Making your own vegan butter is surprisingly simple and so rewarding. This creamy, spreadable plant-based butter melts beautifully, tastes rich and savory, and uses just a handful of clean ingredients. Once you try it, you’ll love knowing exactly what’s in your butter dish.
Ingredients
- 1/2 cup refined coconut oil, melted (no coconut flavor)
- 1/4 cup neutral oil (avocado, sunflower, or canola)
- 1/4 cup unsweetened plant-based milk (soy or almond work best)
- 1/2 tsp salt
- 1 tsp apple cider vinegar or lemon juice
- Optional: 1/4 tsp turmeric (for color only)
Helpful swap: Use olive oil for a more European-style, savory butter.
Steps
- Melt the coconut oil. It should be liquid but not hot warm is perfect.
- Add everything to a blender. Pour in coconut oil, neutral oil, plant milk, salt, vinegar, and turmeric if using.
- Blend until smooth. Blend for 20–30 seconds until fully emulsified. Don’t worry if it looks thin it firms up beautifully.
- Pour and chill. Transfer to a small container or jar.
- Refrigerate for 1–2 hours until set and spreadable.
- Use and enjoy. Scoop, spread, or melt just like regular butter.
Chef’s Tips
- Refined coconut oil matters: It keeps the butter from tasting like coconut.
- Don’t skip the acid: Vinegar or lemon gives that classic buttery tang.
- Room temp softening: Let it sit out 5–10 minutes before spreading for the creamiest texture.
Variations
- Garlic herb butter: Stir in minced garlic and chopped parsley after chilling slightly.
- Unsalted version: Skip the salt and season as needed for baking.
- Whipped butter: Whip after chilling for a lighter, fluffier spread.