freezer to last me a life time after all my testing! May you enjoy butter on everything from here on in! By the way..It's awesome on crumpets :O)
Felicity says
Yes, I was going to say that it may not work to use slivered with a lower powered blender, I used a Vitamix. But yes, your hard work payed off! Thanks again, it's a brilliant recipe! :)
Kacie says
Omg! I just made this! Soooo yummy! Thanks so much
Aja says
I was wondering if olive oil can be used as a replacement for the coconut oil. I have coronary artery disease and coconut is an saturated fat, which I tend to stay away from. Thank you for your help.
A Virtual Vegan says
I am really sorry but olive oil won't work for this recipe. It has to be a fat that will solidify hence the coconut oil. Sorry it's not better news :0(
Don Urban says
Excellent! Just made this and it tastes great! Thank you.
A Virtual Vegan says
That's great Don. Thanks so much for stopping by to let me know!
A Virtual Vegan says
Hi Kathryn,
My site was redesigned and went live earlier today. There are apparently going to be a few teething problems and that is one of them. I'm so sorry. I have asked my tech guy to look at it and sort it out. Check back later and hopefully it will be working. I will try to let you know when it's working but am on vacation and the wifi is shocking!
Lea says
Hi again
It was time for me to make a new batch of my vegan "butter" so I made both your recipe and mine. I can't say I have a preference in taste. Texture is a bit different but not much. Your recipe is quite good. Its not as fussy as the one I use. Tonight it passed the corn on the cob test. What I like the most is that your recipe, I think, has a better nutritional profile with the almonds and nutritional yeast. I will make your recipe again. I'm thinking I might even try combining it with mine....... That said......... all in all very good. ... Recommend it...
A Virtual Vegan says
Thanks for you feedback Lea. I love it on corn on the cob!
Violeta says
Forgot to say that you should stop creating those delicious recipes as I already ate half of the butter..
Violeta says
Dear Mel,
It is me again..(sorry for that but i need to share this with you)
I tried this morning the butter you created and .. IT IS JUST AMAZING.(even do I did without the yeast and I also mistaked with the coconut oil as it was virgin coconut oil, but those kind of mistakes are tipical me)
I am spanish and l don't know why I was looking for recipes in english but THANKS I DID!! I promess to try all your recipes!!!
Muchisimas gracias!
Vio
:D
A Virtual Vegan says
Hi Violeta! I am so glad you shared this with me. You have made me very happy. I am thrilled that you like my butter recipe. It will be even better next time if you can find some refined coconut oil as then you won't have the slight coconut taste that Virgin coconut oil gives it. Thanks so much for letting me know. Enjoy the rest of your Sunday!
Violeta says
Hi Stephanie!
This is AMAZING!
I can not find nutritional yeast, is there a problem if I do not use it?
Thank you so much!!
A Virtual Vegan says
Hi Violeta, I'm called Mel. Not sure where you got Stephanie from! lol As for the nutritional yeast, it adds a bit of a buttery flavour but it won't affect how the recipe works if you leave it out. Hope that helps :O)
Violeta says
Mel!!
Excuse me please for the mistake!
Thank you so much for your quick answer.
I love your blog. You are doing a incredible job!
I will let you know how it goes :D
A Virtual Vegan says
Great, thanks so much. It means a lot :O)
Stephanie says
I was super excited about this however I can't have almonds due to sensitivity. Any substitute by chance?
A Virtual Vegan says
Hi Stephanie, The almonds give it it's buttery flavour but I think cashew, macadamia nuts or even sunflower seeds ground down into a flour would probably work. Macadamia would probably have the butteriest flavour out of the three. I haven't tried it with any of these personally but I am sure it would be ok. I plan to at some point make a nut free version of it to publish so watch this space! Let me know how it goes if you try it!