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Vegan butter is my latest recipe. I was recently telling a friend of mine that I had made butter over the holidays because I was excited about it. This friend told me I should try making vegan butter, so I made vegan butter!
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What I appreciate about this vegan butter recipe is the simplicity of it. I am big on knowing where my food comes from and what is in it. I am not a fan of manipulation when it comes to vegan food, so this was a perfect recipe for me.
Because I’ve tried this recipe and experimented with it, I have a lot more confidence because I know what I’m eating. It doesn’t require foreign ingredients I can’t pronounce or anything outrageous. With the exception of the soy milk, I had everything else needed already at home, and I’m not a vegan. That is how simple and normal this recipe is!
If you have vegan friends and are cooking for them, this is a great recipe. I found making it far easier than trying to buy vegan butter in the grocery store.
I can also make it right alongside my traditional butter recipe, making it perfect when entertaining both vegans and traditional meat eaters. It is also my favorite thing about my vegan lasagna recipe. It can be doubled or cut in half to make half with meat and half without easily.
Vegan Butter Ingredients
½ cup unsweetened soy milk or almond milk the key being make sure it is unsweetened
2 teaspoons apple cider vinegar
1 cup melted coconut oil be sure it is refined coconut oil. Unrefined will smell and taste like coconut. It smells like the coconut in candy bars to me.
½ teaspoon salt
¼ cup of oil any neutral tasting oil works, olive, canola, avocado. I used avocado.
¼ cup coconut cream
Vegan Butter Directions
In a mixing bowl, combine the soy or almond milk with the vinegar. Let it sit for about 5 minutes to curdle while you prepare the rest of the ingredients.
Melt the coconut oil on a low heat. Coconut oil melts incredibly easy. You can rub it in your hands and it will melt almost instantly. So a low heat is important because melting is the only goal. It doesn’t need to be hot or boiling.
I love this small butter melting pot for small things like this. Side note, this pot is also perfect for melting wax to make candles. We have two, one for cooking and one for candles and craft projects.
Add in all of the other ingredients to the mixing bowl. The coconut oil should be melted at this point and ready to add in. Once everything is in the mixing bowl, whisk until it is well combined. It shouldn’t take more than a minute or two.
Pour the butter into a butter mold and let it sit in the refrigerator to chill and become solid. This recipe is perfect to fill up one butter mold completely. If you are wanting to make several batches for freezing, I recommend purchasing as many butter molds as you plan to use, if you want to make it all at once. For one batch, one butter mold is perfect.
Note this butter will be harder than the plant based butter you buy in the store. If you are looking to use it in recipes like cookies or frosting where you need it to be soft, I recommend letting it sit out for at least 30 minutes before using. I do not recommend microwaving it to soften because it will melt the coconut oil, making it a liquid instead of a spreadable or creamy and soft solid.
This vegan butter will last about 2 weeks in the refrigerator and about 3 months in the freezer. The reason for the shorter shelf life is that the soy/almond milk and coconut cream will spoil if left out or is unused.
They need to be refrigerated or frozen to keep from spoiling. You will know if the butter has gone bad because it will smell rancid. Food safety is always important. If you question if something has gone bad or not, it is better to be cautious by tossing it and making another batch.
Have you tried making vegan butter? Tell me about your experience in the comments! You can also read more vegan recipes here.
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