This homemade vegan butter is a creamy, spreadable alternative to traditional butter, made with wholesome plant-based ingredients. It's perfect for spreading on toast, baking your favorite treats, or melting over warm vegetables. The refined coconut oil provides a rich, buttery texture, while a splash of plant-based milk and a hint of apple cider vinegar mimic the classic buttery tang. Completely dairy-free and customizable, this vegan butter is easy to make and keeps beautifully in the fridge or freezer for whenever you need it!
Ingredients
1/2 cup Refined Coconut Oil (solid, not melted)
(Refined coconut oil has no coconut flavor.)
1/4 cup Neutral-Flavored Oil (e.g., sunflower oil, grapeseed oil, or light olive oil)
1/4 cup Unsweetened Plant-Based Milk (cashew, almond, or oat milk)
1 tsp Apple Cider Vinegar or Lemon Juice
1/2 tsp Salt (adjust to taste)
1/4 tsp Turmeric Powder (optional, for a buttery yellow color)
1/4 tsp Xanthan Gum or Lecithin Granules (optional, for a creamier consistency and to emulsify)
Instructions
Ensure all ingredients are at room temperature to prevent separation. If the coconut oil is too hard, gently soften it but do not melt it.
In a blender or food processor, combine the coconut oil, neutral oil, plant-based milk, apple cider vinegar, salt, and turmeric (if using). Blend on high speed until the mixture is completely smooth and emulsified. This should take about 1-2 minutes.
If using xanthan gum or lecithin, sprinkle it in while blending to help stabilize the butter. Blend for an additional 30 seconds.
Transfer the butter mixture into a clean, airtight container or a silicone mold for shaping.
Refrigerate for 1-2 hours until solidified. For faster results, you can place it in the freezer for 30 minutes.
Store in the refrigerator for up to 2 weeks or freeze for up to 3 months. Use as you would regular butter!
Tips:
For Salted Butter: Add 1/4 tsp more salt or adjust to your taste.
For Herb-Infused Butter: Mix in chopped fresh herbs like parsley, thyme, or rosemary after blending but before chilling.
For Baking: Leave out the turmeric for a more neutral color if desired.
Substitutes for Xanthan Gum for this recipe and how they are used:
Lecithin (Soy or Sunflower):
Use 1 teaspoon of lecithin granules or liquid.
It works similarly to xanthan gum by emulsifying the oil and liquid.
Guar Gum:
Use 1/2 teaspoon of guar gum.
It's another natural thickener and emulsifier often used in place of xanthan gum.
Chia or Flaxseed Gel (For Spreadable Butter Only):
Mix 1 teaspoon of ground chia seeds or flaxseeds with 2 tablespoons of warm water. Let it sit until it forms a gel.
This adds a slight texture, so it’s better for spreadable butter than baking.
Skip It:
If you're okay with slightly less stability, you can omit xanthan gum entirely. The butter will still solidify well in the fridge but may separate slightly when softened at room temperature. Just stir before use if needed.
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