Homemade Vegan Butter Recipe
Butter is one of those condiments that I’ve seen many new vegans struggle with, because traditional butter is made with dairy. They struggle with enjoying the store-bought vegan butter, that is in fact what motivated me to create this recipe, sharing with you and everyone my easy step-by-step guide on how to make homemade vegan butter. Vegan butter that truly feels better than whatever you might already be used to.
As with everything homemade, what I love most about this homemade vegan butter is the control I have over every single ingredient. It is another great reason why you should consider it. No mystery preservatives, no weird aftertaste, no overly waxy texture that you sometimes get from store-bought. Just a clean, silky spread you can tweak however your heart desires. Want it saltier? Easy. Prefer a hint of golden color? Add a pinch of turmeric. Craving a buttery richness that makes your toast taste luxurious? A touch of nutritional yeast does the trick. It’s such a small thing, but the payoff feels huge. All of these are the reason I even created this blog in the first place. You want to be in control of what you eat as much as possible.
This vegan butter recipe doesn’t require much and it doesn’t take much time as well, and when stored correctly, it could last you months. Without any further ado, let’s get to the guided recipe below that breaks down the process of making this vegan butter step-by-step.
Homemade Vegan Butter Recipe
Equipment
- Blender or immersion blender
- Measuring cups and spoons
- Small bowl
- Airtight container or jar
- Refrigerator
Ingredients
- ½ cup refined coconut oil melted but not hot; refined keeps flavor neutral
- ¼ cup neutral oil such as grapeseed, canola, or sunflower
- ¼ cup unsweetened soy milk or another high-protein vegan milk
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon salt
- 1 teaspoon nutritional yeast optional, for buttery flavor
- ¼ teaspoon turmeric optional, for color
Instructions
Curdle the soy milk:
- In a small bowl, mix the soy milk and apple cider vinegar. Let it sit for 1 minute until it slightly thickens.
Blend the mixture:
- Add the curdled milk, melted coconut oil, neutral oil, salt, nutritional yeast, and turmeric (if using) to a blender.
Blend until creamy:
- Blend on high for 20 to 30 seconds until the mixture is completely smooth and emulsified.
Pour into a container:
- Transfer the mixture into an airtight jar or container.
Chill to set:
- Refrigerate for at least 1 to 2 hours until firm, spreadable, and buttery.
Serve and enjoy:
- Use it on toast, for baking, or in cooking just like regular butter.
Notes
Storage:
- Refrigerator: Up to 2–3 weeks
- Freezer: Up to 3 months (thaw in fridge)
Obi
