Dairy-Free Spiced Honey “Butter”

I think the hardest thing about running a blog (at least for me) is making the time so I don’t feel like I am “missing out” on the fun stuff. There are so many fabulous blog events, and try as I might, I just can’t seem to get posts and recipes done in time to join in on most.

But, a few weeks ago I posted a recipe for Simply Cinnamon Spelt Bread, and atop that bread was a delicious, dairy-free honey-buttery spread that I whipped up for a treat.

Simply Cinnamon Spelt Bread

I had mentioned posting the recipe for that easy spread, but of course, lost my notes on the ingredients! Nonetheless, when Five Star Foodie announced that the March Five Star Makeover theme was Compound Butter, I knew I had to get back to the drawing board to share this little combination.

I did change the ratios a bit, I am sure of that, I also added some more spice, and I didn’t use dairy butter or margarine to make this spread. Rather, I used a combination of nutritive oils that firm up nicely for slicing, spreading, whipping, and melting.

Dairy-Free Spiced Coconut Honey Butter

As many of you know, presentation isn’t my strong suit. With that in mind, you can mold this butter into something more attractive than my roughly done “pats.”

Dairy-Free Spiced Honey Coconut Butter


Spiced Honey “Butter”

This makes a rather firm “butter.” If you want a softer butter straight from the fridge, feel free to change the oil blend 50/50. That is, use 2 tablespoons coconut oil and 2 tablespoons of the other oil. The more nutritive oils will impart their own flavors. For the most neutral taste, I use Extra-Light Olive Oil, for a richer taste, I used Hemp Seed Oil (the Green Gold Hemp Oil from Foods Alive – not as strong as some other brands in flavor).

This recipe is Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Nut-Free (if coconut is a concern, see the sub note), optionally Vegan, and Free of Refined Sugars.

  • 3 Tablespoons Coconut Oil, melted (Palm Oil can be substituted)
  • 1 Tablespoon Good Quality Oil (Hemp, Flax, Olive, Walnut, etc. – I used Foods Alive Hemp Oil for one batch and Extra-Light Olive Oil for another)
  • 1 Tablespoon Honey (use Agave Nectar to make it vegan)
  • 1/4 Teaspoon Chinese 5-spice Powder (sold in most spice sections)
  • 1/8 Teaspoon Ground Cinnamon
  • Pinch Salt

Quick Cheater’s Method: In a small dish, whisk all ingredients together. Place in the freezer for about 10 to 15 minutes. Remove and vigorously whisk with a fork to smooth it out. Return to the freezer for a bit more. Whisk again to make it smooth. It should be quite firm at this point. Shape or pipe as desired and store in the fridge until ready to use.

Assuming your house isn’t too warm, the “butter” will stay solid at room temperature, just softening a bit, but will melt readily atop warm toast or steamed veggies (try carrots, sweet potatoes, golden beets, or other honey-loving veggies).

Yields about 1/4 cup of flavorful “butter”

Carrot Love (Spiced Honey Roasted Carrots)

In the pictures I simply steamed some carrots and let the sweet “butter” melt overtop. But, if you would like to prepare some sweet roasted carrots for the holidays – simply place 3/4 to 1 lb of cut carrots (or baby carrots) in a pyrex dish in a single layer, and mix with 1.5 to 2 tablespoons of the Spiced Honey Butter. Roast at 450ºF for 25 to 30 minutes, giving the carrots a stir after the first 15 minutes. If you like them really caramelized, you can always roast longer.

Dairy-Free Spiced Honey Coconut Butter

Additional Notes:

Blog Giveaway – Megan’s Munchies offers up a Wanchai Ferry “Perfect Night”. Giveaway includes Asian entrees, some Asian table goodies, and a $25 Target gift card!

Events – This post was also submitted to Fight Back Fridays at Food Renegade.

Best Wishes to You All for Easter and Passover,

14 thoughts on “Dairy-Free Spiced Honey “Butter”

  1. This would be incredible in so many dishes! I’m thinking it’d really rock on top of a sweet potato. Great creation 🙂

  2. So inventive Alisa! I would love this spread over some sweet potatoes or butternut squash. Yum!

  3. Um, YUM! I love this. I need to do more things like these carrots for the boys! I will definitely be making this in the next week…maybe with some roasted chicken! Looks delicious!

  4. omg Alisa, genius! I have a boatload of coconut oil. Far more than I need to be making my raw vegan coconut oil chocolate with 🙂 and this is perfect! I don’t have Chinese 5 spice, but will be buying some. I love buttery spreads like this that vegan margarine just doesnt really fulfill with. No matter how I tweak those, never enough. But this, genius!

    glad you like my giveaway and im in shock you dont own a food proc??!! how have you written cookbooks??!!

  5. Alisa, this is an amazing creation and very inspiring! I will definitely have to try this daily-free butter made from scratch! Thank you so much for sending it over to the 5 star makeover!

  6. I love me some good Chinese 5 Spice, and this looks like a great way to use it! Hope you and yours had a very happy Easter weekend, Alisa! 🙂

  7. I don’t know your photos look gorgeous to me! And that butter is beautiful too, I might just have to make some of this. I don’t care for franken foods but this is made from real food so it doesn’t count!

  8. so genious! this looks delicious!!

  9. what a great idea to use coconut oil! i have some, but haven’t gotten in the habit of trying it in new things yet… this may get me to do it 🙂 need chinese 5-spice, too!

  10. Yes, as a general rule, this goes well on anything loaded with beta-carotene (orange!). But, I also liked it on beets, and my favorite way – on spelt toast!

    Shannon – coconut oil is unbelievable versatile, hard to stop experimenting once you start!

  11. Ah, just another reason I need to pick up some coconut oil. One day it will make it into my basket…when I’m feeling wealthy.

  12. Mary Robbins

    I know I am commenting late, but I just made this yesterday. I had it on home-made cinnamon rolls this morning and I loved it!

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