ObiHomemade Vegan Butter Recipe
I’ve heard other vegans complain about the store-bought vegan butter they get from the stores, the complains typically range from the thickness to the flavor and taste and sometimes texture. It became clear to me that these ready-made vegan butters were not to made to everybody tastes but rather they try to meet at the middle ground. I have also felt that way about a particular brand I bought in the past, but that was when I decide it’s time I start making my own homemade vegan butter. The purpose was to address all the concerns I had, I would assume yours as well. And also, to give me the flexibility to tweak the process and ingredients as much as I like to my own taste. That is how my vegan butter recipe was born.
The recipe obviously didn’t attain perfection immediately, but repeated trials with improvements brought me to the point where I feel this is the best vegan butter ever. You can try it yourself, and tweak sometimes if it doesn’t do it for you. That is the beauty of homemade vegan recipes like this one. It gives you the power to choose what you want in your meal and how you want it.
Because it is butter the steps are obviously very simple to follow and recreate and would be done in a matter of minutes while you refrigerate.
Instead of explaining, I’d let the quick vegan butter recipe below put you through my simple steps of making the very best vegan butter.
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.
Nutrition
Cindy
Obi
