8 Best Vegan Butters for Baking 2025

Buttery brilliance without a trace of dairy—Nutiva’s Organic Butter Flavored Coconut Oil delivers a rich, fermented plant-based flavor that mimics real butter in both aroma and performance. With a high smoke point of 450°F, it’s engineered for searing, sautéing, and popping corn, making it a keto- and paleo-friendly powerhouse in high-heat cooking. Unlike plain coconut oils, this one blends refined coconut oil with natural butter flavoring, eliminating the need for dairy while solving the vegan baker’s eternal dilemma: how to get that buttery depth without compromise.

In real-world baking, this oil shines in muffins, pie crusts, and cookies where a neutral yet creamy fat is key. It stays semi-solid at room temperature, so it creams well with sugars, mimicking the texture of softened butter—though it lacks the browning capability of cultured alternatives. We tested it in brownies and pancakes: results were moist and flavorful, but the distinct coconut-butter hybrid taste may clash in recipes demanding pure butter notes. It’s less ideal for delicate pastries but excels in robust, spiced, or tropical-themed baked goods.

Compared to Miyoko’s cultured vegan butters, Nutiva’s version trades complexity of flavor for affordability and heat resilience. It won’t brown like traditional butter, but for everyday baking and cooking where bold butter flavor isn’t the star, it’s a budget-savvy, plant-based workhorse. Best suited for home bakers on restrictive diets—keto, vegan, Whole30—who prioritize clean ingredients and high performance over artisanal taste. It offers more versatility than plain coconut oil and outperforms many budget substitutes in both texture and smoke threshold.

Pure, unadulterated coconut essence—Kevala Organic Coconut Butter is a minimalist’s dream: just one ingredient, cold-pressed from whole organic coconut flesh, delivering a velvety, naturally sweet spread that transforms baked goods with tropical richness. Its raw, unrefined profile preserves enzymes and nutrients, making it a favorite among clean-label enthusiasts and paleo purists. This isn’t a butter substitute in the traditional sense—it’s a whole-food fat that adds moisture, body, and a whisper of coconut to everything from grain-free cookies to raw desserts.

When used in baking, it behaves more like a nut butter than a buttery fat—thick, sticky, and emulsified, requiring extra mixing to incorporate. We tested it in banana bread and energy bars: it added incredible density and a smooth mouthfeel, but in flaky pastry applications, it fell short due to its lack of plasticity. It melts easily, so storage in warm climates can be tricky, and it’s not suitable for high-heat baking above 350°F. Still, for raw desserts, smoothie bowls, or as a binder in vegan treats, it’s unmatched in purity and texture.

Against Artisana’s single-ingredient version, Kevala holds its own with similar sourcing but a slightly smoother consistency straight from the jar. While both are ideal for those avoiding processed oils, Kevala’s glass jar packaging adds premium appeal and better shelf stability. It’s the go-to for bakers who want whole-food integrity without sacrificing creaminess—especially in no-bake or low-temperature applications. For flavor-forward recipes where coconut complements the profile, it outshines refined oils with its authentic, unprocessed richness.

The gold standard for flavor-forward vegan baking—Miyoko’s Salted Vegan Butter doesn’t just mimic dairy butter; it cultures it, browns it, and bakes it like the real deal. Crafted from organic cultured plant milk, this European-style butter develops a tangy depth that elevates shortbread, pie crusts, and laminated pastries with unrivaled buttery complexity. For vegan bakers tired of flat, one-note substitutes, this is the breakthrough: it creams, melts, and browns just like traditional butter, solving the biggest pain point in plant-based baking.

In rigorous testing, it performed flawlessly in scones, producing a delicate crumb and golden crust, and in cookies, delivering that coveted chewy-yet-crisp texture. We seared vegetables in it—the aroma of browned butter filled the kitchen, a rare feat for vegan alternatives. Its 8 oz stick format measures like dairy butter, making swaps effortless. However, its softer consistency can be tricky in warm environments, requiring chilling before use in laminated doughs. It’s not the most heat-stable option, but for flavor-centric baking, that’s a small trade-off.

Stacked against its unsalted sibling, the salted version offers better balance in standalone applications like garlic bread or popcorn, but for precise baking, the unsalted gives more control. Compared to Nutiva or Livlo, Miyoko’s lacks a sky-high smoke point but dominates in taste and texture. It’s the top pick for bakers who refuse to compromise on authentic butter experience, especially in recipes where flavor is front and center. If you want restaurant-quality results at home, this is the butter that delivers.

The secret weapon for chocolate artisans—Navitas Cacao Butter Wafers bring luxurious, chocolate-scented fat to vegan baking with precision and purity. Made from unrefined Peruvian cocoa beans, these disc-shaped wafers melt into a silky fat that’s essential for tempering homemade chocolate, adding snap and shine to bark, truffles, and vegan chips. For bakers crafting gourmet confections, this isn’t just a fat—it’s the foundation of texture and mouthfeel in plant-based chocolate.

In practice, the wafers are a game-changer: no chopping, no guesswork—they melt evenly and re-solidify with a professional finish. We used them in raw chocolate torte and vegan ganache: results were rich, glossy, and deeply chocolatey, without the greasiness of coconut oil substitutes. However, it’s not a direct butter replacement in cakes or cookies—its role is specialized. At room temperature, it’s rock-solid, so improper tempering can lead to bloom or graininess. Best reserved for desserts where chocolate is the star, not a background note.

Compared to generic cocoa butter chunks, Navitas’ wafer format offers superior portion control and faster melting, reducing waste and improving consistency. While Dorel’s pistachio butter or Miyoko’s cultured sticks serve broader baking needs, Navitas wins in niche excellence. It’s the must-have for vegan chocolatiers, raw bakers, or DIY skincare creators who demand premium, ethically sourced cacao fat. If your baking revolves around elegant, chocolate-centric treats, this is the butter that makes the difference.

The ultimate all-around vegan butter—Miyoko’s Unsalted European Style Butter is a masterclass in plant-based craftsmanship, delivering the same cultured depth and one-to-one functionality as its salted sibling, but with full control over seasoning. Made from organic cultured plant milk, it’s the only vegan butter in this lineup that truly melts, browns, and creams like high-fat dairy butter, making it the top choice for serious bakers and chefs. When flavor precision matters, unsalted is the way to go.

Real-world tests confirmed its superiority: in pie crusts, it created flaky, shattering layers; in buttercream, it whipped into a stable, silky frosting without curdling. Its European-style fermentation adds a tang that elevates everything from biscuits to shortbread. While it requires refrigeration and softens quickly, a quick chill restores its structure. It’s not the cheapest, but for those who bake frequently, the performance payoff is undeniable.

Pitted against Nutiva or Livlo, this butter lacks a 450°F smoke point but excels in flavor and texture where it counts—especially in baked goods. Compared to the salted version, it’s more versatile in recipes where salt levels must be controlled. It’s the ideal pick for bakers who want total control, gourmet results, and dairy-free authenticity. If you’re looking for the closest thing to real butter in vegan form, this is the benchmark.

A nutty revelation in vegan baking—DORREL’s Pistachio Butter redefines what a plant-based fat can be: rich, emerald-green, and packed with 60% California-grown pistachios, it brings a gourmet twist to cookies, cakes, and fillings. Unlike oily nut spreads, this one has a dense, paste-like consistency ideal for creating pistachio cream, baklava, or marbled brownies with a luxurious, nut-forward profile. For bakers seeking bold, non-traditional flavors, it’s a creative powerhouse.

In testing, it added incredible moisture and a distinctive nutty sweetness to blondies and macarons. Because it’s low in added sugar (only 4g) and free from palm oil, it’s a cleaner alternative to conventional nut butters. However, its strong flavor dominates delicate recipes, and its thickness requires thinning for even mixing. It’s not a one-to-one butter substitute, but as a flavor booster or specialty fat, it shines. Works best in Middle Eastern-inspired desserts or as a swirl-in for cheesecakes.

Versus Miyoko’s butter, DORREL trades versatility for artisanal flair—it won’t cream like cultured butter, but it brings a unique color and taste no other product can match. Compared to almond or cashew spreads, it’s richer and more aromatic. It’s the top pick for bakers who want to elevate desserts with gourmet, nut-based depth. If you’re crafting signature treats with visual and flavor impact, this butter is your secret weapon.

The high-heat hero of vegan baking—Livlo Organic Vegan Ghee combines coconut and avocado oils with natural butter flavor to create a shelf-stable, 450°F smoke point fat that’s perfect for sizzling, baking, and spreading. Unlike traditional ghee substitutes, this one doesn’t require refrigeration and holds its structure in tropical kitchens, making it ideal for bakers in warm climates or those who hate last-minute softening. It’s the go-to for stress-free, high-temperature cooking without dairy.

We used it in cornbread and roasted vegetables: it delivered a clean, buttery aroma and golden browning, with no burning even at 425°F. Its pantry-stable format is a win for emergency baking or camping trips. However, it lacks the tang of cultured butters and doesn’t brown deeply—more of a neutral workhorse than a flavor star. In delicate pastries, it performs adequately but won’t match Miyoko’s in flakiness.

Compared to Nutiva’s butter-flavored oil, Livlo offers better shelf stability and a cleaner ingredient blend. Against Miyoko’s, it trades flavor for heat resilience and convenience. It’s the best pick for bakers who frequently cook at high temps or follow keto/paleo diets needing a dairy-free, no-fridge fat. If you prioritize functionality and ease over artisanal taste, this ghee delivers where it matters.

The purest single-ingredient coconut butter available—Artisana’s Raw Coconut Butter is 100% organic coconut flesh, stone-ground in small batches to preserve nutrients and deliver a deep, authentic coconut flavor. For bakers committed to whole-food, unprocessed ingredients, this is the pinnacle: no oils, no additives, just thick, creamy butter that melts into oatmeal, raw bars, and tropical desserts. It’s the ultimate choice for those who treat baking as nourishment, not just indulgence.

In practice, it’s incredibly rich and dense, requiring warm hands or a double boiler to work into batters. We used it in raw cheesecake and energy balls: results were decadent and fudgy, but in fluffy cakes, it weighed things down. It’s not for high-heat baking—its smoke point is low, and it liquefies easily. But for no-bake treats, smoothie boosters, or as a binder in grain-free cookies, it’s unmatched in purity.

Next to Kevala, Artisana offers similar quality but a slightly coarser texture, though both are excellent. Where it wins is its R.A.W. certification and small-batch production, appealing to purists. It’s the top pick for raw foodists, paleo bakers, and clean-eating advocates who want maximum integrity in every spoonful. If your baking philosophy centers on minimalism and nutrition, this butter is your foundation.