Fat Free Vegan Butter Recipe: Dairy-Free Spread With Rich Flavor

Creating a vegan butter without fat might seem impossible, but this recipe delivers a creamy, spreadable alternative that defies expectations. It uses simple, whole-food ingredients to mimic the rich taste and texture of traditional butter.

Perfect for baking, cooking, or spreading on toast, this dairy-free spread holds up in any recipe. Store it in the fridge for up to two weeks and enjoy the same convenience as regular butter.

Ingredients for Fat Free Vegan Butter

Eight whole-food ingredients transform into a creamy, spreadable dairy-free alternative for any use.

The applesauce base is critical—unsweetened is non-negotiable for a neutral flavor. Mott’s or Musselman’s (both widely available) work perfectly. Aquafaba adds structure; use the liquid from low-sodium chickpeas to avoid a tinny aftertaste. Nutritional yeast, found in bulk bins at Whole Foods or Sprouts, delivers that signature buttery richness without dairy.

No aquafaba? Flax gel (1 tbsp ground flax + 3 tbsp water) works in a pinch but may alter texture slightly. Swap nutritional yeast for white miso paste at half the amount for umami depth. The coconut oil can be omitted for a completely oil-free version, though it improves spreadability. Apple cider vinegar and lemon juice balance sweetness—don’t skip either.

This keeps in an airtight container in the fridge for up to 2 weeks. For longer storage, freeze in ice cube trays for 3 months. Bring to room temperature before using in baking for even distribution. The turmeric is purely for color—skip it if you prefer a natural off-white hue.

Step-by-Step Instructions for Fat Free Vegan Butter

This technique ensures a smooth, spreadable dairy-free butter with optimal flavor development.

Step 1: Blend the Liquid Base Components

In a high-speed blender, combine the 0.75 cup Unsweetened Applesauce and 0.25 cup Aquafaba. I use room temperature applesauce for smooth blending, as cold ingredients can cause the mixture to separate or curdle.

Blend on high for 1-2 minutes until the mixture becomes completely smooth and slightly frothy. You’re looking for a uniform, creamy texture without any visible separation. This creates the foundation for your spreadable base.

Stop and scrape down the sides of the blender as needed—this ensures all the aquafaba incorporates evenly. The mixture should appear pale and slightly thickened at this stage.

Step 2: Incorporate the Flavor Builders

Add the 2 tbsp Nutritional Yeast, 1 tbsp Apple Cider Vinegar, and 1 tbsp Lemon Juice to the blender. The nutritional yeast provides that essential buttery depth, while the vinegar and lemon juice balance the sweetness of the applesauce.

Blend again for 30-45 seconds until fully integrated. The mixture will take on a pale yellow hue from the nutritional yeast. Taste and adjust seasoning if needed—this is your last chance to balance flavors before the final step.

Here’s the thing—the apple cider vinegar might seem strong at first, but it mellows significantly in the final product. Trust the process.

Step 3: Add the Finishing Touches

With the blender running on low, slowly drizzle in the 1 tbsp Coconut Oil (if using). This helps create a stable emulsion and adds a subtle richness to the texture. The coconut oil should be fully melted but not hot when added.

Then add the 0.5 tsp Sea Salt and 0.125 tsp Turmeric Powder. The turmeric provides that familiar golden color of traditional butter, while the sea salt enhances all the other flavors. Blend for another 15-20 seconds until completely smooth.

Stop and check the texture—it should be thick but still pourable. If it seems too thin, let it sit for 5 minutes to thicken slightly before transferring.

Step 4: Set and Store Properly

Pour the mixture into a clean glass jar or airtight container. The texture will be somewhat loose at first but will firm up as it chills. I like to use a small spatula to scrape every last bit from the blender—there’s no waste in this recipe.

Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set. The mixture will transform from a liquid to a spreadable consistency during this time.

Once chilled, the spread should hold its shape when scooped but remain easy to spread. Store in the refrigerator for up to 1 week. The flavors actually improve after a day or two as they continue to develop.

Flavor Customization for These Flavors

Savory Herb Infusion

Add 1 tsp dried garlic powder and 1 tsp dried onion powder for a savory depth that works beautifully in mashed potatoes or pasta dishes. I also love stirring in 1 tbsp fresh chopped dill or 1 tsp dried rosemary for a herbaceous twist. 🌿

Spicy Kick

For those who love heat, blend in ½ tsp cayenne pepper or 1 tsp smoked paprika before chilling. A dash of hot sauce (about ½ tsp) can also add a tangy spice that pairs well with the buttery base.

Sweet Variation

Transform this into a dessert spread by adding 1 tbsp maple syrup and ½ tsp cinnamon. This version is perfect for pancakes or toast. I sometimes mix in 1 tsp vanilla extract for extra warmth.

Garlic Lover’s

Roast 3 garlic cloves until soft, then blend them into the mixture for a bold, aromatic flavor. This works wonders in garlic bread or sautéed vegetables. The roasted garlic adds a mellow sweetness that complements the spread beautifully.

Citrus Zest Boost

Add 1 tsp lemon zest or 1 tsp orange zest for a bright, citrusy note. This pairs especially well with the existing lemon juice in the recipe and adds a refreshing twist.

Umami Depth

For a richer, more complex flavor, stir in 1 tsp white miso paste or 1 tsp soy sauce before chilling. This adds a savory umami depth that works great in cooking applications. 💛

Frequently Asked Questions