Homemade Plant-Based Vegan Butter Recipe

This homemade vegan butter recipe is the ultimate plant-based butter replacement for all your needs—it has a 1:1 ratio to butter, so slather it, cook with it, or bake with it! It is a European-style plant-based butter, so it's softer, creamier, smoother, and richer in taste than regular butter—plus you can make it salted or unsalted.

You'll Love Plant Based Butter

• So many uses. There are so many ways to use vegan butter! You can use it in place of all cooking and baking recipes calling for butter, or you can spread it on anything you like.
• Better than butter! I love using vegan butter whenever I can in place of regular butter because it is lower in fats, cholesterol-free, and calories, too! It is super creamy and smooth and tastes incredible (better than butter, in my opinion).
• Healthy. Vegan butter is healthier not only because it is dairy-free, gluten-free, and low-carb, but it is also lower in saturated fat because there are no animal products—less fat means better for your heart.

Vegan Plant Based Butter Recipe Ingredients

Here are the ingredients you will need to make vegan butter:

• Refined Coconut Oil: use refined coconut oil because this will not have a strong coconut flavor and mocks the texture of butter when cold.
• Soy Milk: you can use any milk substitute or dairy-free option such as almond or oat milk.
• Apple Cider Vinegar is used to curdle soy milk, an important part of the process of making butter. When blended together, it emulsifies (creates a smooth texture).
• Avocado Oil: you an also use canola oil.
• Soy Lecithin: this ingredient is used to help emulsify the water and oil to create a smooth and creamy product. If you like the consistency of vegan butter brands brand plant-based butter, you will want to add this ingredient.
• Nutritional Yeast: this adds a wonderful buttery flavor to your vegan spread.
• Optional: salt
• Optional: tumeric for color.

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Variations and Substitutions

• A neutral oil such as canola or vegetable oil can be used in place of the avocado oil. Note: extra virgin olive oil will have too strong of a flavor to use in certain sweet baking recipes.
• Tumeric is an optional ingredient because it i just used to add a beautiful natural yellow color.
• Substitute unsweetened plain soy milk with almond milk or oat milk to keep it vegan and dairy-free.
• If you add fine salt to your butter, use your favorite kind. For the best health benefits, I suggest iodine table salt, fine sea salt, or Himalayan salt.
• Create a flavored herb butter by adding dried or fresh herbs to your mixture. Great for vegetables, potatoes, or fish if you are a pescatarian. If using fresh herbs the "shelf life" is shorter - store in the fridge for up to 1 week or freeze for up to 2 months.
• Substitute freshly squeezed lemon juice for apple cider vinegar.

How To Make Vegan Butter

1. Add soy milk, lecithin, nutritional yeast, and vinegar-let sit in a medium bowl.
2. Add the remaining ingredients and blend with an immersion blender or regular blender.
3. Pour the mixture into a shallow glass or silicone container lined with parchment or plastic wrap (for easy removal) or an ice cube tray. Place in the freezer for a quick set or in the fridge.
4. Once set, cut into cubes, pats, or blocks.

How To Use It

Baking - vegan butter has a 1:1 ratio to butter. It warms and melts quickly when working with it, so when making pie crust, or anything that requires using cold butter - be sure to keep the butter very chilled and chill your batter or dough frequently in the fridge or freezer.

Cooking - you can use it the same as you would cooking oil for pan frying, roasting vegetables, and much more!

Spreading - this is a softer butter, so you should be able to spread it on toast or muffins immediately. However, if it's too cold, let it sit out at room temperature for a few minutes.

Storage Recommendations

How to store it. Once cut, cubed, or prepared into pads of butter, store it in an airtight container in the fridge for up to 3 to 4 weeks. You can also freeze your butter in an airtight container for up to 3 months!

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