There are several vegan butter brands in the grocery store, but none of them come close to your own vegan butter!
Yes, it is easier than you think, and the vegan butter recipe I am sharing today proves just that!
I will show you how to make vegan butter in less than 10 minutes!
This version will rival any store-bought kind in taste and texture and comes with no preservatives or added chemicals.
What a great way to save money and avoid processed foods!
With this healthy vegan butter substitute, you can prepare all the baking recipes that need traditional butter.
This is the best way to prepare vegan recipes for pastries and desserts.
Why this recipe works
I started experimenting with vegan butter five years back; since then, I have learned a lot of tricks and developed a better real butter alternative.
It's tried and tested!
This vegan butter recipe is quick, easy, and delicious!
It only requires a few simple ingredients and has no animal products. The base ingredients are probably already in your kitchen.
Any non-dairy milk you have will work for this recipe.
This recipe is also great for those who are lactose intolerant or have allergies to dairy products.
This recipe makes it easy to maintain a vegan diet and still enjoy the traditional recipes.
My intention in making homemade vegan butter is to avoid processed foods that can be way too expensive and have too many preservatives.
This vegan butter recipe is good for toast, baking, and frying.
My kids enjoy this butter every day!
This spreads like regular butter, with the same buttery flavor. The best part is it is free from palm oil and other unhealthy ingredients.
Ingredients note
- Refined coconut oil: I use refined coconut oil because it has a neutral flavor. You can also use unrefined coconut oil, but that would come with a which will have a strong coconut flavor.
- Nutritional yeast: This gives the vegan butter a cheesy flavor. You can omit or replace it with vegan Parmesan cheese if you don't have nutritional yeast.
- Almond flour: I use almond flour to thicken the vegan butter. You can also use arrowroot powder or tapioca flour.
- Olive oil: I use olive oil for flavor, but you can use any type of oil that you like. Other viable options are avocado oil, vegetable oil, or canola oil.
- Almond milk: I use almond milk because it's what I have on hand, but you can use any type of vegan milk.
- Turmeric: A pinch of turmeric powder is for yellow color.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
In a blender, combine the refined coconut oil, nutritional yeast, almond flour, olive oil, and almond milk. Blend until smooth.
Pour the mixture into an ice cube mold, silicone mold, or a butter tray. Refrigerate for 30 minutes or until solid.
Enjoy the spreadable vegan butter with the perfect texture on your favorite dishes.
Recipe FAQ
This vegan butter tastes better than store-bought it tastes nuttier.
You can use vegan butter for baking, frying, or simply spreading on toast. It's good for any recipes that need a butter stick!
Refrigerated vegan butter will last for up to one to two months. You can also freeze vegan butter for up to six months.
Tips
- If you want to make vegan butter without a blender, you can use a food processor. Simply combine all of the ingredients and process until smooth.
- There is room for increasing and minimizing your oil content.
- Add a pinch of salt if you desire salted butter for all your dishes.
- Store in an airtight container and refrigerate for up to a month.
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📖 Recipe
Vegan Butter Recipe
Equipment
- Silicone Mold
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- ½ cup organic refined coconut oil
- 2 tablespoon olive oil - or corn oil
- 2 tablespoon almond milk
- ¼ cup almond flour
- pinch turmeric powder
- 1 tablespoon nutritional yeast
Instructions
- In a blender, combine the refined coconut oil, nutritional yeast, almond flour, olive oil, and almond milk. Blend until smooth.½ cup organic refined coconut oil, 2 tablespoon olive oil, 2 tablespoon almond milk, ¼ cup almond flour, pinch turmeric powder, 1 tablespoon nutritional yeast
- Pour the mixture into an ice cube mold, silicone mold, or a butter tray. Refrigerate for 30 minutes or until solid.
- Enjoy the spreadable vegan butter with the perfect texture on your favorite dishes.
Notes
- If you want to make vegan butter without a blender, you can use a food processor. Simply combine all of the ingredients and process until smooth.
- There is room for increasing and minimizing your oil content.
- Add a pinch of salt if you desire salted butter for all your dishes.
- Store in an airtight container and refrigerate for up to a month.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Anna says
It's a lovely recipe but how do you prevent the nutritional yeast an flour to separate and fall to the bottom when cooling?
Uma Raghupathi says
Hi, Anna. After you blend it won't separate. Immediately keep the vegan butter inside the fridge.
Maryan says
Yay!. That's good to hear. My kids helped me make this, it's that simple. Thank you. And the ingredients are so easy to find, though refined coconut oil is quite expensive here, I really really approve of this recipe. Thank you.
Uma Raghupathi says
Thank you so much. Happy to hear from you 🙂
Kerstin says
Does it taste like coconut?
Uma Raghupathi says
No, it doesn't if you use refined coconut oil.