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.
Prep Time 5 minutes
Total Time 5 minutes


  • 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


  • 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.


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.

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