Vegan Dairy Free Butter (Printable)
Rich, creamy spreadable plant-based alternative ready in 10 minutes
# What You'll Need:
→ Base
01 - 1/2 cup refined coconut oil, melted
02 - 1/2 cup neutral oil (such as sunflower or grapeseed)
03 - 1/4 cup unsweetened soy milk (or almond/oat milk)
→ Flavor
04 - 1/2 teaspoon apple cider vinegar
05 - 1/2 teaspoon sea salt
06 - 1 teaspoon nutritional yeast (optional, for buttery flavor)
07 - 1/2 teaspoon ground turmeric (optional, for color)
→ Emulsifier
08 - 1 teaspoon sunflower lecithin or soy lecithin (liquid or granules)
# How to Make It:
01 - Melt the coconut oil in a small saucepan or microwave until just liquid. Let it cool slightly.
02 - In a blender or food processor, combine melted coconut oil, neutral oil, soy milk, apple cider vinegar, salt, nutritional yeast, turmeric (if using), and lecithin.
03 - Blend on high speed for 1–2 minutes until the mixture is creamy and fully emulsified.
04 - Pour the mixture into a clean airtight container or butter mold.
05 - Refrigerate for at least 2 hours, or until firm and spreadable.
06 - Store refrigerated for up to 2 weeks. Allow to soften slightly at room temperature before spreading, if needed.
# Expert Advice:
01 -
- You will finally have a plant-based butter that actually melts on warm toast like the real thing
- The ingredient cost is literally half of what store bought versions run
- You can customize the flavor profile for whatever mood strikes you
02 -
- Room temperature ingredients emulsify better so do not rush the cooling step after melting your coconut oil
- The lecithin is non negotiable if you want something that stays creamy rather than separating into oily puddles
03 -
- A high speed blender creates the smoothest emulsion but a regular one works fine if you blend a bit longer
- If your butter seems too firm straight from the fridge try adjusting your oil ratios slightly more neutral oil next time