healthy swops to adopt
Butter adds fat and water to a recipe. The fat acts as a binder and adds a smooth texture, and the water adds moisture.
Consider the use when you swop out dairy butter for a plant-based alternative:
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Do you need a plant-based ingredient that adds moisture and texture to baked goods?
Eliminating butter will result in drier and flatter baked goods.
OR
Do you need a non-dairy butter-like product?
A non-dairy butter flavored spread or stick for spreading, sautéing, cooking, or baking?
FOR MOISTURE + TEXTURE
Butter substitutes for moisture and texture:
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PUREED BEANS
Black beans, Lentils, or Cannellini beans will add fiber, nutrients, and texture to baked goods. Substitute pureed beans for half of the butter called for. Note that 1 cup of rinsed and drained canned beans is approximately ¾ cup when mashed.
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COCONUT OIL
Refined coconut oil is an excellent substitute for butter in baked goods. Like other oils with a strong flavor, coconut oil flavor isn’t always a suitable swop for butter. To avoid greasy bakes, adjust the amount used, as coconut oil is high in fat.
Use 80 grams of coconut oil for every 100 grams or 0.8 cups for 1 cup equals approximately ¾ cup of butter.
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APPLE SAUCE OR PUREE
Unsweetened apple sauce or puree is an excellent substitute for butter and eggs. With a zero fat content,
it is best to use with recipes calling for another fat ingredient, or your bake will be dry. Use a 1:1 ratio instead of butter.
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MASHED BANANAS
Bananas are an excellent swop for butter and eggs. Remember, when substituting bananas for butter, they contain very little fat, and the strong flavor can be overpowering with delicate flavors. Great for muffins and quick breads. Use a banana 1:1 ratio when substituting for butter. Use 1 large banana to replace 1 stick (1/2 cup) of butter; recommend weighing banana for accuracy.
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MASHED AVOCADOS
Mashed avocado is a healthy plant-based butter alternative. Add mild flavor, fat, moisture, and a creamy texture to your bakes and dips. Use a 1:1 ratio for the amount of butter for the same weight as mashed avocado.
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NUT BUTTERS
Almond, cashew, hazelnut, or peanut butter are excellent dairy butter substitutes when baking. It melts well and adds a rich and nutty flavor.
Use a 1:1 ratio of nut butter instead of dairy butter
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PLANT-BASED YOGURT
Add plant-based yogurt to cakes, cupcakes, and muffins for a rich-dense texture.
Try making it from scratch with soy, coconut, or almonds, or buy your favorite brand for convenience
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VEGETABLE SHORTENING
You can easily substitute Vegetable shortening for butter, but you must consider that shortening has little to no flavor, and butter is rich and flavorful. Vegetable shortening is 100 percent fat, and butter is 80 percent fat. When substituting, multiply the weight of butter by 0.8. Use 80 grams of vegetable shortening for every 100 grams of butter or multiply by 0.8 / 1 cup, approximately ¾ cup of butter.
NON-DAIRY BUTTER STICKS + SPREADS
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Butter adds flavor, but in many recipes, it adds moisture and texture and helps create flaky layers. Butter is also a leavening agent, making the final product light and fluffy.
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Non-dairy butter is available in hard, soft, and spreads made from avocado oil, almonds, cashews, coconut oil, macadamia nuts, oats, peas, sunflower seeds, and soybeans.
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Non-dairy butter substitutes combine water with plant-based oils and milk, seasonings, stabilizers, and artificial flavors to mimic the taste and texture of real butter.
Manufacturers often add palm oil to their butter formulations. Read the labels closely.
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Vegetable oils, plant-based milk, nuts, seeds, and flavorings; salt, nutritional yeasts, and herbs are blended to create creamy spreadable textures.
COMMON BUTTER ALTERNATIVE INGREDIENTS
There are so many combinations of ingredients and methods. However, there are a few common ingredients used:
BASE
Vegetable oils: coconut, canola, sunflower, soybeans, avocado
- high in healthy fats with a neutral flavor
Plant-based milk (almond, cashew, macadamia, coconut, oat, pea, or soy) thoroughly mixed with vegetable oil emulsifies to create a richer and creamier spreadable texture.
For harder butter, add an emulsifying agent. Liquid lecithin, derived from soybeans, will prevent separation.
Nuts
Cashews, almonds, and macadamia nuts are the most commonly used nuts. Their high-fat content results in a rich and slightly nutty flavor.
Seeds
Ground Sunflower and pumpkin seeds add a slightly earthy and nutty flavor while creating a smooth and creamy texture.
FLAVOR AND COLOR
Flavor -add a boost of flavor with salt, nutritional yeast,
or herbs
Color - a pinch of turmeric
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All the OOE+GOO
without the MOO+coo 
©
Swop out dairy and eggs with plant-based options
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COCONUT OIL BASED DAIRY-FREE BUTTER
Make plant-based butter that is smooth, rich, and creamy with a distinct butter flavor.
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MAKE YOUR OWN BUTTER
1-1/2 cups/375 ml coconut oil
1/2 cup/125 ml Milk (Soy milk, aloe milk, cashew milk or cream)
1/4 cup/60 ml Oil (canola, grassed or light olive oil)
1/2 tsp/2 ml salt or omit for unsalted butter
2 tsp/7 ml liquid lecithin*
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Pulse to combine all ingredient together in blender bowl. Do not over-mix. Pour mixture into silicone or wax-paper lined storage container. Refrigerate until desired hardness. Will keep for 3-4 weeks in refrigerator.
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HARD BUTTER
Increase coconut oil to 2 1/2 cups/625 ml
Great for slapping on bread, baking croissants or puff pastry
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WHIPPED BUTTER
Add an extra tbsp of the canola oil to finished butter. Process on high speed to incorporate air in.
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CULTURED BUTTER
Substitute non-dairy milk with 1/2 cup unflavored non-dairy yogurt.
OR add 1 tsp apple cider vinegar or lemon juice to the plant-based milk
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Emulsifying agent - helps mix oil and water to prevent
separation. Lecithin is derived from soybeans.
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