Frugal Foodie Friday: Dairy-Free, Soy-Free Spiced Homemade Honey “Butter”


A few weeks ago I posted a recipe for Simply Cinnamon Spelt Bread, and atop that bread was a delicious, dairy-free Spiced Honey Butter that I whipped up for a treat.

Although, instead of dairy-free butter rather, I used a combination of nutritive oils! This causes it to firm up nicely for slicing, spreading, whipping, and melting. Consequently, this recipe is not only dairy-free, but it is also soy-free and gluten-free. For a vegan butter, maple syrup or agave would make a delicious replacement for honey.

Dairy-Free Spiced Honey Butter

If you want a softer butter straight from the fridge, feel free to change the oil blend 50/50. That is, use 2 tablespoons coconut oil and 2 tablespoons of the other oil. The more nutritive oils will impart their own flavors. For the most neutral taste, I use Extra-Light Olive Oil. For a richer taste, I used Hemp Seed Oil (the Green Gold Hemp Oil from Foods Alive – not as strong as some other brands in flavor).

We enjoyed this delicious spiced honey butter spread on toast, melted over steamed carrots and beets, and I can only imagine how incredible it would be drizzled over popcorn or atop a warm cornbread muffin.

Dairy-Free Spiced Honey Butter

Special Diet Notes: Spiced Honey Butter

By ingredients, this recipe is dairy-free / non-dairy, egg-free, soy-free, gluten-free, peanut-free, nut-free, and vegetarian. Optionally vegan / plant-based.

Frugal Foodie Friday: Dairy-Free, Soy-Free Spiced Homemade Honey "Butter"
Serves: ¼ cup
  • 3 tablespoons coconut oil, melted (palm oil can be substituted)
  • 1 tablespoon good quality oil (hemp, flax, olive, walnut, etc. – I used Foods Alive Hemp Oil for one batch and Extra-Light Olive Oil for another)
  • 1 tablespoon honey (use agave nectar or maple syrup to make it vegan)
  • ¼ teaspoon chinese 5-spice powder (sold in most spice sections)
  • ⅛ teaspoon ground cinnamon
  • Pinch salt
  1. In a small dish, whisk all ingredients together. Place in the freezer for about 10 to 15 minutes. Remove and vigorously whisk with a fork to smooth it out. Return to the freezer for a bit more. Whisk again to make it smooth. It should be quite firm at this point. Shape or pipe as desired and store in the fridge until ready to use.
  2. Assuming your house isn’t too warm, the “butter” will stay solid at room temperature, just softening a bit, but will melt readily atop warm toast or steamed veggies (try carrots, sweet potatoes, golden beets, or other honey-loving veggies).
Dairy-Free Spiced Honey Butter

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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