Vegan Lemon Dill Coconut Butter
Bright, herby, and surprisingly luxurious, this compound butter brings together fresh lemon, fragrant dill, and a whisper of ginger in a way that feels far fancier than the handful of ingredients involved. Coconut oil is the secret here — whipped to a fluffy, spreadable consistency, it mimics the richness of dairy butter so convincingly that you won't miss it for a second. The technique is simple: beat the solid coconut oil until smooth, fold in the aromatics, roll it into a log, and let the fridge do the rest. Once chilled and sliced into rounds, it melts beautifully on contact with hot vegetables, grains, pasta, or crusty bread, leaving behind a pool of citrusy, herb-flecked flavor. The ground ginger is subtle but does real work, adding a gentle warmth that keeps the whole thing from tasting one-dimensional. It stores neatly in the fridge and looks genuinely impressive on a dinner table, which makes it one of those low-effort, high-reward kitchen staples worth keeping on hand.
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Learn more →Ingredients
8 servings
- ½ cup coconut oil, solid at room temperature (not melted)
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest, finely grated
- 2 tbsp fresh dill, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Instructions
- 1
Measure the coconut oil into a small mixing bowl. It should be opaque and solid but soft enough to press with a finger — similar to the consistency of room-temperature butter. If it is fully liquid, refrigerate for 10–15 minutes until it firms to that consistency.
- 2
Beat the coconut oil with a hand mixer on medium speed, or mash vigorously with a fork, until it is smooth and slightly fluffy, about 1–2 minutes.
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