This turmeric butter recipe contains only four ingredients, you can whip up a batch in a few minutes, and no fancy equipment is needed! The brilliant yellow of this buttery spread is thanks to both the extra virgin cold-pressed olive oil as well as the warm Indian spice, turmeric. Use this spread anywhere you would use regular butter – croissants, toast, muffins, pasta, and so on.

Turmeric Butter [Vegan]

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  • 1/3 cup virgin cold-pressed coconut oil, softened but not melted
  • 1/4 cup extra virgin cold-pressed olive oil
  • 1/8 teaspoon turmeric powder
  • 1/2 teaspoon sea salt


  1. Add all ingredients to a bowl or cup and whisk vigorously with a fork until they are completely combined with no lumps.
  2. Pour into a sealed glass jar and place in the refrigerator to set. The mixture should harden to a spreadable semi-soft butter.


Store the turmeric butter in the refrigerator for up to two months.


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  1. Need to find cold-pressed ingredients but definitely going to try this. Have been looking for a buttery spread that doesn’t contain palm oil. Thanks!

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