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A square picture of vegan butter spread onto bread slices

Vegan Butter

  • Author: Iosune
  • Prep: 5 mins
  • Total: 5 mins
  • 2 cups (500 ml) approximately 1x
  • How-to
  • Vegan, American

Servings 2 cups (500 ml) approximately 1x

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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.


  • 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


  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.


  • 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