Vegan Butter

The best-tasting vegan butter! It's plant-based, super buttery, smooth, rich & creamy & can be made in minutes. Use it for all of your spreading, baking, and frying needs. This is a real reader favourite with hundreds of five-star reviews. No fancy ingredients are required and it's palm oil-free!

Ingredient Notes

So that you get the very best results when making this vegan butter recipe, here are some important notes on the main ingredients:

• Almond flour - This is crucial for the best buttery flavour and emulsification. Almond flour is made from blanched skinless almonds and is super fine, powdery, soft and pale creamy yellow in colour. It has a mild, buttery flavour. Almond meal on the other hand is made with raw almonds, often with skins still on. It is coarser and grainier than almond flour, slightly stronger in flavour and darker in colour with small brown flecks throughout if the skins were still intact. For best results you need to use almond flour for this recipe. Almond flour is found in almost all grocery stores and it will be clearly labelled on the bag that it is made from blanched almonds. I buy mine in bulk from Costco but Bob's Red Mill is a popular brand of almond flour carried in most stores in North America. In the UK you can usually find almond flour at Holland and Barrett or you can order it from Amazon.
• Refined coconut oil - Note that it must be refined (i.e flavourless and odourless) and cannot be MCT oil or liquid coconut oil. This is a crucial ingredient and without it the butter won't set.
• Dairy-free milk - For creaminess and emulsification. It should be a neutral tasting milk and it must be unsweetened and unflavored so be careful to check the ingredients. Vanilla and sugar sneak into a lot of plant milks and they really aren't good additions to savory recipes. My preferences are oat milk, soy milk, or cashew milk. I don't recommend using almond milk because it has quite a strong flavor which you can detect in the finished butter.
• Nutritional yeast - Just a touch for a buttery umami flavour.
• Apple cider vinegar - The butter needs some acid to balance the flavors and apple cider vinegar is milder than most other culinary acids which is why it's used here.
• Oil - Any neutral oil such as mild olive oil, canola oil, vegetable oil, or sunflower oil. This is what makes the butter spreadable.
• Turmeric - Used for colour. It gives the butter a yellow hue. This is the only ingredient you can safely omit.

You will also need a high-powered blender.

If you have any questions check the FAQs for the most common ones, and if it's not covered there feel free to leave a comment under the recipe. I'll get back to you a.s.a.p.