Thinking about going dairy free but can’t live without butter? No worries. With this Vegan Butter, you don’t feel like you’re missing butter at all. Without any lecithin, palm oil, or anything unknown, this recipe is incredibly TASTY, healthy, and SO easy to make!
I never paid attention to store bought Vegan Butter ingredients much in the past. However, when I decided to drop most dairy products including butter, I took a serious look into what it’s made of. Then, I started to form uneasy feelings toward any kind of dairy product substitutions.
It’s so disappointing to learn that I can’t rely on all most plant-based products. They are either highly processed, or have some unknown ingredients, and are packed with food additive & preservatives, not to mention the packaging.
Those reasons are enough for me to stop buying commercial Vegan Butter of all kinds. Now, I make my own, and only use ingredients I actually know.
Regardless of how many articles I read that say most food additives and preservatives are safe to consume, when I make my own, I cut all of these things out without a doubt. Believe me, it’s fine without using them. In fact, it tastes even better.
If you are ready to make your own, below is a simple recipe I have tested and I’m confident to share.
Things you need for making Vegan Butter:
- 1 cup (128 g) coconut oil. (use a refined version, if you don’t like the coconut taste)
- ½ cup (64 g) unsweetened soy milk. (I use sprouted soy milk that I make)
- 2 TBSP (30 g) each of extra virgin olive oil & avocado oil (you can use another kind of oil too, but this combination makes a great taste)
- 2 TSP (10 g) each of apple cider vinegar, and nutritional yeast.
- 1 TSP salt (5 g)
Note: This makes about 4 (ice) cubes of butter. You can certainly adjust the amount according to your own needs.
How:
- Melt the coconut oil. (skip this part if you are in a warm climate, and your coconut oil is not solid)
- Mix the soy milk, salt and vinegar and let it curdle for 10 minutes.
- In a blender, pour the milk mixture, the coconut oil, the olive oil & the avocado oil in followed by the nutritional yeast.
- Blend on high speed for about 1-2 minutes, or until it looks smooth.
- Pour the mixture into molds, and put them in a freezer to solidify for a few hours.
- Unmold it and keep it refrigerated. It lasts for a long time. You can use it for everything requires butter, or simply eat it with homemade no knead artisan bread.
Note: In the video, I show you 2 kinds of molds. One is a simple glass container, and the other one is silicone ice cube tray. A glass container with a lid works best for me, because I can just keep the butter in there and use it right off. With the ice cubes, I have to unmold it and put them in another container. However, it looks prettier and more like dairy butter this way.
Have you made Vegan Butter like this before? Share it with me–I’d like to hear about it!
I actually included 1/2 tsp sunflower lecithin, but will try it using more. I’m going to try melting this batch to re try with more lecithin
I’ve tried this recipe twice, and it always separates, even after 2 minutes on hi in vita mix.. Any suggestions?
Try adding some liquid lecithin, which will better emulsify the mixture. The strong emulsion thus produced should not separate.
I’ve tried this recipe twice: using walnut milk then almond milk. I processed 2 min but still it separates as it cools.
Hi. Great site and the vegan butter is something I’ll be sure to try as I’m doing a veto diet and iIt seems perfect for this. I will reluctantly use refined rather than extra virgin, since I want it to resemble dairy butter in taste as much as possible. If I decide to go with unrefined, would you recommend using extra virgin coconut oil?
I would like to make this butter with other milks. I know you answered a previous enquiry suggesting almond milk, but have you got any more suggestions please? I’m sure others would also be interested to have this information too. Thanks in advance
I’m working on developing the recipe using cashews. If it turns out the way I like, I’ll share it on my channel and website. Please check back!
I just made your butter. It’s fantastic! So happy I don’t have to buy vegan butter at the grocery anymore. Most contain palm oil and I refuse to buy products that contain it. Going to make your artisan bread next. 😊
So glad to hear this worked well for you!! It does taste quite good, and I hope you have as much luck with my bread too. That was really amazing for me to be able to start making at home as well.
Hello!
I just stumbled across your videos on youtube. I watched this vegan butter video and was wondering if I could use another type of milk like almond or flax milk or oat milk? I have Hashimoto’s hypothyroidism and I need to stay clear of soy. If you have time, please let me know!
P.S. I only watched your virgin coconut oil and the vegan butter video the music and ASMR sounds and video angles are aesthetically pleasing. Thank you for existing and making these videos!!
Thank you so much for your kind words. I have good reports from a few viewers that almond milk works really well.