This vegan butter recipe sits in the must make category for my vegan and dairy free friends. Four ingredients, a quick whirl in a blender, and a two hour chill in the fridge. That’s it.
This recipe is adapted from Miyoko Schinner’s genius Glorious Butterless Butter recipe. You can now purchase Miyoko’s Butter at grocery stores, which is tasty!
With all of the dairy free spread options at the grocery store, why bother making vegan butter at home? The reasons are pretty simple:
- Ingredients: If you glance at the ingredient list of the many vegan spreads at the grocery store, you’ll see a lot of things that are unrecognizable and artificial.
- Taste: The quality of vegan butters is hit and miss. Some of them had a greasy mouthfeel and had a fake buttery taste (yuck).
- Cost: As compared to the price of Miyoko’s Butter on grocery store shelves, this recipe costs approximately half of what it costs to purchase at the store. If you plan to use the butter as condiment to spread on toast, melt on veggies, etc, it totally makes sense to purchase a small amount. However, if you are planning to bake, it’s more cost effective to make your own in larger quantities.
I’ve made this recipe several times. I love that subtle tang of cultured butter, but I felt that the suggested additions apple cider vinegar or lemon juice didn’t quite hit the mark. Recently, I discovered this amazing coconut yogurt and tried adding this to the recipe. Recipe perfected.
This amazing butter cooks and bakes like the real deal. It is a little hard straight out the refrigerator, so I suggest giving it a little time at room temperature for ideal consistency.
May I suggest that you double or triple this recipe, as the butter freezes beautifully. I use a silicone mold to create ¼ cup “sticks” then I freeze them. Quite frankly, you can pour the finished butter into any mold or container.Print
VEGAN BUTTER | vegan, gluten free
adapted from The Homemade Vegan Pantry by Miyoko Schinner
- Prep Time: 5 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 5 minutes
- Yield: 2 cups
- Category: condiment
- Method: blender
- Cuisine: american
1 1/2 c refined coconut oil
1/2 c coconut yogurt ( I use GT’s Cocoyo plain)
1/4 c avocado oil
2 tsp liquid lecithin
Place all ingredients into a blender and blend on medium high speed for approximately 1 minute.
Pour into silicone molds or your choice of storage container
Place in refrigerator to set (2 hours).
This vegan butter will keep in the freezer for many months. Ideally, defrost in the refrigerator. I’ve kept the butter frozen for 9 months and was fine when defrosted.
This is a recipe for unsalted butter. If you prefer salted butter, add 3/4 tsp sea salt with other ingredients to blender.
If you cannot locate coconut yogurt, substitute with 1/2 cup of plant based milk (I like cashew or almond) and 1 tsp of apple cider vinegar.
Keywords: vegan butter
Disclosure: Please note that there are affiliate links in this post. If you click on them and make a purchase, I will make a commission.