Plant-Based Butterbeer


plant-based butterbeer
If the vegans of Hogwarts took a road trip to Hogsmeade and got together with the barkeep of The Three Broomsticks Inn to come up with the ultimate plant-based Butterbeer, this would be the result.
Prep Time 5 minutes
Course Beverages
Servings 1


  • ½ cup vegan butterscotch sauce
  • 1 bottle or can vanilla cream soda (12 oz)
  • ½ tablespoon vegan butter softened
  • 2 tbsp vegan whipped topping optional

Butterscotch Sauce (yield 1 quart)

  • 4 cups brown sugar
  • 8 oz 2 sticks vegan butter
  • 1 14- oz can coconut milk full fat
  • 2 tsp vanilla extract
  • ¼ tsp salt


Make Butterscotch Sauce

  • Melt brown sugar and vegan butter in a saucepan over medium-high heat.
  • Boil 3-5 minutes, then carefully whisk in coconut milk and continue cooking, whisking constantly until mixture begins to thicken.
  • Remove from heat, allow to cool 5 minutes, then whisk in vanilla and sea salt.
  • Transfer to glass storage jars, cool completely, and store in refrigerator until use. Will keep in refrigerator up to 4 weeks.

Assemble Butterbeer

  • Whisk butterscotch and softened butter together in a measuring cup.
  • Add a small amount of vanilla cream soda to thin the mixture.
  • Pour into a chilled beer mug followed by remaining cream soda. The cream soda will immediately begin to separate from the caramel-butter, creating the iconic “foamy” top that Butterbeer is known for.
  • Top with optional vegan whipped topping and drizzle with extra butterscotch sauce. Enjoy!


Butterscotch recipe yields 1 quart of sauce; there will be plenty of leftovers!
The vanilla cream soda can be halved or replaced with plain club soda for a reduced-sugar version.
Traditionally served cold in a frosty mug but also delicious hot or frozen by blending with ice.
For an adult version, add 1 oz butterscotch schnapps and 2 oz vanilla vodka to cream soda.
Keyword plant-based butterbeer
Tried this recipe?Mention @vkindapp or tag #vkindapp!


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