Vegan Butter
Vegan butter, a healthy alternative to margarine and regular butter. It's so creamy and ready in less than 5 minutes with 6 ingredients.
Servings: 2 cups (500 ml)
Calories: 90kcal
Ingredients
- ½ cup unsweetened plant milk of your choice I used soy milk
- 2 teaspoon lemon juice
- 1 and ¼ cups coconut oil melted, see notes
- ¼ cup neutral oil I used sunflower oil, see notes
- 2 teaspoon nutritional yeast
- ¾ teaspoon 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.
- Use your vegan butter immediately with vegan donuts, vegan French toast, or any other recipe.
- Store it in an airtight container 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 to be soft. It's freezable and will last about 3 months in the freezer. Thaw overnight in the fridge.
Notes
- Deodorized or refined coconut oil work best for this recipe, as they taste "neutral". 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 to be yellow, you can add a little bit of turmeric powder, although it would change the flavor of the butter.
- Omit the nutritional yeast if you can’t find it.
- Add more or less salt depending on how salty you like your butter.
Nutrition
Serving: 1tablespoon | Calories: 90kcal | Carbohydrates: 0.1g | Protein: 0.2g | Fat: 10.3g | Saturated Fat: 7.6g | Sodium: 55mg