Miyoko Schinner’s Glorious Butterless Butter


I have been making this recipe since the day I got Miyoko Schinner’s newest book The Homemade Vegan Pantry. There are a few variations in the book and you can see the original recipe (reprinted with permission) here. I am posting the version that I have been making which I don’t plan on changing – because we LOVE it!

I have used this butter to grease the pan for pancakes and crepes and also to butter toast. I have not used it in baking but I’m sure it would work great. The only reason I haven’t is because I don’t usually bake with butter subs because I never liked the way Earth Balance translated in baked goods. This could change all of that.

On Miyoko’s advice, I bought a 12-cavity silicone mold which makes this recipe dealing with the butter super easy. I get 8 cute little butter rectangles, which by the way, transport nicely. I know because I brought some to a friend’s house who lives three hours away (along with some freshly baked bread!) I just wrapped two rectangles in wax paper and transported them in a cold bag.


1 1/2 cups refined coconut oil *
1/2 cup homemade cashew cream **
1/4 cup + 1 tablespoon sunflower oil
2 teaspoons liquid soy lecithin
1/2 teaspoon sea salt

* Use refined coconut oil or the butter will taste like coconut.

** To make the cashew cream, place 1 cup of cashews into the Vitamix and blend with 2 cups of filtered water until super smooth and creamy, at least a minute. If you don’t have a Vitamix, either get one or soak the cashews for 4 hours. Drain the soaking liquid and add new water to make the cream.

Add the ingredients to the Vitamix or blender and let it rip for 2 minutes.

Place the silicone mold on top of a baking sheet and make sure there is room in the freezer to place it flat. This can also be done in the refrigerator but it will take longer to harden up.

Pour the butter into the molds and place in the freezer. When the butter has solidified, pop out the rectangles and place one in a small glass container in the refrigerator and the rest in a freezer safe glass container. Leave them in the freezer until you need them. Enjoy!


29 thoughts on “Miyoko Schinner’s Glorious Butterless Butter

  1. i have only made it with my own cashew milk but the original recipe calls for 1/2 cup creamy soy milk, almond milk, cashew milk, or cashew cream, or store-bought nondairy milk. so try it and see what you think! i am sure it will come out great either way. xo lisa

  2. Hi Lisa, I made Miyoko’s butterless butter recipe last night from her book, using liquid sunflower lecithin, store bought cashew milk, avocado oil, celtic salt and melted refined coconut oil. I strickly adhered to the prep instructions and left it in the fridge overnight to set in a silicone ice cube tray. This morning I was so disappointed to wake up to find that it hadn’t emulsified at all (the coconut oil was solidified in a lump in the middle of the surrounding ingredients). I’m hoping you’ll have some wisdom as to what may have gone wrong. I should say also that all of the ingredients were well within their expiry dates. I would be grateful for any help. Thanks very much.

  3. I did exactly as you Debra, same ingredients as well and I can’t get it to not separate in the fridge. I followed Miyoko’s instructions from her book “The Vegan Pantry” also. What’s wrong? I mean it tastes great still, but…..? This keeps on happening to me, WHY??? Help someone!

  4. I haven’t made this yet but emulsification problems can be helped in various ways. I’ve made so many emulsions that needed to be blended a few times before leaving it to chill and harden. I will be making this vegan butter according to the recipe that uses the most lecithin in it. I will leave it on the counter to cool and will blend it a few times as it cools and then just before it sets too much to pour I’ll pour it into the molds. Also if you have a stand mixer I might just scrape it all into the mixer and beat (not whip) it on low to be sure most of the air is out of it. If it separates it’s ok. Just beat it on low and re-emulsify. Don’t be afraid to beat it again after it hardens if it has separated. It should soften at room temp very quickly.

  5. Hi Debra, not sure if you will see this but you can try this recipe http://www.veganbaking.net/recipes/fats/vegan-butters that uses a little xanthan gum to help with the vegan butter texture. it sounds like your vegan butter is not chilling fast enough and the coconut oil is settling out of the mixture before it hardens, either it’s not getting mixed enough (it should emulsify into the mixture like a mayonnaise, you can try streaming in the liquid coconut oil as you blend so that it’s fully emulsified) or your fridge isn’t as cold as you think it is. also the size of the container the butter is chilling in really does matter as the faster it chills the more emulsified the mixture will remain and the smoother the butter will feel on your tongue as it melts. Try chilling the mixture in your freezer and not fridge and smaller containers (I use ramekins or a silicon ice cube mold)

  6. I’ve been using this recipe for a couple years now & purchased the recommended silicone mold. I make 1 1/2x to fill all the mold sections. I use powdered sunflower lecithin, mix it in the cashew milk & let it sit a few minutes before putting in the food processor. I don’t add salt because we have someone that is hypertensive in the household, plus I use this butter for baking & many recipes call for unsalted butter anyways. Butter turns out great every time! I still purchase Miyoko’s unsalted butter to slather on fresh sourdough bread!

  7. i have not tried another oil besides sunflower so i can’t answer that. you could try safflower, avocado or other oil you like and see how it comes out. i have used this in pastries yes but i live in new york city and who knows what different temperatures and altitudes will do to baking so you have to experiment!

  8. I use good quality olive oil (have used avocado as well) and use this butter for baking, galette, hand pies, biscuits, etc. I’m higher elevation, generally warmer clime.

  9. olive oil might yield a specific flavor (think olive oil cake) so if you are baking other items you might want to stick with a neutral oil!

  10. I have a quick question…your instructions call for half a cup of cashew cream but 1 cup of cashews and 2 cups of water gave me 2.5 cups of a thick cashew milk. I think of cashew cream as being thick like sour cream. Is it supposed to be more like a dairy cream? And do I really only use half a cup? Next time, I’ll make a lot less, if so. Lol, like I can’t use that other 2 cups for something, but I’m concerned I’m not understanding something here. Thanks so much!

  11. ok, so, the cashew cream is more like dairy cream thick not sour cream thick. so you are on the right track! i know you can use the other 2 cups for something – there are tons of recipes in my book Wait, That’s Vegan?! for creamy cashew cream sauces like cinnamon and chipotle and lemon and chocolate and others!

  12. I have soy lecithin granules can I mix it with water or something to make it a liquid ? In Adelaide South Australia I don’t think I can get a liquid form ?

  13. Hi Can you please post the links for the “refined coconut oil” & “liquid soy lecithin”.
    Thanks. Great site!

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