Homemade Margarine-Style Spread

This simple homemade spread combines coconut oil with a neutral vegetable oil to produce a creamy, spreadable alternative to butter. Unlike the partially hydrogenated margarines of years past, it requires no hydrogenated oils.

Recipe makes about 1¼ cups

Whatcha Need

• ½ cup refined coconut oil, softened but not melted
• ½ cup avocado, sunflower, canola, or light olive oil
• 2 tablespoons whole milk or unsweetened plant milk
• 1 teaspoon fresh lemon juice
• ¼ teaspoon fine sea salt
• Pinch of turmeric, for color
• ½ teaspoon nutritional yeast, optional, for subtle savory flavor

Whatcha Do

1. Soften the coconut oil until creamy but not melted or hot.

2. Combine the milk and lemon juice and let set for 5 minutes. If using dairy milk, it may curdle slightly.

3. Place the coconut oil, liquid oil, milk mixture, salt, turmeric, and nutritional yeast, if using, in a tall mixing container.

4. Using an immersion blender, blend until mixture is smooth, creamy, and completely emulsified.

5. Transfer to a clean lidded jar or plastic deli container. Refrigerate for 1-3 hours, or until firm and spreadable.

6. Store it covered in the refrigerator for up to 5 days.