7 Best Plant-Based Butters for Baking 2026

Buttery brilliance redefined—Miyoko’s Creamery delivers a game-changing performance in plant-based baking with its salted vegan butter. Crafted from organic cultured plant milk, this butter mimics the rich, tangy depth of European-style dairy butter thanks to a fermentation process that builds complex flavor. With a perfectly balanced salt content, 99% water-fat ratio, and cultured profile, it browns beautifully, creams smoothly, and delivers flaky, golden results in pie crusts and cookies—exactly what bakers crave when ditching dairy.

In real-world testing, this butter melts, creams, and browns like high-fat dairy butter, making it ideal for delicate pastries, laminated doughs, and butter-forward recipes like shortbread or croissants. The 8-ounce stick format fits standard measurements, and it holds up exceptionally well in the freezer without texture degradation. Whether sautéing vegetables or baking a birthday cake, it delivers consistent structure and mouthfeel—a rarity among vegan butters. That said, it softens quickly at room temperature, which can be tricky for precise rolling but excellent for spreading.

When pitted against Country Crock Plant Butter, Miyoko’s stands out as the gold standard for artisanal results, especially for bakers who prioritize clean ingredients and culinary authenticity. While pricier than mainstream options, its one-to-one substitution reliability and chef-approved performance justify the cost for serious bakers. It’s the top-tier choice when you demand gourmet outcomes without compromising on vegan, organic, or palm oil–free values.

Heat without hesitation—Livlo Vegan Ghee is a high-performance powerhouse built for bakers and cooks who push the temperature envelope. With a remarkable 450°F smoke point, it outshines most plant-based butters, making it ideal for high-temp baking, searing, and roasting without breaking down or imparting off-flavors. Blended from organic coconut and avocado oils, it delivers a clean, rich buttery essence that holds up in scones, biscuits, and even flaky puff pastry—perfect for keto and paleo bakers seeking stable fats.

During testing, this ghee remained rock-solid at room temperature yet melted evenly when heated, showing zero separation or graininess. It excelled in recipes requiring extended baking times, like casseroles or crusty breads, and its pantry-stable nature is a game-changer for meal preppers or those with limited fridge space. While it doesn’t cream like traditional butter for airy cakes, it shines in dense, moist baked goods like banana bread or brownies. It lacks the culturing depth of Miyoko’s, so delicate pastries may miss that tangy richness.

Compared to Nutiva’s coconut-based butter, Livlo offers better heat resilience and a more neutral profile, making it a smarter pick for high-heat applications. It’s the go-to for health-conscious bakers who follow Whole30, keto, or dairy-free regimens and need a reliable, shelf-stable fat. If your oven runs hot and your recipes demand stability, this ghee outperforms many buttery spreads while keeping ingredients clean and lifestyle-friendly.

Allergy-safe never tasted this good—SunButter steps into the baking world as a hero for sensitive households, delivering a rich, roasted depth that stands up in cookies, bars, and energy bites. Made from 100% sunflower seeds, it packs 7g of plant protein per serving and brings a naturally savory profile that enhances both sweet and savory bakes. Its ultra-smooth, no-stir texture spreads like a dream and blends seamlessly into batters, making it a trusted staple in schools and nut-free homes.

In real-world use, SunButter performed exceptionally in peanut-free cookies and brownies, yielding a moist, dense crumb with a subtle nutty aroma—though the greenish tint from sunflower seeds may surprise first-time users (it’s harmless). It holds heat well up to 350°F, but prolonged baking can intensify its earthy notes, which some palates may find bold. It’s not a direct butter substitute in flaky pastries, but it shines as a binding, flavor-boosting agent in bars, granolas, and vegan cheesecakes.

When compared to Miyoko’s, SunButter serves a completely different purpose—it’s not a butter replacer but a nut-butter alternative with baking versatility. It’s the undisputed champion for allergy-friendly kitchens, especially where peanuts, tree nuts, soy, and dairy are banned. For parents, teachers, or bakers catering to dietary restrictions, it offers unmatched safety and flavor without sacrificing nutrition or performance in the right applications.

Clean, compliant, and coconut-powered—Nutiva’s butter-flavored coconut oil is a Whole30 warrior’s secret weapon, blending organic MCT-rich coconut oil with natural botanical extracts to mimic butter’s aroma without dairy or additives. With a 400°F smoke point, it’s sturdy enough for roasting and moderate baking, and its solid-at-room-temperature texture makes it easy to measure and melt into batters. The subtle mint and sunflower extract infusion adds a buttery illusion that works surprisingly well in muffins, pancakes, and pie crusts.

In testing, it delivered consistent results in grain-free and paleo recipes, especially where liquid fat is acceptable. It browns slightly when heated but doesn’t develop the same caramelized depth as real butter. While it lacks the emulsifying power of cultured butters, it holds structure in cookies and bars when chilled before baking. However, its coconut undertone lingers, which can clash in delicate vanilla or lemon cakes—best reserved for recipes that embrace or mask coconut flavor.

Stacked against Livlo Vegan Ghee, Nutiva offers similar heat tolerance but less buttery authenticity—it’s a budget-friendly, compliant option for strict diets but not a gourmet upgrade. It’s the ideal pick for Whole30, paleo, or clean-eating bakers who prioritize organic sourcing and chemical-free processing over culinary finesse. If you’re okay with a slight coconut whisper, this oil delivers dietary peace of mind with solid performance.

Affordable, accessible, and shockingly effective—Country Crock Plant Butter punches well above its weight in everyday baking. Priced at a fraction of premium brands, this olive oil–infused stick butter delivers a smooth, creamy texture and one-to-one swap reliability that works in cookies, cakes, and even biscuits. Its plant-based oil blend includes heart-healthy fats, and the keto-friendly formulation holds up in standard recipes without curdling or collapsing.

Real-world tests showed it creams beautifully with sugar, producing light, airy batters ideal for cupcakes and brownies. It browns moderately and adds a mild, buttery flavor—nothing as complex as Miyoko’s, but perfectly serviceable for weeknight bakes. The 4-pack format offers excellent value, and it’s widely available in supermarkets. However, it can separate slightly when melted and re-solidified, and its texture softens faster than dairy butter, making it less ideal for laminated doughs.

Compared to Miyoko’s, Country Crock is the practical, budget-savvy sibling—it won’t win awards for flavor depth, but it gets the job done without breaking the bank. It’s the best choice for families or casual bakers who want a dairy-free butter that’s easy to find and use daily. For everyday cookies, toast, and simple cakes, it offers solid performance at an unbeatable value.

Tropical resilience meets buttery charm—Choucoune Cooking Spread is a shelf-stable marvel rooted in Haitian culinary tradition, delivering consistent performance without refrigeration. Made from refined vegetable oils and emulsifiers, it holds a smooth, spreadable texture even in warm climates, making it a lifesaver for off-grid kitchens or humid environments where butter spoils fast. Its light, buttery aroma enhances everything from cornbread to roasted plantains and holds up well in cakes and muffins.

In baking trials, it performed admirably in quick breads and simple cookies, creaming reasonably well and producing a tender crumb. It doesn’t brown like cultured butter, but it melts evenly and integrates smoothly into batters. The lack of culturing means less tang, but its neutral richness works in recipes where butter is a background player. It’s not ideal for delicate pastries, but for everyday baking in challenging storage conditions, it’s incredibly reliable.

Versus Livlo, Choucoune offers similar shelf stability but less smoke point (around 375°F) and a more neutral profile. It’s the best pick for Caribbean-inspired baking or tropical climates, where refrigeration isn’t guaranteed. For travelers, campers, or those in hot regions, it’s a practical, culturally rich option that keeps baking possible—anywhere, anytime.

Precision in every pat—Miyoko’s Unsalted Vegan Butter is the secret weapon of control-focused bakers who demand flavor neutrality and recipe accuracy. Just like its salted sibling, it’s crafted from organic cultured plant milk, delivering that signature tang and rich mouthfeel, but without added salt—giving you complete command over seasoning in delicate pastries, puff pastry, or buttercream. Its European-style fat content (near 82%) ensures superior flakiness and lift in laminated doughs.

In performance tests, it creamed flawlessly with sugar, held air beautifully, and produced golden, shattering croissants and tender pie crusts indistinguishable from dairy-based versions. It browns with a nutty, caramelized aroma, ideal for beurre noisette applications in cakes or sauces. The single stick format is perfect for small batches, though the price per ounce is steep. It’s not for casual bakers, but for those who treat baking like alchemy, it’s unmatched in precision and purity.

Compared to the salted version, this one wins for professional or recipe-sensitive use, much like how chefs prefer unsalted butter for control. It’s the ultimate choice for pastry purists who want clean, customizable flavor without sacrificing vegan or organic standards. If you’re crafting wedding cakes or artisan tarts, this butter delivers gourmet results with ethical integrity.