This is such a simple vegan butter substitute that tastes great, is creamy, and spreads great on toasts. You can use it to saute your vegetables and add to baked goods. The first time I made my own homemade butter was over 16 years ago, I enjoyed the recipe in Country Life Vegetarian Cookbook. 

There is a great feeling when you can make your own homemade sauces and condiments like my Vegan Sour Cream, Vegan Mayo, Vegan Cheddar Cheese. You get to have full control over the ingredients, save lots of money, and get to adjust the recipe to suit your own taste.

Making DIY butter is fun to make, it is a great project for children to do. It is nice to explain the traditional method used to make butter vs this method. 

vegan butter on a cutting board with bread in the background

What Is Vegan Butter?

Vegan butter is a plant-based dairy-free butter alternative that resembles, tastes like butter. It is made with oils, natural emulsifiers, and plant-based milk instead of traditional dairy creams and emulsifiers. 

Vegan Butter Ingredients

Soy Milk – I used soymilk. It gives a buttery flavor and creamy texture. You can substitute it with cashew or hemp milk.

Lemon Juice – is added to curdle the soy milk to form buttermilk. You can also substitute it with apple cider vinegar.

Salt – I added 1/2 a teaspoon salt. Just enough to flavor it without it being too salty.

Coconut Oil – refined coconut oil is the oil of choice, it solidifies above 76 degrees F. I also made a batch with cold processed coconut oil, it tasted great but does have a coconutty flavor. Therefore refined coconut oil will give you solid vegan butter without the flavor of coconut. 

 Olive Oil – gives a fruity flavor to your butter and a nice yellow color. You can substitute with, avocado oils. 

How To Make Vegan Butter?

Making vegan butter is easier than you can imagine. The steps are straightforward, now you don’t need to buy store-bought butter. Make a batch and share it with a friend or family member for Christmas gifts.

I highly recommend that you make this recipe exactly how I made it, I didn’t have any problems with the oil separating, it was perfect and creamy as seen in the video.

The best mold to use is a traditional butter mold, Silicone Molds for they unmold the butter easily.

curdled milk for vegan butter in a white bowl with lemon

  1. Place soy milk in a bowl, add lemon and salt and stir using a whisk. Set aside until the milk curdles, about 10 minutes.
  2. Pour the curdle soymilk mixture into a high-speed blender. 
  3. Add coconut oil and olive oil.
  4. Blend the mixture until it is smooth and creamy!
  5. Pour mixture into a mold and transfer to the refrigerator. Allow the butter to firm up, for about 2 hours.
  6. You can unmold the butter and keep it refrigerated. 

vegan butter in blender

How Should I Store My Homemade Butter?

Store your vegan butter in the refrigerator for about 10 days in a container with a lid. You can make larger batches in silicone molds and freeze them for about 3 months for longer storage. When you are ready to use your butter, just let it thaw in the refrigerator. 

How To Use Your Vegan Butter?

  1. Spread it on toasts, pancakes, waffles, grilled cheese sandwiches. 
  2. Use it to saute veggies, add to pasta and rice.
  3. Use it for your frostings, caramel sauce.
  4. Add it to baked goods.

vegan butter in a white mold with a cutting board with slices of bread in the background

Other Amazing Recipes To Try

1. Vegan Garlic Butter

2. Cashew Cream Recipe

3. Vegan Blue Cheese Dressing

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vegan butter on a cutting board with bread in the background

Vegan Butter

Prepare Vegan Butter at home in minutes with this easy recipe, non-dairy milk, lemon juice, salt, coconut oil, olive oil, that's it!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Condiments
Cuisine: American
Keyword: gluten free vegan butternut squash muffins
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 28 tablespoons
Calories: 84kcal

Ingredients

  • 1/2 cup soy milk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1 cup unrefined coconut oil melted
  • 1/4 cup pure olive oil

Instructions

  • Place soy milk in a bowl, add lemon and salt and stir using a whisk. Set aside until the milk curdles, about 10 minutes.
  • Pour the curdle soymilk mixture into a high-speed blender.
  • Add coconut oil and olive oil.
  • Blend the mixture until it is smooth and creamy!
  • Pour mixture into a mold and transfer to the refrigerator. Allow the butter to firm up, about 2 hours.
  • You can unmold the butter and keep it refrigerated in an airtight container.

Nutrition

Calories: 84kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 44mg | Potassium: 6mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 17IU | Vitamin C: 0.4mg | Calcium: 6mg | Iron: 0.04mg