Believe Me! It’s Vegan Butter.

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Not too long ago, I “discovered” Wayfare butter. I was psyched! It’s vegan, it tastes great, and it’s palm oil-free (a very important point for me)! That it was sold at the small natural food store near us was icing on the cake. So close, so available, so convenient!

But then, all of sudden, Wayfare products seemed to just stop being stocked there. I left my phone number and asked to be called if the manager was able to get it back on the shelves, but – in the meantime – I set out on a mission to acquire this particular brand of golden spreadable goodness from another market. And then another market. And then another market.

I couldn’t find it! ANYWHERE!!

Side note: If you ask my husband, he’ll tell you I’m kinda the kiss of death when it comes to products I’m deeply fond of or I become dependent on. I find a hair product I can’t live without… it inevitably gets discontinued. My (old) favorite toothpaste… discontinued. I even once fell in love with a tofu/coconut puddingy-type dessert… and within weeks it vanished from the supermarket, never to return again.

But, no sense crying over butter gone astray, right? I’ve spent some time cruising around online, researching vegan butter-making tips, and I’m here to tell you: I can make the darn stuff myself. And so can you. At home in your blender. Very, very easily.

Try this… it’s totally delicious!



1/4 cup almond flour

1/3 cup unsweetened almond milk

1 tsp nutritional yeast

1/2 tsp salt

1/2 tsp Bragg’s apple cider vinegar

1/2 cup REFINED coconut oil (*MUST be refined so that you’re not infusing a coconut smell and taste into your butter – and so that it can withstand higher temperatures for cooking and baking purposes.)

2 tbsp olive oil


  • Add all ingredients into a high-speed blender and mix for approximately one minute, until creamy and smooth. Do not over-blend.
  • Store in refrigerator (where it will harden to correct butter consistency) for up to two weeks.

*Note: Wayfare vegan products, including butter, can be purchased online. 

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  1. // Reply

    This sounds yummy and very easy to make too which is always a plus… Thanks for posting the recipe. Tell me Jennifer, you said in your blog that the recipe is palm-oil free and that this is an important piece for you. Can you educate me about palm-oil and why it is important to a Vegan way of cooking? I’m curious to learn. Thank you.

    1. // Reply

      Hello! This recipe is very simple and requires less than 5 minutes total! Regarding palm oil… I’m glad you’re asking! I wrote about the issue(s) several months ago – just click the link (“palm oil-free) in this butter text and it will bring you right to that post. Thanks for asking for more info… it really is an important topic.

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