Dairy

Vegan substitute for Butter

Butter contributes fat, water and milk solids. Solid plant blocks work for pastry, oils work for frying, and nut butters work where richness matters more than structure.

Options, ratios and best uses

Vegan block butter

1:1

Choose a block, not a tub, wherever lamination matters.

Best for: pastry, buttercream, spreading

Refined coconut oil

1:1 minus 15% liquid

Refined has no coconut taste; solid at room temperature.

Best for: shortcrust, cookies

Olive oil

3/4 of the butter weight

Use mild oil in sweet bakes.

Best for: sautéing, focaccia, cakes

Cashew cream

1:1 in sauces

Blend soaked cashews with water to double cream thickness.

Best for: creamy sauces, mash

Tips

  • Keep vegan butter fridge-cold for flaky pastry
  • Add a pinch of salt when swapping unsalted
  • Brown vegan butter gently — it burns faster

Avoid

  • Using tub spreads in laminated dough
  • Ignoring the water content of spreads

Questions people ask

Can I make croissants with vegan butter?

Yes, with a high-fat block butter (80%+) kept cold; laminate quickly.

Is coconut oil healthier?

It is high in saturated fat — olive and rapeseed oil are better everyday choices.

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