Vegan Butter

I’m not a stranger to picking up Vegan Butter at the store, but I was shocked to find out how easy it is to make at home. You don’t even need to refrigerate it or freeze it during the process, you just have to mix together a few oils, and then let room temperature do its thing.

This recipe referenced a lot of different vegan butter recipes already on the internet, but I took what I liked most about each method and combined it into what works for me. Vegan butter is a tricky thing to master and do, so I tested this recipe a few times with a few different techniques to make sure I had it completely right. I’ll detail more about this vegan butter recipe as we go!

Once you know how to make it, I’m sure it’ll become a staple for you like it did for me!

What is vegan butter made of?

Now the answer to this question will vary based on the brand you are buying or the recipe you are following. Some grocery store vegan butters contain palm oils or olive oils, whereas others opt for coconut oil. Most vegan butters are bound by curdled plant-based milks, such as almond or soy.

In this recipe, I use a combination of coconut oil, coconut cream, almond milk, lemon juice and avocado oil, as well as salt and turmeric for color. It’s all a pretty simple list, and the result can be pretty extraordinary.

The ingredients you need for this vegan butter

This recipe is pretty touchy when it comes to ingredients, so leave a comment below if you have any questions about what you can mix and match. Here’s everything you need for this specific recipe:

• 1/2 cup almond milk or soy milk, unsweetened
• 1/2 lemon for juicing
• 1 cup refined coconut oil, melted
• 2 tablespoons avocado oil
• 2 tablespoons coconut cream
• 1/4 teaspoon salt
• 1/16 teaspoon turmeric powder

How to make vegan butter at home

This recipe does rely on a few specifics, so I listed out the step-by-step instructions below!

• Add the juice of 1/2 of a lemon to the plant-based milk. Stir and let it sit for about 5 minutes to separate.
• Melt the coconut oil, but let it sit for a few minutes to come down from a hot temperature to more tepid/warm.
• In a medium bowl, combine the coconut oil, avocado oil, coconut cream, salt and turmeric. Pour in the plant-based milk mixture and quickly begin to whisk everything together.
• Whisk for a few minutes (longer than you think!) until the mixture is smooth, emulsified and a pale yellow color.
• Cover this mixture and let it sit at room temperature for 20 minutes, whisk again, and let the mixture sit for another 20 minutes.
• By the end of the second 20 minutes, the mixture should be smooth and creamy. Move it to the storage container of your choice and store in the fridge. Use within 5-7 days!

Looking for more plant-based recipes?

Here are a few that people are loving on the blog:

And that’s it for this Vegan Butter!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3