This homemade vegan butter recipe will have you licking the bowl. Of butter. Seriously. And the soy free version is just as delicious. And you can bake with it. Butter is back, baby.
This homemade vegan butter takes 5 minutes, including clean up. And the flavor and texture are quite literally perfect. Your friends and family will beg for more. I may have to change my cell phone number over it. The soy free vegan butter is equally delicious.
Homemade Vegan Butter Recipe
This homemade vegan butter recipe takes 5 minutes, including clean up. The flavor and texture are finger-licking perfect. The soy free version is equally delicious. Stores well on the counter and excess can be frozen.
Ingredients
- 1 cup soy or coconut milk
- 1 Tbsp. apple cider
- 1 tsp. sea salt optional
- 1.75 cups refined coconut oil 14 ounce jar), unrefined will have coconut flavor
- 3 Tbsp. canola oil
- 2 Tbsp. soy lecithin granules substitute 1 Tbsp. sunflower lecithin, 1 tsp. agar powder (boil first),* or 1/4 tsp. xantham gum
Instructions
- Add vinegar and salt to the milk. Stir. Allow it to curdle for 5-10 minutes.
- If using soy lecithin granules, grind into a powder. A mortar and pestle are easiest, but a small electric grinder is fine too.
- The coconut oil is easiest to measure when its melted. It melts at 74 degrees Fahrenheit. Place in a sunny window or in the oven with the light turned on to soften.
- Place ingredients in blender. Blend on high for 2 minutes. For "sticks" of butter, pour into a silicon mold.** Place on a cookie sheet to stabilize (cleaning up spilled butter is not fun—or so I've heard). Freeze for about an hour.
- Store in desired container (preferably one with a lid). Reuse a store-bought tub or storage container. Keep at room temperature or in the refrigerator, depending on preference. If recipe is too large to use in a week or so, freeze excess.
Notes
I have cooked and baked with success using this homemade vegan butter recipe. But I am not a pastry chef. Please keep me posted if you experience poor results or have suggestions so that I can let others know. Thanks!
*If using agar powder, dissolve 1 tsp. in the 1 cup of plant milk (called for in the recipe). Whisk together. Boil in a small sauce pan for 1-5 minutes, until jellied. Measure, and add more plant milk to replace what boiled off. Add with the other ingredients to the blender. I must give credit where credit is due. Thank you to Not Enough Cinnamon for the great post on agar.
**Here's a link to the perfect sized silicon molds on Amazon.
Check out my other homemade and vegan condiments and sauces.
Wow, this is great!
I just randomly saw this blog and….may I say YAY!! this looks so good and easy to make, thanks for sharing! How long does this keep in the fridge? Also, could you please add a link for those cookies, pretty please 🙂
Thanks! The butter should be good for at least a week. It should be good for several months in the freezer. You can cut the recipe in half if you are worried about having too much. This recipe yields just less than 3 cups. But my kids are into baking their own cookies, so in my house, we run out before it goes bad. As far as the cookie recipe, I’m working on that this week. My son just “makes it up”, but they are really good. I’ll put a link here once it’s ready so you are notified!
Alright, great tips! thanks! I’m excited for those cookies:)
Oops forgot to ask this, I guess you used canola because of its fairly neutral taste. but what if I don’t have it, may I use olive oil instead (or more coconut oil)?
You can use any oil. I wouldn’t use olive oil because we bake a lot, and it just doesn’t taste right in muffins. But, it’s awesome with Italian, so you decide.
And just for you (seriously), here is the cookie recipe…http://lifeoffthelabel.com/2012/09/26/gluten-free-chocolate-chip-cookies/
Hi, just wondering if this will taste like coconut if I use the coconut milk alternative.Thanks!
Not if you used refined coconut oil. I use organic Spectrum. Organic Nutiva is not refined, and the coconut flavor, while subtle, is there. Good luck and let me know how it turns out!
Okay, good point. 🙂
Aww thats so sweet, I’ll check that out! Thank you again!
This sounds good… is there any way to get refined coconut oil in the UK? I havent seen it anywhere in stores, and the unrefined tastes too much like coconut 🙁
I do not know about the UK, but I will tell you that I ordered the organic, refined Spectrum on Amazon, and though shipping isn’t free on one jar, it is if you order in bulk. So I did, because I use it a lot.
I am just dancing with joy….is there anything coconut oil can’t do? 🙂
[…] icing glaze: 1 cup confectioners sugar 1 tbsp vegan butter 1 tsp orange zest (grated rind) 1-2 tbsp orange […]
I am really excited I try this! I have been wanting to make my own…I’ve been using EarthBalance sparingly because its so expensive and, really, I don’t know everything that’s in it. Thank you so much for posting this!! You have saved me time, energy and $$$$! And made me 🙂
Hi! I just made this it tastes AWESOME. I was like, HOLY S*!$! I used my homemade cashew/brazil nut milk that I love. But the only thing I’d say is, lessen the blending time because I was just nearing the 2 min mark and the butter “broke”, meaning it went from the thick consistency in the pictures to super thin. I’m hoping it’ll firm back up in the freezer, but next time, I’ll just blend for a minute instead. Other than that, I’m super impressed! I can’t wait to bake with it, since I often sub coconut oil for butter, this will make the oil go further.
I have just found your website and love it I was looking up sour cream recipes and noticed you mentioned you can now make your own butter. I think I am in LOVE. Both recipes are super duper easy and does not have a lot of ingredients or any word I can’t say. I almost forgot i had a question can i make this with Blue Diamond Almond Milk. Your the best and like I said before I love your website. Oh yeah yesterday I made the almond milk whipped cream my family love it I put it in my herbal teas, just love the stuff!
Does this have a buttery taste? ?
Hi, What type of soy or coconut milk do you use?
I only use organic varieties and brands.
I’ve been trying to go vegan for a while now, but it’s especially hard when it comes to baking. This butter recipe got me excited though 🙂
Lindsay did mention that this recipe “breaks” when beaten for too long, so I don’t know how well this would work for making buttercream and other icings, which require the butter to be beaten for a long time in order to make it fluffy. I did find a vegan recipe which asked for half margarine and half shortening, but seeing as vegetable shortening is made with palm oil, I’m unsure I even want to try it and risk falling in love. What’s your take on Spectrum’s Organic shortening? On their website, they state “We craft our shortening from sustainably harvested organic palm oil sourced from dozens of small family farmers in Colombia.”
If I end up trying that recipe out, I’ll switch the margarine for this yummy butter and come back to post the results 🙂
Hi!I just stumbled upon your blog and I am so happy I did! I’ve been vegetarian for a while and just became completely vegan and I hate processed foods! Even vegan lol so knowing how to make my own vegan alternatives to dairy is AMAAAAAZING! lol
You’re inspiring! Keep up the great work!
I’m excited to try this! But can you tell me how long this vegan butter’s shelf life is outside of the fridge? I would like to try it in frosting, but the cake won’t be able to stay in the fridge. I just want to have an idea of how long it will stay good. Thanks!
I have left it on the counter up to a week. I tend to have the best results doing a little bit of both…refrigerate it overnight and when you aren’t going to use it again for the day. I’ve only had it go bad once or twice.
So is it canned coconut milk or something like Coconut Dream? Also, how do you think oat milk would work?
Why do you use canola oil? Have you researched it? I believe it is not a food. It was first made for motor oil. I have also read it is a poison , I won’t buy any thing that has canola oil in it.I have been making my butter, I use a sprinkle of turmeric to give it abutter color, also a couple drops of butter flavor I got in the South, don’t know where to get here in the North.
Hi, quick question, can i skip the xanthan gum? I don’t really like using it in my baked goods.i’m so excited reading this recipe and gonna try it soon 🙂
Can I use tapioca starch instead of xantham gum?
Yes! Should be a 1:1 substitution.
Hi Colleen,
You’re website is terrific and I love your great sense of humor! Would you please clarify when you say, (or use alternative: 1 tbsp sunflower lecithin, 5 tsp agar agar powder or 1/4 tsp xantham gum) are these 3 separate alternatives? Or are one alternative to be used altogether?
Thanks,
Lisa
They are 3 separate alternatives. Choose one.
Hi Colleen,
Can you tell me how to cook agar-agar (the ratio of water and agar powder used in this recipe)
If you are using the powder, use 1 tsp. as the recipe says. If using flakes, you need 1 Tbsp. Whisk the agar into the 1 cup of plant milk, and bring to a boil for 1-5 minutes. Measure the final amount. Some of the liquid will have evaporated. Add more plant milk to ensure you have one full cup. Then add to the blender with the rest of the ingredients.
Please let me know how it turns out! I must give credit where credit is due. I found this helpful article that gave me the idea. https://www.notenoughcinnamon.com/everything-you-need-to-know-about-agar/