Cinnamon "Honey" Butter (Vegan)
Recipe type: Vegan Butter
Prep time: 
Total time: 
Serves: 1½ cups
This plant based butter substitute is simple to prepare and makes a great spread on biscuits or to make cinnamon toast. Cook's Note: If you aren't a big fan of cinnamon, or if you prefer a plain "honey" butter, the cinnamon can be reduced or eliminated completely without adversely affecting the final product. Also, if you aren't a big fan of coconut flavor, use refined coconut oil. This will reduce the coconut flavor considerably. The total cost of this recipe is $1.87 for about1½ cups of this "butter."
  • ¼ cup unsweetened vanilla coconut almond blend milk ($0.19)
  • 1½ teaspoon cider vinegar ($0.06)
  • 2 tablespoons extra virgin olive oil ($0.28)
  • ¾ cup unrefined coconut oil ($1.07)
  • 1 tablespoon agave nectar ($0.13)
  • 2 tablespoons powdered sugar ($0.04)
  • 1 teaspoon cinnamon, or to taste ($0.10)
  1. Pour milk into a 2 cup container (Tall and narrow like a wide mouth pint jar is best)
  2. Add vinegar to the milk. The milk will begin to curdle. This is normal.
  3. Add olive oil, coconut oil, agave nectar, powdered sugar, and cinnamon to the jar.
  4. Blend using an immersion blender until everything is well combined and the "butter" is emulsified.
  5. Pour into a container and store in the refrigerator until use. Use within one week.
Recipe by Patty Cake's Pantry at