Bu Deli Vegan Butter Block is a cultured plant-based butter crafted from whole plant ingredients selected for their buttery qualities and natural fat content. A blend of macadamias, slow-fermented cultured coconut cream, olive oil and coconut oil delivers a creamy, rich and lightly salted butter that spreads, cooks and bakes like dairy butter — a premium dairy-free option for cafes, restaurants and retail fridges.
Key Features
- Cultured butter — coconut cream slow-fermented with living cultures for authentic buttery flavour
- Dairy free, gluten free and 100% vegan
- Palm oil free, made with GMO-free ingredients
- No heated oils — whole plant ingredients and a fermentation-based process
- Australian made in Burleigh Heads QLD, with macadamias from the Northern Rivers
- Performs like dairy butter across spreading, cooking and baking
⚠️ ALLERGENS
Contains: Macadamias (tree nuts). Suitable For: Dairy-free, gluten-free and vegan diets. Palm oil free. Consult supplier if strict allergen protocols apply.
🥘 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
- Spreading on toast, scones, sandwiches and fresh bread
- Baking cakes, biscuits and slices as a 1:1 dairy butter replacement
- Pan-frying, sauteing and finishing vegetables
- Enriching sauces, risottos and bechamel
- Cafe and deli counters offering premium dairy-free options
Preparation & Storage
Ready to use straight from the fridge — spread, melt, cook or bake as you would dairy butter. Store below 4°C. Once opened, use within 2 weeks.
Product Details
- Pack size: 250g block
- Format: Chilled retail block
- Base: Coconut oil, cultured coconut cream, macadamias, olive oil
- Dietary: Dairy free, gluten free, vegan, palm oil free
- Origin: Made in Australia (Burleigh Heads, QLD)
- 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 — this helps prevent tearing and keeps the lamination clean.
- Keep everything as cold as possible throughout. Rest the dough in the fridge for 20–30 minutes after each fold, and give it extra time any time it feels tight or resistant.
- 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 (chickpea brine), plant milk, olive oil, a pinch of salt and sugar.
Dough Recipe — 250g Sheet
- 605g flour
- 66g sugar
- 12g salt
- 12g instant yeast
- 54g Bu Deli Vegan Butter
- 250g Bu Deli Butter Sheet (for lamination)
- 120g plant milk (e.g. Bonsoy)
- 214g ice/water
Dough Recipe — 350g Sheet
- 634g flour
- 75g sugar
- 12–14g salt
- 15g instant yeast
- 57g Bu Deli Vegan Butter
- 350g Bu Deli Butter Sheet (for lamination)
- 125g plant milk (e.g. Bonsoy)
- 250g ice/water