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Melts just like butter, homemade vegan butter. I use it in all the same ways I use butter for sandwiches, coating a frying pan, and baking! The same creamy, spreadable form in a dairy-free, plant-based option –in a straightforward method with simple ingredients.
Homemade Vegan Butter Recipe
If there’s one thing I miss since becoming dairy-free, it’s good butter. I knew I’d have to find a good substitute. However, I didn’t love that you had to sacrifice ingredients you wouldn’t normally consume just to be free from milk. I can’t believe it took me this long to make my own, almost as long as it took me to make dairy-free mayo. A simple homemade no dairy butter with ingredients you can feel good about. Let me say it is delicious and melts just like butter!
This non-dairy butter has the same creamy flavor, which comes from the combination of refined coconut oil, nutritional yeast, and apple cider vinegar. Nutritional yeast is commonly used in lastose-free cheeses, milks, etc. because it replicates the salty, savory flavor of the cheese. Refined coconut oil is neutral in flavor with the perfect silky texture for butter.
Ingredients for Homemade Vegan Butter
- Refined Coconut Oil: You must use refined coconut oil, which is neutral –aka flavorless and colorless– and helps the butter set.
- Canola Oil: I like canola oil for its neutral taste. If you prefer a different oil, opt for another neutral oil like avocado oil.
- Unsweetened Almond Milk: I prefer unsweetened, unflavored almond milk, but you can use any other plant-based milk. Use unflavored and unsweetened to preserve the flavor of the vegan butter.
- Apple Cider Vinegar: The butter needs a touch of mild acidity to balance out the rich flavors.
- Nutritional Yeast: Nutritional yeast adds the buttery flavor.
- Salt: I love it salted, but you can omit it for salt-free.
Tips and Suggestions
- I love using this recipe to make whipped butter, too! Follow step 1 to mix and emulsify. Once blended, I add it to my stand mixer bowl and chill for 30-45 minutes or until it thickens but is still soft and malleable. Once the mixture is firm but not fully set, use a hand or stand mixer on medium to high speed. Whip the butter for 2-4 minutes until light and fluffy. It should increase in volume slightly and have a whipped, airy consistency. This process introduces air into the mixture, giving it that smooth, whipped texture while keeping it light and spreadable.
- When I bake with vegan butter, I let it soften for 30 minutes outside of the fridge instead of microwaving it. Baking requires butter to have a specific structure. Microwaving it breaks it down and separates the fat and water content.
- Emulsification is key for making non-dairy butter. I like to make sure my ingredients, especially plant milk, are at room temperature before blending. Cold milk can cause the fat to harden and prevent the mixture from fully emulsifying.
- This dairy-free butter is an excellent base for herbs and seasonings. I like to use it for garlic butter and rosemary butter. Experiment and add in your favorite flavors.
Why do I have to use refined coconut oil?
Refined coconut oil has a neutral flavor, while unrefined (or virgin) coconut oil gives a strong coconut taste. If I’m looking for a coconut flavor in my recipes, I’ll use unrefined oil, but when I want a more traditional buttery flavor, I always stick with refined coconut oil. You can experiment with other oils, but they may affect the consistency and taste.
Can I make this butter without a blender or food processor?
Yes, you can make this butter without a blender or food processor, but I recommend using a whisk and whisking thoroughly so the oils and liquids are fully emulsified. A blender makes it easier to combine the ingredients smoothly and evenly, but with enough effort, a whisk can do the job too.
Serving Suggestions
This easy vegan lactose-free butter can be used the same way you’d use dairy butter. It is delicious on toast, or to sautee vegetables, but it can also be used in any recipe containing butter. So far, I’ve used it in baking to make my gluten-free chocolate chip cookies, gluten-free vanilla cupcakes, and even in phyllo dough. My family loves it spread on my homemade gluten-free garlic bread and in my dairy-free alfredo.
Storage Instructions
Vegan butter can stay fresh for up to two weeks when stored in an airtight container in the refrigerator.
It can also be frozen for up to 3 months. We go through butter quickly in this house, so I like to make a big portion, freeze it, and store it in portions. A great tip is to store it in ice cube trays and transfer them to a freezer-safe bag for easy-to-grab cubes.
More Dairy-Free Spreads & Dips
- Dairy-Free Coconut Yogurt
- Dairy-Free Ranch Dressing
- Dairy-Free Tzatziki
- Gluten-Free Gravy
- Gluten-Free Roux
Homemade Vegan Butter
Equipment
- 1 blender or food processor
Ingredients
- 1/2 cup refined coconut oil, melted
- 2 tablespoons canola oil
- 1/4 cup unsweetened almond milk, or other plant milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon nutritional yeast
- 1/4 tsp salt
Instructions
- In a blender or food processor, combine the melted refined coconut oil, canola oil, almond milk, apple cider vinegar, nutritional yeast, and salt. Blend on high until the mixture is smooth and fully emulsified.
- Pour the mixture into small molds or a container.
- Refrigerate for 1-2 hours until the butter has solidified. Once set, it’s ready to use. Store in the fridge for up to 2 weeks.
Notes
- I love using this recipe to make whipped butter, too! Follow step 1 to mix and emulsify the butter. Once blended, I add the butter to my stand mixer bowl and chill for 30-45 minutes or until it thickens but is still soft and malleable. Once the mixture is firm but not fully set, use a hand or stand mixer on medium to high speed. Whip the butter for 2-4 minutes until light and fluffy. It should increase in volume slightly and have a whipped, airy consistency. This process introduces air into the mixture, giving it that smooth, whipped texture while keeping it light and spreadable.
- When I bake with vegan butter, I let it soften for 30 minutes outside of the fridge instead of microwaving it. Baking requires butter to have a specific structure. Microwaving butter breaks it down and separates the fat and water content.
- Emulsification is key for making dairy-free butter. I like to make sure my ingredients, especially plant milk, are at room temperature before blending. Cold milk can cause the fat to harden and prevent the mixture from fully emulsifying.
- This dairy-free butter is an excellent base for herbs and seasonings. I like to use it for garlic butter and rosemary butter. Experiment and add in your favorite flavors.
- Vegan butter can stay fresh for up to two weeks when stored in an airtight container in the refrigerator.
- It can also be frozen for up to 3 months. We go through butter quickly in this house, so I like to make a big portion, freeze it, and store it in portions. A great tip is to store it in ice cube trays and transfer them to a freezer-safe bag for easy-to-grab cubes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Homemade Vegan Butter Step-by-Step
Blend 1/2 cup refined coconut oil, 2 tbsp canola oil, 1/4 cup unsweetened almond milk, 1 tsp apple cider vinegar, 1 tsp nutritional yeast, and 1/4 tsp salt at high speed, until the mixture is smooth and fully emulsified.
Transfer the blended ingredients into your molds or an airtight container.
Refrigerate for 1-2 hours until the butter solidifies and is fully set. Once firm, it’s ready to use. Spread, serve and enjoy.
Would olive oil or avocado oil work in place of the canola oil? I try to stay away from canola due to its inflammatory properties.
Hi Dense, yes, but olive oil particularly will add a distinctive flavor to the butter.