dairy free butter

How to make vegan butter at home with NO hard-to-find ingredients! Easy, quick and you only need a whisk and a bowl. Perfect for baking, spreading on toast, frying or anywhere else you would use butter!

How to Make Vegan Butter

soy milk

apple cider vinegar

refined

salt

canola oil oil

coconut cream (*may omit, but it helps make the butter gloriously soft)

turmeric, optional for color

Get out a medium sized bowl. Add the soy milk and apple cider vinegar, stir and let sit for 5 minutes until it curdles.

While the milk/vinegar curdles, melt the coconut oil in the microwave (or stovetop) until warm, but not too hot. I microwave it in a glass measuring cup, so I can make sure I have exactly 1 cup of melted coconut oil.

To the bowl with the milk/vinegar mixture, add the melted coconut oil, salt, canola oil, coconut cream and optional tiny pinch of turmeric. Whisk well until smooth and pale in color. This will take less than 5 minutes. You could also place everything in a blender or food processor and blend until smooth.

Pour the mixture into glass containers or butter molds. If you use 1 large container, the butter will take longer to harden in the refrigerator, small molds will be ready faster. Place in the refrigerator for an hour or two to set.

This is so delicious, but just a little more work. After you have whisked the butter mixture well, place the bowl in the refrigerator for 20 minutes so it slightly hardens. Remove it from the refrigerator and, with a hand mixer, mix and whip until light and fluffy, 3-4 minutes. Add to glass storage containers and place back in the refrigerator to harden.

For whipped vegan butter

Vegan butter will keep in the refrigerator for 2-3 weeks. To use for baking, slightly soften it by leaving out at room temperature for 30 minutes. You can also microwave it for 15 seconds, but some may melt that way which is not ideal.

It freezes very well, too! Simply let it thaw in the refrigerator before using.

How to store vegan butter

If you want to learn how to make homemade vegan butter – look no further. This vegan spread recipe couldn’t be easier, and it includes several incredibly useful tips for making extra creamy plant-based butter that’s soft and spreadable straight out of the fridge. What’s more, it can be used also in baking and frostings!

How to Make Vegan Butter (Plant-Based Butter Alternative)

(240 mL) melted refined coconut oil ((Note 1))

(120 mL) sunflower oil

(60 mL) non-dairy milk ((such as almond, oat, soy or rice milk))

turmeric ((optional, for colour))

In a  bowl, whisk together all the ingredients until you get a homogeneous, pale mixture.

Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. It will become super pale and fluffy.

Transfer into a fridge-safe container of choice, smooth out the top and refrigerate for at least 8 hours or preferably overnight.

Once set, use as you would regular butter.

Storage:If stored in the fridge, the homemade vegan butter keeps for up to 2 weeks.You can also freeze it, in which case it keeps for up to about 3 months.

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Top 2 dairy free butter recipes from across the web

The most viewed dairy free butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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How to Make Vegan Butter

How to Make Vegan Butter (Plant-Bas...

The most viewed dairy free butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine