vegan margarine

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.

Vegan Butter

almond flour (*)

nutritional yeast

salt

apple cider vinegar

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

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.

Top 2 vegan margarine recipes from across the web

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

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Vegan Butter

Vegan Butter

Top 2 vegan margarine recipes from across the web

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

Top Tags

Vegan Butter

Vegan Butter

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