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This vegan butter looks, feels, and tastes just like the real thing!
I’m not vegan, but I often bake vegan recipes (see the Related Recipes section for a few of my favorites). I had never imagined that it was possible to make homemade vegan butter that would look, feel, and taste like butter, yet this recipe does just that.
I feel comfortable using it in any recipe as a butter replacement. I made a vegan buttercream to test it out, and it works perfectly.
I got this recipe from Mattie’s VeganBaking.net, and I’m sharing it here with permission. Mattie’s post about homemade vegan butter is exemplary food writing. It’s original, well thought out, and – most importantly – the recipe works. His post details the steps Mattie took to develop the recipe to perfection.
Because I can’t say it better than Mattie, I encourage you to go read his original post if you have the time and want to learn more about why the recipe works.
Table of Contentsshow
Ingredients and Equipment
This recipe requires all sorts of ingredients you may not have at home, including refined coconut oil, soy lecithin, and xantham gum. You can make some substitutions, so make sure you read the recipe completely before running to the store.
In addition to the ingredients, you’ll end up freezing the mixture in a mold. Any shape will do. You could use a big tub, extra-large ice cube trays [paid link], or even make butter shaped like leaves [paid link] or snowmen [paid link]!
I wanted my vegan butter to look like a stick of butter to any unsuspecting omnivore, so I purchased a special wooden butter stick mold (that’s sadly no longer available). Were I making this again today, I’d use a silicone butter mold [paid link].
How It’s Made
The first step in making this butter is curdling your soy milk. Do that by whisking it together with vinegar and salt in bowl and letting it sit for 10 minutes.
Next, melt the refined coconut oil until it’s just melted.
Tip: Make sure your coconut oil is just melted – almost room temperature – or the recipe won’t come together.
Add the melted coconut oil and canola oil to a food processor, then top off with the curdled soy milk mixture, soy lecithin, and xantham gum.
Run the food processor for two minutes, pour the mixture into a mold (or molds), and freeze for an hour.
Expert Tips and FAQs
How can I store the vegan butter?
Store in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
If you aren’t going to eat this right away, I recommend freezing what you don’t need and thawing out portions prior to use.
Can I use almond milk or coconut milk instead of soy milk?
You’ll get the best taste from this recipe by using a high-protein milk like soy milk. Other milks likely won’t produce that classic butter flavor.
Do I need to use soy lecithin and xantham gum?
As Matty explains in his original post, those act as stabilizers and emulsifiers and they are absolutely essential ingredients.
- Vegan buttercream frosting
- Vegan chocolate cupcakes
- Vegan pie crust
- Margarita cupcakes
- Homemade (non-vegan) butter
- Maple butter
Did you make this recipe? Leave a review!
Vegan Butter
This amazing vegan butter recipe yields an equivalent of two sticks of real butter.
Course Condiments
Cuisine American
Diet Vegan
Prep Time 15 minutesminutes
Cooling Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 16
Calories 77kcal
Author Stefani
Equipment
Food processor
Silicone mold
Ingredients
- 14teaspoonssoy milk1/4 cup + 2 teaspoons
- 1/2teaspoonapple cider vinegar
- 1/2teaspooncoconut vinegarif you can’t find coconut vinegar, substitute with 1/2 teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar
- 3/8teaspoonsalt
- 31teaspoonsrefined coconut oil1/2 cup + 2 tablespoons + 1 teaspoon, or 130 grams
- 1tablespooncanola oillight olive oil or rice bran oil
- 1teaspoonliquid soy lecithinsubstitute with liquid sunflower lecithin or 2 1/4 teaspoons soy lecithin granules
- 1/4teaspoonxanthan gumor substitute with 1/2 + 1/8 teaspoon psyllium husk powder
US Customary – Metric
Instructions
Place soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it rest for about 10 minutes so the mixture curdles.
Melt coconut oil in a double boiler or in a microwave so it's just barely melted. Measure it and add it and the canola oil to a food processor.
Add the soy milk mixture, soy lecithin, and xanthan gum to the food processor.
Run the food processor on high speed for 2 minutes, scraping down the side halfway through.
Pour the mixture into a mold and freeze to solidify. It should be ready to use in about an hour.
Notes
Yields the equivalent of two sticks of butter.
Store in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
Reprinted with permission from VeganBaking.net.
Nutrition
Calories: 77kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 58mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
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