Easy Creamy Dairy-Free Butter Substitute Perfect for Baking Recipes
A quick and easy dairy-free butter substitute that is creamy, buttery, and perfect for baking cookies, muffins, cakes, and pie crusts without any dairy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: About 1 cup (16 tablespoons) 1x
- Category: Baking Ingredient
- Cuisine: Vegan
Ingredients
Scale
- 1/2 cup (115 g) refined coconut oil
- 1/2 cup (120 ml) neutral vegetable oil (grapeseed or sunflower oil preferred)
- 2 tablespoons (30 ml) unsweetened soy or oat milk (or any plant milk)
- 1 teaspoon pure sunflower lecithin
- 1/4 teaspoon salt
- 1/2 teaspoon natural butter flavor extract (optional)
Instructions
- Soften the coconut oil until just soft but not liquid (about 20 seconds in the microwave or a few minutes at room temperature).
- In a mixing bowl, combine the softened coconut oil and neutral vegetable oil. Mix on low speed for 30 seconds.
- Slowly pour in 2 tablespoons of plant milk while continuing to mix.
- Sprinkle in the sunflower lecithin and salt.
- Increase mixer speed to medium-high and whip for 3 to 4 minutes until the mixture is pale, creamy, and spreadable.
- Add 1/2 teaspoon of natural butter flavor extract if desired and mix briefly.
- Transfer the mixture into a container and refrigerate for at least 1 hour to firm up.
Notes
Use refined coconut oil for a neutral flavor to avoid coconut taste. If mixture separates or feels oily, remix briefly. Chill the substitute to firm up before baking or spreading. Can be stored refrigerated for up to two weeks or frozen for up to 3 months. Optional lecithin improves texture and emulsification but can be omitted with longer whipping or alternative emulsifiers like mustard powder.
Nutrition
- Serving Size: 1 tablespoon (14 g)
- Calories: 120
- Sodium: 60
- Fat: 14
- Saturated Fat: 6
Keywords: dairy-free butter substitute, vegan butter, baking butter substitute, creamy butter alternative, refined coconut oil butter, plant-based butter