How To Make Vegan Butter

Dec 6, 2022

Whether it’s in mashed potatoes, a vegan pumpkin pie, or slathered on a steaming baguette, butter makes everything a bit better. While so many of us associate the rich flavor of butter with the warmth of home and the joy of gathering with friends or family, we don’t want the harmful artery clogging effects of dairy butter. So, whether you’ve been endowed with the spirit of adventure and a can-do attitude, or you simply don’t have access to vegan options, here’s a do-it-yourself recipe for homemade plant-based butter from master of the craft Miyoko Schinner. This divine recipe for Glorious Butterless Butter is taken directly from her book The Homemade Vegan Pantry: The Art of Making Your Own Staples. Word of warning: you might be tempted to put it on absolutely everything!

Glorious Butterless Butter

Ingredients

  • 1 ½ cups melted refined coconut oil (not extra-virgin coconut oil or it will taste like coconuts)
  • ½ cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk 
  • ¼ cup canola, grapeseed, or light olive oil
  • ½ teaspoon sea salt
  • 2 spoons liquid lecithin* 

Instructions

Place all of the ingredients in a blender and process at medium speed for about 1 minute. Pour into a container of your choice – something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.

Makes 1 pound (about 2 cups)

Variations

CULTURED BUTTER: Replace the nondairy milk with ½ cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy milk.

REALLY HARD BUTTER: This is really helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 2 ½ cups and substitute deodorized cocoa butter for ½ cup of the coconut oil.

WHIPPED BUTTER: Increase the canola oil by 1 tablespoon and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.

UNSALTED BUTTER: This is often called for in butter creams and some desserts. Simply omit the salt!

*Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need to use two to four times the amount of liquid lecithin called for.

If you’re looking for the perfect way to use your freshly made concoction, look no further than here.

Creamy Garlic Dairy-Free Mashed Potatoes

6 Easy Dairy-Free Nut Cheese Recipes

6 Easy Dairy-Free Nut Cheese Recipes

Nuts have long been established as a health food—they provide essential, good-for-you unsaturated fats, a decent amount of protein, and plenty of fiber. The fact that they can be transformed into dairy-free cheese gives us even more reason to love nuts. There are...

Dairy-Free Crunchy Quesadilla Supreme

Dairy-Free Crunchy Quesadilla Supreme

Technically, you can order dairy-free at Taco Bell (it's called fresca-style). However, why eliminate the cheese when you can have a wonderfully gooey, melty dairy-free cheese at home? This fully loaded copycat quesadilla supreme is better than its inspiration, not...

Plant-Based Greek Meatballs with Dairy-Free Tzatziki

Plant-Based Greek Meatballs with Dairy-Free Tzatziki

A sandwich doesn't have to be between two slices of bread. Break out the pita to disrupt the monotony of your lunch or dinner routine. With a few store-bought staples and a quick homemade dairy-free tzatziki sauce, you can have a satisfying, hearty meal on hand in...

EnglishSpanish

Pin It on Pinterest

Share This

"Everybody can be great...because anybody can serve." - Martin Luther King Jr Donate | Fundraise Donate