- 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
- 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.
- 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.
- 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