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.
Nowadays you can find several vegan butter alternatives at the supermarket, but not all of them are healthy and they’re usually quite expensive.
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.
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.
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.
This homemade vegan butter is the perfect option for frying, baking or cooking. It’s smooth, hearty, simple and delicious. It only takes 5 minutes and you can eat it with pancakes, pasta or even spread it onto your warm toasts!
How to make vegan butter – step by step
- Mix the milk and the lemon juice in a bowl (photo 1). Stir and allow to sit for a minute.
- Add the mixture and all the remaining ingredients to a blender (photo 2) and blend until smooth (photo 3).
- Pour the mixture into a container (photo 4) and refrigerate until set.
Pro tips
- Deodorized or refined coconut oil works best for this recipe, as they have a neutral taste. 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 yellow, you can add a little bit of turmeric powder, although that’s not necessary because the butter would taste different.
- Omit the nutritional yeast if you can’t find it.
- Add more or less salt depending on how salty you like your butter.
Can you freeze vegan butter?
Yes! It’s a great option if you don’t want to eat it right away. It will last about 3 months in the freezer, and when you defrost it, just transfer the butter into the fridge and wait until thaw. You can either freeze it in portions or the whole container.
Is vegan butter good for baking?
Of course! Its texture is so good you can use it just like the original butter, but your dishes will be much healthier! Feel free to use it for anything that calls for regular butter.
What’s the difference between vegan butter and margarine?
They’re pretty much the same as both are plant-based butter alternatives that are made by combining water and vegetable oils.
However, although most margarines are vegan, some may contain animal-derived ingredients like milk, lactose, whey, or casein, making them unsuitable for vegans.
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PrintVegan Butter
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups (500 ml) approximately 1x
- Category: How-to
- Cuisine: Vegan, American
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.
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
- 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.
- 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 or refined coconut oil works best for this recipe, as they have a neutral taste. 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 yellow, you can add a little bit of turmeric powder, although that’s not necessary because the butter would taste different.
- Omit the nutritional yeast if you can’t find it.
- Add more or less salt depending on how salty you like your butter.
- Recipe inspired by Fork and Beans.
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
Update Notes: This post was originally published in March of 2019, but was republished with new photos, step by step instructions and tips in March of 2020.
Is the temperature of coconut oil important when blending all ingredients? I melted coconut oil in the microwave and it was quite warm. My vegan butter was not creamy like yours in the video but liquid. Do you think I had to blend it longer?
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Hi Annie! I don’t think so, but my oil wasn’t too hot. Try to blend the mixture longer next time 🙂
Hi
A lot of vegan set foods contains coconut oil, unfortunately I’m allergic to coconut so what would you Suggest as an alternative for things like this better?
Hi Shelley! In this particular recipe, you really need to use coconut oil, but for pretty much any recipe you can use any other oil you want 🙂
It tastes exactly like butter! Thank you.
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Hi Tayah! So glad you like it 🙂
Hello, do you have any substitution for coconut, as Iam not able to use it..
Hi Marie! I’m so sorry, but I think you need to coconut oil as it solidifies when is cold and the other oils don’t.
I love making homemade vegan butter (in fact now I hardly ever buy it in the store because homemade tastes so much better — I’ve spoiled myself!) but hadn’t thought of making vegan buttermilk to make it with. Awesome tip, I’ll try that for the next batch. Thanks!
Hi Caitlin! Hope you enjoy it 🙂
I am officially obsessed with this recipe for vegan butter! I’ve been vegetarian for about 20 years now but have recently started eliminating dairy from my diet as well for health reasons. I’m so glad I tried this recipe first! It’s so super easy and honestly it’s so delicious that I like it even more than “real” butter! I’ve shared this recipe with my vegan and non-vegan friends and it’s always a hit. Making my second batch today and I’m really excited!
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Hi Kristen! So glad you liked it 🙂
Absolute success in my butter cream icing! I withheld the nutritional yeast, but I’ll use it next time, extraordinarily excellent replacement!
Hi Colin! So glad it worked 🙂 Have a nice day!
Thank you!
You’re welcome Blaire 🙂
This looks so Easy to make! Can’t wait to try it out. One question, ha e you tried making it without the nutritional yeast and would leaving it out have an effect on the outcome?
Thanks!
Hi Blaire! Yes, you can omit it if you want, but I think the butter tastes even better if you use it 🙂
Hi there!
Can anyone tell me if it’s possible to brown this as you would with typical butter for cookies?
Thank you!!
Hi Ryan! I’ve never tried it myself, so I can’t help you, sorry!
Can you freeze these for reheating later?
Hi Candice! No, I’ve never frozen it myself, sorry!
Hello Iosune!
You seem totally interested in health.
I’d like to direct you to Michael Greger, MD postings about the extreme saturated fat levels in coconut oil. He is just one expert making the same claim. While our bodies do need some saturated fats in order to function, the saturated fat levels are 3x the amount of regular cow’s butter – well above healthy tolerances for the human body!
I LOVE your recipes and look forward to more!!!
To your health!
❤
Hi Rev! Thank you so much for your comment 🙂 Have a nice day!
Thanks so much for this! But I need help. The first time I made it it came out perfect. But the next two times, the neutral oil (I used soybean oil) separated from the coconut oil in the fridge. Any suggestions?
Hi Robin! You’re so welcome 🙂 Blend really well the mixture or use another type of oil or milk. Hope it helps!
Really delicious !
I’m a butter lover, and honestly, I would recommend this without hesitation.Being new to vegan food, I am often disappointed with some of the substitutes that are touted as being “just like”, or “close to” the original food. This “butter” recipe, did NOT disappoint. I will have no problem setting it out in my butter crock, and letting it speak for itself. Thank you so much for this simple, and delicious alternative to butter.
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Hi Joan! You’re so welcome 🙂 I’m so happy to hear that. Have a nice day!!!
At last I can enjoy plant based spread without palm oil. Fantastic recipe, thanks!
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Hi Josie! Thank YOU 🙂 Hope you enjoy it!
Wow! I’m so happy I tried this! It. Is. Marvelous. Thank you, Iosune, for sharing. I’ve even passed some on to my non-vegan family to try. Delicious~
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Hi Linda! You’re so welcome 🙂 So glad you liked it!
Simply super vegan butter.
HI Farida! Thanks a lot 🙂