Vegan Butter

Vegan Butter

A creamy, spreadable dairy-free butter made from simple pantry staples.

Total 3 hr 2 min Makes 16 oz Calories 102/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This homemade vegan butter blends refined coconut oil and neutral oil with plant milk and a touch of salt for a rich, spreadable result. It firms up in the fridge for slicing or softens easily for baking, making it a versatile swap in nearly any recipe calling for butter. A pinch of nutritional yeast and lemon juice rounds out the flavor with a subtle tang reminiscent of dairy butter.

Ingredients

  • 1 cup refined coconut oil, solid
  • 1/2 cup neutral oil, such as grapeseed or avocado
  • 1/3 cup unsweetened plain soy milk
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon nutritional yeast
  • 1/4 teaspoon sugar
  • 1 pinch of ground turmeric, for color (optional)

Method

  1. Gently melt the coconut oil in a small saucepan over low heat just until liquid, about 2 minutes. Remove from heat.

  2. In a blender, combine the melted coconut oil, neutral oil, soy milk, lemon juice, salt, nutritional yeast, sugar, and turmeric if using.

  3. Blend on high speed for 30 to 45 seconds until the mixture is smooth, pale, and fully emulsified.

  4. Pour the mixture into a butter mold, small container, or silicone ice cube tray.

  5. Refrigerate uncovered until fully solid, at least 3 hours.

  6. Once firm, cover or transfer to an airtight container. Store refrigerated for up to 1 month, bringing to room temperature before spreading.

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    Vegan Butter

    This homemade vegan butter blends refined coconut oil and neutral oil with plant milk and a touch of salt for a rich, spreadable result. It firms up in the fridge for slicing or softens easily for baking, making it a versatile swap in nearly any recipe calling for butter. A pinch of nutritional yeast and lemon juice rounds out the flavor with a subtle tang reminiscent of dairy butter.

    3 hr 2 min 16 oz 102 cal

    Ingredients

    • 1 cup refined coconut oil, solid
    • 1/2 cup neutral oil, such as grapeseed or avocado
    • 1/3 cup unsweetened plain soy milk
    • 1 tablespoon fresh lemon juice
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon nutritional yeast
    • 1/4 teaspoon sugar
    • 1 pinch of ground turmeric, for color (optional)

    Method

    1. 1

      Gently melt the coconut oil in a small saucepan over low heat just until liquid, about 2 minutes. Remove from heat.

    2. 2

      In a blender, combine the melted coconut oil, neutral oil, soy milk, lemon juice, salt, nutritional yeast, sugar, and turmeric if using.

    3. 3

      Blend on high speed for 30 to 45 seconds until the mixture is smooth, pale, and fully emulsified.

    4. 4

      Pour the mixture into a butter mold, small container, or silicone ice cube tray.

    5. 5

      Refrigerate uncovered until fully solid, at least 3 hours.

    6. 6

      Once firm, cover or transfer to an airtight container. Store refrigerated for up to 1 month, bringing to room temperature before spreading.