Fat/Oil | Vegan Vegetarian Lactose Free

Imitation Butter

N/A (Processed Food, often containing various oils) Allergens: Soy
Imitation Butter

Sourcing & Taxonomy

  • Family Varies (e.g., Poaceae for corn oil, Brassicaceae for canola oil)
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Vegetable Oils (e.g., Soybean, Palm, Canola), Water, Salt, Flavorings

The Forktionary Angle

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Definition

A processed food product designed to mimic the flavor and texture of butter, typically made from vegetable oils and flavorings.

Sensory Profile

TasteButtery, Salty, Mildly Sweet
TextureSmooth, Creamy, Spreads easily, Melts
AromaMildly buttery, Oily
AcidityLow

Technical Metrics

Nutrition Facts

Per 14g (1 tbsp)
Calories720 kcal
Total Fat80 g
Saturated Fat20 g
Trans Fat0 g
Cholesterol0 mg
Protein0.5 g
Total Carbohydrate1 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

While good for spreading, imitation butter may not brown or caramelize like real butter, affecting the final flavor profile in some dishes.

Substitutions

Best Match

Margarine

1:1

Very similar in use and composition, often used interchangeably.

Shortening

1:1

Good for flakiness in baking, but lacks the buttery flavor.

Coconut Oil (refined)

1:1

Dairy-free solid fat, neutral flavor for cooking and baking.

Olive Oil

1 cup butter : 3/4 cup olive oil

For cooking or sautéing, but changes flavor and texture significantly.

Buying Guide

Check ingredient labels for specific dietary needs (e.g., soy-free, palm oil-free).

Flavor Pairings

Toast Baking Sautéing Spreading Sauces.