Corn Buttery Spread



  • ¼ cup Yellow Cornmeal
  • 1 cup Water
  • ¼ cup Soy, Rice, or Oat Milk
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Sea Salt
  • 2 Tablespoons Unsweetened Flaked Coconut (check the bulk foods for an inexpensive option)

Directions: Cook the cornmeal and water in a saucepan over medium-low heat, stirring frequently, until it becomes “mushy”. Combine with remaining ingredients in a blender, and process until smooth.

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.


  1. I tried making this… is the cornmeal/water mixture supposed to become thick or just mushy?? I think that is where I went wrong. I did not make it thick so now my “butter” is watery… Thanks!

    • Hi Stephanie, I have a version of this recipe in my book, which I actually tested again recently, and it is a little different from this one. I do cook until quite thick, not mushy. I also add 2 tablespoons coconut oil to the recipe.

  2. Pingback: How to Substitute Butter for Dairy-Free Diets

  3. I tried this today, and wow! I am impressed!! My tween likes it too!!! Thank you, thank you, thank you, for this recipe!

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