Bu Deli Vegan Butter Block bulk carton delivers 3kg (12 x 250g blocks) of cultured plant-based butter for retailers, cafes and food-service operations. Crafted from whole plant ingredients — macadamias, coconut oil, cultured coconut cream, olive oil and shea butter — each block is creamy, rich and lightly salted, spreading, cooking and baking like dairy butter.
Key Features
- Bulk carton of 12 x 250g retail-ready blocks
- Cultured butter — coconut cream cultured for authentic buttery flavour
- Dairy free, soy free, gluten free and 100% vegan
- Made with real macadamias, shea butter and olive oil
- Australian made
Allergens
Contains: Macadamias (tree nuts). Free from dairy, soy, gluten.
Ingredients
Coconut oil, coconut cream, macadamias, olive oil, shea butter, filtered water, sea salt, rowan berry extract, emulsifiers (guar gum, sunflower lecithin), cultures.
Suggested Applications
- Retail fridge stock for grocers, health food stores and delis
- Cafe service and baking programs
- Kitchen prep — sauteing, finishing vegetables and enriching sauces
Preparation & Storage
Ready to use straight from the fridge — spread, melt, cook or bake as you would dairy butter. Store below 4°C. Once a block is opened, use within 2 weeks.
Product Details
- Pack size: 3kg carton (12 x 250g blocks)
- Nutrition per 100g: 2670kJ | 1.3g protein | 70.7g fat (54.4g saturated) | 1.7g carbs (0.9g sugars) | 448mg sodium
- Allergen statement: Contains macadamias (tree nuts); free from dairy, soy, gluten
- Certifications: Dairy free, soy free, gluten free, vegan
- Origin: Made in Australia
- Brand: Bu Deli
- Storage: Chilled, below 4°C
🥐 Tips for Butter Lamination (Croissants & Laminated Pastry)
Technique and recipes below shared with us by the team at Bu Deli.
- Dust the butter block or sheet lightly with flour on both sides before locking it into the dough.
- Keep everything as cold as possible throughout. Rest the dough in the fridge for 20–30 minutes after each fold.
- Lightly spray the dough with water just before each fold to help the layers bond.
- A long, slow proof gives the best result — around 4–7 hours at 20–22°C.
- For a glossy, golden vegan egg wash, try a mix of aquafaba, plant milk, olive oil, a pinch of salt and sugar.