Vegan butter, a healthy alternative to margarine and regular butter. It's so creamy and ready in less than 5 minutes with 6 ingredients.
This vegan butter is much healthier than margarine, regular butter, and many kinds of vegan butter out there. Besides, it's easily made with 6 simple and affordable gluten-free ingredients you can get at your local supermarket. Just 5 minutes required!
It really tastes buttery and rich and also melts in your mouth, so it is perfect to spread over some toasts. It also works wonders when using it for any recipe that calls for regular butter, such as frying, baking, or whatever you can think of!
What is vegan butter?
Vegan butter is a plant-based alternative to regular butter. It doesn't contain any kind of dairy or animal products, so it is cholesterol-free and suitable for vegans.
Ingredient notes
- Unsweetened plant milk: any type of unsweetened dairy-free milk is okay, but soy milk is my favorite one for this recipe.
- Lemon juice: you could also use apple cider vinegar or white vinegar instead. However, I prefer to use lemon juice.
- Coconut oil: deodorized or refined coconut oil work best for this recipe, as they taste "neutral". Extra virgin coconut oil has a stronger flavor, but it’s also a good option. If you can’t find them, just use regular coconut oil.
- Neutral oil: any type will do. Although I prefer to use a neutral oil, any kind of oil will work, but keep in mind that its flavor may be strong, such as extra virgin olive oil.
- Nutritional yeast: it gives this non-dairy butter its characteristic flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast. However, nutritional yeast is the best choice.
Dietary variations
- Make it soy-free: use soy-free unsweetened plant milk.
Pro tips
- If you’d like your dairy-free butter to be yellow, you can add a little bit of turmeric powder, although it would change the flavor of the butter.
- Omit the nutritional yeast if you can’t find it.
- Add more or less salt depending on how salty you like your butter.
How to make vegan butter
- Mix the milk and the lemon juice in a bowl. Stir and allow to sit for a minute.
- Add the mixture and all the remaining ingredients to a blender and blend until smooth.
- Pour the mixture into a container and refrigerate until set.
- Use your vegan butter immediately.
How to store
- Fridge: keep it in an airtight container in the fridge for 2-3 weeks or even longer. Keep it at room temperature to soften for a few minutes if you'd like a softer texture.
- Freezer: store it in an airtight container in the freezer for about 3 months. Thaw overnight in the fridge.
Is butter vegan?
Regular butter is made with fat and other components of animal milk, so it is not vegan.
How to use
Feel free to use this buttery spread just as if it were regular butter. You can use it to make some vegan donuts, or cookies, or add it to your vegan French toast or any other recipe.
Looking for more easy vegan recipes?
Did you make this vegan butter recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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📖 Recipe
Vegan Butter
Ingredients
- ½ cup unsweetened plant milk of your choice, I used soy milk
- 2 teaspoon lemon juice
- 1 and ¼ cups coconut oil, melted, see notes
- ¼ cup neutral oil, I used sunflower oil, see notes
- 2 teaspoon nutritional yeast
- ¾ teaspoon salt
Instructions
- Mix the milk and the lemon juice in a bowl. Stir and allow to sit for a minute or so. It will thicken and curdle. You can also mix them in the blender jar if you want.
- Add the mixture and all the remaining ingredients to a blender and blend until smooth.
- Pour the mixture into a container and refrigerate until set.
- Use your vegan butter immediately with vegan donuts, vegan French toast, or any other recipe.
- Store it in an airtight container in the fridge for 2-3 weeks or even longer. Remove from the fridge to soften for a few minutes if you want your butter to be soft. It's freezable and will last about 3 months in the freezer. Thaw overnight in the fridge.
Notes
- Deodorized or refined coconut oil work best for this recipe, as they taste "neutral". Extra virgin coconut oil has a stronger flavor, but it’s also a good option. If you can’t find them, just use regular coconut oil.
- You can use any kind of neutral flavor oil or also extra virgin olive oil.
- If you’d like your vegan butter to be yellow, you can add a little bit of turmeric powder, although it would change the flavor of the butter.
- Omit the nutritional yeast if you can’t find it.
- Add more or less salt depending on how salty you like your butter.
Nutrition
Update Notes: This post was originally published in March of 2019, but was republished with new photos, step-by-step instructions, and tips in July of 2022.
Wes says
Mine doesn't look as smooth as yours, but I probably didn't blend it as long or something. But it spreads well, tastes good. I even made a pie crust with it and it didn't have that taste (the not very good taste) that vegan butters have, it was actually pretty delicious. I'll be making it again, especially because it uses ingredients that I usually have.
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Andromeda LeTourneau says
Can this vegan butter be left out at room temperature for a few hours like regular salted butter can?
Iosune Robles says
Hi! I haven't tried it myself, sorry!
Isabel Gregório says
Thank you for sharing. My butter is curdling. What can I do?
Iosune Robles says
Hi! Have you followed the recipe to the T?
Avril says
Hi there, is there alternative to using the coconut oil?
Iosune Robles says
Hi! I think it is not possible to replace the coconut oil, I'm so sorry!
Darlene says
Going to make this butter but I was wondering if you can use ALMOND MILK in the recipe instead of SOY? Thank you in advance 🙂
Iosune Robles says
Feel free to use your favorite plant milk 🙂
Tracey says
Hi could this bested asa replacement for buttercream? Would it hold its shape or do you think it would go too soft at room temperature? Thanks
Iosune Robles says
Hi Tracey! I think it is not possible, sorry!
supermarket near me open says
really nice site
Iosune Robles says
Hi! Thank you so much 🙂
Devin says
I do love the taste and spreadable texture of this recipe. The nutritional yeast really makes it pop. Great on breads and I imagine baking but haven’t tried yet. However, I tried to cook with it like I do my store bought vegan butter. That didn’t go so well. I really love to sauté veggies in a pan with butter. When I put this in the pan it just sorta turned into this weird goo and didn’t melt down. So great for some things, frying not so much.
Iosune Robles says
Hi Devin! I'm so sorry about that! I didn't use it to cook 🙂
Jess Gioia says
Having tried another recipe that uses ground almonds and this one, with a couple of tweaks I’m now wedded to this one and I love it. I found it too hard to spread from the fridge, even after leaving out for a while because in a cool house in Scotland there’s enough coconut oil in this that it remains pretty solid at room temp and too hard to spread on soft bread. Solution: reduce the c.o. by 15ml and increase the liquid oil by the same amount. It now spreads perfectly!
The other tweak was to not melt the c.o. as the whole mixture remains warm and liquid for quite a while and would keep separating while I was trying to chill it and I’d end up having to transfer it back into the blender and blend it all over again. Instead, I simply work and mash the c.o. with a fork or spoon until it is softer and soft enough to blend smoothly.
End result: 5 stars!
Iosune Robles says
Thanks for your kind advice and comment 🙂 Have a nice day!
Angela says
Question! I made this yesterday, poured it into a small loaf pan lined with some freezer paper (no wax paper on hand), and let it sit in my fridge to set all day yesterday and overnight. I took it out this morning, popped it out of the pan, and it had separated quite a bit. The top looks like pale yellow solid coconut oil (I was excited!) but the underside is grainy and has pools of liquid. Not sure where I went wrong? I had to use coconut milk because of nut/soy allergies, and I used whatever coconut oil I had on hand. Any insight as to why it might have separated so much? (Was planning to use this in a frosting recipe and I’m worried what the outcome will be if I go ahead with the batch I made?)
Iosune Robles says
Hi Angela! I'm so sorry 🙁 Maybe, next time try to use another type of milk!
Jess Gioia says
Hi Angela. I had this same problem when I melted the coconut oil. Before it could cool and set, it had separated. I work around it now by not melting the coconut oil but just working it and mashing it with a fork instead until it’s soft enough for the blender to handle. The whole mixture is then like heavy cream so spoonable rather than pourable, and sets without separating.
Hope that helps. It’s such a great recipe so worth persisting with.
Iosune Robles says
Thanks for your kind help Jess 🙂