Vegan Dairy Free Butter (Printer-friendly)
Rich, creamy spreadable plant-based butter perfect for toast, baking, or cooking. Made with simple ingredients in just 10 minutes.
# 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)
# How To Make It:
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 will finally have a plant based butter that actually behaves like butter in baking and cooking
- The recipe costs pennies compared to premium store bought versions and takes ten minutes max
02 -
- Skip the unrefined coconut oil unless you want tropical flavored butter on your morning bagel
- The blending time matters, under blending will leave you with separated oils and grainy texture
03 -
- Room temperature ingredients blend together much more smoothly than cold ones
- A tiny pinch of lecithin goes a long way so measure carefully but do not skip it