Vegan Dairy Free Butter (Print Version)
A rich, creamy spreadable alternative made with coconut oil and plant milk. Perfect for spreading, baking, and cooking.
# What You'll Need:
→ Base
01 - 1/2 cup refined coconut oil, melted
02 - 1/2 cup neutral oil (such as sunflower or grapeseed)
03 - 1/4 cup unsweetened soy milk (or almond/oat milk)
→ Flavor
04 - 1/2 teaspoon apple cider vinegar
05 - 1/2 teaspoon sea salt
06 - 1 teaspoon nutritional yeast (optional, for buttery flavor)
07 - 1/2 teaspoon ground turmeric (optional, for color)
→ Emulsifier
08 - 1 teaspoon sunflower lecithin or soy lecithin (liquid or granules)
# Steps:
01 - Melt the coconut oil in a small saucepan or microwave until just liquid. Let it cool slightly.
02 - In a blender or food processor, combine melted coconut oil, neutral oil, soy milk, apple cider vinegar, salt, nutritional yeast, turmeric (if using), and lecithin.
03 - Blend on high speed for 1-2 minutes until the mixture is creamy and fully emulsified.
04 - Pour the mixture into a clean airtight container or butter mold.
05 - Refrigerate for at least 2 hours, or until firm and spreadable.
06 - Store refrigerated for up to 2 weeks. Allow to soften slightly at room temperature before spreading, if needed.
# Expert Tips:
01 -
- You get total control over ingredients, no mysterious additives or palm oil
- The texture is shockingly close to real butter, especially when melted on warm bread
- It costs about half as much as store bought vegan butter and takes less time than a grocery run
02 -
- Your blending time matters, under blend and it separates, over blend and it can break down too much
- Room temperature ingredients emulsify better than cold ones straight from the fridge
- The butter firms up differently depending on your fridge temperature, anywhere from 2 to 4 hours
03 -
- Invest in sunflower lecithin powder rather than granules for smoother emulsification every time
- Use a glass container rather than plastic for storing, as the oils can sometimes pick up flavors from plastic