Homemade Vegan Butter

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Homemade vegan butter offers a creamy, spreadable, dairy-free alternative that melts like traditional butter, perfect for sandwiches, frying, and baking, with a simple, straightforward recipe.

Prep Time5

Total Time5

Course: Baking, sauces

Keyword: homemade vegan butter

Servings: cup

Author: Sabine Venier

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.

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