Earth Balance Soy Free Buttery Spread contains inflammatory seed oils (canola and safflower oil) that promote inflammation and should be avoided. This DIY version replaces all seed oils with coconut oil, olive oil, and avocado oil while maintaining the same creamy, spreadable texture and neutral buttery flavor.
Based on: Soy Free Buttery Spread
· Makes approximately 45 servings
· Serving: 1 tablespoon (14g)
Why This Recipe is Seed Oil Free
Commercial Soy Free Buttery Spread from Earth Balance 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 Soy Free Buttery Spread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Provides natural yellow coloring to mimic butter appearance without artificial dyes.
Instructions
Step 1. Prepare your workspace by gathering a high-speed blender or food processor, measuring scale, and clean glass storage containers. Ensure all oils are at room temperature (70-75°F) for proper emulsification. If coconut oil is solid, gently warm it in a double boiler until just melted but not hot (around 80°F) - overheating will break the emulsion later.
Step 2. Measure 630g total oils (400g coconut oil, 180g olive oil, 50g avocado oil) into your blender. The ratio is critical: too much coconut oil creates a spread that's too hard, too little makes it too soft. Add the 3g sea salt and 0.5g annatto powder directly to the oils and blend for 30 seconds to distribute evenly.
Step 3. In a separate small bowl, whisk together 80g filtered water, 4g sunflower lecithin powder, and 2g pea protein. Whisk vigorously for 2-3 minutes until lecithin is fully dissolved with no clumps - this prevents grittiness in the final product. The mixture should look slightly foamy and uniform.
Step 4. With blender running on medium speed, slowly drizzle the water mixture into the oil mixture over 60-90 seconds. This gradual incorporation is essential for proper emulsification. Increase to high speed and blend for 2-3 minutes until completely smooth and creamy. The mixture should be pale yellow and have the consistency of soft butter.
Step 5. Immediately pour the mixture into clean glass containers, leaving 1/4 inch headspace for expansion during cooling. Tap containers gently to release air bubbles. Cover and refrigerate for at least 2 hours until firm but spreadable. The spread will solidify as coconut oil sets but remain soft enough to spread due to the liquid oils.
Step 6. For best texture, remove from refrigerator 5-10 minutes before use if very firm. Use 1 tablespoon (14g) per serving, same as commercial product. Store covered in refrigerator for up to 3 weeks or freeze portions in ice cube trays for up to 6 months. Natural separation may occur - simply stir gently if needed.
Storage
Store in refrigerator in airtight glass containers for up to 3 weeks. Natural separation may occur due to lack of preservatives - simply stir before use. Can be frozen in portions for up to 6 months. Do not store at room temperature longer than 2 hours.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.35
Savings57%
Higher upfront investment for quality organic ingredients, but significant per-serving savings. Bulk buying advantage becomes more apparent after 2-3 batches when ingredient containers are being utilized efficiently.