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If you’ve ever flipped over a tub of store-bought vegan butter, you know the ingredient list can get… complicated. Natural flavors, emulsifiers, and cheap oils don’t exactly scream “wholesome.” That’s why I started making my own vegan butter recipe at home. It’s creamy, spreadable, and made with real ingredients you can actually pronounce. You get that buttery taste you love—just without all the extras your body doesn’t need.
Table of contents
- Ingredients You’ll Need
- How to Make Vegan Butter
- Recipe Tips
- Vegan Butter Swaps and Add-Ins
- Serving Suggestion
- More Vegan Spreads + Dips Recipes
- Common Questions
Ingredients You’ll Need
If you’ve been searching for the best vegan butter to make at home, this creamy, golden batch is hard to beat. Spread it on toast, melt it over veggies, drizzle it into sauces, or use it in your favorite baked goods—this vegan butter has various uses and still keeps everything rich and flavorful.
This vegan butter is made from simple plant-based ingredients that come together to create a smooth, rich, everyday butter replacement. Here’s what you need:
- Refined coconut oil: This is the base that gives your butter its creamy, rich texture. Make sure it’s refined so the coconut flavor stays neutral. Find it in the baking aisle, natural foods section, or look for refined coconut oil online.
- Olive oil: Adds a silky, luscious mouthfeel and helps balance the flavors. Any grocery store olive oil works, but a mild, light olive oil is best.
- Almond flour: Brings a subtle nutty richness and helps the butter set with a smooth, sliceable texture. Look for finely ground almond flour in the baking aisle or health food section.
- Nutritional yeast: The secret to that buttery, savory flavor. Look for it in the natural foods aisle or at specialty grocery stores.
- Lemon juice: Brightens the flavor and adds a hint of tang. Fresh lemons are ideal, but bottled lemon juice from the produce aisle works too.
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How to Make Vegan Butter
Homemade vegan butter is easier than you think, and the results are totally worth it. With a few simple ingredients, you can create a creamy, buttery spread:
- Add the almond flour to a high-speed blender.
- Pour water, cashews, salt, lemon juice and nutritional yeast into the blender.
- Add a pinch of turmeric. A little goes a long way. You can add more or less based on your preference.
- Melt the coconut oil so it measures accurately in liquid form, then allow it to cool for a few minutes before adding to the blender.
- Add 1/4 cup of olive oil and blend until the mixture is completely emulsified.
- Carefully pour your buttery mixture into a clean mason jar.
- Pour the mixture from the mason jar into square-shaped ice cube molds.
- Smooth the top, gently tap to remove air bubbles, and chill in the freezer until set.
Recipe Tips
Blend it smooth: Make sure all the oils and liquid ingredients are fully blended so nothing separates. Short bursts in the blender work best, and don’t forget to let it cool if it starts getting warm.
Use refined coconut oil: It keeps the flavor neutral, so your butter tastes buttery, not coconut-y. Unrefined coconut oil will give it that tropical coconut flavor.
Vegan Butter Swaps and Add-Ins
Want to customize your vegan butter? These easy swaps and add-ins let you tweak the flavor, texture, or richness without changing the recipe too much:
- Oil swaps: No olive oil on hand? Mild avocado oil or grapeseed oil works well too. Just stick with neutral, light-tasting oils so your butter stays buttery—not bold or overpowering.
- Nut-based flour swaps: Almond flour is classic, but you can try cashew or macadamia nut flour for a subtly different richness.
- Flavor add-ins: Want a savory twist? Add a pinch of garlic powder, smoked paprika, or onion powder. For something a little fancy, stir in finely chopped herbs like chives, rosemary, or thyme once the butter is blended and starting to set.
Serving Suggestion
Once your vegan butter has firmed up in the freezer, use it just like regular butter. Spread it on warm toast, muffins, or bagels for a cozy breakfast upgrade. Melt it over roasted veggies or steamed greens for a rich, savory finish. It also bakes beautifully into cookies, muffins, and banana bread or other quick breads, giving your treats that classic buttery flavor—without the dairy.
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More Vegan Spreads + Dips Recipes
If you’re enjoying this creamy vegan butter recipe, here are a few more plant-based spreads and dips that are easy, versatile, and full of flavor:
- Simple cashew cream is silky, rich, and perfect for drizzling over roasted veggies, pasta, or baked potatoes.
- Homemade nut butter is naturally sweet and nutty, great on toast, in smoothies, or as a dip for fruit.
- Vegan ranch dip brings a tangy kick to raw veggies, chips, or sandwiches, and is a must-have for parties or snack time.
If you make this vegan butter recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Homemade Vegan Butter
Equipment
-
2-Tbsp silicone freezer molds
-
high-speed blender
Ingredients
- 1 cup refined coconut oil it must be refined
- ½ cup almond flour finely ground one
- ½ cup water
- 2 tablespoon raw cashews
- 2 teaspoon nutritional yeast
- 1 ½ teaspoon fine sea salt
- 1 teaspoon fresh lemon juice
- 1 pinch turmeric, ground or more to get the color right
- ¼ cup olive oil
Instructions
-
Add the almond flour, water, cashews, salt, nutritional yeast, lemon, 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.
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Gently melt the coconut oil so you can measure it when it's liquid and not solid, then set aside for a few minutes to cool to room temperature.
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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.
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Pour the liquid butter into silicone ice cube trays and chill it in the freezer until it sets.
Notes
- Choose neutral oils: If swapping either oil in this recipe, pick a neutral option like refined coconut oil, avocado oil, or grapeseed oil so the flavor stays buttery instead of overpowering.
- For softer, spreadable butter: Increase the liquid oil slightly or reduce chilling time.
- Salt level matters: Start with a small amount of salt and adjust to taste, salt enhances that classic “buttery” flavor.
- Storage: Store in an airtight container in the fridge for up to 2–3 weeks or freeze for longer.
Nutrition
Common Questions
Absolutely! When made with the right blend of oils, almond or cashew flour, and a hint of nutritional yeast, vegan butter has a rich, creamy flavor that mimics traditional butter. It spreads, melts, and even bakes just like the real thing, so your toast, baked goods, and roasted veggies still get that indulgent buttery taste.
Stored in an airtight container in the fridge, vegan butter usually lasts about 1–2 weeks. If you want to extend its life, freezing it in portions (ice cube trays or silicone molds work great) can keep it fresh for up to 3 months.
Refined coconut oil is your secret weapon for that classic buttery texture without a coconut flavor. Pair it with a neutral oil like olive oil, avocado oil, or grapeseed oil to create a smooth, spreadable consistency and a rich, balanced flavor.
Yes! Freezing vegan butter is perfect for meal prep or keeping it handy for baking. Pour it into silicone molds or ice cube trays for single-use portions, then pop them in the freezer. When you need butter, just thaw a cube or two, no fuss, no waste, all buttery goodness.
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