Vegan Butter – Oil Free!

/Vegan Butter – Oil Free!

Vegan Butter – Oil Free!

Today is an exciting day! I’ve just created an oil free vegan butter recipe that is healthy and tasty – and it make eating toast a joy again.

This vegan butter can be stored in the fridge for up to a week in an airtight container.

Vegan Butter That's Oil Free... Whaaaaaat?
Servings Prep Time
1/2cup 10minutes
Votes: 77
Rating: 3.99
You:
Rate this recipe!
Print Recipe
oil free vegan butter recipe
Servings Prep Time
1/2cup 10minutes
Votes: 77
Rating: 3.99
You:
Rate this recipe!
Print Recipe
oil free vegan butter recipe
Ingredients
Servings: cup Units:
Instructions
  1. Place all ingredients in a food processor or powerful blender and blend until smooth and creamy.
Recipe Notes

The blender I use for this is aย Tribest Personal Blender. Find it using myย Amazon link:ย https://cookingwithplants.com/visit/amazon-com-tribest/

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

Share this Recipe
By |2018-03-02T06:03:22+00:00February 28th, 2018|Popular Recipes, Recipe, Top Recipes|112 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

112 Comments

  1. Nina February 28, 2018 at 5:00 pm - Reply

    HI Anja, thanks for the recipe.

    In the recipe are you adding psyllium husks (whole) or psyllium husk powder?

    • Anja February 28, 2018 at 5:09 pm - Reply

      Whole

      • Nina February 28, 2018 at 5:48 pm - Reply

        Thanks for replying so quickly Anja

  2. Genevieve February 28, 2018 at 5:13 pm - Reply

    Thank you so much. you are so talented and so generous. I love your channel

    • Anja February 28, 2018 at 8:36 pm - Reply

      Thank you so much for your lovely comment. I really appreciate it ๐Ÿ™‚

  3. Paayel February 28, 2018 at 5:21 pm - Reply

    Any substitute for cauliflower? Also can use psyllium husk powder?

    • Anja February 28, 2018 at 8:35 pm - Reply

      You can use corn kernels instead but the flavor is different. I haven’t tested with husk powder.

      • Sandra March 7, 2018 at 4:49 pm - Reply

        I did. IT Works.

    • Jillian March 3, 2018 at 10:00 am - Reply

      Yes, psyllium husk powder works! I just tried it in my batch, and it came out beautifully thick and creamy!!

      • Anja March 6, 2018 at 11:23 am - Reply

        Fabulous…. thanks for letting us know ๐Ÿ™‚

      • Kari March 15, 2018 at 11:56 pm - Reply

        How much powder did you use?

      • Andrea S May 17, 2018 at 3:07 am - Reply

        How much did you use?

  4. Giselle February 28, 2018 at 5:44 pm - Reply

    Hi Anya, would this butter work on popcorn? Thanks for the recipe.

    • Anja February 28, 2018 at 8:34 pm - Reply

      no

  5. Jacqueline February 28, 2018 at 6:16 pm - Reply

    Hi Anja is it ok to use fine Sea Salt instead of the Coarse Celtic Salt?

    • Anja February 28, 2018 at 8:33 pm - Reply

      Yes, but you will need to adjust to your preferred level of saltiness. Just start with a small amount and add more as needed.

      • Ally April 11, 2018 at 10:13 pm - Reply

        Hello Anja, would I be able to use this as a substitute for shortening in a pie crust recipe? Thanks!

        • Anja May 30, 2018 at 7:28 am - Reply

          No it doesn’t work when heated. It is designed as a cold spread.

  6. Hineira King February 28, 2018 at 6:26 pm - Reply

    How long will this keep/last for? Thanks

    • Anja February 28, 2018 at 8:32 pm - Reply

      As per the details on the recipe page and in the video, this vegan butter can be stored in the fridge for up to a week in an airtight container.

  7. J'Marinde February 28, 2018 at 7:51 pm - Reply

    why psyllium husk? Plese nolt this text is solight I cannot read i. Please considerreadability when crafting yourt pages.

  8. Ann February 28, 2018 at 9:04 pm - Reply

    I have been waiting for an oil- less butter recipe…..thank you

    • Anja March 2, 2018 at 6:12 am - Reply

      You’re welcome ๐Ÿ™‚

  9. Jean February 28, 2018 at 10:42 pm - Reply

    Is the weight of the cauliflower before or after cooking?

    • Anja March 2, 2018 at 6:11 am - Reply

      After… about 1 cup of cooked cauliflower.

  10. Pamela Wildermuth February 28, 2018 at 10:45 pm - Reply

    Anya, could you tell me what brand of Soy milk you use? I buy Vitasoy light, do you think that is compatible with a WFPBNO way of eating, with thanks, Pamela

    • Anja March 2, 2018 at 6:11 am - Reply

      I’m not brand loyal. Vitasoy light should be fine ๐Ÿ™‚

    • Mel March 7, 2018 at 4:57 pm - Reply

      I buy vitasoy protein plus as it’s the only soy milk I can find that has no added oil or sugar ๐Ÿ™‚

      • Barbara June 20, 2018 at 8:28 am - Reply

        Pamela, I use Organic Edensoy Unsweetened Soymilk. It only has two ingredients…Reverse Osmosis Purified Water and Organic Soybeans. It’s excellent. I use it for most recipes, as a creamer for beverages, cereal, and best of all it makes the most thick fantastic yogurt. I add some probiotics to make our yogurt in an Instant Pot. Amazing! ๐Ÿ™‚

  11. Beckie February 28, 2018 at 10:47 pm - Reply

    Can you substitute any tthingvelse for the psyllium husk?

    • Anja March 2, 2018 at 6:10 am - Reply

      I did a lot of experiments and this is the ingredient that works the magic in this recipe.

  12. Carole Ann February 28, 2018 at 11:30 pm - Reply

    I’m allergic to turmeric, is it necessary to use this? Any other substitute?

    • Anja March 2, 2018 at 6:07 am - Reply

      Just leave it out, it is just for the color. You could add some corn kernels or maybe a bit of nutritional yeast, but it’s not necessary.

  13. Pat March 1, 2018 at 12:07 am - Reply

    Great recipe! But I have a question. Would Oat or rice milk work?

    • Anja March 2, 2018 at 6:06 am - Reply

      Maybe rice milk because it’s more of a neutral flavor than oat milk.

  14. Becky March 1, 2018 at 12:51 am - Reply

    Hi Anja ๐Ÿ™‚
    I really want to make this!!! I can’t get psyllium husk where I live. Do you know what I could use instead and how much I would use?
    Thank you!
    Becky

    • Anja March 2, 2018 at 6:05 am - Reply

      I did a lot of experiments and this is the ingredient that works the magic in this recipe. Try to get it online. Or ask your local grocery store to order it in for you.

      • Becky March 2, 2018 at 10:40 am - Reply

        Thank you Anja. From some of the other comments I’m wondering if you if this would work putting on pasta? My daughter loves her angel hair pasta with vegan butter and grinds pine nuts for a “parmesan cheese”. This would make her so happy so she could be completely oil free!

        • Becky March 2, 2018 at 10:44 am - Reply

          Oops…if you know or think it would work? That sentence was messed up. Haha

          • Anja March 6, 2018 at 11:24 am

            You could probably stir it through of smear it across the top, just don’t heat it up because it will go spongy in texture if cooked.

  15. Gin Merrill March 1, 2018 at 1:17 am - Reply

    Hi, Anja ๐Ÿ™‚ Thank you so much for your recipe for no oil butter. What are your thoughts about using Ground Flax Seed as a substitute for Psyllium husk, I have so many ingredients right now that seemed to be used for a similar purpose.. Unfortunately, I am on a budget and need to substitute with what I have whenever it makes sense.

    • Anja March 2, 2018 at 6:04 am - Reply

      No it won’t be the same. Different color, flavor and texture. Sorry.

  16. JN March 1, 2018 at 2:58 am - Reply

    I always look forward to your recipes, so easy and quick. Is it possible for you to put the portions in Cups? It will be easier.
    Do you have any similar Mayo recipe to make? I love dipping my veges in it and would love it (so will all the other Vegans) if you could make us a Vegan mayo recipe!
    Just FYI, the white top is beautiful!

    • Anja March 2, 2018 at 6:02 am - Reply

      So glad you like the recipes. I’ll add those portions now. I have a couple of mayo recipes on my website. Have a look in the condiments section. Have a great day ๐Ÿ™‚

  17. Kim March 1, 2018 at 8:06 am - Reply

    I didn’t have any problems must be your settings

  18. Sandra March 1, 2018 at 8:09 am - Reply

    Hi Anja could you add garlic to this n make garlic bread?

    • Anja March 2, 2018 at 6:01 am - Reply

      Yes you can… just don’t heat it because it goes spongy.

  19. Martina March 1, 2018 at 12:39 pm - Reply

    Hi! What is psyllium and where can one get it? Thank you!

    • Anja March 2, 2018 at 6:00 am - Reply

      It’s a soluble fibre made from psyllium seed. You can get it in health food stores, bulk food stores, most grocery stores and online.

  20. Sharon March 2, 2018 at 4:45 am - Reply

    Does the butter melt? Wondering if youโ€™ve tried a vegan butter with coconut butter

    • Anja March 2, 2018 at 5:58 am - Reply

      No, it is only good as a cold spread. It goes a bit spongy when heated. I don’t use oil in my cooking for heart health reasons. Oil causes inflammation in the body and builds plaque in the arteries. It is not a health food.

  21. Linda March 4, 2018 at 1:55 am - Reply

    what section of the grocery store can I expect to find the psyllium husks?

    • Anja March 6, 2018 at 11:23 am - Reply

      With the cereals such as bran.

  22. Cheri March 4, 2018 at 11:09 am - Reply

    I made this today. Wow, it was good on my sourdough bread. Thank you for taking the time to create this and share it with us!!

    • Anja March 6, 2018 at 11:22 am - Reply

      I’m so glad you like the recipe… it took a lot of experimenting but I’m glad I managed to create it ๐Ÿ™‚

  23. Bill Christian March 5, 2018 at 11:38 am - Reply

    Well, we made this butter right after you posted the recipe and I must say itโ€™s very good and tastes a lot like butter, just a little different consistency. For some reason the colour of our butter wasnโ€™t a nice yellow like yours though. Ours had a bit darker greenish tinge to it so not sure why that was, maybe from the psyllium husk? And we found the recipe a bit salty so we made a second batch without salt and mixed them together. Anyway itโ€™s a really good simple and healthy recipe and it tastes really good as well. Thank you, much appreciated.

    • Anja March 6, 2018 at 11:19 am - Reply

      Glad you like the recipe. Yes it sounds like your psyllium husks may have been the issue. None of mine were discolored.

  24. Mary Knowlson March 6, 2018 at 10:28 am - Reply

    Anja,
    I just tried this and it is AMAZING! Can’t wait to try it on asparagus with a squeeze of lemon. You are truly a one-of-kind genius.
    Butter was what I missed most since becoming a Vegan and you solved that problem for me. Thank you from the bottom of my heart.
    Mary Knowlson

    • Anja March 6, 2018 at 11:16 am - Reply

      Thanks Mary… I’m so glad you like it. It took a lot of experimenting ๐Ÿ™‚

  25. Lili March 8, 2018 at 9:00 am - Reply

    Awesome! My toast-loving hubby loves his butter and this THE BEST vegan oil-free butter Iโ€™ve ever found. Great work! Thank you so much!

    • Anja March 20, 2018 at 6:59 am - Reply

      So glad you like it… it did take a lot of experimenting to get it just right ๐Ÿ™‚

  26. Nataลกa March 11, 2018 at 8:53 pm - Reply

    Hey, Anja ๐Ÿ™‚ Thanks a lot :* You always find the healthiest recipe ๐Ÿ™‚ I just tried your butter. Next time I’ll prepared it from homemade coconut milk wich ist the most creamy and neutral (I didn’t like the taste and colour of soy) and I’m sure it’ll be perfect ๐Ÿ™‚ I have Blendtec but probably it was to small quantity to blend the husks so you can taste (and see) them – I must find the solution for that also. Anyway your recipe is also a great idea how to prepare spreads and I’ll try many versions ๐Ÿ™‚ Thank you and regards from sLOVEnia ๐Ÿ™‚

    • Anja March 16, 2018 at 5:58 am - Reply

      Great to have you here and glad you are enjoying the recipes ๐Ÿ™‚

  27. Becky March 13, 2018 at 8:35 am - Reply

    Anja!
    I wanted to start a new comment instead of replying to our previous comments asking about the psyllium husk and using it with angel hair pasta how my daughter likes it. Since psyllium husk was the only ingredient I was missing and it is used as the thickening agent… I kept thinking that is the reason it gets spongy when you heat it. So I made it without it and did some experimenting with success with all of them!!!. (Still works on toast). Melted in my daughter’s favorite way of eating her angel hair pasta, added to leftovers of your Alfredo you use in your potato bake recipe that I poured over tricolor pasta and reheated it, froze it and then thawed it the next day! Will eventually try it in baked goods and other recipes for family that’s not used to eating whole foods plant based. They will all still be vegan recipes!

    • Anja March 16, 2018 at 5:55 am - Reply

      Fantastic Becky. So glad it worked ๐Ÿ™‚

    • Randa Cunningham April 12, 2018 at 12:16 pm - Reply

      Dear Anja and Becky,

      Thank you so much for your experimenting to come up with a tasty, oil free vegan butter. I have been vegan for nearly two decades, and this year went oil.free. I thought getting rid of sweets would be hard, but I miss my olive oil terribly. The recipe with and without psylium husks is a great and healthy option. Plus spraying vinegar on air popped popcorn is not working for my taste buds, so I am going to drizzle this over hot popcorn just as Becky tried with the pasta yo see if I can enjoy popcorn again. You ladies are a godsend, Thank you!!

    • RC April 12, 2018 at 12:16 pm - Reply

      Dear Anja and Becky,

      Thank you so much for your experimenting to come up with a tasty, oil free vegan butter. I have been vegan for nearly two decades, and this year went oil.free. I thought getting rid of sweets would be hard, but I miss my olive oil terribly. The recipe with and without psylium husks is a great and healthy option. Plus spraying vinegar on air popped popcorn is not working for my taste buds, so I am going to drizzle this over hot popcorn just as Becky tried with the pasta yo see if I can enjoy popcorn again. You ladies are a godsend, Thank you!!

  28. Becky March 13, 2018 at 8:41 am - Reply

    Just to be clear I froze the oil free butter not the leftovers. Most importantly… THANK YOU for this recipe!!! I know you worked hard on this physically and especially mentally!

    • Anja March 16, 2018 at 5:54 am - Reply

      Glad you appreciate the recipe ๐Ÿ™‚

  29. Deanna Silva March 18, 2018 at 6:26 am - Reply

    Hi Anja, my fav Wfpb recipe maker! I got my whole husk Psyllium and I’m super excited to try this but I have a question. I’ve read all the comments about substitution and I’m the type that likes to make things as written and then tweak once I’m comfortable with the recipe, if needed. While you were experimenting, did you try this with cannellini beans instead of cauliflower? I’m just curious because I noticed that as the days go on, whatever I make with cauliflower becomes overpowered by the cauliflower smell and taste. Did this happen to you for this recipe? Because of a couple of your recipes I’ve found that subbing for the beans works nice to avoid the cauliflower issue. So I was just wondering if you tried it while you were experimenting?

    • Anja March 20, 2018 at 7:01 am - Reply

      I did try with beans but it didn’t taste as good to me. I couldn’t taste the cauliflower in this.

  30. Eva March 20, 2018 at 4:51 pm - Reply

    Psyllium husk is available at Woolworths Store in Australia.

  31. Maureen Uldall-Ekman March 22, 2018 at 5:10 am - Reply

    I so enjoy this butter. I was craving cinnamon toast and then you posted this recipe. I have been having cinnamon toast snacks ever since. I use sri lankan cinnamon and powdered stevia. Thank you Anja!

  32. Jennifer March 23, 2018 at 3:47 pm - Reply

    I can’t eat margarine or butter due to severe allergies. This recipe is awesome. I love it that it’s oil free! Yay:) Thanks so much!

  33. Janet March 24, 2018 at 7:57 am - Reply

    Becky, I got rather lost in your post. What do you mean when you said you tried ALL of them? And they ALL worked. What is “ALL” and wasn’t any one particularly better. (I assume you’re referring to a substitute for the psyllium.)

    • Becky July 3, 2018 at 2:46 am - Reply

      Janet, so sorry about my confusing post. After reading your post, I reread my post and I got rather lost myself.
      Here’s what I did:
      I made the recipe without the psyllium and I used ground himalayan pink salt instead of celtic sea salt. When using himalayan pink salt, you will need to use half the amount of the celtic sea salt listed in the recipe.
      I then put in the refrigerator for a few hours.
      I used it on toast. It worked!
      I used it with freshly cooked pasta and also mixed it in leftover cooked pasta and reheated it. It worked!
      The night before I had made Anja’s Alfredo sauce from her potato bake recipe but used it over pasta instead. I had some leftover and mixed in the “butter” to help bring back the creaminess and reheated it. It worked!
      I put some of the “butter” in a glass jar and froze it for approximately 24 hours. I then placed it in the refrigerator to thaw. Once it was thawed I stirred it then tasted it and it tasted just as good. I used it the same way as the freshly made “butter”. It worked!
      That is what I meant when I said it worked in ALL.
      When using on toast or garlic toast, you may want to use more than normal since it melts into the toast. It all depends on your preference. My niece uses more than I do on my toast.
      I have not had a chance to use it in baking or for sautรฉing.
      I hope I clarified it for you.
      Thank you for your post Janet!!!

  34. Janet March 24, 2018 at 7:59 am - Reply

    Anja, one thing that my husband and I have missed in our 4-year journey is nice buttery garlic bread. Would this butter work well with the addition of garlic to the mix? Thank you so much for this recipe!

    • Anja May 30, 2018 at 7:41 am - Reply

      Glad you like the recipe. Yes it works with garlic added in. Just don’t heat it. Heat the bread, then spread it on.

  35. Charlotte J Carey March 25, 2018 at 2:34 am - Reply

    Hi Anya, this looks great! Just wondering if this can be used to make frosting for cakes and cupcakes?

    • Anja May 30, 2018 at 7:37 am - Reply

      Thanks. I haven’t tried it for frosting. Let me know if you do and how it turns out. It should work quite well.

  36. Xenia April 1, 2018 at 2:44 am - Reply

    Thank you for the recipe, I added some wild garlic, it grows just everywhere this time of the year! Best regards from Germany!

  37. Shellie April 4, 2018 at 12:37 am - Reply

    I picked up the psyllium husks yesterday to make this. I have a bag of frozen riced cauliflower. Will it work as well with defrosted frozen as opposed to fresh? Thanks. Can’t wait to try this.

    • Anja May 30, 2018 at 7:35 am - Reply

      I don’t think it will be quite the same, but give it a try and let me know how it goes.

  38. Larry April 4, 2018 at 8:38 am - Reply

    Can I use,agar agar instead of psyllium husk in butter recipe

    • Anja May 30, 2018 at 7:34 am - Reply

      I found it doesn’t taste the same or have the same texture.

  39. Shellie April 10, 2018 at 2:39 am - Reply

    What a great recipe. I added it to mashed potatoes, and had it on toast today. We love it. Just wondering how long it will last in the fridge. Thanks!

    • Anja May 30, 2018 at 7:30 am - Reply

      Fantastic! So glad you like it as much as I do. It should last a good week or two.

  40. Patty April 10, 2018 at 3:48 am - Reply

    Can u use Metamucil for psyllium husks

  41. lili April 13, 2018 at 6:13 am - Reply

    Would Himalayan salt also work? Or is the Celtic salt part of the recipe because of a certain taste?

    • Anja May 30, 2018 at 7:26 am - Reply

      It should work but I find celtic sea salt has a different flavor and really packs a salty punch without having to use much.

  42. luli April 13, 2018 at 6:18 am - Reply

    Would Himalayan salt also work? Or is the Celtic salt part of the recipe because of a certain taste?

    • Anja May 29, 2018 at 6:57 am - Reply

      You can but I find the celtic adds a different extra salty kick.

  43. Mary April 18, 2018 at 1:20 am - Reply

    OMG!!!! Just made the “butter” and it’s wonderful – even my husband loved it. We are strick vegans but with summer fast approaching I have missed eating corn on the cob – but not anymore! The taste is so close to the real thing I am calling all my vegan friends to share this with! THANK YOU!

    • Anja April 20, 2018 at 1:29 pm - Reply

      So glad you like it as much as I do… and thanks for sharing, I really appreciate it!!

  44. kathy April 21, 2018 at 11:44 am - Reply

    Awesome butter. I convinced my kids to try and they could not believe how good it was . Thanks so much

  45. Jennifer April 21, 2018 at 3:40 pm - Reply

    Thanks for such as great recipe. I can finally enjoy butter again without the fat or any allergic reactions!

  46. Tracy K. April 23, 2018 at 4:09 pm - Reply

    This was so delicious! Thank you! Now we have a tasty spread for toast and itโ€™s wonderful on steamed veggies!

  47. Hannah April 25, 2018 at 4:56 am - Reply

    Hi Anja, do you think adding some agar could make it resemble stick butter? It already tastes amazing, but I’m trying to show my friends how easy veganism can be. Thank you so much for these recipes!

    • Anja May 29, 2018 at 6:46 am - Reply

      Possibly yes… if you try it, email me and let me know your results ๐Ÿ™‚

  48. Bill D April 29, 2018 at 8:44 am - Reply

    I haven’t tried any of your recipes yet, but I am. It seems like most recipes, yours and others, for these kinds of things (butters, mayo, etc.), always “recommend” that you can leave it in the fridge for about a week. Why only a week? Is there anything that can be done to make it last two weeks, or even a month? (I suppose you could make a larger batch, or multiple batches, and freeze and thaw them week by week, if that doesn’t do anything (or much) to the texture and/or flavor)

    • Anja May 29, 2018 at 5:36 am - Reply

      It should last longer. I just like to have all of my food as fresh as possible.

  49. Terri Edwards May 3, 2018 at 7:59 am - Reply

    Oh wow! I get asked about healthy vegan butter substitutes all the time and have never been able to give a good alternative. Can’t wait to try this and be able to let others know. Thank you!

  50. Liz May 14, 2018 at 1:43 pm - Reply

    Do you think this would freeze?

    • Anja May 29, 2018 at 5:25 am - Reply

      I haven’t tried. You would need to test it. I would guess not.

  51. Sally Johnson May 23, 2018 at 4:39 am - Reply

    Can you substitute anything for the psyllium husks

    • Anja May 29, 2018 at 5:19 am - Reply

      I did a lot of experimenting and nothing else worked the same to give it the texture and flavor.

  52. Taja June 10, 2018 at 5:57 am - Reply

    Could I use xanthan gum instead of psyllium husk?

    • Anja June 22, 2018 at 8:18 am - Reply

      It doesn’t work the same.

  53. Sophia June 16, 2018 at 2:56 am - Reply

    This is amazing. Do you think you could make a recipe for an oil replacement, something as thick as oil that could be used for making dressings and garnishing dips? There are several water+cornstarch recipes online, but you would surely have a better idea.

    • Anja June 22, 2018 at 8:15 am - Reply

      I’ve been trying but nothing meets my standards yet. I’ll let you know when I succeed.

  54. Diana Rutley June 18, 2018 at 6:47 am - Reply

    Iโ€™ve now made this recipe twice! The downside? Iโ€™ve been Eating a lot more crackers and bread than usual! LOL! This vegan butter is amazing!

    • Anja June 20, 2018 at 6:45 am - Reply

      hahaha glad you like it as much as I do ๐Ÿ™‚

Leave A Comment