This creamy, spreadable Vegan Butter requires only 6 simple ingredients and a blender. Spread it on toast, vegetables, baked potatoes, corn on the cob, and more! It also happens to be oil-free, dairy-free, nut-free, and gluten-free.
Though prepackaged vegan butter can be purchased at many grocery stores, it is always loaded with oil and fat which most whole food plant-based folks are avoiding. After all, we are trying to improve our health, right?
That’s why I decided to look around at healthy vegan butter options online, and I stumbled upon one made with cauliflower (yep, you read that right!) from Cooking With Plants. Their recipe called for psyllium husks which I didn’t have and honestly didn’t even know what it was, so I decided to mess around in the kitchen a bit with different ingredients.
Ingredients in oil-free plant-based butter
The ingredients are really simple, and you might even have everything you need on hand.
- Plant milk such as almond, soy, etc
- Nutritional yeast
- Garlic powder
- Sweetener such as date sugar or another type
How to make it
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
This plant-based butter really is one of the easiest recipes to make, and it’s a delight to finally have a healthy vegan butter substitute that I can feel good about eating and serving.
Begin by cooking the cauliflower. Personally, I like to place mine in a microwave-safe bowl with a couple of tablespoons of water and steam it for about 5-minutes. You can also cook it on the stovetop if desired.
I haven’t tried making this with previously frozen and thawed cauliflower but think it would work fine, though you might need to start out with a little less plant milk to play around with the consistency.
Place the cooked cauliflower and all other ingredients in a blender and process until nice and creamy.
Since we are using only small amounts of ingredients for this recipe, if your blender has a small cup attachment or adapter, it will be the perfect size for this.
Otherwise, you might need to stop your blender and scrape down the sides a few times during the process. Another option is to make a double batch to have plenty to reach the blades and keep things spinning. That’s what I like to do.
I haven’t tried using an immersion blender on this, but it would likely be a great choice if you don’t have a cup attachment for your blender. These handheld blenders are great when making creamy soups as well.
The consistency should be nice and creamy and will thicken a little more after refrigeration.
What to serve vegan butter on
This stuff is creamy and delicious and great on many dishes like the ones listed below.
- Baked potatoes
- Roasted, steamed, or grilled veggies
- Corn on the Cob
- Homemade Wheat Bread
- And more…
All Your Vegan Butter Questions Answered:
- Q: Can I bake with cauliflower vegan butter? I haven’t tried it yet, but will let you know. If any of you give it a go in baked goods, I would love to hear how it turns out.
- Q: Is frozen cauliflower okay to use? I think frozen would work just fine in this. The only thing I would suggest is reducing the amount of plant milk to 1 Tbsp until you figure out the right consistency.
- Q: What kind of oil-free bread can I spread it on? Though this is not a post about bread, I know there will be questions about the types of bread I used in the photos. My family loves Dave’s Killer Bread in the green package, and it’s completely oil-free. We also like crusty sourdough bread. And, Ezekiel Bread is another great option.
- Q: How long will this vegan butter keep? Depending on the freshness of your cauliflower, this vegan butter should keep for about 7 days in an airtight container in the refrigerator.
Recipes to use homemade vegan butter on
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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- 1 cup cooked cauliflower
- 2 tablespoons plant milk
- 1 tablespoon nutritional yeast flakes
- 1/4 teaspoon sweetener such as date sugar or others (optional)
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt (more if desired)
- Begin by cooking the cauliflower. Personally, I like to place mine in a microwave-safe bowl with a couple of tablespoons of water and steam it for about 5-minutes. You can also cook it on the stovetop if desired.
- Place the cooked cauliflower and all other ingredients in a blender and process until nice and creamy.
- Since we are using only small amounts of ingredients for this recipe, if your blender has a small cup attachment or adapter, it will the perfect size for this. Otherwise, you might need to stop your blender and scrape down the sides a few times during the process. Another option is to make a double batch to have plenty to reach the blades and keep things spinning. That’s what I like to do.
- The consistency of this plant-based butter should be nice and creamy and will thicken a little more after refrigeration.
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 39Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 0g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.