AIP / Dairy-Free Butter

AIP Recipe Collection - AIP Butter - Dairy-Free Butter

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Looking for the perfect AIP dairy-free butter substitute? This simple homemade paleo and autoimmune protocol (AIP) butter alternative is creamy, rich, and totally free from dairy and additives.

Made with just coconut oil, olive oil, and a touch of sea salt, it spreads beautifully and melts just like traditional butter — perfect for AIP toast, veggies, or pretty much any recipe that calls for butter.

Looking for more recipes? Here are a few options I’ve found that meet our AIP lifestyle needs:

Plant Based Vegan Butter from the Loopy Whisk: This recipe uses plant based milk, and my followers mention liking an option like this because it’s “creamier.” If you want to try it, be sure to use an AIP compliant oil like extra virgin olive oil or avocado oil, and an AIP milk of choice, like additive-free coconut milk or tigernut milk, and use – click here for the recipe.

Dairy-Free Butter from Primal Palate: This recipe uses palm shortening instead of coconut oil (be sure to use a sustainable option – more about that here). Using just three ingredients, it’s worth trying to see if it might be your preferred option – click here for the recipe.

Garlic-Thyme Butter from Autoimmune Wellness: If you’re looking for a little more flavor, check out this option made with duck fat. Hello garlic butter! – click here for the recipe.

AIP Recipe Collection - AIP Butter - Dairy-Free Butter

AIP / Dairy-Free Butter

Yield: < 1 Cup
Prep Time: 5 minutes
Total Time: 5 minutes

♥ RECIPE BY: AIPRecipeCollection.com ♥ No need to live without "butter" just because you've gone dairy-free! It's fast and easy to make your own right at home.

Ingredients

  • 2/3 Cup Room-Temperature/Slightly Softened Coconut Oil
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 tsp Sea Salt (or to taste)
  • Dash of Turmeric (for color - optional)

Instructions

  • In a bowl, combine the softened coconut oil and the extra virgin olive oil. The coconut oil should be soft but not fully liquid, as this will help the final mixture solidify properly.
  • Add the sea salt and turmeric powder.
  • Blend or whisk the ingredients together thoroughly for several minutes until they are completely combined and the mixture is a pale yellow color. A blender or food processor will produce the smoothest result, but I prefer any option that requires less cleanup, so I just whisk well.
  • Pour the mixture into a mold, butter dish, or small container.
  • Refrigerate for at least 1–2 hours, or until the mixture is firm.
  • Store on your counter or in the fridge, depending on your climate and how solid you prefer your dairy-free butter.

    • Notes

    • Use refined coconut oil if you prefer a neutral taste. Refined coconut oil has less of a coconut flavor compared to unrefined or cold-pressed oil.
    • The butter will be firm when cold. Because coconut oil is solid at lower temperatures, the butter will be hard when it comes straight from the fridge. Allow it to soften on the counter for a few minutes before use, or use it on hot food like toast.
    • Adjust for spreadability. For a softer, more spreadable butter, increase the amount of olive oil relative to the coconut oil. 

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