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    Home » How To

    Homemade Vegan Butter

    Published: Jan 24, 2018 Updated: Sep 30, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe

    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.

    Vegan butter in a glass butter dish with a butter knife.

    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).

    Homemade vegan butter in a glass butter dish with a butter knife.

    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!

    Vegan butter spread on a slice of bread with a butter knife.

    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.

    You can pretty much use it anywhere you would use a regular dairy butter. 

    So Much Buttery Flavor!

    It has a wonderful buttery flavor and everyone who has tried it agrees that it tastes like real butter. It really does. 

    And comparing the flavor to other vegan buttery spreads on the market, it compares very favorably. It’s just 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.

    Slices of toast spread with vegan butter on top of a red napkin.

    How About That Texture..

    It does get very hard in the fridge, so it’s a lot 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. 

    Slices of toast spread with vegan butter on top of a red napkin.

    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 ¼ tsp and oh my, the color was luminous yellow, like the color of those highlighter pens!

    Slices of toast spread with vegan butter on top of a red napkin.

    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.

    Slices of toast spread with homemade vegan butter.

    This Vegan Butter Is Great In These Recipes:

    1. Vegan Garlic Bread
    2. Vegan Chocolate Chip Cookies
    3. Vegan Pound Cake
    4. Vegan Bread Pudding
    5. Vegan Apple Crisp
    6. Vegan Cinnamon Rolls
    Slices of toast spread with homemade vegan butter.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Homemade vegan butter in a glass butter dish with a knife.

    Homemade Vegan Butter

    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.
    4.88 from 252 votes
    Print Pin Rate
    Course: How To, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 1 Block
    Calories: 39kcal
    Author: Alison Andrews

    Ingredients

    • 1 cup Refined Coconut Oil (240ml) Melted*
    • 2 Tbsp Canola Oil See Notes*
    • ⅓ cup Unsweetened Soy Milk or Almond Milk (80ml)
    • 1 tsp Apple Cider Vinegar
    • 1 tsp Nutritional Yeast
    • 1 Small Pinch Turmeric
    • ½ tsp Salt
    Prevent your screen from going dark

    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. Add the buttermilk to the blender.
    • 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.

    Video

    Notes

    1. The coconut oil must be refined coconut oil and not extra virgin coconut oil.
    2. 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.
    3. Storing: This lasts up to 2 weeks in the fridge. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.
    4. Make it soft and spreadable: This butter recipe above comes out a lot like a traditional butter in that it’s very firm straight out the fridge and needs to soften first before it becomes spreadable (unless you’re spreading on toast, in which case you’re good to go!). This makes it great for the purposes that a regular butter is good for. However, if you want to use it mostly as a spread (that also works for baking and frying) and want it soft and spreadable straight out of the fridge then adapt the first two ingredients of the recipe as follows: ½ cup (120ml) Refined Coconut Oil and ½ cup (120ml) Canola Oil or Avocado Oil (OR ¼ cup (60ml) of each canola oil and avocado oil) and then follow the rest of the recipe exactly as it is. This results in a soft, spreadable vegan butter that still works great for baking and frying. Thanks to one of our readers for experimenting with the recipe and coming up with this adaptation.
    5. This recipe makes one 9.7 ounce block (275g) of vegan butter. 

    Nutrition

    Serving: 1tsp | Calories: 39kcal | Fat: 4.1g | Saturated Fat: 3.1g | Sodium: 22mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Joanne says

      April 07, 2025 at 1:42 pm

      I made this recipe with my KitchenAid mixer and followed the directions that was in a review. It came out great! It was whipped and such volume. Stir the ingredients and put in freezer for 20 minutes then beat slowly then increase as it gets thicker. It looks great and can’t wait to try it. Since it’s whipped I’ll have to measure on a scale by weight to make recipes with it.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        April 09, 2025 at 1:00 pm

        Happy to hear you enjoyed the recipe Joanne! Thanks so much for sharing and for your great review!

        Reply
    2. Vera says

      March 08, 2025 at 8:50 pm

      I used this recipe several times and it always comes out perfect. It’s easy to make and tastes great.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        March 11, 2025 at 8:06 am

        Awesome! Thanks for sharing and for your great review Vera!

        Reply
    3. Darlene Talley says

      February 18, 2025 at 10:06 pm

      Great recipe. Let the coconut oil get to room temperature, then put everything into a stainless steel bowl and use a mixer with the whip attachment and you will have lovely whipped butter!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 19, 2025 at 8:51 am

        Sounds lovely Darlene. Thanks for sharing and for your great review!

        Reply
    4. Jannifer Woodson says

      February 16, 2025 at 9:48 pm

      Hi,
      I made this vegan butter and it was perfect on toast or waffles or mashed potatoes .
      I will never buy it again.
      I love your recipes!
      Thanks
      Jan5 stars

      Reply
      • Nadine @ Loving It Vegan says

        February 18, 2025 at 11:47 am

        Awesome! Happy to hear you enjoyed the recipe Jannifer. Thanks for sharing and for your great review!

        Reply
    5. sarah says

      January 22, 2025 at 4:23 pm

      Hi, and thanks for a great recipe — I am new to a vegan diet and missing my butter! I added a tiny pinch of garlic powder, which makes it slightly savory and yummy on a grilled veggie sandwich!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 29, 2025 at 10:04 am

        That’s great Sarah! Thanks for sharing and for your great review!

        Reply
    6. Laurie says

      January 21, 2025 at 7:00 am

      I can not use soy or almond milk would oat milk work in this recipe?

      Reply
      • Nadine @ Loving It Vegan says

        January 21, 2025 at 9:37 am

        Hi Laurie. Yes, you can use oat milk for this recipe.

        Reply
    7. Chris says

      January 10, 2025 at 3:35 pm

      Made this last night for the first time and tried it this a.m. on sourdough bread, after letting it sit on counter for a bit. OMG it’s amazing! Having used store-bought vegan butters for years (all disappointing with less than ideal ingredients or unauthentic butter taste), I am pleased beyond expression with this recipe! I never buy soymilk and did not realize I bought sweetened soymilk, but regardless, this butter recipe is amazing. Hands down the best vegan butter I have ever tasted. My only suggestion would be specifying in the recipe to allow the soy/almond milk to come to room temp prior to adding it to the blender, as the coldness does cause the coconut oil to harden some. I am very thankful to have found this recipe; do try it – you will not be disappointed!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 14, 2025 at 12:54 pm

        Awesome Chris! Happy to hear you enjoyed the recipe and thanks so much for your great review!

        Reply
    8. Kandy says

      December 29, 2024 at 12:02 pm

      Hi! I am making this recipe and I added the apple cider vinegar to the almond milk like the recipe said and it is not curdling. I even heated the almond milk up a little bit to get it warmer and added the apple cider vinegar after and still no luck 🙁

      Reply
    9. Olivia says

      December 13, 2024 at 6:11 pm

      This is delicious and so easy! I used my own homemade cashew milk instead of almond and it turned out perfect.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 21, 2025 at 9:38 am

        Happy to hear you enjoyed the recipe Olivia! Thanks for your great review!

        Reply
    10. Karlene says

      December 02, 2024 at 5:42 am

      hello. I’m about to make this recipe, and would like to know if I can substitute the Avocado oil for Macadamia oil instead? thankyou.

      Reply
      • Nadine @ Loving It Vegan says

        December 03, 2024 at 9:46 am

        Hi Karlene. We haven’t tested the recipe with macadamia oil, so not sure if it’ll work. If you do test it though please let us know how it turned out!

        Reply
    11. Anna says

      November 11, 2024 at 8:40 am

      Can I substitute canola oil with sunflower oil?

      Reply
      • Nadine @ Loving It Vegan says

        November 13, 2024 at 12:50 pm

        Yes you can Anna!

        Reply
    12. Jack says

      November 04, 2024 at 4:28 am

      Would I be able to use this for a pie crust? Also can I brown this butter?

      Reply
      • Nadine @ Loving It Vegan says

        December 04, 2024 at 1:12 pm

        Hi Jack. No, this butter does not brown like other butters. We did test the butter making cookies and they cam out great, so you can definitely give it a try in a pie crust and let us know how it turned out!

        Reply
    13. Katie says

      October 25, 2024 at 11:22 am

      Hey, love the flavor of the butter and it worked well in my cookie. However once I let it set in the fridge it separated and there was a layer of liquid at the bottom. Is there a way to prevent this from happening? I’d like to try using it for croissants!
      Any feedback would be appreciated!

      Reply
      • Jill Smith says

        November 10, 2024 at 6:46 pm

        I also really like this, but I’ve made it half a dozen times, and mine ALWAYS separates! I use a high speed blender and let it run for a long while. I use avocado oil and almond milk, using the spreadable version of the recipe.
        Would love to know how to avoid this!4 stars

        Reply
        • Nadine @ Loving It Vegan says

          November 13, 2024 at 12:56 pm

          Hi Jill. Thanks for your great review! If your vegan butter mixture separates, it might not be cold enough. Your blender might also be adding heat that’s keeping the mixture from emulsifying. If this happens, transfer your mixture to another container and put it in the freezer for 20 minutes before trying again. Hope you get to try it out again!

          Reply
      • Dara says

        November 21, 2024 at 6:31 pm

        I wonder if adding a little xanthan gum would keep it from separating???

        Reply
        • Nadine @ Loving It Vegan says

          December 03, 2024 at 10:22 am

          Let us know if it does!

          Reply
    14. Billie Prime says

      September 21, 2024 at 9:56 am

      I was not expecting this recipe to be so good. I’ve cooked vegan food for decades but I felt like a magician when I spread the butter on some bread. Thank you for this recipe.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 24, 2024 at 6:08 pm

        Happy to hear you enjoyed the recipe Billie! Thanks for sharing and for your great review.

        Reply
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    4.88 from 252 votes (75 ratings without comment)

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