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Home » How-Tos » Vegan Butter

Vegan Butter

by Iosune - Published March 20, 2019 - Updated April 23, 2019

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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 Buttervegan 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

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.

Vegan Butter

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

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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.

Vegan Butter
Print Recipe
Did you make this recipe?
Leave us a review

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

Curved “made this” textMADE THISRecipe?

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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer, and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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Reader Interactions

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Reader Reviews

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  1. Colin D says

    November 19, 2019 at 19:33

    Absolute success in my butter cream icing! I withheld the nutritional yeast, but I’ll use it next time, extraordinarily excellent replacement!

    Reply
    • Iosune says

      November 23, 2019 at 07:35

      Hi Colin! So glad it worked 🙂 Have a nice day!

      Reply
  2. Blaire says

    November 8, 2019 at 07:00

    Thank you!

    Reply
    • Iosune says

      November 8, 2019 at 07:26

      You’re welcome Blaire 🙂

      Reply
  3. Blaire says

    November 4, 2019 at 07:23

    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!

    Reply
    • Iosune says

      November 4, 2019 at 11:23

      Hi Blaire! Yes, you can omit it if you want, but I think the butter tastes even better if you use it 🙂

      Reply
  4. Ryan says

    June 23, 2019 at 19:21

    Hi there!
    Can anyone tell me if it’s possible to brown this as you would with typical butter for cookies?

    Thank you!!

    Reply
    • Iosune says

      June 24, 2019 at 10:17

      Hi Ryan! I’ve never tried it myself, so I can’t help you, sorry!

      Reply
    • candice custodio says

      June 29, 2019 at 19:29

      Can you freeze these for reheating later?

      Reply
      • Iosune says

        June 30, 2019 at 09:40

        Hi Candice! No, I’ve never frozen it myself, sorry!

        Reply
  5. Rev Dr Kathleen Raphael DD LPN says

    June 11, 2019 at 15:44

    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!
    ❤

    Reply
    • Iosune says

      June 12, 2019 at 07:47

      Hi Rev! Thank you so much for your comment 🙂 Have a nice day!

      Reply
  6. Robin Greenspan says

    June 7, 2019 at 20:05

    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?

    Reply
    • Iosune says

      June 10, 2019 at 11:58

      Hi Robin! You’re so welcome 🙂 Blend really well the mixture or use another type of oil or milk. Hope it helps!

      Reply
  7. Joan Kimmel says

    May 16, 2019 at 15:17

    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.

    ★★★★★

    Reply
    • Iosune says

      May 17, 2019 at 08:32

      Hi Joan! You’re so welcome 🙂 I’m so happy to hear that. Have a nice day!!!

      Reply
  8. JOSIE says

    April 24, 2019 at 17:18

    At last I can enjoy plant based spread without palm oil. Fantastic recipe, thanks!

    ★★★★★

    Reply
    • Iosune says

      April 25, 2019 at 07:53

      Hi Josie! Thank YOU 🙂 Hope you enjoy it!

      Reply
  9. Linda Sammeli says

    March 25, 2019 at 14:55

    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~

    ★★★★★

    Reply
    • Iosune says

      March 28, 2019 at 04:40

      Hi Linda! You’re so welcome 🙂 So glad you liked it!

      Reply
  10. Farida Banu says

    March 21, 2019 at 08:32

    Simply super vegan butter.

    Reply
    • Iosune says

      March 23, 2019 at 02:23

      HI Farida! Thanks a lot 🙂

      Reply

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