Name: Homemade Dairy Free Butter
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 1 cup refined coconut oil, softened but not melted; 1 1/2 cups almond flour; 1/2 cup plus 2 tablespoons plant milk (soy, oat, or coconut); 2 teaspoons nutritional yeast; 1 teaspoon salt (or to taste); 1 teaspoon apple cider vinegar; 1 pinch ground turmeric; 1/4 cup neutral tasting liquid oil (light olive oil, avocado oil, or canola oil)

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Short, Catchy Intro

So you want buttery goodness without the moo. Smart move. This homemade dairy free butter is creamy, spreadable, and sneaky enough to fool your toast. If you like quick wins in the kitchen and low drama results, you are in the right place.

If you want a deeper dive into similar recipes, take a peek at this homemade dairy free butter guide for more ideas and variations.

Why This Recipe is Awesome

This recipe hits all the good notes. It feels like butter on bread but gives your lactose intolerant friend a hug instead of a stomachache. It uses simple pantry staples and zero fancy equipment. It is idiot proof. Even if you dance around the kitchen and forget a step, this one forgives you.

Want to make a savory curry or something that needs a buttery base? This spread plays nice with recipes like a quick butter chicken recipe where you want that buttery mouthfeel without dairy. Handy right

Ingredients You’ll Need

1 cup refined coconut oil, softened but not melted
1 1/2 cups almond flour, because chopped nuts are drama free and tasty
1/2 cup plus 2 tablespoons plant milk, use soy, oat, or coconut
2 teaspoons nutritional yeast, for that cheesy vibe
1 teaspoon salt, or to taste
1 teaspoon apple cider vinegar, adds tang and depth
1 pinch ground turmeric, for color and sass
1/4 cup neutral tasting liquid oil, like light olive oil, avocado oil, or canola oil

Keep it chill. Use refined coconut oil so it does not taste coconutty. If you want your butter extra smooth use finer almond flour.

Step-by-Step Instructions

In a mixing bowl combine the refined coconut oil and neutral tasting oil until well blended, ensuring no fatty clumps remain. Stir with vigor and make sure the texture looks even.
Add almond flour plant milk nutritional yeast salt apple cider vinegar and ground turmeric. Toss everything together so it starts to look like a unified mixture.
Mix all ingredients together until smooth and creamy. Use a whisk or an electric mixer for a sleeker finish. Taste and adjust salt if needed.
Transfer the mixture to a container and refrigerate until solidified about 1 to 2 hours. Cover the container to prevent fridge odors from partying in your butter.
Once set use as a spread or in recipes as a dairy free butter alternative. Slice scoop or melt as you would with regular butter.

Common Mistakes to Avoid

Thinking this will set if you leave it on the counter all day. No way. It needs chill time in the fridge to firm up properly.
Using unrefined coconut oil if you hate coconut flavor. That will sabotage your toast vibe fast.
Skimping on salt because you think you can add it later. It blends better now so add it during mixing.
Overworking the mixture in a hot room. Heat melts the coconut oil and then you will wait forever for the mixture to resolidify.
Forgetting the neutral oil. It keeps the butter spreadable and not like a rock at fridge temps.

Alternatives & Substitutions

Want to swap something out No problem

Almond flour alternative If you cannot do almonds try sunflower seed flour or cashew flour. Texture will vary but flavor stays friendly. FYI some seed flours turn green when mixed with baking soda in certain recipes but in this butter recipe you should be fine.
Plant milk options Use whatever you have on hand. Oat milk gives a neutral creaminess. Soy is rich. Coconut adds a hint of tropical if you use unrefined oil.
Nutritional yeast swap If you hate the cheesy note skip it or add a tiny splash of miso for umami. I am team nutritional yeast but do what makes you happy.
Oils If you want an olive oil forward flavor use light olive oil not extra virgin. Extra virgin will shout at you in a not so nice way.
Vinegar alternatives Try lemon juice if you do not have apple cider vinegar. It gives a bright tang.

I once used this butter to make cookies and they turned out surprisingly good. If you like dessert experiments try pairing it with a simple cookie recipe like these three ingredient butter cookies. IMO a fun weekend adventure.

FAQ

Q Why does my butter taste faintly coconutty
A Did you use unrefined coconut oil Possibly. Use refined coconut oil next time. It keeps flavor neutral.

Q Can I skip the almond flour
A You can but the texture will change. Almond flour gives structure. Seed flours or cashew flour work as substitutes.

Q Will this melt on a hot day
A Yes it will. Keep it chilled. If you leave it out for a picnic pack it in a cooler with ice packs.

Q How long does it keep
A Store in the fridge for up to two weeks. You can freeze it for longer. Freeze in portions and thaw in the fridge overnight.

Q Can I use margarine instead of butter in recipes using this spread
A Technically yes but why hurt your soul like that Use this dairy free butter instead for a cleaner ingredient list.

Q Is this recipe suitable for nut allergies
A Not as written. Swap almond flour for a seed flour like sunflower seed flour to avoid tree nuts.

Q Can I make it oil free
A No you need oils for that buttery mouthfeel. This recipe relies on a blend of solid and liquid oils to mimic real butter.

Final Thoughts

You just made dairy free butter with pantry stuff and zero stress. Pat yourself on the back. This recipe is forgiving and flexible so tweak it until it sings for your taste buds. Keep the coconut oil refined and add the neutral oil for spreadability. Use it on toast in the morning or in recipes at dinner time. Now go impress someone or just treat yourself. You earned it.

Conclusion

For another take on plant based butter and more tips on textures and flavoring check out this helpful guide How to Make Vegan Butter from The Loopy Whisk.