Vegan Butter Recipe
You won't believe how easy and delicious it is to make your own homemade vegan butter. Seriously. It tastes better than butter and has a 1:1 ratio to butter so it can be used anywhere that you would have used butter. A healthy plant-based alternative!
Ingredients
- 1 cup refined coconut oil (measure when solid, then melt in microwave until just melted but not hot)
- ½ cup unsweetened plain soy milk
- 1½ teaspoons apple cider vinegar
- 4 tablespoons + 1 teaspoon avocado oil
- 1½ teaspoons soy lecithin powder
- 2½ teaspoons nutritional yeast
- ¼ teaspoon optional: fine salt (if you want unsalted butter leave it out)
- ¼ teaspoon optional for color: turmeric (more can be added to achieve desired color)
Instructions
- In a medium sized bowl add soy milk, lecithin, nutritional yeast, and vinegar. Let it sit for about 5 minutes.
- Add in remaining ingredients and blend with an immersion blender or transfer and process in a regular blender. (Note: turmeric is used for color and can be optional, add a little at a time until the butter is a color you are happy with.)
- Line a small shallow glass container or silicone dish (I use a bread loaf pan) with parchment or plastic wrap (for easy removal), then pour the mixture into the dish. Cover and place in the freezer to set quickly, otherwise it can go into the fridge. (Note: ice cube trays can also be used to set butter but they can be a little trickier to remove)
- Once set the butter can be cut into cubes, pats, or blocks.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: A neutral oil such as vegetable or canola oil can be substituted for the avocado oil; turmeric is optional as it is only adding color; Soy milk can be swapped with almond milk or oat milk.
- TIPS:
- Coconut oil that has not been refined will taste heavily of coconut. For this recipe you will need refined. Coconut oil is needed as it solidifies.
- Soy lecithin is used to keep the butter from separating (it keeps it emulsified).
- Vegan butter becomes soft quickly so it is important that you keep it chilled. When you are using it in recipes that call for cold butter, be sure to keep it very cold and refrigerate your butter and any dough it is in, if needed.
- USES: Can be used in any recipe that calls for butter. You can also slather it on toast, biscuits, muffins, etc.
Nutrition
Calories: 149kcalCarbohydrates: 1gProtein: 0.4gFat: 17gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 4mgPotassium: 17mgFiber: 0.2gSugar: 0.3gVitamin A: 29IUVitamin C: 1mgCalcium: 11mgIron: 0.1mg
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