Vegan Butter Recipes

The following Vegan Butter Recipes are composed and inspired by various sources:Trusted Vegan Cooking Principles.

Fat science: Understanding how plant-based fats (coconut oil, cocoa butter, oils) mimic dairy butter’s melting point and texture.

Emulsifiers: Using lecithin, xanthan gum, or mustard to bind water and fat (common in vegan butter recipes like Miyoko’s or Earth Balance).

Popular Vegan Cookbooks & Blogs:

Miyoko Schinner’s Homemade Vegan Pantry (cultured vegan butter method).

Minimalist Baker, Nora Cooks, and Oh She Glows (simplified coconut oil-based versions).

Professional pastry chefs (like Gretchen Price for laminated dough adaptations).

3. User Feedback & Testing.

Ratios based on common challenges (e.g., "Why did my vegan butter separate?" → fix with lecithin).

Adjust for accessibility (e.g., sub cocoa butter with cheaper vegan shortening if needed).

Here are a few simple recipes for homemade vegan butter that you can make with plant-based ingredients. These versions are creamy, spreadable, and great for cooking, baking, or topping toast.

VEGAN BUTTER RECIPES that are rich and great for spreading.

ALL-PURPOSE VEGAN BUTTER

(Softer, spreadable, but still bakeable) Best For: Biscuits, scones, cookies, and casual baking.

1 cup refined coconut oil

¼ cup olive oil (or avocado oil)

¼ cup unsweetened soy milk

1 tbsp nutritional yeast (for depth)

1 tsp mustard (for emulsification)

½ tsp salt

Blend till smooth, transfer to a container, and chill for about five hours.

BASIC COCONUT OIL VEGAN BUTTER

½ cup + 2 tbsp refined coconut oil (melted but not hot). Refined coconut oil has no coconut taste.

¼ cup unsweetened plant-based milk (soy or almond works best)

1 tsp apple cider vinegar or lemon juice

½ tsp salt (adjust to taste)

1 tsp liquid sunflower or soy lecithin (optional, for better emulsification)

¼ tsp turmeric (optional, for colour).

Blend all ingredients in a high-speed blender until smooth.

Pour into a mould or container and refrigerate until firm (about 2-3 hours).

Once solid, it’s ready to use! Basic Coconut Oil Vegan Butter stores well in the fridge for 2-3 weeks.

CASHEW-BASED VEGAN BUTTER has a rich, nutty flavour that is great for eating and baking.

½ cup raw cashews (soaked in hot water for 15 mins, then drained)

¼ cup refined coconut oil (melted)

¼ cup neutral oil (like avocado or sunflower oil)

½ tsp salt

1 tsp nutritional yeast (optional, for a buttery flavour)

½ tsp apple cider vinegar

Blend all ingredients until completely smooth.

Pour the mixture into a container and refrigerate until it's firm (about 4 hours).

Keeps for 1-2 weeks in the fridge.

MAPLE SPREAD, also known as MAPLE BUTTER

Ingredients:

150g copha

¼ teaspoon pink salt

1 teaspoon cinnamon

1 teaspoon vanilla extract

8 tablespoons maple syrup.

Soften the copha, then whisk it by hand or with a machine until it is light and fluffy. Add just one tablespoon of maple syrup along with the vanilla extract, cinnamon and salt. Whisk until well combined, then add another tablespoon of maple syrup and whisk again. Continue adding another tablespoon of maple syrup and whisking until all have been added. Adding one spoonful at a time helps to achieve a good blend without it separating. If you need a stronger maple syrup flavour, add another spoonful.

Spoon your Maple Spread into a lidded jar and refrigerate it until needed.

Notes: If your Maple Spread separates after removing it from the refrigerator, whisk it again.

SOY-FREE, OIL-BASED VEGAN BUTTER, suitable for those avoiding soy or nuts.

½ cup refined coconut oil

¼ cup olive oil or avocado oil

¼ cup unsweetened oat milk,

1 tsp mustard (optional, for tang)

½ tsp salt½, ½ tsp garlic powder (optional, for flavour).

Blend all ingredients until emulsified.

Pour the mixture into a container and chill until it has solidified.

Use within 2 weeks.

QUICK AND SOFT VEGAN BUTTER (Spreadable, no coconut taste)

1 cup refined coconut oil

¼ cup olive or avocado oil

¼ cup unsweetened soy milk

1 tbsp nutritional yeast (optional)

1 tsp mustard (for emulsifying)

½ tsp salt

Blend until smooth, transfer to a container, and chill for a day.

Tips for Best Results:

When using the above recipes for baking, always opt for refined coconut oil, as it is tasteless. Add 1-2 teaspoons of cocoa butter or shea butter for a firmer texture. Add ½ tsp miso paste or probiotic powder for a cultured butter flavour.

VEGAN BUTTER OPTIMISED FOR BAKING (especially for flaky pastries like croissants, puff pastries, or pie crusts) requires a version with the right fat composition and melting behaviour.

VEGAN BUTTER FOR CROISSANTS & PUFF PASTRY. (High-fat, sliceable, and perfect for laminating!)

½ cup (100g) refined coconut oil (solid at room temp)

¼ cup (60g) cocoa butter (or vegan shortening for a cheaper option)

¼ cup (60ml) neutral oil (avocado, sunflower, or grapeseed)

2 tbsp (30ml) cold unsweetened soy milk (or almond milk)

1 tsp apple cider vinegar (for tang)

½ tsp salt

1 tsp liquid soy lecithin (or ½ tsp xanthan gum, for binding)

Melt coconut oil and cocoa butter gently (don’t overheat). Blend with all other ingredients until completely smooth. Pour into a rectangular mould (or small loaf pan lined with parchment). Chill 2 hours in the fridge, then 1 hour in the freezer until firm. Slice it into thin sheets for laminating dough (like traditional butter blocks).

Why This Works:

Cocoa butter mimics dairy butter’s melting point, creating steam layers.

Lecithin and xanthan gum prevent separation and improve elasticity.

High fat content (80-85%) mirrors European-style butter.

Pro. Tips for Pastry Success:

Keep everything cold, work in a cool kitchen. Fold gently to avoid breaking the vegan butter layers. Chill dough between folds (just like with dairy butter).

Mains

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