Vegan Butter Recipe No Coconut Oil Easy and Delicious

When it comes to vegan cooking, achieving the perfect buttery flavor and texture without using traditional dairy can be a bit of a challenge. Many vegan butter recipes rely heavily on coconut oil, which, while popular, isn’t ideal for everyone due to its distinct taste and potential allergens.

If you’re looking for a smooth, creamy, and versatile vegan butter that’s free from coconut oil, you’ve come to the right place! This recipe uses wholesome plant-based ingredients that mimic the richness and spreadability of conventional butter, making it perfect for baking, cooking, or simply spreading on your favorite bread.

In this post, I’ll guide you through an easy-to-follow recipe that produces delicious vegan butter without coconut oil. Whether you’re new to vegan cooking or just want a healthier alternative, this homemade vegan butter will become your pantry staple.

Plus, it’s customizable and packed with healthy fats, making it both tasty and nutritious. Let’s dive in!

Why You’ll Love This Recipe

No coconut oil: This recipe avoids the strong flavor and potential allergens of coconut oil, perfect for sensitive palates.

Rich and creamy texture: Using a blend of plant-based oils and nuts, this butter spreads easily and melts beautifully.

Simple and natural ingredients: No artificial additives or preservatives, just wholesome, everyday ingredients you can trust.

Versatile use: Ideal for baking, sautéing, or as a flavorful spread on toast, crackers, or veggies.

Plus, it’s completely customizable! You can adjust the saltiness, add herbs, or even a hint of sweetness depending on your preference.

Ingredients

• 1/2 cup raw cashews (soaked for at least 4 hours or overnight)
• 1/2 cup refined avocado oil (neutral flavor, high smoke point)
• 1/4 cup refined olive oil (light flavor)
• 1/4 cup unsweetened soy milk (or any other plant-based milk)
• 2 tablespoons nutritional yeast (for a subtle cheesy, buttery flavor)
• 1 tablespoon apple cider vinegar (adds tang and richness)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon turmeric powder (for color, optional)

Equipment

• High-speed blender or food processor (for smooth blending)
• Measuring cups and spoons
• Bowl (for soaking cashews)
• Spatula (to scrape down the sides)
• Mold or container (to store the butter)
• Refrigerator (for firming the butter)

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours, or overnight for best results. This softens the nuts and makes blending easier.
2. Drain and rinse: After soaking, drain and rinse the cashews thoroughly under cool running water.
3. Blend the cashews: Add the soaked cashews to your high-speed blender or food processor along with the unsweetened soy milk, apple cider vinegar, nutritional yeast, salt, and turmeric (if using).
4. Process until smooth: Blend the mixture on high until it’s ultra-smooth and creamy, stopping to scrape down the sides as needed. This may take 2-3 minutes depending on your blender.
5. Slowly add oils: With the blender running on low speed, slowly drizzle in the avocado oil and olive oil. This helps emulsify the mixture, giving it that buttery texture.
6. Check the consistency and flavor: Taste the vegan butter and adjust salt or vinegar if needed. The mixture should be creamy and spreadable but not too runny.
7. Transfer to mold: Pour the mixture into a small container or butter mold. Smooth the top with a spatula.
8. Refrigerate to firm up: Place the container in the refrigerator for at least 4 hours or until the butter is firm enough to spread.
9. Serve and enjoy: Once set, your vegan butter is ready to enjoy! Store it in the fridge and use within 2 weeks for best freshness.

Tips & Variations

For a nut-free version, try substituting soaked sunflower seeds or hemp seeds instead of cashews.

Herb-infused butter: Add fresh or dried herbs like chives, parsley, or dill to the blender for a savory spread perfect for bread or roasted veggies.

Sweet version: Omit the vinegar and salt, and add a teaspoon of maple syrup or agave for a buttery spread that pairs well with pancakes or muffins.

Use different oils: If you prefer, you can swap olive oil with grapeseed or walnut oil for unique flavor profiles.

Room temperature softening: Before spreading, let your vegan butter sit at room temperature for 10-15 minutes to soften for easier use.

Nutrition Facts

Note: Nutrition values are approximate and can vary based on ingredient brands and quantities.

Serving Suggestions

This vegan butter shines in many applications. Spread it on warm toast, bagels, or muffins for a creamy boost.

It’s excellent melted over steamed or roasted vegetables, adding richness and depth.

Use it in baking to replace dairy butter in cookies, cakes, and pie crusts — it will yield tender and flavorful results. Try it sautéing greens or pan-frying tofu for a subtle buttery note without overpowering the dish.

Looking for more plant-based inspiration? Check out these delicious recipes to complement your homemade vegan butter:

• Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes
• Vegetarian Date Cake Recipe: Moist, Easy, and Delicious
• Vegan Bread Machine Recipe for Soft, Delicious Loaves

Conclusion

Creating vegan butter without coconut oil is easier than you might think, and the results are incredibly satisfying. This recipe uses simple, wholesome ingredients that deliver creamy, buttery goodness perfect for any plant-based kitchen.

Not only does it avoid the distinct taste of coconut oil, but it also offers flexibility to customize the flavors to suit your needs.

Whether you’re spreading it on toast, baking your favorite recipes, or adding richness to savory dishes, this vegan butter is a must-try. Keep it refrigerated for freshness and enjoy the benefits of homemade, natural ingredients at your fingertips.

For more vegan cooking ideas and delicious recipes, explore our collection and get inspired to make every meal plant-powered and flavorful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Butter Recipe No Coconut Oil”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and dairy-free vegan butter made without coconut oil. Perfect for spreading, baking, and cooking.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT10M”, “recipeYield”: “1 cup”, “recipeIngredient”: [“1/2 cup refined avocado oil”, “1/4 cup melted refined sunflower oil”, “1/4 cup unsweetened soy milk”, “2 tablespoons refined olive oil”, “1 tablespoon apple cider vinegar”, “1/2 teaspoon salt”, “1/4 teaspoon turmeric powder (for color)”, “1 teaspoon lecithin granules (optional, for emulsification)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Combine soy milk and apple cider vinegar in a bowl and let sit for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “In a blender, add the avocado oil, sunflower oil, olive oil, and lecithin.”}, {“@type”: “HowToStep”, “text”: “Pour in the soy milk mixture.”}, {“@type”: “HowToStep”, “text”: “Add salt and turmeric powder.”}, {“@type”: “HowToStep”, “text”: “Blend on high speed for 2-3 minutes until smooth and emulsified.”}, {“@type”: “HowToStep”, “text”: “Pour the mixture into a container and refrigerate until firm, about 1 hour.”}], “nutrition”: {“calories”: “120”, “proteinContent”: “0.2g”, “fatContent”: “14g”, “carbohydrateContent”: “0.5g”}}