Dairy
Vegan alternative to butter: the best substitutes
Everything you need to replace butter with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Vegan block butter (Naturli, Flora Plant, Miyoko's) (baking, laminated pastry, spreading).
- Ratio: 1:1 by weight for blocks; use 80% of the weight when swapping in liquid oil.
- Pro tip: For flaky pastry, choose a block with 75%+ fat and keep it fridge-cold — soft tub spreads leak water and make dough soggy.
- 4 vegan alternatives to compare for butter.
Why butter isn't vegan
Churned from cow's cream, so it is a dairy product.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Vegan block butter (Naturli, Flora Plant, Miyoko's) | Baking, laminated pastry, spreading |
| Refined coconut oil | Frying and cookies — no coconut taste |
| Olive oil | Sautéing, focaccia, savoury bakes |
| Cashew butter thinned with plant milk | Sauces and mash |
How to substitute butter, step by step
- 1
Pick the right substitute for the job
For most recipes use Vegan block butter (Naturli, Flora Plant, Miyoko's) — baking, laminated pastry, spreading. If you need a different texture, Refined coconut oil works for frying and cookies — no coconut taste.
- 2
Measure using the correct ratio
1:1 by weight for blocks; use 80% of the weight when swapping in liquid oil. Weigh rather than eyeball it — small errors show up much faster when replacing butter.
- 3
Adjust the method
For flaky pastry, choose a block with 75%+ fat and keep it fridge-cold — soft tub spreads leak water and make dough soggy.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than butter. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures butter by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: For flaky pastry, choose a block with 75%+ fat and keep it fridge-cold — soft tub spreads leak water and make dough soggy.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1 by weight for blocks; use 80% of the weight when swapping in liquid oil.
Pro tip
For flaky pastry, choose a block with 75%+ fat and keep it fridge-cold — soft tub spreads leak water and make dough soggy.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to butter?
- Vegan block butter (Naturli, Flora Plant, Miyoko's) is the closest all-round swap — baking, laminated pastry, spreading. 1:1 by weight for blocks; use 80% of the weight when swapping in liquid oil.
- Why isn't butter vegan?
- Churned from cow's cream, so it is a dairy product.
- How much do I use instead of butter?
- 1:1 by weight for blocks; use 80% of the weight when swapping in liquid oil.
- Any tips for getting it right?
- For flaky pastry, choose a block with 75%+ fat and keep it fridge-cold — soft tub spreads leak water and make dough soggy.
Not sure if a product contains butter?
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