Vegan alternatives to butter
Swap matrix
Use these instead
Vegan block butter swaps 1:1 everywhere, including pastry. Olive oil works in cooking and many cakes, but use about three-quarters of the weight because it is pure fat.
Conversion ratios
| Substitute | Use this much | Good to know |
|---|---|---|
| Vegan block butter | 1 : 1 | The only substitute that laminates pastry and creams with sugar. |
| Olive oil | 100 g butter = 80 ml oil | Butter is around 80% fat, oil is 100% — reduce and add a splash of liquid. |
| Neutral oil or vegan spread | 1 : 1 in batters | Fine for muffins and quick breads; too soft for shortcrust. |
Best uses
- Shortcrust, puff and rough puff pastry (block, straight from the fridge)
- Cookies and creamed cakes
- Frying and roasting (olive oil)
- Finishing sauces and mash
Why the swap works
It does exactly the same job in coffee, cooking and baking, with no change in method.
Where it does not work
Do not use tub spreads for pastry or cookies — the water content makes dough spread and toughen. Extra-virgin olive oil is also too assertive for delicate sponges.
Kitchen notes
- Freeze grated vegan block butter for 10 minutes before rubbing into flour; it flakes pastry beautifully.
- For browned-butter flavour, warm vegan butter with a spoon of nutritional yeast and a pinch of salt.
- In cakes, replace butter with oil plus 20% extra liquid to keep the crumb moist.
The numbers
Swapping one kilo saves about 9 kg CO₂e. Do it once a week for a year and you avoid roughly 117 kg CO₂e — the same as driving a petrol car 585 km.
Sources: Poore & Nemecek (Science, 2018), FAO, USDA FoodData Central, Mekonnen & Hoekstra (2011).
Common questions
Can I substitute oil for butter 1:1?
Not by weight. Use roughly 80 g of oil per 100 g of butter and add a tablespoon of plant milk or water to make up the lost moisture.
Does vegan butter work in pastry?
Yes, provided it is a firm block rather than a spread. Keep it cold and it laminates like dairy butter.
What is the healthiest butter substitute?
Olive oil, where the recipe allows it — it swaps saturated fat for monounsaturated fat and keeps the polyphenols.
Convert this recipe
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In depth
The longer answer
Butter serves multiple roles in cooking: it provides fat for tenderness and moisture in baking, creates flaky layers in pastries, adds rich flavor and browning in sautéing, and acts as a solid fat for creaming with sugar. A direct substitute is not straightforward because butter is about 80% fat with 16-18% water and milk solids, which affect texture and browning. Plant-based alternatives must replicate this precise fat-water balance to work similarly in recipes.
The main plant-based options are vegan butter sticks (made from oils like coconut, palm, or avocado), coconut oil, and margarine. Vegan butters behave most like dairy butter in baking and spreading, with similar fat content and water ratio, though they may lack the same browning ability. Coconut oil is firmer and more saturated, ideal for pie crusts but less versatile for spreading. Margarine varies widely; some contain trans fats. Price-wise, vegan butters are often slightly more expensive, while coconut oil is comparable. Environmentally, palm oil-based options raise sustainability concerns.
For best results, use stick-form vegan butter for baking and creaming; it creams with sugar similarly to dairy butter. In sautéing, vegan butter browns less and may burn faster due to lower smoke points—add a splash of oil to prevent this. For flaky pastries, chill the vegan butter thoroughly and handle dough minimally. Accept that some recipes, especially delicate French pastries, may not achieve identical texture. Taste-wise, choose unsalted varieties to control salt levels, and expect a slightly different but pleasant flavor profile.
At a glance
Quick facts
| Detail | What to know |
|---|---|
| Fat content | ~80% fat, similar to dairy |
| Smoke point | 350°F (175°C) for vegan butter |
| Common base oils | Coconut, palm, avocado, soy |
| Water content | 16-18%, like dairy butter |
| Price difference | 10-30% more than dairy |
In practice
What this means for you
- Use stick vegan butter for baking; tub varieties have more water and alter texture.
- Chill vegan butter before cutting into pastry dough to maintain flakiness.
- Add a teaspoon of oil when sautéing with vegan butter to prevent burning.
- Taste-test different brands; some have a coconut or nutty flavor that may not suit all dishes.
- Store vegan butter in the fridge; it softens faster than dairy at room temperature.
FAQ
Common questions
Can I use olive oil instead of butter in baking?
Why does vegan butter not brown like dairy butter?
Is margarine the same as vegan butter?
Can I substitute coconut oil for butter in all recipes?
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