Best Vegan Butter Substitutes in Creamy Mushroom Risotto
This recipe calls for 1.1 oz (30 g) vegan butter. If you're out of vegan butter or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Fat, flavour, structure in baking
When you want an oil-based substitute or don't have vegan butter.
4 Substitutes for Vegan Butter in Creamy Mushroom Risotto
1. Coconut oil (refined)
Ratio: 3/4 the amount
Use refined (not virgin) to avoid coconut flavour. Works well in cookies and pastries - slightly different texture.
2. Olive oil
Ratio: 3/4 the amount
Suitable for softer cakes and brownies but not pastry - olive oil doesn't provide the same structure.
3. Rapeseed oil
Ratio: 3/4 the amount
The most neutral oil-based substitute for vegan butter in baking - produces moist, tender cakes.
4. Cashew cream (thick)
Ratio: 1:1
Works in creamy sauces as a finishing fat but not in baking where structure is needed.
View the Full Recipe
See the complete Creamy Mushroom Risotto recipe for American kitchens with US cup measurements and °F temperatures.
Other Recipes Using Vegan Butter
Want to understand why substitutions work?
Our Cook Like A Pro video course teaches the underlying techniques - so you can confidently adapt any vegan recipe to what's in your fridge.
Explore the course Back to recipe