Vegan Butter

Experience the ultimate plant-based spread with this creamy and versatile Vegan Butter recipe! Made with refined coconut oil, neutral vegetable oil, and unsweetened non-dairy milk, this dairy-free alternative is rich, smooth, and perfect for spreading, baking, or cooking. A touch of apple cider vinegar adds a subtle tang while lecithin powder ensures a perfectly emulsified, buttery texture. Customize the color with just a pinch of turmeric for that classic golden hue. Ready in just 10 minutes of prep time, this homemade vegan butter is a healthier and budget-friendly alternative to store-bought options. Ideal for vegans, dairy-free diets, or anyone looking to elevate their plant-based cooking game, this recipe shows how simple and satisfying DIY dairy substitutes can be.

Nutriscore Rating: 30/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 16

Ingredients

• 120 ml Refined coconut oil (melted)
• 60 ml Neutral-flavored vegetable oil (such as grapeseed, canola, or sunflower oil)
• 30 ml Unsweetened non-dairy milk (such as almond, soy, or oat milk)
• 1 tsp Lecithin powder (sunflower or soy)
• 1 tsp Apple cider vinegar
• 0.5 tsp Salt
• 0.125 tsp Turmeric (optional, for color)

Directions

Step 1

Start by melting the refined coconut oil in the microwave or on the stovetop. Make sure it is fully liquefied but not hot.

Step 2

Add the melted coconut oil, neutral-flavored vegetable oil, and non-dairy milk into a blender or food processor.

Step 3

Sprinkle the lecithin powder evenly over the liquid mixture. This will help emulsify the ingredients and create the creamy butter texture.

Step 4

Add the apple cider vinegar and salt to the blender. If you’d like your vegan butter to have a slightly yellow tone, add a small pinch (1/8 tsp) of turmeric. Be cautious not to add too much, as it can alter the flavor.

Step 5

Blend the mixture on high speed for 1-2 minutes, or until it becomes smooth and creamy. Scrape down the sides as needed to ensure everything is combined.

Step 6

Pour the blended mixture into a small airtight container or butter mold.

Step 7

Chill the vegan butter in the refrigerator for 2-4 hours, or until it solidifies.

Step 8

Once set, your vegan butter is ready to use! Store it in the refrigerator for up to 2 weeks, or freeze for longer storage.

Nutrition Facts

Serving size	(216.1g)

Amount per serving	% Daily Value*
Calories	1562.1

Total Fat 181.6g	0%
Saturated Fat 107.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1199.2mg	0%
Total Carbohydrate 0.8g	0%
Dietary Fiber 0.1g	0%
Total Sugars 0.0g
Protein 0.4g	0%

Vitamin D 12.7IU	0%
Calcium 39.7mg	0%
Iron 0.2mg	0%
Potassium 37.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 99.7%

Protein: 0.1%

Carbs: 0.2%