Vegan Butter

Make your own creamy vegan butter with this simple recipe! You can use this homemade butter as a topping on toast, waffles, potatoes, and more. Or use it to make your favorite dishes, like cookies!

Course Sauce

Cuisine American

Prep Time 5

Cook Time 25

Total Time 40

Servings tablespoons

Calories 84kcal

Author Marly McMillen

Equipment

Ingredients

⅓ cup soy milk
1 teaspoon apple cider vinegar
¼ teaspoon salt
10 tablespoons refined coconut oil
1 tablespoon olive oil
½ teaspoon nutritional yeast flakes
1 teaspoon soy lecithin
¼ teaspoon xanthan gum

Cups - Metric

Instructions

Combine the soy milk, apple cider vinegar, and salt in a small bowl. Stir this together and then set aside for at least 10 minutes.
Place the coconut oil in a microwave-safe dish. Cook it for one minute at 40% power. The goal is to soften the coconut oil to the point of melting, without it getting hot.
Transfer the melted oil to a food processor along with the olive oil, nutritional yeast flakes; room temperature curdled soy milk, lecithin, and xanthan gum. Give this a few quick pulses, then use a rubber spatula to push ingredients from the sides of the container and the lid. Pulse again, for up to 2 minutes, stopping to scrape the sides at least once in the middle.
Transfer this mixture to a butter mold or other silicone mold. Then cover and place in the freezer for 20 minutes. It should be ready for use after that.
Store vegan butter in an airtight container in the fridge for up to 1 month. It can also be frozen for up to 6 months.

Notes

The estimated nutritional value is based on this recipe creating 12 tablespoons of butter (3/4 cup)

Nutrition