Vegan Butter

Butter is pretty difficult to replace, even with the commercial alternative butter products on the market in the United States right now. I used these commercial butters in my baked goods for a long time, but when I came to Mexico I was forced to use coconut oil instead for nearly all my baking. I’d heard the hype about coconut oil and how great it was, and to be honest, I don’t really buy into hype until I try it. So, somewhat grudgingly, I baked my first batch of coconut oil cookies in March/April of 2017… and I’ll never go back to using alternative butter ever again!

However, despite my amazement at how much better all my sweet treats tasted when I used coconut oil, I still couldn’t get over the fact that whenever I baked bread or ate a baked potato that there wasn’t any butter there to back me up. There was some “butter-flavored” coconut oil (flavored with a mix of natural things that I don’t remember now) that I was able to find here in Guanajuato for a period of time, and that did a pretty good job, especially when paired with a bit of salt and/or jelly. But of course, eventually that went away and I wasn’t able to find it anymore… which was a sad day.

I didn’t work very much on my Butter Problem until recently, since I didn’t have much time to invest into experimentation with all the work going into moving and everything, but recently I made a bit more time to work on food-in-general and food-as-a-medicine. And I discovered a halfway decent butter recipe!

Vegan Butter


  • 4 Tbsp Almond Flour OR Oat Flour
  • 5 Tbsp non-dairy Milk OR Water
  • 1/2 tsp Salt
  • 1/2 tsp Apple Cider Vinegar
  • 2 Tbsp Olive Oil
  • 1/2 Cup Coconut Oil
  • 1/4 tsp Turmeric (for color)


Recipe Management Powered by Zip Recipes Plugin

Leave a Comment