Homemade Vegan Butter Recipe
The easiest vegan butter recipe you can recreate at home in under 15 minutes. I created this vegan butter recipe to help you make the best vegan butter you can ever try.
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)