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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Shirley Six says
Why only refined coconut oil?
Shirley Six says
Oops just saw the same question asked already...thank you.
Eve says
I made this the other day, it's wonderful.
A Virtual Vegan says
Thanks so much Eve. Glad you are enjoying it!
Heather says
Why refined coconut oil?
A Virtual Vegan says
Because if you use unrefined it will taste and smell of coconut instead of being buttery.
Debra Moray-Brach says
I don,t use palm either. I am glad there is someone else who doesn't use it. Very few people who care. I like this, but a little to much salt for me.
A Virtual Vegan says
Yes I agree about the palm oil problem. As for the salt, it's not essential for the recipe to work. You can adjust it to suit you taste.
Heather says
When you said it was made from whole food ingredients, I was so hoping the recipe didn't have oil since oil is not a whole food ingredient. I do not use oil at all and strictly limit my consumption of it because as people have stated it's not healthy and can cause damage and weight gain (check out nutritionfacts.org or forksoverknives.com for more info if you want). Anyway, I'm not here to debate the oil thing, however, I do plan on trying this recipe and replacing all of the oil with coconut butter. I use coconut butter sparingly and use it as a butter and oil replacement in pretty much everything that may call for butter or oil. It has worked flawlessly so far. I figure there's no harm in trying it with coconut butter. We'll see if it works. Thank you for the recipe.
A Virtual Vegan says
It wouldn't be possible to make an authentic looking and tasting butter without any oil. I personally wouldn't try this recipe with coconut butter instead of the oils. It will just end up tasting too much like coconut and I think would be unpleasant. Up to you though if you want to try it ????.
Lucile says
Amazing recipe! I intend to turn my dad vegan thanks to this! Just a tip: I used raisin seed oil rather than olive oil to avoid the slight olive taste. Thank you so much for this recipe!
A Virtual Vegan says
I'm so glad you liked it Lucille! If you use regular olive oil and not extra virgin, the olive taste doesn't come through at all but raisin seed oil is a good sub anyway. I hope you manage to veganize your Dad!
Barb says
I just made your vegan butter; you BUTTER believe it's great!!
A Virtual Vegan says
Ha ha! Very clever ???? So glad you like it! It's a bit of a game changer eh?
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.