How to Make Creamy Vegan Butter at Home

This easy vegan butter recipe is a plant-based pantry staple: rich, creamy, and a great value. Below you’ll find the recipe, variations, storage tips, and a simple cost breakdown for this dairy-free butter.

Recipe originally published June 17, 2015, with permission from Ten Speed Press and Random House; shared as a component of the French Buttercream Recipe.

TABLE OF CONTENTS

1. 1. Dairy Free Butter
   2. How To Make Vegan Butter
   3. Butter Types
   4. Flavor Variations
   5. Cost: Homemade vs Store bought
   6. How Long Does Vegan Butter Last? Storage Tips
   7. Can You Freeze Vegan Butter?
   8. Recipes Using Vegan Butter
   9. Vegan Butter Recipe

Dairy Free Butter

Rich, creamy, and wonderfully melty, this homemade vegan butter is one of my favorites. It requires only a few common pantry ingredients plus an emulsifier—so with a little planning you can make a delicious dairy-free butter at home.

How To Make Vegan Butter

The recipe is quick and straightforward. The only special ingredient you may need to source is lecithin, an emulsifier that helps bind the oil and water components into a smooth, buttery texture. Aside from that, the ingredients are simple and easy to find. It really takes very little time to prepare.

Butter Types

This dairy-free butter base can be adapted into several styles to suit different uses:

• Cultured butter — made by adding nondairy yogurt or acid to mimic tangy cultured butter.
• Hard butter — firmer for laminated doughs like puff pastry or croissants.
• Whipped butter — airy and spreadable, great for toast and toppings.
• Unsalted butter — perfect for baking and frostings where you want to control salt.

Butter Flavor Variations

This base recipe is versatile. Try turning it into garlic chive butter for savory spreads, warm cinnamon butter for sweet breakfasts, or a sweet berry butter by blending in fruit preserves or puréed berries. These variations start from the same base and simply add the flavorings you prefer.

Cost: Homemade vs Store Bought Butter

Is homemade vegan butter a good value? We calculated ingredient costs per recipe. A typical store butter package is 8 ounces; this recipe yields 16 ounces (1 pound).

Total cost: $2.95 for 16 ounces — about $1.47 per 8-ounce equivalent.

• Organic Refined Coconut Oil: $10.99 / 54 oz = $2.43 per recipe
• Almond (or other dairy-free) Milk: $1.99 / 32 oz = $0.25 per use
• Canola (or light oil): $2.99 / 48 oz = $0.12 per use
• Lecithin: $7.59 / 96 tsp = $0.15 per use

How Long Does Vegan Butter Last? Storage Tips

For best flavor and freshness, plan to use homemade vegan butter within two weeks when refrigerated. After making it, pour into a storage container, label the lid with the date, and keep it chilled. This helps you track freshness and use it up while it’s at its best.

Can You Freeze Vegan Butter?

Yes. Chill the butter until solid, remove it from the container if possible, wrap tightly in parchment, then place in an airtight freezer bag with as much air removed as possible. Properly wrapped, it can be frozen for up to two months.

Recipes Using Vegan Butter

• Mozzarella Stuffed Vegan Chicken Burgers
• Fluffy Cidermilk Pancakes
• Double Cream Garlic Herb Mushroom Pie

Vegan Butter Recipe

Yield: 1 pound butter (2 cups)

Vegan Butter

A reliable plant-based butter with easy variations for cultured, whipped, or hard butter.

Prep Time
5 minutes

Additional Time
2 hours

Total Time
2 hours 5 minutes

Ingredients

• 1 ½ cups melted refined coconut oil (not extra virgin)
• ½ cup dairy-free milk
• ¼ cup canola, grapeseed, or light olive oil
• ½ teaspoon salt
• 2 teaspoons liquid lecithin

Instructions

1. Place all ingredients in a blender and process at medium speed for about 1 minute until smooth and emulsified.
2. Pour the mixture into a storage container or silicone mold. Lining the container with wax paper makes removal easier.
3. Chill in the refrigerator until solid, or place in the freezer to speed things up.
4. Refrigerated, the butter keeps for 3–4 weeks; frozen, it stores for many months.

Variations:

1. Cultured Butter: Replace the nondairy milk with ½ cup plain nondairy yogurt, or add 1 teaspoon apple cider vinegar or lemon juice to the nondairy milk.
2. Really Hard Butter: For laminated doughs, increase the coconut oil to 2½ cups or substitute ½ cup deodorized cocoa butter for part of the coconut oil.
3. Whipped Butter: Add 1 tablespoon more of the canola or light oil and process at high speed for about 2 minutes to incorporate air.
4. Unsalted Butter: Omit the salt for uses like buttercream and delicate desserts.

Notes

About lecithin

Lecithin is an emulsifier typically derived from soy or sunflower that helps oil and water combine and prevents separation. If you use lecithin granules instead of liquid lecithin, you’ll need two to four times the amount by volume.

Storage and Freezing

Use refrigerated butter within two weeks for best flavor. To freeze, solidify in the fridge, remove and wrap in parchment, then place in an airtight freezer bag. Freeze up to two months.

Nutrition Information:

Yield:

32 servings

Serving Size:

1 tablespoon

Amount Per Serving:
Calories: 91
Total Fat: 9g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 0mg
Sodium: 34mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

Nutrition calculations vary by calculator and are for informational purposes only.

About Kristina

Kristina is spabettie. She discovered cooking at an early age and launched spabettie in 2010 to share vibrant vegan recipes. Kristina trained in culinary arts and now shares creative, approachable plant-based cooking. Read more about her on the site.

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