What can I use instead of butter for vegans? The Ultimate Guide to Dairy-Free Alternatives

November 9, 2025 •

4 min read

With an estimated 20-30% reduction in greenhouse gas emissions possible from shifting to plant-based diets, many are looking for dairy-free alternatives. If you're wondering what can I use instead of butter for vegans, the good news is that numerous plant-based options exist for cooking, baking, and spreading that don't compromise on flavor or function.

Quick Summary

Numerous plant-based options can replace butter for vegans, from convenient store-bought varieties to whole-food alternatives like coconut oil, avocado, and fruit purées. The ideal substitute depends on the application, considering factors like desired flavor, texture, and fat content.

Key Points

Store-bought convenience: Vegan butter sticks and spreads mimic dairy butter's function and flavor for a simple 1:1 swap in most recipes.
Coconut oil's versatility: It can be used in both solid and melted applications, but choose refined versions for a neutral flavor or unrefined for a distinct coconut taste.
Healthy oils for savory dishes: Olive and avocado oil are excellent, heart-healthy choices for sautéeing and roasting vegetables.
Fruit purées for moisture: Applesauce, mashed banana, and puréed avocado can add moisture, fiber, and nutrients to baked goods, though they may require liquid adjustments.
Consider the recipe's purpose: The best substitute depends on the dish; an alternative that works for spreading on toast might fail in a flaky pie crust.
Nutritional differences: Vegan alternatives are often cholesterol-free and lower in saturated fat, but always check labels for specific oil compositions.
Expect texture variations: Substitutes with different fat and water content will affect the final texture, such as a crispier cookie with coconut oil.

Store-Bought Vegan Butter Alternatives

For a convenient, one-to-one replacement, store-bought vegan butters are the most straightforward option. Many brands, such as Earth Balance, Flora, and Country Crock, offer sticks and spreads designed to mimic the properties of dairy butter in everything from cooking to baking.

Sticks vs. Tubs

Sticks: Often have a higher fat content, making them behave more like traditional butter in recipes that require creaming, such as cookies and pastries.
Tubs/Spreads: Softer and better suited for spreading on toast, bagels, or muffins straight from the fridge.

Pros: Easy to use, great for baking, mimic flavor and texture well. Cons: Can be highly processed, may contain palm oil (check for sustainable sourcing), and often more expensive than other alternatives.

Plant-Based Oils for Cooking and Baking

Liquid oils can replace melted butter in many recipes and are perfect for sautéeing and roasting vegetables. For every cup of butter, use approximately ¾ cup of most liquid oils.

Coconut Oil

Versatility: Works as a great all-around substitute because it's solid at room temperature and melts when heated, just like butter.
Flavor: Refined coconut oil has a neutral flavor, making it versatile for most recipes. Unrefined (virgin) coconut oil adds a distinct coconut flavor, which can be delicious in sweet baked goods or curries.
Baking Considerations: It's a 100% fat substitute, unlike butter which contains about 15-20% water. This can result in a crispier texture for cookies. It may not produce the flakiest pie crusts due to its lower melting point.

Olive Oil and Avocado Oil

Olive Oil: Best for savory dishes, as its flavor can be robust. Use it for sautéeing vegetables, making pasta sauces, or drizzling over dishes. In baking, use a neutral-tasting olive oil in recipes with strong flavors like chocolate or nuts.
Avocado Oil: With a mild flavor and a very high smoke point, avocado oil is a fantastic, heart-healthy option for high-heat cooking.

Other Oils

Vegetable/Canola Oil: A neutral-flavored, budget-friendly option for baking and cooking, especially when the buttery flavor isn't the star.
Nut Oils: Walnut or macadamia oil can add a unique flavor profile to baked goods but should be considered carefully for flavor compatibility.

Whole-Food Alternatives for Added Moisture and Flavor

For baking, fruit and vegetable purées can add moisture, fiber, and nutrients while reducing fat. They are not direct one-to-one swaps and often require liquid adjustments.

Applesauce

Best for: Moist cakes, muffins, and quick breads.
Substitution Ratio: Use about half the amount of unsweetened applesauce for the butter called for in a recipe and reduce other liquids if the batter seems too wet.

Mashed Banana

Best for: Recipes where a banana flavor is welcome, such as banana bread, muffins, and pancakes.
Substitution Ratio: Use about half the amount of ripe, mashed banana for butter and adjust other liquids as needed.

Mashed Avocado

Best for: Chocolate recipes like brownies and chocolate cake, where its slight green tint is masked.
Substitution Ratio: Can often be used in a 1:1 ratio for butter, but it may produce a denser texture and requires a lower baking temperature to prevent caving.

Pumpkin or Sweet Potato Purée

Best for: Adding moisture to baked goods like cakes, muffins, and brownies.
Substitution Ratio: Use ¾ cup of pumpkin purée for every cup of butter, and consider adjusting other liquids.

Comparison Table: Vegan Butter Substitutes


Substitute Category	Best Use Case	Flavor Impact	Texture Impact	Pros	Cons
Store-Bought Vegan Butter	Baking (sticks), Spreading (tubs)	Neutral to buttery	Mimics dairy butter closely	Convenient, reliable, good for creaming	Processed, potentially higher cost, ingredient scrutiny
Coconut Oil (Refined)	High-heat cooking, some baking (cakes)	Neutral	Slightly crisper bake, solid at room temp	Versatile, affordable	Not ideal for flaky pastries, high saturated fat
Olive/Avocado Oil	Savory cooking, drizzling, baking (muffins)	Distinct (olive) to neutral (avocado)	Adds moisture but not structure, denser bake	Heart-healthy monounsaturated fats	Not suitable for creaming/flaky bakes, flavor can be strong
Applesauce/Banana	Moist cakes, muffins, quick breads	Sweet fruit flavor	Adds moisture, can be dense	Low fat, adds nutrients, natural sweetener	Alters flavor profile, requires liquid adjustments
Mashed Avocado	Brownies, chocolate cakes, spreads	Neutral, subtle vegetal	Creamy, dense, provides moisture	Heart-healthy fats, nutrients	Can add a green tint, not good for cookies/pastry
Nut Butters	Spreading, savory sauces	Nutty flavor	Dense, adds richness	Protein and fiber boost	Alters texture, not for flaky pastry, can be sticky

Practical Tips for Using Vegan Butter Alternatives

Match consistency: When replacing solid butter in baking, use a solid substitute like coconut oil or vegan butter sticks. For recipes with melted butter, liquid oils or melted coconut oil work well.
Consider flavor: Think about how the flavor of the substitute will affect the final dish. A coconut flavor might work well in muffins but not in a delicate shortbread.
Adjust for moisture: Fruit purées and some spreads have a higher water content. If your batter seems too wet, reduce other liquids slightly or add a little extra flour.
Pay attention to temperature: When making flaky pastry, use chilled solid vegan butter or coconut oil. For creaming, allow the solid fat to soften slightly at room temperature.
Experiment: Different alternatives work better in different recipes. A perfect option for a savory sauce may be completely wrong for a delicate cake. It may take some trial and error to find your preferred substitutes.

Conclusion

Finding a vegan replacement for butter is simpler than ever, with many options available depending on your recipe's needs. For a perfect buttery flavor and texture in baked goods, store-bought vegan butter sticks are the most reliable. However, for those seeking whole-food, less-processed alternatives, coconut oil, mashed avocado, and fruit purées offer nutrient-rich and satisfying results. By understanding the properties of each substitute, you can successfully navigate dairy-free cooking and baking while customizing flavor and nutrition to your preference. With a little experimentation, you can easily find your go-to vegan alternatives and make delicious, plant-based meals and treats.

Check out some plant-based baking recipes for ideas

Frequently Asked Questions

For cookies, store-bought vegan butter sticks (like Earth Balance or Violife) are often the best choice because their fat-to-water ratio is closest to dairy butter, which is crucial for the proper texture and spread. Refined coconut oil can also work, but it tends to produce a crisper, thinner cookie.

Using coconut oil for a flaky pie crust is challenging because its low melting point can cause it to liquefy too quickly, coating the flour and creating a mealy texture rather than flaky layers. For best results, use a high-fat vegan butter stick or ensure the coconut oil, flour, and workspace are all very cold.

Mashed avocado has a very mild flavor, especially when baked, but its creamy texture adds richness and moisture. However, it will impart a slight green tint, making it best suited for recipes like chocolate cakes or brownies where the color won't be noticeable.

Unsweetened applesauce is a great option for adding moisture and sweetness while significantly lowering the fat and calories in baked goods. However, since it has a higher water content, you may need to reduce other liquids in the recipe to prevent a mushy texture.

For spreading on toast, you have many options. Store-bought vegan buttery spreads, mashed avocado, or various nut butters (almond, peanut, cashew) all provide excellent flavor and creaminess.

Yes, for liquid oils, a common substitution rule is to use approximately ¾ cup of oil for every 1 cup of butter, as butter has a lower fat percentage due to its water content. However, solid fats like coconut oil can often be used in a 1:1 ratio.

Not all store-bought vegan butters are created equal. Some can be highly processed and contain refined oils or palm oil. While they are often cholesterol-free and lower in saturated fat than dairy butter, it's wise to read the ingredients list and choose brands with minimal processing and sustainable sourcing where possible.