January 17, 2014   By Kelly Bejelly

vegan butter recipe

I had tea with Vyana from Wild Roots Bakery when she was in town and somehow we got onto the topic of butter.  I love butter with a passion so I’m not kidding when I say we go through 10 – 15 lbs of it a month.  She’s allergic to dairy and was sharing how she was dreaming up a vegan butter recipe with a friend.  She spoke of avocado oil and olive oil and it just got my cooking gears spinning.   What does butter taste like?

vegan butter recipe

Lightly sweet creamy deliciousness is the only way I can describe it.  It doesn’t taste like avocados to me so  this oil is not in this creation.  I got really really close to the taste and texture (come on nothing is the same as real grass-fed butter) so if you can’t enjoy the dairy version this will help you get your fix.

It stays solid in the fridge and softens when left out so you can easily spread it.   You will want to store this in the fridge.

vegan butter recipe

How to make Vegan Butter

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 20
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

  • 1 cup palm shortening liquid measurement
  • 1/4 cup expeller pressed coconut oil liquid measurement
  • 2 tbsp cocoa butter liquid measurement

Instructions

  1. Place a large glass measuring cup in a warm water bath.
  2. Melt and measure the oils and place in the glass measuring cup.
  3. Whisk to combine and pour into a non stick container.
  4. Chill until solid. Enjoy!

vegan butter recipe

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Leave A Reply

32 Comments

    • January 17, 2014 at 11:37 am

      Oh my goodness, yes, lol. It turned out pretty well so I was excite to share it :0

  • January 18, 2014 at 12:58 pm

    That is really simple ingredients. It’s def worth a try!

  • January 19, 2014 at 8:08 am

    This is awesome. My son has dairy sensitivities and it’s been really hard for him to give up butter. I’m going to try this and see how it goes over.

  • January 19, 2014 at 12:47 pm

    That looks absolutely delicious. I didn’t even like real butter until I was in my 30s and now I can’t get enough of it. Probably TOO much – so I think I’m going to try this. All the buttery goodness – less of the health guilt. Love it!

  • January 19, 2014 at 1:54 pm

    Thank you, thank you, thank you! This is a recipe that I needed. This is much cheaper than buying Earth Balance all of the time. Like your friend, I have realized that I have strong dairy sensitivity. I stopped drinking milk and using butter eons ago, yet it’s hard to escape from those ingredients since they’re about in everything, mostly processed food. Since I don’t eat meat, it would be very easy for me to transition from a vegetarian to vegan diet. I have been buying and stocking up on a lot of vegan friendly foods lately, and I have been noticing a major difference in my skin and energy.

  • January 19, 2014 at 2:02 pm

    You are brilliant! I love that you were able to get close to the taste and texture of real butter.

  • January 19, 2014 at 6:07 pm

    I had no idea there was anything like vegan butter but if it’s possible, you can create it!

  • January 19, 2014 at 7:18 pm

    DUDE! You are amazing!
    What is one of the biggest things that I miss since allergy proofing our kitchen? BUTTER! I will have to try this one right away.

    • January 20, 2014 at 9:08 am

      Please let me know what you think 🙂 I hope you enjoy it!

  • January 19, 2014 at 7:40 pm

    I love coming here and seeing posts that make me go no way did she just create ….! This is so one of those posts! How amazing and I need to try this. With all of my baking and bread eating we go through 10-20 lbs. of butter a month and I would like an alternative to try.

  • January 19, 2014 at 8:19 pm

    WOW Vegan butter, now I’ve seen it all. Great job though – very creative.

  • brian guillot
    January 21, 2014 at 10:03 am

    Although this may be a great solution for people that have dairy issues, those of you thinking that it’s a healthy alternative may want to do the math. 1 cup of palm shortening contains 1808 calories. 1/4 cup expelled pressed coconut oil contains 480 calories. 2 tablespoons cocoa butter contains 240 calories for a total 22 liquid tablespoons (not sure about the difference once its chilled) equaling 114.9 calories per tablespoon. The average american butter contains 102 calories per tablespoon. Not a huge deal but not exactly a health alternative calorie wise.

    • January 21, 2014 at 6:25 pm

      Thanks for providing the caloric value of this recipe.

    • Rachael
      September 22, 2015 at 6:58 am

      Butter is healthy and so are the saturated fats in this recipe. Look into low carb high fat diets and Google “The Fat Revolution”. If your body is using fat as an energy source, you will lose weight instead of gaining, regardless of calorie count and sat fat is no longer seriously considered a cause of inflammation and heart disease (excess carbs and highly processed veggie oils are a few of the culprits here).

      • September 22, 2015 at 11:53 am

        Yes, so true. This recipe is great for those who are dairy intolerant.

    • Rachael
      September 22, 2015 at 7:06 am

      This looks good! I’m dairy intolerant and have been using unrefined coconut oil with a grinding of himalayan salt on my home made spelt bread. Any reason why you didn’t include any rock salr?

      I would love to try this but hard to find palm shortening in South Australia.

      • September 24, 2015 at 7:17 pm

        I think I’m just trained to buy unsalted butter Rachel, lol. You can totally add some. I just find that when making recipes added salt really changed the ingredients.

  • frockin
    October 8, 2014 at 1:53 pm

    Hi, is there an alternative to palm shortening – I’m trying to boycott palm due to the rainforest problems.

    • October 9, 2014 at 7:32 am

      Nope there isn’t. Have you checked Tropical Traditions brand?

  • Diane
    March 19, 2015 at 3:26 am

    If you whip this vegan butter in a mixer with a small amount of oil, it will expand the volume and that will decrees the calorie content of each tablespoon. Works great if you only use it as a spread.

  • Claudia
    March 19, 2016 at 12:31 am

    Can i use palm oil instead of shortening?
    Recipe is great by the way! Thanks for sharing.

    • March 20, 2016 at 12:50 pm

      It won’t “cream” the same way but you can try hun.