Vegan Butter

Vegan butter, a healthy alternative to margarine and regular butter. It’s so creamy, ready in less than 5 minutes and out of this world.

vegan butter

Extra virgin olive oil is extremely popular and quite inexpensive in Spain, so we don’t use butter for cooking very often. We even use oil for baking, but my mum LOVES butter so much and so did I.

I used to spread the butter onto a toasted slice of bread, but I also liked it just by itself! So I’m super excited to share a vegan version with you guys.

Some vegan butter recipes call for a little bit of turmeric powder to get a yellow color, but I think it’s not necessary, and the butter tastes better without it.

This vegan butter is much healthier than margarine, regular butter and many vegan butters out there. Besides, it’s made with simple ingredients you can get at your local supermarket, yay!

I found deodorized coconut oil at my local health store, but refined coconut oil is also a good choice. If you can’t find them, just use regular coconut oil.

Please feel free to use this vegan butter for anything that calls for regular butter, like frying, baking, cooking, whatever you want!

You can keep it in the fridge for about 2 to 3 weeks, or even longer, but if you freeze it, it will last for about 3 months, which it’s really cool. If you want to defrost it, just transfer the butter to the fridge until thaw. I would freeze it in portions, but it’s up to you.

It really has a buttery flavor, because of the homemade vegan buttermilk, which is made with plant milk and lemon juice. All the remaining ingredients enhances the flavor and help to get the perfect texture.

vegan butter ingredients

These are the ingredients you’ll need to make this vegan butter recipe:

• Milk – Any unsweetened plant milk will do (I used soy milk).
• Lemon juice – I prefer to use freshly squeezed lemon juice, but store-bought is also okay. Coconut oil – Deodorized and refined coconut oil are ideal because they have a neutral taste. However, you could also use extra virgin or virgin coconut oil.
• Neutral oil – Use a neutral oil, like sunflower or canola oil for a better result. You could use any oil you have on hand, though (except coconut oil).
• Nutritional yeast – Omit this ingredient if you can’t find it.
• Salt – I always use Himalayan pink salt. Any type of salt is okay, though. Add more or less salt, depending on how salty you like your butter.

how to make vegan butter

1. Add the milk and lemon juice to a bowl. Stir and allow to sit for a minute or so. It will thicken and curdle. Mix them in the blender jar if you want.
2. Add the mixture and all the remaining ingredients to a blender and blend until smooth.
3. Transfer the mixture to a container and refrigerate until set.
4. Keep it in the fridge for 2 or 3 weeks, or even longer. Remove from the fridge to soften for a few minutes if you prefer your butter soft.

looking for more how-to recipes?

• Coconut Milk
• Coconut Whipped Cream
• Coconut Butter
• Almond Butter
• Tahini

did you make this vegan butter recipe?

Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Butter

★★★★★ 5 from 3 reviews

• Author: Simple Vegan Blog
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 cups (500 ml) approximately 1x
• Category: How-to
• Cuisine: Vegan

Vegan butter, a healthy alternative to margarine and regular butter. It’s so creamy, ready in less than 5 minutes and out of this world.

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Ingredients

• 1/2 cup unsweetened milk of your choice (125 ml), I used soy milk
• 2 tsp lemon juice
• 1 and 1/4 cups coconut oil (315 ml), melted, see notes
• 1/4 cup neutral oil (65 ml), I used sunflower oil, see notes
• 2 tsp nutritional yeast
• 3/4 tsp salt

Instructions

1. 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.
2. Add the mixture and all the remaining ingredients to a blender and blend until smooth.
3. Pour the mixture into a container and refrigerate until set.
4. Keep it 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 soft. It’s freezable and will last about 3 months in your freezer.

Notes

• Deodorized and refined coconut oil work best for this recipe as they have a neutral taste. Extra virgin coconut oil has a strong flavor, but it’s also a choice.
• I used sunflower oil because it’s available at my local supermarket, but any other neutral flavor oil is okay, like canola oil for example. You could also use extra virgin olive oil or any other type of oil instead (not coconut oil), though.
• Recipe inspired by Fork and Beans and Loving it Vegan.

Nutrition

• Serving Size: 1 tbsp
• Calories: 90
• Sodium: 55 mg
• Fat: 10.3 g
• Saturated Fat: 7.6 g
• Carbohydrates: 0.1 g
• Protein: 0.2 g