Homemade Margarine Recipe (Dairy-Free and Vegan)

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  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: Makes about 4 cups (64 servings)
Ratings (11)

This margarine recipe is so easy to make, and it's a delicious substitute for store-bought dairy-free margarine. Use homemade margarine as a spread on toast or use it in stir-fries, baking, or grilling.

What You'll Need

  • 16 oz solidified coconut oil
  • 2/3 cups sunflower oil
  • 2/3 cups canola oil
  • 1 cup full-fat coconut milk
  • 1 1/2 tbsp Dijon mustard
  • 1 tbsp ground turmeric
  • 2 tsp salt​

How to Make It

  1. Fill a medium-large heatproof dish with cold water and ice cubes for an ice water bath. Set aside.
  2. In a double boiler or a heatproof dish, combine the coconut oil, sunflower oil, and canola oil over several inches of hot water over medium heat. Once the coconut oil has liquefied, add the remaining ingredients, stirring to combine.
  3. After about 1 to 2 minutes or once the mixture has reached 120F to 130F, transfer the bowl to the ice water bath, setting the bowl in the cold water gently, and continue to stir until the mixture firms up.
  1. Once the margarine is firm, transfer to a container with a tight-fitting lid and refrigerate. Homemade margarine will keep in the refrigerator for up to 2 weeks.​​​​​
Nutritional Guidelines (per serving)
Calories 113
Total Fat 12 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 77 mg
Carbohydrates 0 g
Dietary Fiber 0 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)