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Homemade Vegan Butter Recipe BigOven - Save recipe or add to grocery list Yum
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
Prep Time 5 minutes
  1. Add vinegar and salt to the milk. Stir. Allow it to curdle for 5-10 minutes.
  2. If using soy lecithin granules, grind into a powder. A mortar and pestle are easiest, but a small electric grinder is fine too.
  3. 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.
  4. 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.
  5. 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.
Recipe 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.

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