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Homemade Margarine


This recipe is courtesy of one of my readers on dairyfreecooking.about.com, Joy, who says that she's had wonderful success with this recipe. Try it for yourself and see what you think!

Thanks, Joy!

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1T. Coconut oil (liquid or solid is fine)
  • 1/2 C. sunflower or corn oil
  • 1/2 C. Olive oil
  • 1 tsp liquid lecithin
  • 1/2 C. So Delicious Coconut Creamer
  • 1/2-3/4 tsp salt (Start with 1/2 tsp for first try and if wanted, add a bit more next time)
  • Dash of ground turmeric


1.Put the coconut oil into a deep container (for using a stick blender) or a deep blender container. Add the other 2 oils, 1 tsp of liquid lecithin and the coconut creamer. Then add the salt and turmeric.

2. Using a stick blender or regular blender, blend for about 2 minutes, until all of the ingredients are incorporated and the mixture is fluffy, thick, and creamy. Pour into a low and wide covered container (rather than a deep and small one), and then cover, label and date. STORE IN FREEZER!. Take container out and uncover for about 10 minutes before using. Using a table knife, scrape across the top to make "curls" to use on toast, waffles, pancakes, mashed potatoes, etc. May keep about a month in the freezer, - - IF it lasts that long! Mine is usually gone in a week and a half. This can also be used to make hard sauce or other recipes calling for butter/margarine, but experiment to see if you get best results using it hard or soft.

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