Homemade Vegan Margarine

Homemade vegan margarine lucop/Getty Images
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Servings: 64 servings
Nutrition Facts (per serving)
113 Calories
12g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 64
Amount per serving
Calories 113
% Daily Value*
Total Fat 12g 16%
Saturated Fat 7g 35%
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 0g
Calcium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This vegan 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.


  • 16 ounces 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​

Steps 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 120 F to 130 F, 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.

  4. 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.​​​​​