Vegan, Zero Waste Butter Recipe

Butter is such a sticky subject. If you want dairy free you can opt for margarine, but trying to find one without that nasty, forest destroying palm oil is a whole other minefield, plus the unnecessary packaging, plus the fact that no one seems to know if you can actually trust margarine. So why not just avoid all that stress and make your own? Then you can know exactly what’s in there.


This recipe is slightly adapted from vegan extraordinaire Miyoko Schinner, and I don’t want to claim it as my own invention at all. I did want to share it with you all however, as I know many of you love zero waste, veganism and palm-oil free. This recipe ticks all three boxes, and just in case you haven’t heard of Miyoko, I wanted to share this so that you learn that you can make this yourself, and it’s SO easy. There’s only one ingredient in this that you can’t find in any normal shop, liquid lecithin is a necessary emulsifier, but it still works out cheaper to invest in that one ingredient in order to make your own butter for life, as you only need one teaspoon for the recipe. This recipe is for spreadable butter (think toast) and will keep to 3-4 weeks in the fridge or for multiple months in the freezer.


  • 1 1/2 cups melted refined coconut oil (don’t use extra virgin, you don’t want the coconut taste)
  • 1/2 cup non-dairy milk
  • 1/4 cup grapeseed oil (you can use olive oil too)
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1 teaspoon organic soy liquid lecithin


  • Add all ingredients to a blender and blend for about one minute, until fully combined and smooth
  • Pour into a container of your choice, I pour it straight into a dish which I serve out of, but you could also put it in a mould to pop it out afterwards.
  • Place it in the fridge for a few hours, it will then harden to become butter


And that’s it! Super easy, zero waste, no palm oil and no dairy. You can play around with the amount of salt, or remove it completely to make unsalted butter. But it’s perfect for my toast, and perfect for saving money.

Until next time, stay magic y’all.


3 Comments Add yours

  1. Can the butter also be used for baking?
    And frosting?


    1. You should be able to yes 🙂 You can vary the level of salt (or take out altogether), and you can adjust levels of liquid oil to coconut oil in order to get harder or softer depending on what you need it for (eg. harder for making croissants)!

      Liked by 1 person

      1. Awesome thanks!


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