Homemade Vegan Butter Recipe

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This homemade vegan butter recipe is easy to make and spreads over warm toast just like regular butter. It’s creamy and delicious, and works great for baking as well. It does require a bit of patience, as there are no additives to coagulate the ingredients. But the good news is, it’s easily turned into the creamy stuff you are used to.

A creamy, spreadable vegan butter made from coconut oil and olive oil. It’s prepped in minutes, melts perfectly, and works in baking or cooking.

Why You’ll Love This Homemade Vegan Butter Recipe

• It’s easy to make
• Perfectly spreadable straight from the fridge
• Melts like dairy butter
• Works in baking, sautéing, and sauces
• Dairy-free, gluten-free, and soy-free

What Is Vegan Butter

Vegan butter is a dairy-free, oil-based spread that tastes surprisingly close to regular butter. It’s easy to make, and has many ways you can season it if you enjoy compound butters.

Important Notes About This Dairy-Free Butter Substitute

I use refined coconut oil for its neutral, buttery flavor, but if you prefer to keep this completely clean, use expeller-pressed virgin coconut oil or replace part of it with cocoa butter for a more natural, minimally processed option.

This is one of those recipes where you have to make a choice between what your body needs and what your diet wants, as well as what your taste buds prefer. I wanted flavor that was dairy-free. That combo requires refined oil. If you don’t mind more of a coconut flavor, you can keep this totally clean by using virgin coconut oil. The choice is yours. The butter will be slightly harder if you use virgin coconut oil. All you have to do is let it sit on the counter for a few minutes before using it.

Also, because there are no chemicals that keep everything combined, you’ll have to have a bit of patience with this butter. Once it’s chilled, you’ll need to remix it to blend in everything that rose to the top during the first chill. So just think of this as a “2-chill process.”

What Is Vegan Butter Made Of?

• Refined coconut oil – refined = no coconut flavor, but not clean. Or use virgin coconut oil, but you’ll have some coconut flavor
• Unsweetened almond milk, room temperature
• Oil – like avocado or light olive oil
• Apple cider vinegar
• Salt – adjust to taste
• Turmeric – optional for color
• Nutritional yeast – for buttery flavor

How To Make Vegan Butter (Step-by-Step Instructions)

1. Melt the coconut oil and let it cool slightly (warm, not hot).
2. Combine all ingredients in a high-speed blender or small food processor.
3. Blend on high for 30–60 seconds until smooth and creamy. It will look like a pale yellow emulsion.
4. Pour into a small glass jar or silicone mold.
5. Chill 2 hours until firm. Store covered in the refrigerator.
6. If there is any separation once chilled (a layer of additions at the top), simply let the butter stand on the counter and come fully to room temperature. Then mix it again with a fork or whisk and return it to the fridge. You will now have a well-mixed, vegan butter.

How To Use Vegan Butter

• Softens at room temperature, melts beautifully in warm dishes.
• Spreadable after a few minutes of softening.
• Works for sautéing, baking, or spreading on bread or veggies.
• Spread on toast, muffins, or cornbread.
• Melt over steamed veggies or baked potatoes.
• Use in place of dairy butter in cookies, pie crusts, and sautéed dishes.
• Whip with herbs for a savory compound butter.

Flavor Variations For Plant-Based Butter

• Herbed butter: Add 1 tsp chopped parsley, thyme, or rosemary before blending.
• Garlic butter: Add ½ tsp garlic powder or a roasted garlic clove.
• Maple-cinnamon butter: Add ½ tsp cinnamon + a few drops sugar-free maple syrup for a fall spread.

If you add anything, you will definitely need to chill-mix-chill as indicated in the instructions. Anything you add will tend to settle at the top during the first chill. So it becomes necessary to let the butter come to room temperature on your counter, and then give everything a stir.

If you plan to make this butter decorative by using butter molds, you will want to do that after remixing the butter. This vegan butter tastes amazing, but it does require a little babying to get the texture just right. In this case, it’s simply a process of chill-mix-chill.

Pro Tips

• Use refined coconut oil, not virgin, unless you want a coconut-forward flavor.
• Blend well. The higher the speed of your blender, the better.

Recipe Variations

Want to make a compound vegan butter? Here are a few ideas for you. I will have more compound butter recipes coming in the near future, both for regular butter and for vegan butter. But for now, here are some ideas to get you started:

• Herb Butter: Mix in 1 tsp chopped parsley, chives, or thyme before chilling.
• Garlic Butter: Stir in 1 clove minced roasted garlic.
• Salted “European-Style”: Add ¼ tsp fine sea salt and a pinch of nutritional yeast.
• Sweet Butter: Add 1 tsp maple syrup for use in pancakes or muffins.

Make Ahead & Storage

• Refrigerate: Keeps 10–14 days in an airtight container.
• Freeze: Up to 3 months. Thaw overnight in the fridge.
• Tip: Divide into small silicone molds after chilling and mixing, for single-use portions.

Troubleshooting

If you have any trouble with your butter, don’t panic. There are ways to fix it.

1. Butter won’t firm up – Too much liquid or a warm fridge. Stir in 1 tbsp melted coconut oil and chill again.

2. Butter tastes tangy – Reduce vinegar next time or swap for lemon juice.

3. Grainy texture – Blend longer, or warm to room temperature and remix with a fork or whisk.

FAQs About Vegan Butter

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