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This margarine recipe is so easy to make, and it makes a delicious substitute to store-bought dairy-free margarines. Use homemade margarine as a spread on toast or use in stir fries, baking, or grilling.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: Makes about 4 cups


  • 16 ounces solidified coconut oil
  • 2/3 cups sunflower oil
  • 2/3 cups canola oil
  • 1 cup full-fat coconut milk
  • 1 1/2 T. Dijon mustard
  • 1 T. ground tumeric
  • 2 t. salt


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 liquified, add the remaining ingredients, stirring to combine. After about 1-2 minutes or once the mixture has reached 120-130 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. 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.

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