Mary Berry Vegan Butter Recipe – Creamy, Spreadable, and Better Than Store-Bought

I’ll admit, I wasn’t convinced homemade vegan butter could ever come close to the real thing. I’d tried a couple of shop-bought versions over the years, and while they were perfectly fine for baking, none of them gave me that rich, buttery flavour I wanted on hot toast.

My first homemade attempt wasn’t much better. I used extra virgin coconut oil because that’s what I already had in the cupboard. The texture was lovely, but every bite tasted like coconut toast rather than buttered toast. Not exactly what I was aiming for.

Everything changed when I switched to deodorised coconut oil and added just a splash of apple cider vinegar. Suddenly it tasted surprisingly buttery, spread beautifully once it reached room temperature, and even fooled my husband into thinking I’d forgotten it was Veganuary.

Now I keep a small container in the fridge almost all the time. It’s brilliant on warm sourdough, melted over baked potatoes, stirred into mashed potatoes, or spread generously under homemade jam.

If you’ve been looking for an easy vegan butter without palm oil or a long list of ingredients, this is the recipe I’d recommend every time.

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Why This One Works So Well

Most homemade vegan butter recipes either stay too soft, become rock hard in the fridge, or taste overwhelmingly of coconut.

This version avoids all three problems.

The deodorised coconut oil provides the firmness that dairy butter naturally has, while sunflower oil softens it just enough so it becomes spreadable after sitting out for a few minutes.

The tiny amount of apple cider vinegar was the biggest surprise for me. I honestly didn’t think one teaspoon would make any difference, but it gives the finished butter that subtle tang we naturally associate with cultured butter.

Soy milk also produces a creamier result than oat or almond milk because of its higher protein content.

The whole recipe takes about five minutes to mix together, with the fridge doing all the hard work afterwards.

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INGREDIENTS + WHY THEY MATTER

Deodorised Coconut Oil

This gives the butter its structure.

I tried standard virgin coconut oil first and the coconut flavour completely took over. Switching to odourless coconut oil transformed the recipe.

Unsweetened Soy Milk

Creates a rich, creamy consistency.

I’ve experimented with oat milk before, but soy always gave me the smoothest texture.

Sunflower Oil

Keeps the butter softer once chilled.

Without it, the butter becomes much firmer and harder to spread.

Apple Cider Vinegar

The secret ingredient.

It curdles the soy milk slightly, creating a quick vegan buttermilk that adds a buttery tang.

Fine Sea Salt

Essential for flavour.

I often add slightly more when I know the butter is destined for toast, and a little less when using it in baking.

Turmeric (Optional)

Just a tiny pinch.

It doesn’t really affect the flavour but gives the butter that familiar pale golden colour. Go carefully though—a little goes a very long way.

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Making It Yours (Without Ruining It)

Different Plant Milks

I’ve tested this with several.

• Soy milk – Best texture
• Oat milk – Slightly softer
• Almond milk – Works but isn’t quite as creamy

Different Oils

Rapeseed oil works well instead of sunflower oil.

Olive oil is one I’d avoid because its flavour becomes quite noticeable.

Salted or Unsalted

For everyday spreading I prefer a slightly saltier butter.

If you’re baking cakes or pastries, reduce the salt to around one-eighth teaspoon.

Flavoured Versions

Once you’ve mastered the basic recipe, try adding:

• Roasted garlic
• Fresh parsley and chives
• Smoked paprika
• Lemon zest
• Chilli flakes

These all whisk in beautifully before chilling.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Butter tasted of coconut	Used virgin coconut oil	Always use deodorised coconut oil
Butter separated	Coconut oil was too hot	Let it cool until just warm before mixing
Butter became watery	Didn’t chill long enough	Refrigerate for at least 4 hours, preferably overnight
Butter was grainy	Overheated the coconut oil	Melt gently over low heat only

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HOW TO MAKE MARY BERRY’S VEGAN BUTTER

Step 1

Gently melt the deodorised coconut oil over a low heat.

As soon as it’s liquid, remove it from the heat.

Leave it to cool until just warm.

If it’s too hot, it can separate the mixture later.

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Step 2

Pour the soy milk into a medium bowl.

Stir in the apple cider vinegar.

Leave it for one minute.

It thickens slightly, rather like making traditional buttermilk.

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Step 3

Add the sunflower oil, salt and turmeric.

Whisk until smooth.

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Step 4

Slowly pour in the cooled coconut oil while whisking continuously.

After about a minute the mixture starts looking paler and slightly thicker.

The first time this happened I genuinely thought, “It’s actually turning into butter.”

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Step 5

Immediately pour the mixture into a small dish, butter mould or storage container.

Don’t leave it sitting in the bowl too long or it’ll begin setting before you pour it.

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Step 6

Leave uncovered in the fridge for at least four hours.

Overnight is even better.

Once fully firm, cover and refrigerate until needed.

The butter should slice cleanly but soften nicely after sitting at room temperature for ten minutes.

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TIPS FROM MY KITCHEN

After making this butter more times than I can count, I’ve found a few little tricks that make all the difference.

• I always let the melted coconut oil cool until it’s just warm. If it’s too hot, the mixture can separate instead of emulsifying.
• My favourite container is a small ceramic butter dish with a lid. It keeps the butter fresher and it’s easy to scoop from.
• If I’m making garlic butter, I use roasted garlic rather than raw. It gives a sweeter flavour and keeps the butter smooth.
• I usually leave the butter on the kitchen counter for 10–15 minutes before serving. It spreads much more like dairy butter at room temperature.

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STORAGE + SERVING

Refrigerator

Store in an airtight container in the fridge for up to 2 weeks.

Because there are no preservatives, homemade vegan butter won’t last quite as long as shop-bought versions.

Freezer

Freeze for up to 3 months.

I often divide a batch into two smaller containers so I can thaw one while the other stays frozen.

To Defrost

Transfer to the refrigerator overnight, then allow it to come to room temperature for 10–15 minutes before using.

Best Ways to Use It

• Fresh sourdough toast
• Crumpets
• Baked potatoes
• Steamed vegetables
• Mashed potatoes
• Garlic bread
• Pasta sauces
• Homemade pastry
• Muffins and scones

It also works beautifully stirred into hot porridge with a spoonful of homemade jam.

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FLAVOURED VEGAN BUTTER IDEAS

Once you’ve mastered the basic recipe, it’s easy to customise.

Garlic & Herb

Add:

• 2 roasted garlic cloves, mashed
• 1 tablespoon chopped parsley
• 1 teaspoon chopped thyme

Lovely on roasted vegetables or warm bread.

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Lemon & Chive

Mix in:

• Finely grated zest of 1 lemon
• 2 tablespoons chopped chives

Perfect with baked potatoes or grilled vegetables.

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Smoked Paprika

Whisk in:

• 2 teaspoons smoked paprika
• Pinch of chilli flakes

Brilliant melted over sweetcorn or roasted potatoes.

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Chilli Butter

Add:

• 1 teaspoon chilli flakes
• Pinch of smoked salt

Excellent for corn on the cob or grilled mushrooms.

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Cinnamon Butter

For breakfast toast, stir in:

• 1 teaspoon cinnamon
• 1 teaspoon maple syrup

One of my favourite weekend treats.

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FAQs

Can I bake with homemade vegan butter?

Yes. I’ve successfully used it in pastry and savoury baking. Because it’s quite firm when chilled, it behaves much like dairy butter.

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Why does my vegan butter taste like coconut?

The most common reason is using virgin coconut oil.

Choose deodorised coconut oil for a neutral, buttery flavour.

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Why did my vegan butter separate?

Usually because the coconut oil was too hot when mixed with the other ingredients.

Allow it to cool until it’s only slightly warm before whisking.

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Can I use oat milk instead of soy milk?

Yes.

I’ve tested oat milk and it works well, although soy produces the creamiest texture.

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Does homemade vegan butter need refrigeration?

Yes.

Store it in the fridge because it softens quickly at room temperature.

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Other Similar Recipes

• Mary Berry Vanilla Vegan Cupcakes Recipe
• Mary Berry Easy Crusty Vegan Bread Recipe
• Mary Berry Herb Buttered Corn on the Cob

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