Michelle's Dairy Free Brandy 'Butter'

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

We have successfully made brandy 'butter' with both dairy-free spread (PURE – but be sure to use the sunflower one if you want it to be soya free) and with coconut oil (we used Lucy Bee's). Surprisingly, the coconut oil does not overwhelm – although Lucy Bee's is a pleasantly light oil so a heavier, stronger one might not work so well. However, in terms of texture you will get a smoother 'butter' if you use Pure than the coconut oil.

If using the coconut oil you also need to be aware that it is very temperature sensitive so if you were to use your hand to make it (the traditional way to make classic brandy butter) the oil will get too warm and will separate when you add the brandy. On the other hand, if it is too cold you will not be able to beat it and it will be very granular. Normal room temperature is what you should be aiming for.

We used a combination of a light muscovado sugar and icing sugar as the muscovado gives both a little crunch and some colour to the 'butter' – if you are using coconut oil it can otherwise be very anaemic

Serves 6-8cocnut brandy butter


  • 200g dairy-free spread or coconut oil
  • 100g pale muscovado (raw) sugar or caster sugar
  • 75g icing sugar
  • 140–160ml brandy


  1. Beat the spread or hard oil with the sugar with a hand or electric whisker until they are light and creamy.
  2. Very gradually, beat in the brandy, tasting as you go and adding more brandy or sugar according to your taste.
  3. The 'butter' will keep almost indefinitely in the fridge but take it out an hour or so before you want to use it to allow it to soften.

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