Vegan Butter
Experience the ultimate plant-based spread with this creamy and versatile Vegan Butter recipe! Made with refined coconut oil, neutral vegetable oil, and unsweetened non-dairy milk, this dairy-free alternative is rich, smooth, and perfect for spreading, baking, or cooking. A touch of apple cider vinegar adds a subtle tang while lecithin powder ensures a perfectly emulsified, buttery texture. Customize the color with just a pinch of turmeric for that classic golden hue. Ready in just 10 minutes of prep time, this homemade vegan butter is a healthier and budget-friendly alternative to store-bought options. Ideal for vegans, dairy-free diets, or anyone looking to elevate their plant-based cooking game, this recipe shows how simple and satisfying DIY dairy substitutes can be.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 ml Refined coconut oil (melted)
- 60 ml Neutral-flavored vegetable oil (such as grapeseed, canola, or sunflower oil)
- 30 ml Unsweetened non-dairy milk (such as almond, soy, or oat milk)
- 1 tsp Lecithin powder (sunflower or soy)
- 1 tsp Apple cider vinegar
- 0.5 tsp Salt
- 0.125 tsp Turmeric (optional, for color)
Instructions
Start by melting the refined coconut oil in the microwave or on the stovetop. Make sure it is fully liquefied but not hot.
Add the melted coconut oil, neutral-flavored vegetable oil, and non-dairy milk into a blender or food processor.
Sprinkle the lecithin powder evenly over the liquid mixture. This will help emulsify the ingredients and create the creamy butter texture.
Add the apple cider vinegar and salt to the blender. If you’d like your vegan butter to have a slightly yellow tone, add a small pinch (1/8 tsp) of turmeric. Be cautious not to add too much, as it can alter the flavor.
Blend the mixture on high speed for 1-2 minutes, or until it becomes smooth and creamy. Scrape down the sides as needed to ensure everything is combined.
Pour the blended mixture into a small airtight container or butter mold.
Chill the vegan butter in the refrigerator for 2-4 hours, or until it solidifies.
Once set, your vegan butter is ready to use! Store it in the refrigerator for up to 2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 0.8 g | 0% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.0 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 37 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
