Recipes for coconut & linseed oil vegan butter

Oleolux coconut cold-pressed linseed oil vegan butter
Oleolux coconut cold-pressed linseed oil vegan butter

Veggie, vegan, healthy, delicious butter

Recipe for coconut & linseed butter: the two healthiest cold-pressed extra virgin oils:

Two great new recipes; make your own delicious healthy linseed butter; dairy-free, lots of good fats, vegan and cholesterol-free. These recipes are incredibly easy to make and taste amazing. They are so simple, just two of the best cold-pressed extra-virgin oils blended.

Super healthy, omega-3 butter

It’s easily the best butter alternatives I have ever come across. Great for breakfast with your favourite marmalade or on lunchtime sandwiches. Nicer by far than all the usual cholesterol-free, so-called healthy spreads. Since I have been making them I haven’t missed butter at all.

Simple linseed butter recipe


250 g coconut oil
140 g Flax Farm cold-pressed linseed (flaxseed) oil


Warm coconut oil gently in a saucepan or microwave oven. Allow to cool to just above body temperature and add the linseed oil and stir. Store in fridge where it will solidify. Use as butter, spread on toast, sarnies, top cooked veg etc. but if using for frying heat for no more than three minutes and only at moderate heat.
Store in fridge, Best used within 1 month.

Oleolux, Budwig-diet savoury “butter”

The famous Oleolux, cholesterol-free linseed butter from the Budwig Diet
“Oleolux” savoury Linseed butter was created by Dr Johanna Budwig for the Budwig Diet.


250 g raw cold-pressed coconut oil
125 g Flax Farm cold-pressed linseed oil
1 medium onion
10 cloves garlic


Weigh the Linseed Oil into a suitable container, preferably glass that has a lid, or can be covered, it needs to be large enough to take the coconut oil as well. Place it in the freezer for 20 minutes.
Melt coconut oil in a large pan from which it is going to be easy to pour the oil.
Slice the onion and cook at a very gentle heat so that it is no more than lightly straw coloured after 15 minutes.
Add the crushed garlic cloves and cook for a further 3 minutes.
Remove from heat, allow to cool a little and strain through a sieve into the chilled linseed oil and put in the fridge to cool. When it has set it is ready to use.
Use as butter, but if used for frying heat for no more than three minutes at low temperature.
Store in the fridge. Best used within a month.

See for more more information about the Budwig diet and lots of healthy delicious Budwig recipes.

Leave a Reply