Choose plant milk that is high in protein that is not soy, follow this simple recipe & clear instructions, and you’ll create the best Soy Free Vegan Butter!
I started to make vegan butter a few years ago and posted the recipe in early 2018. Later, I made cultured vegan butter that I use for foods that don’t require too much heat. I enjoy them both very much.
However, I noticed that the vegan butter was splashing a lot when I heated it up for popcorn or for cooking in general. I thought about the possible reasons and to realize that there was a lot of water in the milk I used.
How do I eliminate the water in the milk?
Well, I use the same method I use to make tofu. I curdle the milk first, then use the curd to make vegan butter
What do I use to curdle the milk?
Simple, there are a few options for commercial solutions on the market, but I prefer fresh squeezed lemon juice and apple cider vinegar instead—they both work great.
With my first vegan butter recipe, I curdled the milk while it was still cold and it worked fine. When I tried heating the milk first, it turned out to be better. So I adjusted the recipe and have been making it this way ever since. With this method, I notice that the butter lasts longer in the fridge.
Besides using soy milk, now I tried with other kinds of nut milk too.
Why?
I’m doing fine with soy milk, but as I use a lot of it for other things including making cultured tofu already, so I try to make my vegan butter with other kinds of milk instead.
What kind of nut milk do I use?
I have experimented using 3 kinds of my most favorite milk. First almond, sunflower seed and cashew milk. The milk has to have enough protein content to be able to curdle well. We use only the milk curd to make this Soy Free Vegan Butter.
You can definitely use commercial nut milk if you don’t have time to make it from scratch. However, making your own is much better in so many ways. Obviously, it’s tasted fresher & better. There’s no preservatives and you can reduce the container used too.
use it for popcorn
When I first started making vegan butter, I tried to make it look as close to dairy butter as I could. I added commercial nutritional yeast to it and that made the color very close to dairy butter.
To be honest, I didn’t really care about the look of my vegan butter, so I cut the nutrition yeast out of my recipe and it worked fine. The color is a little pale but the taste is wonderful.
use it to stir fry vegetables
What about the oil?
I love the combination of coconut, olive and avocado oil. I have never made it with any other kinds before, but feel free to try and substitute it with the oil you want. However, the main oil that can’t be substituted is the coconut oil. Without the coconut oil the butter can’t solidify.
it makes baked potatoes taste so good
pure vegan butter without any food preservatives
Ready to make your own Soy Free Vegan Butter? Let me show you how!
Ingredients:
For making nut milk:
- 1 cup (240 ml) of dried nut of your choice (almonds, sunflower seeds, and cashews work great)
- 3 cups (720 ml) of filtered water for blending and more for soaking
Curdling Solutions:
- 2 tsp (10 ml) either fresh squeezed lemon juice or apple cider vinegar
fresh squeezed lemon juice
apple cider vinegar
For making Soy Free Vegan Butter:
- 1 cup (240 ml) of nut oil Note: cashew milk gets very thick curd after ward, so you only need ½ cup (120 ml) for cashew milk
- 2 tsp (10 ml) of either fresh squeezed lemon juice or apple cider vinegar
- 1 cup (240 ml) of melted coconut milk
- 2 TBSP (30 ml) of avocado oil
- 2 TBSP (30 ml) of olive oil
- ½ tsp (2.5 ml) of salt
Note: you can use refined coconut and olive oil if you don’t like the taste and smell of them. I use unrefined extra virgin olive olive, and unrefined cold pressed coconut oil.
Instructions for soy free vegan butter:
Making the nut milk:
- Soak the dried nuts of your choice at least 8 hours or overnight
- Rinse well and let the water drip.
- Blend on high speed and strain through a nut milk bag or cheesecloth
- Squeeze as much milk as you can. You can use the milk according to the recipe now, or keep it in a glass bottle and refrigerate it until you are ready. It stays fresh for about 3 days. Note: if you use almonds, you can remove the skin if you prefer. The skin comes off easily after soaking. As for the nut pulp, you can dehydrate it and use it as flour.
soaked raw almond
squeeze the milk through a nut milk bag
homemade almond milk
Making soy free vegan butter:
- Bring the milk to a soft boil on low-medium heat, stir it frequently to prevent the burnt
- Turn the heat off and let it sit for a few minutes.
- Add the curdling solution, mix well and let it curdle
- When the milk is curdled, strain and let the whey separate as much as you can
- In a blender, mix together the milk curd, coconut oil, olive oil, avocado oil and salt. Blend it on high speed until it’s all well combined.
- Pour the mixture into a mold of your choice. An ice cube mold, or a glass container with a lid work well. Note: If you use an ice cube mold, put it in the freezer to solidify. It will be easier to remove it when you are ready to use it. If you want to use the butter for baking, you can measure the amount of mixture that’s equal to a stick of commercial butter, and put it in a container.
- Keep the butter refrigerated to stay solidified. Bring it out and let it sit at room temperature about 10 minutes before using makes it easier to use. Note: it lasts about 3 weeks or longer in the fridge but definitely up to 3 months if you freeze it in a container.
- Enjoy it with popcorn, baked potatoes, stir fried vegetables etc.
nut milk curd
mix milk curd with oil and salt
almond butter mixture
sunflower seed butter
cashew butter
Have you made Soy Free Vegan Butter? Please share it with me, I’d like to hear about it!
