Best Substitutes for Vegan Butter

Refined coconut oil behaves almost exactly like vegan butter when solid. It melts at 76F, creams well with sugar, and provides the same fat content. Use it at room temperature for creaming (soft but not melted). For recipes calling for melted vegan butter, melt the coconut oil and let it cool to room temperature before using. No coconut flavor comes through in baked goods.

Light olive oil has a neutral taste and works in most baking at 3/4 the volume of vegan butter. It has 100% fat content compared to vegan butter's 70-80%, so you need less. The texture changes slightly because oil doesn't trap air like solid fats do. Cakes become more tender, cookies spread more. Add 1-2 tablespoons of non-dairy milk if the batter seems too thick.

Avocado oil has a high smoke point (520F) and completely neutral flavor. Like olive oil, use 25% less because it's pure fat. It works especially well in chocolate baked goods and savory applications. The neutral taste makes it versatile, but the liquid texture means cookies will spread and cakes will be denser than with solid vegan butter.

Ripe bananas add moisture and natural sweetness while reducing fat content. Use bananas with brown spots for the best texture and flavor. They work by adding fiber and natural sugars that help bind ingredients. Reduce other sweeteners in the recipe by 2-4 tablespoons. Baked goods will have a mild banana flavor and slightly denser texture.

Unsweetened applesauce replaces fat with water and fiber, creating moist but less rich results. It contains about 90% water and 10% fiber and natural sugars. Baked goods will be softer and slightly gummy compared to butter-based versions. Add 1-2 tablespoons of oil if the texture seems too dense. Works best in recipes that are meant to be moist.

Tahini provides rich, nutty flavor and about 60% fat content. It's thicker than vegan butter, so use 25% less volume. The sesame flavor is mild in baked goods but noticeable. It works especially well in chocolate recipes where the nutty taste complements the cocoa. Stir well before using since tahini separates naturally.

Cashew butter has a neutral flavor and creamy texture that mimics butter better than most nut butters. It contains about 50% fat plus protein and natural sugars. Use 25% less volume and add 1-2 tablespoons of non-dairy milk if the mixture seems thick. The natural sweetness means you can reduce sugar by 1-2 tablespoons in dessert recipes.

Vegan shortening is 100% fat and stays solid at room temperature, making it the closest substitute for vegan butter's texture properties. It has no flavor, so add a pinch of salt and 1/2 teaspoon vanilla extract per cup to mimic butter's taste. It creams well and produces flaky pastries. Check the label to ensure it's palm-free if that matters to you.

Vegan cream cheese works in sweet applications where you want tangy richness. It has similar fat content to vegan butter (about 70%) but adds protein and a slight tang. It doesn't cream as well as butter, so it works better in melt-and-mix recipes or when you want a denser texture. Most brands are made from nuts or coconut.