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vegan butter
4min read

Vegan Butter

by Valentina Concordia

4min read

We recently asked our Instagram community if they’d ever struggled with being 100% plant-based. It turned out the answer was yes. So much yes. And it inspired us to turn your fess ups into tasty recipes, but no judgement if the pans stay in the cupboard.

This recipe was born out of a confession from one of our community, who shared that her greatest weakness is buttered bread. It inspired us to create a recipe for vegan butter which melts, spreads and tastes like the real thing, because no one should be denied a slice of warm buttery toast.

Here are a few answers to what I think will be FABQs (frequently asked butter questions). When looking for a plant based milk for the recipe, I'd suggest looking for something with a high fat content, such as Oatly barista or any other barista-tailored milk. That's because a higher fat content not only creates a richer flavour, but also makes it infinitely easier for the oils and liquid to emulsify, blend and set happily ever after. It's also extremely important that everything be at room temperature before starting to mix the ingredients. If, let's say, the milk is too cold it will cause the coconut oil to start to harden and solidify before the ingredients have had a chance to mingle. So! Room temperature ingredients it is - not too cold, not too hot.

That brings us to the last point, which is the xanthan gum. "Must I use it?" is what you're probably wondering. In theory, the block of butter will still come together without it. But in practice, it won't be as creamy without it, and will be prone to splitting slightly once in the fridge. What xanthan gum does is help bind the fat and water molecules together and stop them from separating. I found it achieved the same goal as soy lecithin (which is the product which is typically used in butter spreads, chocolate, ice cream etc etc etc), but noticed xanthan gum was infinitely easier to find in shops and online in small amounts, so it got my vote. If you happen to find soy lecithin instead, you can grab that and use it in the the same quantities. If you want to make butter like, now, and don't have time to buy either of those ingredients, you can go ahead without it - keeping in mind it might lack a little creaminess in the case that the ingredients split slightly.

Prep Time

15 mins (+chilling)

Cook Time

0 mins




240g refined coconut oil, melted 
60g olive oil
5g nutritional yeast 
1 tsp salt
150g plant based milk, at room temperature
1 tbsp apple cider vinegar
1/8 tsp xanthan gum 



Melt the coconut oil and let it sit to cool down for 15 minutes.


In the meantime, line a small loaf tin with parchment paper - skip this step if you’re using a silicone butter mould. 


Add the cooled coconut oil, olive oil, nutritional yeast and salt to a blender and blend it on high speed for 2-3 minutes.


Combine the milk and apple cider vinegar. Add it to the blender, along with the xanthan gum and blend for 1 more minute. 


Pour the butter mixture into the prepared tin (or butter mould, if using). 


Transfer the tin/mould into the fridge, and let it sit for 2-3 hours, until solid. At this point, you can either loosen the edges of the butter, remove it from the tin and transfer it to a butter dish or leave it in the tin and serve it from there.


Let it sit for 15 minutes at room temperature before serving. Serve the butter topped with extra flaky sea salt.


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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