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.
- 1 cup original soy or coconut milk
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 3/4 cup (14 oz jar) refined coconut oil (unrefined will have a coconut flavor)
- 3 tbsp canola oil
- 2 tbsp soy lecithin granules to thicken (or use alternative: 1 tbsp sunflower lecithin, 1 tsp agar agar powder (boil first) or 1/4 tsp xantham gum)
Directions: Add vinegar and salt to the milk. Stir. Allow this to curdle for 5-10 minutes.
If using soy lecithin granules, grind into a powder. A mortar and pestle is easiest, but a small electric grinder is fine too.
The coconut oil is easiest to measure when it’s melted. Place in a sunny window or microwave for 1 minute.
Place the ingredients in a blender. I use the Vitamix. Blend at high speed for 2 minutes. For “sticks” of butter, pour into a silicon mold, place on a cookie sheet (because the mold is not steady and cleaning up spilled butter is not fun) and place in the freezer for about an hour.
Store in the refrigerator or leave at room temperature, depending on preference. If this recipe is too large, simply freeze what will not be used within a week or two.
I also store in a container similar to the convenient store-bought “tubs”.
I have cooked and baked with this homemade veganvbutter, and it has been awesome every time! But I am not a pastry chef. Please keep me posted if you experience poor results with a recipe so I can let others know. Thanks!