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.
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 1x
- Category: condiment
- Method: blender
- Cuisine: american
Ingredients
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
Instructions
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).
Notes
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.
Oh this is such a amazing recipe. Looks super easy to make. I have several vegan friends who will love this recipe. I’m sharing with them right now.
I’m gluten free but not vegan and I would still try this in a heartbeat! This looks like you wouldn’t miss the dairy for sure. Thanks for sharing!
No-flippin-way! I absolutely must try this! It looks like it melts like real butter too!
I am keen to make this vegan butter!! Looks really easy to make! Thanks for the recipe.
I’ve never made my own butter but I’ve always wanted to try it. Yours looks so perfect melting on that toast! You made it look so easy too!
What a great way to make sure you know what you are eating!! Beautiful recipe and lovely tutorial .. love the tips about the molds.
Homemade is always the right choice! This looks so easy and nice.
What an amazing idea! And I love that it freezes well. Even thought it’s so simple sounding to make, it’s great to be able to do those big patches so you have plenty on hand.
Yes! Freezing batches has definitely helped for those unexpected bing requests.
Love this idea! And the tip for using those molds is fantastic. I may just have to try this for my son and husband – they’re both lactose intolerant so I try to keep dairy-free options at home for them.
this is such an interesting recipe! I’ve made my own vegan cheese and yogurt before, but never tried making butter. Reading your post have inspired me to try it!
yes, please do! IMHO i think it’s easier to make than vegan cheese or yogurt.
I love coconut oil and never thought of making it into butter, it’s brilliant! I also love the idea of making a big batch and freezing it, so convenient!
most definitely! I can dig into the freezer when it’s time for holiday baking. 🙂
Great and simple for those who are vegan! Homemade is always better!
Agreed! i wish i had more time to make more of my staples homemade.
what a great idea to make vegan butter. Lower calories and heart smart. I love this idea and will try it soon!
you are absolutely correct! 🙂
This looks amazing and it’s just great that you can bake with it. I’m planning to share it with a couple of friends/family members who must eat dairy-free.
this recipe has been a godsend for me, so I hope your dairy free friends/family will try it!
Great idea and looks super simple! Pinning to Vegan group pinterest board because this is a major need in this community.
Thank you so much for sharing!
What a cool idea to make vegan butter! I make a lot of vegan recipes, but have never thought to do this. Looks beautiful too! Pinned!
thank you so much! i love this homemade recipe, as you know the ingredients (vs the long exotic list on the premade ones), and it tastes delicious.