Vegan Dairy Free Butter (Printable Version)
A rich, creamy plant-based spread perfect for toast, baking, or cooking. Ready in 10 minutes.
# What You Need:
→ Base
01 - 1/2 cup refined coconut oil, melted
02 - 1/2 cup neutral oil (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 coconut oil in a small saucepan or microwave until just liquid. Allow to cool slightly.
02 - In 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 mixture is creamy and fully emulsified.
04 - Pour mixture into clean airtight container or butter mold.
05 - Refrigerate for at least 2 hours 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 -
- It comes together in literally ten minutes with ingredients you probably already have
- The texture is shockingly close to dairy butter and melts beautifully on warm toast
02 -
- If your coconut oil solidifies before you blend everything, warm the mixture slightly and blend again
- Lecithin is non-negotiable if you want this to last more than a few days without separating
03 -
- Room temperature ingredients blend more smoothly than cold ones straight from the fridge
- A wide-mouth container makes scooping much easier, especially when the butter firms up