This Homemade Vegan Butter recipe is perfect if you’re vegan, dairy-free, or just curious about trying new things. Making vegan butter at home is super easy and way better and healthier than store-bought. 

This recipe is inspired by the need for a tasty, plant-based alternative to regular butter. It’s perfect for spreading on toast, baking, and everything in between.

Vegan butter has been a thing for a long time. It started as a simple margarine substitute and has now become a staple in plant-based cooking. This homemade version is creamy, delicious, and super versatile. You can use it just like real butter!

HOMEMADE VEGAN BUTTER – WHY YOU’LL LOVE THIS RECIPE

  • Spreadable on toast, perfect for baking, and ideal for cooking – this butter does it all!
  • Using common items like coconut oil, grape seed oil, and soy milk, makes the butter easy to whip up.
  • You’ll be amazed at how this butter tastes like the real thing, without any dairy. It’s perfect for those who miss the taste of regular butter.
  • Making your own vegan butter at home is cheaper than buying store-bought vegan butters.
  • This homemade version is free from preservatives and artificial ingredients often found in commercial products.

INGREDIENTS

This recipe yields around 1 cup

  • 1/4 cup coconut oil (If you do like the coconut smell, you can use deodorised coconut oil, aka refined coconut oil)
  • 1/2 cup grape seed oil
  • 1/3 cup unsweetened soy milk
  • 1 tsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1/4 tsp salt (You can skip salt if you want to make unsalted vegan butter)
  • A pinch of ground turmeric

HOW TO MAKE HOMEMADE VEGAN BUTTER

  1. Heat the soy milk, grape seed oil, and coconut oil in a small saucepan until lukewarm (no more than 122°F/50°C). Then place the mixture, along with apple cider vinegar, nutritional yeast, turmeric, and salt (you can skip salt if you want to make unsalted vegan butter), in the cup of a high-speed blender. Blend together on the highest speed until well mixed. Place the mixture in an airtight, food-grade container, and leave it in the fridge overnight to chill. The next day, scoop the mixture back into the cup of the high-speed blender.

2. Start with the mixer on low speed and gradually increase until the texture becomes smooth and creamy. Transfer the mixture into an airtight container.

Cook’s Note:

This vegan butter will last up to 3-4 weeks in the fridge. Alternatively, it will last up to 3 months if you freeze it. When needed, take it out and leave it in the refrigerator until defrosted.

TIPS, VARIATIONS, AND SUBSTITUTIONS

🧈 Almond milk – While this recipe doesn’t call for almonds, adding a bit of almond milk can enhance the creaminess and add a subtle nutty flavor.

🧈 Maple syrup or agave nectar – Mix in a teaspoon of maple syrup or agave nectar for a slightly sweet butter perfect for pancakes and waffles.

🧈 Garlic powder or fresh herbs – For a richer taste, try adding a pinch of garlic powder or fresh herbs like rosemary or thyme.

🧈 Curdling Prevention – To prevent curdling when heating the soy milk, grape seed oil, and coconut oil, make sure it’s just lukewarm and not too hot. Keeping everything at room temperature helps.

WAYS TO USE THIS HOMEMADE VEGAN BUTTER

Spread on Toast

This dairy free butter is perfect for spreading on your morning toast, bagels, or muffins. It’s soft and spreadable straight out of the fridge, making it super convenient.

Baking

Use it in baking recipes where you’d normally use dairy butter, like cookies, cakes, and pastries. This vegan butter made with coconut cream and cashew is ideal for creating delicious vegan recipes. Butter can be used in any recipe calling for regular butter, making it versatile and reliable.

Cooking

It’s great for sautéing vegetables or adding to your favorite sauces for a buttery finish. Coconut oil will make it even more flavorful. This butter is good for baking as well as for making rich, creamy sauces.

Frostings

This butter works wonderfully in vegan frosting recipes, giving a creamy texture to your baked goods. It helps create smooth, rich frostings that are perfect for cakes and cupcakes.

Vegan Brown Butter

Melt the coconut oil in a pan and cook until it starts to brown for a delicious vegan brown butter. This adds a nutty, caramelized flavor to your dishes.

Garlic Bread

Mix in minced garlic and spread on bread before toasting for an easy and delicious garlic bread. Using virgin coconut oil can enhance the coconut flavor, making the garlic bread unique and tasty.

Vegetable Topping

Melt and drizzle over steamed or roasted vegetables for a rich, buttery flavor. The neutral oil base makes it perfect for enhancing the natural flavors of your veggies.

Pasta Dishes

Add a dollop to hot pasta for a quick and delicious sauce. This dairy free butter blends seamlessly with other ingredients, making your pasta creamy and rich.

Popcorn

Drizzle melted vegan butter over freshly popped popcorn for a tasty movie night treat. The butter will taste just like the store bought kind, but without any dairy.

Breakfast

Spread on pancakes, waffles, or French crepes for a delicious, buttery breakfast. The coconut flavor adds a delightful twist to your morning favorites.

HOW TO STORE

  • Refrigerator: Store your homemade vegan butter in an airtight container in the fridge. It will last for up to 3-4 weeks. The butter stays soft and spreadable straight out of the fridge, making it convenient for everyday use.
  • Freezer: For longer storage, you can freeze the butter. Pour it into a freezer-safe container or ice cube trays for easy portioning. It will keep for up to 3 months in the freezer. When you need to use it, simply defrost it in the refrigerator until it reaches the desired consistency.
  • Tips for Freshness: Always use a clean utensil when scooping out the butter to avoid contamination. This will help keep your homemade vegan butter fresh for as long as possible.
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FREQUENTLY ASKED QUESTIONS

WHAT IF I DON’T LIKE THE COCONUT FLAVOR?

If you don’t like the coconut flavor, you can use refined coconut oil instead of virgin coconut oil. Refined coconut oil has a more neutral taste, so the butter will taste less like coconut.

IS THIS BUTTER GOOD FOR BAKING?

Absolutely! This vegan butter is good for baking and can be used just like dairy butter in cookies, cakes, and pastries. It’s the best homemade vegan butter for all your baking needs.

CAN I ADD FLAVORS TO THE BUTTER?

Yes, you can add various flavors to the butter. For a hint of sweetness, mix in a teaspoon of maple syrup. For a savory twist, add garlic powder or fresh herbs. 

CAN I USE THIS BUTTER STRAIGHT OUT OF THE FRIDGE?

Yes, this butter stays soft and spreadable straight out of the fridge, making it super convenient for everyday use.

HOW CAN I USE THIS BUTTER IN MY RECIPES?

This plant based butter is versatile and can be used in a variety of ways. You can use it for baking, spreading on toast, cooking, or even making vegan frosting. 

Homemade Vegan Butter

You'll love its buttery flavor! Say goodbye to store bought and make your own vegan butter with simple ingredients.
5 from 3 votes
Print Rate
Prep Time: 5 minutes
cooling time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 16 tbsp
Calories: 94kcal
Author: SHU-CHUN

Ingredients

Instructions

  • Heat the soy milk, grape seed oil, and coconut oil in a small saucepan until lukewarm (no more than 122°F/50°C). Then place the mixture, along with apple cider vinegar, nutritional yeast, turmeric, and salt, in the cup of a high-speed blender. Blend together on the highest speed until well mixed. Place the mixture in an airtight, food-grade container, and leave it in the fridge overnight to chill. The next day, scoop the mixture back into the cup of the high-speed blender.
  • 2. Start with the mixer on low speed and gradually increase until the texture becomes smooth and creamy. Transfer the mixture into an airtight container.  (*Note3)

Notes

*Note 1 – If you do like the coconut smell, you can use deodorised coconut oil, aka refined coconut oil.
*Note 2 – You can skip salt if you are making unsalted  butter.
*Note 3 – This vegan butter needs to be kept in the fridge and will last up to 3-4 weeks. Alternatively, it will last up to 3 months if you freeze it. When needed, take it out and leave it in the refrigerator until defrosted.

Nutrition

Serving: 1cup | Calories: 94kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 38mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 10IU | Calcium: 6mg | Iron: 0.1mg | Net Carbohydrates: 0.3g

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