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.

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.

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 into a container and chill until solid. 

Use within 2 weeks.

 Quick & 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: 

If using the above recipes for baking, always use refined coconut oil because 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 pastry, or pie crusts), you’ll need 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.

Extra-Flaky 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.

Flaky Pastry Vegan Butter, for croissants, puff pastry, pie crusts

½ cup refined coconut oil 

¼ cup cocoa butter (or vegan shortening)

¼ cup neutral oil (avocado or grapeseed)  

2 tbsp cold unsweetened soy milk 

1 tsp apple cider vinegar 

½ tsp salt 

1 tsp liquid lecithin (or ½ tsp xanthan gum) 

Blend till smooth. 

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). 

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