Vegan Butter Recipe No Oil: Easy Homemade Dairy-Free Spread

Making your own vegan butter without oil is a wonderful way to enjoy a creamy, buttery spread that’s both plant-based and wholesome. Whether you’re avoiding oils for health reasons or simply prefer natural ingredients, this recipe offers a fantastic alternative to store-bought vegan butters that often contain processed oils and additives.

Crafted mainly from wholesome nuts and plant-based milk, this vegan butter is rich, smooth, and perfect for spreading, cooking, or baking.

This no-oil vegan butter is an excellent choice for anyone looking to reduce fat intake without sacrificing flavor or texture. Plus, it’s incredibly easy to make at home with just a few ingredients and minimal equipment.

With its mild, buttery flavor and versatile uses, it will quickly become a staple in your kitchen. Ready to dive into this delicious, healthy vegan butter recipe?

Let’s get started!

Why You’ll Love This Recipe

This vegan butter recipe is unique because it contains no added oils, making it lighter and healthier than many conventional vegan butters. Instead of oils, it uses the natural creaminess of soaked cashews combined with plant-based milk and a hint of natural flavors to create a spread that melts beautifully and tastes rich.

Perfect for those with dietary restrictions or anyone who loves clean eating, this butter is free from artificial preservatives and emulsifiers. It’s also customizable — you can add your favorite herbs, nutritional yeast, or spices to tailor it to your taste.

Plus, it’s budget-friendly and easy to prepare, saving you money and trips to the store.

From slathering on toast to baking your favorite vegan cookies, this butter is a versatile and delicious addition to any kitchen.

Ingredients

• 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
• 1/4 cup unsweetened plant-based milk (such as almond, oat, or soy)
• 2 tablespoons refined coconut oil (optional, for firmer texture; omit for strict no-oil version)
• 1 tablespoon apple cider vinegar (for tang and preservation)
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon nutritional yeast (optional, for a cheesy, buttery flavor)
• 1 teaspoon lemon juice (for freshness)

Equipment

• High-speed blender or food processor
• Bowl for soaking cashews
• Measuring cups and spoons
• Spatula
• Butter mold or small container for shaping and storing
• Refrigerator for setting

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight to soften. This step is crucial for a smooth, creamy butter.
2. Drain and rinse: After soaking, drain the cashews and rinse them under cold water to remove any residue or bitterness.
3. Blend the base: Add the soaked cashews, unsweetened plant-based milk, apple cider vinegar, salt, nutritional yeast (if using), and lemon juice to your blender or food processor. Blend on high until the mixture is very smooth and creamy — this may take 2-3 minutes depending on your machine.
4. Adjust consistency: If the mixture is too thick, add a tablespoon of plant milk at a time and blend again. If you want a firmer butter, you may add refined coconut oil now and blend until fully incorporated.
5. Transfer and shape: Spoon the mixture into a butter mold or small container. Smooth the top with a spatula.
6. Chill to set: Place the container in the refrigerator for at least 4 hours or until the butter firms up.
7. Serve and enjoy: Once set, your vegan butter is ready to use! Store it in the refrigerator and use within 1-2 weeks.

Tips & Variations

“For a savory twist, add fresh herbs like chives, parsley, or dill before blending. For a sweeter version, a touch of maple syrup or agave pairs beautifully.”

• Oil-free option: For strict no-oil diets, simply omit the refined coconut oil. The butter will be softer but still delicious.
• Add flavor: Nutritional yeast adds a lovely cheesy note, but you can also try smoked paprika, garlic powder, or turmeric for interesting flavors.
• Use different nuts: While cashews are ideal for creaminess, blanched almonds or macadamia nuts can be experimented with for subtle flavor changes.
• Storage: Keep your vegan butter refrigerated in an airtight container. It can also be frozen for up to 3 months.

Nutrition Facts

Serving Suggestions

This vegan butter is incredibly versatile. Spread it on warm toast or bagels for a quick breakfast boost.

Use it as a base for sauces or to sauté vegetables gently without adding excess oil.

It’s excellent for baking too — try substituting it for regular butter in recipes like cookies or muffins for a plant-based twist. For a delightful snack, melt a little on steamed greens or roasted potatoes.

The creamy texture and rich flavor elevate even the simplest dishes.

Want more delicious vegan recipes? Check out these favorites:

• 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 your own vegan butter without oil is a rewarding and healthy choice that fits perfectly into a plant-based lifestyle. This recipe harnesses the natural creaminess of cashews and the bright flavors of vinegar and lemon to produce a spread that’s rich, smooth, and incredibly versatile.

It’s free from processed oils and artificial additives, making it a wholesome alternative to store-bought options.

Whether you’re new to vegan cooking or a seasoned pro, this recipe offers a simple way to enhance your meals with a delicious buttery touch. Experiment with flavors, enjoy the wholesome goodness, and feel great knowing exactly what’s in your food.

For even more tasty, plant-based inspiration, explore our other recipes linked above and happy cooking!

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