Brummel & Brown contains inflammatory soybean oil, artificial preservatives, and modified starches. This DIY version uses clean grass-fed butter and coconut oil for healthy fats, organic ingredients, and provides the same tangy spreadable texture without seed oils or artificial additives.
Based on: Vegetable Oil Spread
· Makes approximately 30 servings
· Serving: 1 tablespoon (14g)
Why This Recipe is Seed Oil Free
Commercial Vegetable Oil Spread from Brummel & Brown often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Vegetable Oil Spread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Filtered water
240g (1 cup) · Filtered tap water or spring water
Provides the base liquid and helps create the light, whipped texture
Organic grass-fed butter
150g (2/3 cup or 1.33 sticks) · Kerrygold Grass-Fed Butter or Organic Valley
Adds neutral fat and helps maintain spreadable consistency at room temperature
Organic nonfat Greek yogurt
20g (1.5 tablespoons) · Organic Valley or Wallaby Organic Greek Yogurt
Provides the signature tangy flavor and adds natural probiotics
Organic tapioca starch
4g (1 teaspoon) · Bob's Red Mill Organic Tapioca Flour
Natural thickener and emulsifier, replaces modified tapioca starch
Real salt
2.7g (1/2 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances flavor and provides 90mg sodium per serving like the original
Fresh lemon juice
5g (1 teaspoon) · Organic lemons
Adds natural tang and acts as a preservative, replaces artificial lactic acid
Instructions
Step 1. In a small saucepan, gently warm 240g (1 cup) filtered water to about 100°F - just barely warm to touch. Remove from heat. In a small bowl, whisk 4g (1 teaspoon) tapioca starch with 2 tablespoons of the warm water until completely smooth with no lumps. This slurry prevents clumping when added to the full mixture.
Step 2. In a large mixing bowl, combine the softened 150g butter (let it sit at room temperature for 1 hour until easily mashable) with 28g melted coconut oil (warm just enough to liquify, about 30 seconds in microwave). Using an electric mixer or immersion blender, whip for 2-3 minutes until light and fluffy - this incorporates air for the signature light texture.
Step 3. Slowly add the remaining warm water while mixing on medium speed, then add the tapioca starch slurry. Mix for 1-2 minutes until well combined. Add 20g Greek yogurt, 2.7g real salt, and 5g fresh lemon juice. Blend on high speed for 3-4 minutes until the mixture is completely smooth, light, and holds together without separating.
Step 4. Transfer the mixture to a clean glass jar or container. The spread will be quite soft at room temperature but will firm up slightly when refrigerated. For best texture, let it rest in the refrigerator for 2-4 hours before first use to allow the fats to set properly.
Step 5. To use, spread 14g (1 tablespoon) on toast, vegetables, or anywhere you'd use butter. The spread is softer than regular butter but firmer than the commercial version due to the grass-fed butter base. Store covered in refrigerator for up to 10 days - the natural lemon juice provides some preservation but without artificial preservatives, it has a shorter shelf life than commercial versions.
Storage
Store refrigerated in airtight glass container for up to 10 days. Bring to room temperature for 10-15 minutes before spreading for easiest use. Do not freeze as the water content will separate upon thawing.
Cost Comparison
Cost per serving (homemade)$0.195
Cost per serving (store-bought)$0.25
Savings22%
Initial ingredient investment is higher ($37) but provides enough for 14+ batches. The per-serving cost becomes significantly lower with bulk purchasing, and you get superior grass-fed butter and organic ingredients without inflammatory seed oils.