Creamy and super buttery homemade vegan butter! Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.
I can’t even tell you how pleased I am about this homemade vegan butter!
It is just perfect! It’s wonderful on bread, for spreading (and melting) on toast, you can use it for baking, for frying, for whatever you would usually use your vegan butter for!
And it’s homemade!
It has a wonderfully buttery flavor and takes all of about 5 minutes to make (a little longer to set 
).
Why make your own vegan butter?
Now you might be asking: why do I want to make my own vegan butter when I can just buy some?
Well here’s the thing – a very common question I get asked on my baked goods that use vegan butter is: ‘Where can I find vegan butter?’ because a lot of countries don’t seem to have great availability for this.
Or it might be that you don’t love all the ingredients in the brands that are available to you, or maybe you’re like me and are just delighted when you can make your own things!
How to use vegan butter
I wanted to make sure that this vegan butter is good for various uses, so I tried it for frying and fried up some mushrooms with some spring onions and it was perfect (and delicious!).
And then I wanted to make sure it was good for baking, so I creamed it up with some sugar and made some vegan oatmeal cookies with it, and they were perfect!
And as you can see I’ve been spreading it on bread and toast and just enjoying it all the ways one tends to enjoy butter!
The one place I didn’t love it was using it in a frosting. This is because it gets very soft/melty at room temperature and very hard in the fridge. This is of course because the base is coconut oil and this is what coconut oil does!
Store-bought vegan butters tend to not get super hard in the fridge, and also tend to not get ultra runny in hot temperatures which is why they work better in frostings. So for this reason it isn’t ideal in a frosting and I’m going to stick with the store-bought variety for that. But you definitely can use this for frostings in a pinch.
And for everything else – this vegan butter works great!
So much buttery flavor!
I mentioned above that it has a buttery flavor, well truth be told I have not tasted dairy butter in a lot of years!
But comparing the flavor to vegan buttery spreads on the market, it compares very favorably. It’s damn good I must say.
The buttery flavor comes about from the vegan buttermilk – apple cider vinegar mixed in with unsweetened soy milk or almond milk, I tested both and both worked great – and a little nutritional yeast.
Refined coconut oil is very neutral in flavor yet perfect in texture, so it enables this vegan butter to take on the other flavors added to it.
How about that texture..
It does get very hard in the fridge, so it’s more like a traditional butter in that sense, if you want to spread it on bread or cream it up with sugar for baking, it’s best to let it soften slightly out the fridge first.
Spreading on toast is of course fine as is and it doesn’t need to soften first.
You’ll also find the texture of it tends towards crumbly when it’s still hard straight from the fridge, but this doesn’t have any impact on the result once spread. And to avoid this, let it soften a bit first.
Homemade Vegan Butter Q&A
How long does it keep in the fridge? This is of course a fresh homemade product, so while the oils in the vegan butter are long lasting (the base of this is refined coconut oil), other ingredients such as the non-dairy milk, are not.
It keeps for up to 2-weeks in the fridge, though it’s at it’s best for around 10-12 days.
Can I freeze it? Yes, if you’re going to want to use it for longer than 2 weeks then freeze the excess and only keep on hand what you are going to use. When you’re ready to use the frozen portion, just pop it in the fridge where it will thaw and get ready for use.
What can I use instead of canola oil? I found the canola oil to have a very neutral taste and to work well for this, but other options are avocado oil or olive oil. If you are going to use olive oil though then don’t blend the olive oil in. Blend everything else and then stir the olive oil in. Olive oil can tend towards a bitter taste when blended too long.
Can I use extra virgin coconut oil instead of refined coconut oil? Extra virgin coconut oil can be used but the flavor just wasn’t nearly so good when I tried it. It ends up with a coconut flavor. And I like coconut flavor, so it’s not like I had something against that.
The blend of flavors wasn’t as nice and it didn’t taste as buttery as it does when you use refined coconut oil. Also after only around a week in the fridge, it had got a sort of whitish look to it, like lard, rather than like butter. You can definitely try that though if you have an issue with using refined coconut oil, just know that the result is not as good.
What is the nutritional yeast for? It adds buttery flavor. However, it’s only used in a small amount so you can omit it if it’s an ingredient you have an issue with. You will lose some buttery flavor but that’s all.
What is the turmeric used for? The turmeric is just for color. So you can omit it, but it’s great to add it for a more buttery look. Make sure you only use a small pinch though. I tried it with a 1/4 tsp and oh my, the color was luminous yellow, like the color of those highlighter pens!
If you love homemade things, then you will love this homemade vegan butter! It is:
- Creamy
- Buttery
- Spreadable
- Melty
- Great for baking or frying
Use it anywhere you would use a vegan butter! Keep it covered in a glass butter dish in the fridge where it will keep for up to 2-weeks – the italics there are because I tested this all the way up to day 15, and it still tasted okay but there was just something in the taste that was saying, hmmm, maybe this is past its best days!
I would say it has a fridge life of up to 14 days but really it is at its best for around 10-12 days. If you know you won’t use it that fast, then keep around only what you’ll use right away and freeze the rest.
This vegan butter would be great in these recipes:
- Vegan Garlic Bread
- Vegan Chocolate Chip Cookies
- Vegan Pound Cake
- Vegan Bread Pudding
- Vegan Apple Crisp
- Vegan Cinnamon Rolls
So what do you think of this vegan butter? Let me know in the comments! And if you make it, let me know how it worked out! And please rate the recipe as this is super helpful.
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Homemade Vegan Butter
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: ~275g/9.7oz Block of Butter
Description
Creamy and super buttery homemade vegan butter! Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.
Ingredients
- 1 cup (240ml) Refined Coconut Oil (Melted)*
- 2 Tbsp Canola Oil* (See Notes)
- 1/3 cup (80ml) Unsweetened Soy or Almond Milk
- 1 tsp Apple Cider Vinegar
- 1 tsp Nutritional Yeast
- Small Pinch Turmeric
- 1/2 tsp Salt
Instructions
- Add melted refined coconut oil to the blender jug along with the canola oil.
- Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.
- Add the nutritional yeast, small pinch of turmeric and salt.
- Blend very well until smooth.
- Pour out into a butter dish and refrigerate until set.
- Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.
Notes
*Must be refined coconut oil not extra virgin coconut oil.
*Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.
*Lasts up to 2-weeks in refrigerator. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.
*Inspired by Fork and Beans.
- Category: How to, Gluten-Free
- Method: Blend
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tsp
- Calories: 39
- Sodium: 22mg
- Fat: 4.1g
- Saturated Fat: 3.1g
Keywords: vegan butter
I am allergic to coconut and coconut oil, so tried it with Spectrum brand organic shortening and it worked beautifully! Fabulous on my baked potato last night, can’t wait to try it in some baked goods. Thanks so much!
★★★★★
Oh wow! That is really good to know! thanks for sharing Tina!
If I use homemade almond or coconut milk will it still last two weeks?
It shouldn’t make a big difference though I haven’t tested this with homemade milk options.
Hi! Greetings from Colombia.
This is a really live saver recipe, in my country it’s really hard to find vegan butter or butter without milk powder. I’m gonna try it.
★★★★★
Awesome! Hope you enjoy it Irina!
I’m in shock! Ive never tried making butter before and I didnt know it would be so easy and so good!!! I’m so upset I’ve been buying butter all this time! Thank you so much for posting this recipe! I didn’t have nutritional yeast so i left that out and it’s still amazing! Also I used oat milk.
★★★★★
Awesome! Thanks so much for posting!
I make small amounts and use it to fry eggs, it’s perfect…
★★★★★
The first time I tried it, it turned out terrific! Then all of a sudden when making a batch it turned grainy and not as tasty. I blended it again when it was still cold and it turned out nice and creamy.
I then changed it drastically because some recipes call for 1/2 c. butter and the 1/2 c. of coconut oil is too high in saturated fat. I’ve changed the ratio to 1:1 (1/2 c. coconut oil to 1/2 c. canola oil) and added a secret ingredient: 1 T. soy lecithin. It acts as a bonding agent to keep the Canola oil from separating.
★★★★
Thanks for sharing Randall!
i found refined coconut oil that was expeller pressed. Would that be ok to use or would it change the flavor? I definitely don’t want a coconut flavor in my butter.
As long as it is refined it shouldn’t have the flavor.
Hi Alison
Can i use this butter for buttercream frosting?
thanks
Yes you can. This is discussed in the post. It tends to become very firm in the fridge and very soft at room temp though.
Amazing! Thank you so much for sharing this recipe! It tastes just like dairy butter and it’s so easy to make!
★★★★★
Hi, the recipe looks great. I want to try using homemade almond milk. How many cups of water should I add to a cup of almonds for making almond milk?
★★★★★
Hi there, check out our recipe for homemade almond milk.
Close enough, a little saltier than I would like but I can use it on the corn. No more cholesterol!!!!
★★★★
Just made some, we’ll see hoe it goes. How well do you blend it? high speed, medium or slow? for how long? thanks
I usually blend it on high until well mixed.
I have tasted many vegan butters from the shops and this beats them all hands down. The first batch I made separated in the fridge but I think I may not have blended it for long enough. The second batch came out fine. Fantastic recipe.
★★★★★
So happy to hear that Keith! Thanks so much for sharing!
Hi Alison – thanks for the recipe – a question about the salt. Does it serve a purpose other than flavour? I dislike salted butter and checking if you know whether this recipe will still give a good result without salt?? Thanks
It’s just for flavor so you can definitely leave it out. 🙂
🙂 thanks
Can I use a food processor, instead of a blender? Thanks!
Yes I think so!
I would like to make this and want to a avoid the canola oil, is there anything other than avocado and olive oil I could use? Walnut? Almond? Sesame? Sunflower?
You could really try any oil and see if it’s a good flavor mix.