Vegan Butter 2.0 (Spreads, Melts & Laminates Like the Real Thing!)

I've finally taken the time to upgrade my vegan butter recipe. Let me tell you, if you liked the first version, this one is a big step up. It literally took me ages to develop this recipe, and I truly believe it's the end-game recipe for vegan butter. Here's why this is the best vegan butter recipe out there:

It does it all. It melts in the pan. It spreads at room temperature, so you can use it on toast or scones. It behaves just like dairy butter in baked goods, from muffins and cookies to loaf cakes and pie crusts. And last but not least, it works great for lamination. Hello croissants, puff pastry, cruffins, and more!

It doesn't break. Unlike many other vegan butter recipes, this one doesn't break when you cut into it straight from the fridge. It slices cleanly and has a perfectly smooth consistency with zero graininess, thanks to a combination of different oils and a unique process.

Naturally colored. I'm giving you different options for adding a light yellow color to the butter. You can use annatto oil, beta-carotene powder, or food coloring. Or simply leave it out altogether if you don't mind your butter having a light beige color.

Bonus: It has 20% less saturated fat than my first vegan butter recipe!

🧈 Behind The Recipe

To create this recipe, I used my first cultured vegan butter recipe as a base and drew inspiration from two commercial brands: Be Better and Naturli. Both brands make vegan butter designed for chefs and professional use.

This vegan butter is about 75% fat, which is a bit lower than most European butter brands, but on par with most margarines.