Homemade Vegan Butter Recipe
Homemade vegan butter has never been this easy to make. If you have been in need of making your own homemade vegan butter to your own taste, this recipe would put you on the right path.
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
Calories: 70kcal
Tried this recipe?Let us know how it was!