Does anyone make lactose-free butter? Yes, here's what to look for

November 14, 2025 •

4 min read

Over 65% of the world's population has some degree of lactose intolerance, which is a key reason for the demand for lactose-free products. So, does anyone make lactose-free butter? Yes, several companies produce both true lactose-free dairy butter and a variety of non-dairy alternatives that cater to this dietary need.

Quick Summary

Several brands manufacture dairy-based lactose-free butter by adding a lactase enzyme, while options like ghee contain only trace amounts of lactose. Many plant-based vegan butters are also excellent alternatives for those who are dairy-free.

Key Points

Lactose-Treated Butter: Some dairy companies produce lactose-free butter by adding lactase enzyme to cream, which breaks down the lactose before churning.
Ghee (Clarified Butter): This product is naturally very low in lactose and casein because the milk solids are removed during the heating process.
Vegan Alternatives: Plant-based vegan butters are completely dairy-free and are made from a blend of vegetable oils like coconut, olive, or palm oil.
Other Options: For cooking and baking, alternatives like coconut oil, olive oil, or fruit purees such as applesauce can replace butter.
Check Labels Carefully: Always read product labels for claims like 'lactose-free,' 'dairy-free,' or the inclusion of lactase to ensure the product meets your specific dietary requirements.
Brand Variety: Brands like Arla, Green Valley Creamery, Country Crock, Earth Balance, and Miyoko's offer lactose-free or plant-based alternatives.

Understanding the 'Lactose-Free Butter' Question

For many who have been diagnosed with lactose intolerance, the prospect of having to give up butter seems daunting. Thankfully, there are options that allow you to enjoy the rich, creamy flavor without the digestive distress. The phrase "lactose-free butter" can refer to two different types of products: dairy butter that has been treated to remove lactose and plant-based spreads that mimic butter.

Lactose-Treated Dairy Butter

Some dairy brands have developed a process to create a lactose-free version of their traditional butter. This is done by adding the enzyme lactase to the dairy cream before it is churned. The lactase breaks down the milk sugar (lactose) into simpler, more digestible sugars, glucose and galactose. The resulting butter is still a dairy product, made from cow's milk, but is suitable for those with lactose intolerance.

How it's made: Lactase is added to cream, which is then churned. During the churning process, the butterfat separates from the buttermilk, and the majority of the remaining milk solids, which hold the lactose, are removed.
Taste and use: These products taste very similar to traditional butter and can be used as a 1:1 replacement in most cooking and baking applications. Some people may find it slightly sweeter due to the broken-down lactose, though this is often not noticeable in salted varieties or when baking.

Clarified Butter (Ghee)

Historically used in Indian and Middle Eastern cooking, ghee is a form of clarified butter that is naturally very low in lactose. It is made by simmering butter to separate and remove the milk solids and water. The resulting golden liquid is pure butterfat and is a favorite among those who are lactose intolerant.

Naturally low in lactose: The process of clarification removes almost all traces of lactose and casein, making it generally safe for most individuals with lactose intolerance.
Unique flavor and properties: Ghee has a rich, nutty flavor and a higher smoke point than regular butter, making it excellent for high-heat cooking.
Important note: While typically safe for lactose intolerance, individuals with a severe dairy allergy (specifically to the milk protein casein) should consult a doctor, as trace amounts may still be present.

Plant-Based Vegan Butters

For those who wish to avoid all dairy, including the trace amounts in ghee, plant-based or vegan butters are an excellent option. These products are made from a variety of plant-based oils, including palm, coconut, and olive oil, blended to mimic the consistency of dairy butter.

Wide variety: Many brands offer different blends, some optimized for baking and others for spreading. Popular options include Country Crock Plant Butter, Miyoko's Kitchen Cultured Vegan Butter, and Earth Balance.
Flavor profile: The taste of vegan butter can vary significantly between brands, depending on the blend of oils used. Some offer a neutral flavor, while others have a distinct coconut or olive oil taste.

Other Alternatives to Butter

If you can't find a specialized product or prefer a different approach, many other ingredients can substitute for butter in recipes.

Coconut oil: A 1:1 substitute for butter, especially in sweet recipes where a mild coconut flavor is a bonus.
Olive oil: Works well in baking for liquid butter applications but will impart its own distinct flavor. Use a 3:4 ratio for solid butter.
Mashed fruits: Unsweetened applesauce or mashed bananas can be used to replace some or all of the butter in baked goods, adding moisture and natural sweetness.
Avocado: Mashed avocado can be used in recipes like brownies or muffins, but be aware it can impart a green color.

Comparison Table: Lactose-Free Options


Feature	Lactose-Treated Butter	Ghee (Clarified Butter)	Plant-Based Vegan Butter
Origin	Cow's milk	Cow's milk	Plant-based oils (coconut, olive, etc.)
Lactose Content	Less than 0.1g per 100g	Trace amounts (<0.05-2.9mg per 100g)	Zero
Best For	General cooking and baking where a classic butter taste is desired	High-heat cooking, sautéing, adding a nutty flavor	Spreading, vegan baking, avoiding all dairy
Taste	Very similar to regular butter, may be slightly sweeter	Rich, nutty, and caramelized	Varies by brand; can be neutral or have specific oil flavor
Dairy-Free?	No, it is still a dairy product	No, it originates from dairy	Yes, completely

Conclusion

Yes, people with lactose intolerance have several excellent options for enjoying butter. For those who tolerate trace dairy, lactose-treated butters and ghee provide a rich, familiar taste and texture. For individuals with a severe dairy allergy or those on a vegan diet, a wide range of plant-based butters and whole-food alternatives can be used effectively. By understanding the differences, you can easily find a suitable, digestive-friendly choice to meet your culinary needs. You can explore a variety of brands and products at your local grocery store or online.

Making Your Choice: Finding the Right Butter Alternative

Choosing the right lactose-free option depends on your specific dietary needs and how you plan to use it. Do you need a solid butter for baking or a spread for toast? Is a trace of dairy acceptable, or do you need to avoid it entirely? Answering these questions will guide you to the best product. Always check the ingredient labels carefully, as formulations can differ between brands. For many, having a variety of options on hand—like a dairy-free stick for baking and a tub of ghee for cooking—can be the perfect solution. Experiment with different products to discover which ones best suit your taste preferences and recipes.

What to Look for on the Label

When shopping, pay close attention to the product labels. Look for clear statements like “lactose-free” or “dairy-free”. An ingredient list that includes lactase indicates a dairy-based lactose-free butter. Meanwhile, vegan or plant-based butters will list vegetable oils like coconut, palm, or avocado oil as their primary ingredients. A quick check of these details will ensure you are selecting a product that is safe and suitable for your diet.

Frequently Asked Questions

Lactose-free butter can be made from dairy or plants. Dairy-based versions are made by adding the lactase enzyme to cream to break down lactose. Plant-based versions use a blend of oils like coconut, palm, and avocado.

Yes, ghee is generally safe for people with lactose intolerance because the process of clarification removes almost all the milk solids, which contain lactose.

Lactose-free butter is a dairy product where the lactose has been removed, but it still contains dairy proteins like casein. Dairy-free butter is made from plant-based oils and contains no dairy ingredients at all.

Yes, you can use lactose-free butter in baking. It functions similarly to regular butter, and brands like Arla and Green Valley Creamery offer products designed for this purpose.

Dairy-based lactose-free butter tastes very similar to regular butter, though some might find a slightly sweeter flavor due to the lactase enzyme. Plant-based butters vary in flavor depending on the oils used.

Many brands produce these products, including Green Valley Creamery (lactose-free dairy), Arla (lactose-free dairy), Miyoko's Creamery (vegan), Earth Balance (vegan), and Country Crock Plant Butter (vegan).

Yes, regular butter contains only trace amounts of lactose because most of the milk sugar is removed with the buttermilk during churning. A person's tolerance depends on their sensitivity.