vegan butter

The classic Thanksgiving side dish becomes instantly more flavorful with the use of fresh green beans, shallots and mushrooms. This recipe is also vegan, owing to a quick, creamy sauce made with non-dairy milk and thickened with flour. You can save yourself the trouble of deep-frying onions by using store-bought French fried onions. They’re usually vegan, but be sure to double check the ingredient label to be sure.

Vegan Green Bean Casserole

oil,

kosher salt

green beans,

mushrooms

garlic cloves,

unbleached, all-purpose flour

unsweetened soy, oat or almond milk

Black pepper,

store-bought fried onions

Heat the oven to 350 degrees and oil a 3-quart baking dish.

Fill a large pot with water. Add 1 tablespoon salt to the water and bring to a boil. Add the green beans and boil for 4 minutes (or 3 minutes if you are using French beans). Drain the green beans and rinse them under cold running water. Give them a shake to remove excess water, then cut them into 2-inch pieces. Transfer the cut green beans to the baking dish.

Heat the butter in a 12-inch skillet over medium heat. Add the mushrooms and shallots. Cook for 5 minutes, or until the mushrooms have released their juices and are reduced in size. Stir frequently to prevent the shallots from burning. Add the garlic and cook the mushrooms for another 3 minutes, stirring as you go.

Place the flour in a small bowl and add 1/4 cup of the non-dairy milk. Whisk together to create a slurry.

Pour the remaining 1 3/4 cups non-dairy milk into the skillet with the mushrooms. Stir in the slurry, 2 teaspoons kosher salt and the black pepper. Bring the liquid to a simmer and reduce the heat to low. Cook, stirring occasionally, for 4 to 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.

Pour the mushroom sauce over the green beans and give it a gentle stir to coat. Top with the fried onions. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the onions turn a deep golden brown and the sauce is bubbling. Allow the casserole to cool for 15 minutes before serving.

The challenge with developing a vegan version of classic Thanksgiving stuffing is figuring out how to achieve that signature texture without the eggs. In this recipe, a few simple steps make it possible: First, vegetable broth is added to the stuffing mixture twice; once while it’s in the skillet, and again just before baking. Finely chopped, toasted pecans add texture, but also act as a sort of flour, absorbing the broth and binding the mixture together. Finally, the stuffing is baked under foil for the first 20 minutes, which ensures that the top doesn’t dry out before the entire dish is finished. The end result is a traditional stuffing that will have everyone — vegans and otherwise — coming back for seconds.

Vegan Stuffing

(1-pound) baguette

pecans (2 ounces)

vegan butter,

large onion, chopped (about 1 1/2 cups)

celery stalks, chopped (about 2 cups)

sage leaves

thyme leaves

parsley

low-sodium vegetable broth

Kosher salt and black pepper

The day before you make the stuffing, place the bread cubes on a sheet pan and leave them out overnight, uncovered, to dry out. Alternately, you can place them on a sheet pan and bake at 275 degrees for about 25 minutes, or until the bread cubes are dry at the surface, but still soft in the center.

Heat the oven to 350 degrees. Butter a 9-by-13-inch casserole dish. Place the pecans on a sheet pan and transfer to the oven. Roast for 4 minutes. Remove the pecans from the oven, chop finely and set aside.

Heat the butter in a deep 12-inch skillet over medium-high heat. Add the onion and celery. Sauté for 5 to 6 minutes, or until the onion is clear. Reduce the heat to low. Add the sage, thyme and parsley, and cook for 1 minute, stirring continuously.

Add the bread to the skillet and 2 1/2 cups broth. Gently fold everything together, so the bread soaks up the broth. Fold in the pecans. Taste, and season the stuffing with salt and black pepper. (Vegan butter is usually salted, so the amount of salt you need will depend on the butter you use and how salty your broth is.)

Transfer all of the ingredients to the prepared baking dish. Drizzle the remaining 1/2 cup broth over the top. Cover the casserole dish with foil and bake for 20 minutes. Uncover the casserole and bake for an additional 20 to 25 minutes, or until the top is just beginning to brown. Serve.

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

This homemade vegan butter is easy to spread and tastes a lot like real butter. You can even use it as a vegan butter replacement in baking recipes!

Vegan Butter

coconut oil (melted)

raw cashews (blanched)

water

vegetable oil

tsp lecithin powder

Melt the coconut oil in the microwave until it&#039;s all liquid, and let it cool for about 5 minutes.

To blanch the cashews, pour boiling water over them and let them rest for about 20 seconds, then drain the water.

Put all the ingredients in a blender and blend for about 45 seconds, stopping halfway to scrape down the sides. Taste it now and if you want to add more salt you can.

Pour the vegan butter into a dish with a lid and chill in the freezer for about 30 minutes.

Take it out of the freezer and use a butter knife to gently mix the solidified parts into the parts that are still liquid. If you do this for a minute it will all become creamy and soft with a butter-like consistency.

Store your butter in the fridge for up to 1 month. You can also freeze it for up to 3 months.

The best tasting vegan butter! It&#039;s plant based, super buttery, smooth, rich &amp; creamy &amp; can be made in minutes. Use it for all of your spreading and baking needs. No fancy ingredients are required and unlike most store bought vegan butters it is palm oil free.

almond flour (*)

nutritional yeast

turmeric (optional but helps make colour a little more yellow)

60 oil

Melt the coconut oil. I put it in the microwave for 20 or 30 seconds but you can also stand the jar in some hot water. Measure it when it&#039;s liquid and not when it&#039;s solid, then set it aside for a few minutes to cool. Don&#039;t use it while it&#039;s hot or warm. Allow it to get to room temperature first.

Place the almond flour, milk, salt, nutritional yeast, vinegar and turmeric into a blender and blend until smooth. 

Pour in the refined coconut oil and olive oil then blend until velvety smooth. I use the smoothie setting on my blender. Don&#039;t let the blender get too warm while it&#039;s blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between.

Pour the liquid butter into a container, cover and refrigerate until set.

Let is soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.

Please see the recipe notes before proceeding if you intend on using this butter for frying or sautéing.

https://content.jwplatform.com/videos/finuvRUg.mp4

If you love butter but hate the ingredients in store-bought dairy-free versions then this easy homemade vegan butter recipe is the answer to your prayers. It is dreamily smooth, rich & creamy &amp; can be whipped up in minutes. It is also palm oil, emulsifier free & can be used in any way you would use real butter!

Easy Homemade Vegan Butter

Creamy and super buttery homemade vegan butter! Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.

Homemade Vegan Butter

(240 milliliters) Refined Coconut Oil (Melted)*

Tbsp Canola Oil* (See Notes)

(80 milliliters) Unsweetened Soy or Almond Milk

tsp Apple Cider Vinegar

tsp Nutritional Yeast

Turmeric

Salt

Add melted refined coconut oil to the blender jug along with the canola oil.

Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.

Add the nutritional yeast, small pinch of turmeric and salt.

Pour out into a butter dish and refrigerate until set.

Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

I noticed that in a #1 vegan cookbook (oh she glows) it uses a lot of “cold pressed” grape seed oil. Mmmm.  This is readily available wherever they grow grapes for wine in North America rather than going to rain forested tropical climates for palm (no-no) avocado &amp; coconut.  It is quite economical in 5 litre jug so asking if you have tried it or thought of experimenting for eco-friendliness?

I like the taste but the the ingredients separated. There is a thin layer of soft oily very yellow nutritional yeast on top, a thick layer of hard slightly yellow mainly coconut oil in the middle, and clear yellow liquid(must be the almond milk) on the bottom. Any suggestions on how to get it to look like your photo?

I was doubtful that something so simple could be so good, but this blog has quickly become one of my favorites so I just trusted it. Wow! I was so blown away! My carnist roommates said it tastes like butter too. I'm excited to make this monthly in bulk and freeze sticks of it.

No adjustment suggestions. Perfect as is.

Thank you for the great recipe.
Can this butter be used for making vegan buttercream frosting?

Thank you!

A. M. A. Z. I. N. G thank you so much for this recipe!!

This is awesome!!! Our 2.5 year old son has some gut issues/allergies/sensitivities we’re trying to work on and we’ve had to tell him “no” to butter on his bread too many times - it was so sad 😢 My mama’s heart has been made lighter now that he can enjoy butter on his bread with the rest of us and it tastes super yummy to boot! Thank you!

My slight changes/preferences:  I used rapeseed oil, 1/8 teaspoon salt, unsweetened soya milk, 2 good pinches of tumeric and 5grms fortified yeast flakes
Otherwise the recipe stayed exactly the same - AND IT IS YUM

Looks like butter, its own special flavour tastes devine, so clever of you to put these ingredients together, very well done.  I'm looking forward to seeing your future recipes

Can you use vegetable oil instead of canola oil?

Vegan Instant Pot mushroom risotto is a low maintenance, hearty, and delicious main course that&#039;s perfect for busy weeknights.

Vegan Instant Pot Mushroom Risotto with Spinach & Miso

almonds

yeast

sea salt

onion powder

garlic powder

avocado oil, divided

lb cremini mushrooms, sliced

sea salt and ground black pepper,

shallots, small dice (about ½ cup diced shallots)

garlic clove,

thyme leaves, minced

arborio rice

white wine

vegetable stock

light miso (I used chickpea miso)

vegan butter (optional)

baby spinach, packed

Make the large batch vegan “parm.” In a food processor, combine the almonds, nutritional yeast, salt, onion powder, and garlic powder. Pulse the mixture until you have a fine meal, similar to almond flour. Store the “parm” in a sealed container in the fridge for up to a month.

Make the Instant Pot mushroom risotto. Turn the Instant Pot to the SAUTE function. Pour in 1 tablespoon of the oil. Add all of the mushrooms at once and leave them alone for 1 full minute. Stir them up and then leave for another full minute. Once the mushrooms are glistening and letting off lots of liquid, season them with salt and pepper. Keep sauteeing them and stirring them occasionally until all of the liquid is evaporated and the mushrooms are browned, about 5 minutes. CANCEL the SAUTE function. Transfer all of the mushrooms to a bowl and set aside.

Carefully remove the insert from the Instant Pot and thoroughly wipe it out with a damp cloth. Return the insert to the Instant Pot and turn on the SAUTE function again. Add the remaining oil to the pot.

Add the shallots to the pot and stir. Saute the shallots until soft and translucent, about 2 minutes. Add the garlic and thyme to the pot and stir until fragrant, about 30 seconds. Add the arborio rice to the pot and stir. Cook/toast the rice until the edges of the grains have turned translucent, about 2 minutes. Avoid actual browning here. If the rice is sticking or you’re noticing browning, add more oil.

Pour in the white wine and stir. Cook until the wine is almost totally evaporated, about 1 minute. Add the vegetable stock and stir. CANCEL the SAUTE function.

Secure the lid to the Instant Pot, ensuring that the release valve is in the SEALING position. Select the MANUAL pressure cooking option and set it to 4 minutes at HIGH pressure. Once the time is up, hit CANCEL, and immediately (and carefully) release the pressure valve.

Once the pin drops, open the lid and stir the risotto. Add the miso and vegan butter (if using) to the pot and season the whole thing with lots of salt and pepper. Stir to combine. Add the reserved mushrooms and spinach to the pot and stir. Close the lid and allow the spinach to wilt for about 1 minute. Serve the Instant Pot mushroom risotto hot with vegan “parm.”

Homemade vegan margarine that tastes like real butter!  Made is spreadable tub form or stick butter great for cooking and baking.

soy milk ((or Ripple pea milk

lemon juice

refined coconut oil ((or 1 cup for the stick version))

canola oil

soy lecithin ((optional, but helps it not to separate).)

Measure 1/2 cup of plain soy milk and add 1/4 tsp lemon juice, allow the mixture to sit.  Don&#039;t stir it, just let it sit and form curds in the milk.

Microwave coconut oil until it just barely melts (you don&#039;t want hot oil). Pour it into a blender or immersion blender container.

Add 3/4 cup canola oil, 1 tsp salt, and 2 tsp soy lecithin to the blender.

Pour the soy milk into the blender once the soy milk and lemon juice have sat for about 5 minutes and started to curd.

Blend on high for 1 minute until it is well mixed.

Pour into a glass container with a lid or into a butter mold.

Place in the freezer for at least 1/2 hour until it becomes completely firm then transfer it to the refrigerator.  (It is important that it gets very cold quickly to set up correctly.)

Keep in the refrigerator for up to 5-7 days or the freezer for up to 3 months.

https://content.jwplatform.com/videos/6O7fx4BN.mp4

Homemade vegan butter that spreads, melts, and bakes.

This vegan butter is super buttery, creamy, rich, and spreadable! And it even melts on warm toast! The recipe couldn&#x27;t be much easier and the preparation takes just minutes. 

cashews

coconut oil, melted

unsweetened soy or almond milk

turmeric

Place the cashews in a blender and process until they resemble a fine flour. This should take about a minute. 

Add the remaining ingredients and process until everything is well combined.

Transfer the mixture into a small glass dish and place it in the fridge for at least 2 hours. 

Vegan Ginger Molasses Cookies made in just one bowl with our homemade flax egg recipe are the perfect holiday treat.

Vegan Ginger Cookies

1.5 tbsp ground flaxseeds (or egg replacer of your choice)

/ 250 g powdered sugar

tsp vanilla extract

2-3 tbsp gingerbread spice mix

molasses

tsp baking soda pinch of salt

flour

Prep flax egg

Prepare flax egg. Mix together ground flaxseeds with 6 tablespoons of water. Let stand for 5-10 minutes, until thickens.

Add wet ingredients to bowl and mix

Add butter to a bowl, and using an electric whisk start to mix on low. Add sifted sugar, and mix until combined. Add vanilla, spice mix, molasses, baking soda, and salt, and keep on mixing, until creamy and well combined.

Add flour (dry ingredient)

Start adding flour, 1/2 cup at a time, until everything is completely combined.

Cover dough and let chill in fridge 

Cover dough and place in the fridge for at least 1,5 hours, but ideally overnight.
After the chilling time, preheat the oven to 400 F/200 C.

Bake cookies

Scoop the dough into 2 tablespoon portions (a mini ice cream scoop works best for this). Roll into small balls, and place on a baking tray, leaving some space between them. Work in batches, if needed.
Bake for 8-12 minutes, or until golden brown and the edges are crispy. Allow them to cool slightly, then transfer them to a cookie rack to cool completely.
Cookies are best on the day of baking, but your can store any leftovers in an airtight container for a couple of days.


These delicious pumpkin muffins are perfect for a cozy fall afternoon indoors! Super easy to make and they will make your home smell amazing!

Pumpkin Muffins

pumpkin puree

vegan butter (at room temperature)

granulated sugar

baking powder

baking soda

all-purpose flour

cinnamon

vanilla extract

semi-sweet chocolate chips

Preheat the oven to 375 degrees, and lightly grease a muffin tin.

Place the pumpkin puree, vegan butter, and sugar in a large bowl and whisk together using an electric mixer until creamy.

Add the baking powder, baking soda, salt, flour, cinnamon, and vanilla extract and gently mix together until well combined.

Fold the vegan chocolate chips into the batter.

Spoon the batter into the muffin tin, filling each cup to the top.

Bake for 25 minutes or until the muffins are golden brown and fluffy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698840470/ibletpir4nnuvzcrmb1h.mp4

These vegan pumpkin chocolate chip muffins are moist, fluffy, lightly spiced, and studded with chocolate chips. They also require just one bowl, 9 ingredients, and can be made gluten-free, with alternative flours, add-ins, and toppings!

Looking for something tasty to spread on your crumpets or toast? Try this homemade vegan maple butter. Easy to make and utterly delicious.

Homemade Vegan Maple Butter

butter (soft) ((or spread/margarine))

salt ((or

cinnamon ((be generous))

maple syrup

Add the soft butter to a mixing bowl and whisk with a hand whisk, electric whisk or wooden spoon until soft and fluffy.

Add just one tablespoon of maple syrup along with the vanilla extract, cinnamon and salt.

Whisk until well combined, then add another tablespoon of maple syrup and whisk again.

Keep adding another tablespoon of maple syrup and whisking until you have added all 7 tablespoons. Adding them one spoonful at a time helps to get a good blend without it separating.

Top 23 vegan butter recipes from across the web

The most viewed vegan butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 23 vegan butter recipes from across the web

The most viewed vegan butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Green Bean Casserole

Vegan Stuffing

How to Make Vegan Butter

Vegan Butter

Vegan Butter

Homemade Vegan Butter

Vegan Instant Pot Mushroom Risotto ...

Vegan Butter

Vegan Butter

Vegan Ginger Cookies

Pumpkin Muffins

Homemade Vegan Maple Butter

Cinnamon Swirl Banana Bread (Vegan)

Vegan Mushroom Wellington

10-Minute Cinnamon Roll Oatmeal (Ve...

Vegan Quiche with Mushroom and Spin...

Savory Leek and Potato Galette

Vegan Sugar Cookies

How to Make Vegan Cinnamon Rolls

The Best Vegan Shortbread Cookies R...

Classic Vegan Gingerbread Cookies R...

Vanillekipferl (Austrian Vanilla Cr...

French Onion Shepherd’s Pie with Le...

The most viewed vegan butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine