Fan of butter? Me too! Butter makes everything creamy and delicious in my option. It is so versatile, and I seem to use it in just about every baking recipe I have. That’s why this recipe for vegan butter will soon become your go-to butter option! This is an entirely homemade plant based butter that will knock your socks off!
From this amazing Vegan Coffee Cake, a perfect afternoon Lemon Poppy Seed Scone, or my rich and silky Lemon Meringue Pie, butter makes everything better!
It is one of my baking essentials and that is why I’ve developed this homemade vegan butter recipe. Butter is so versatile! You can use it in baked goods, for frying or sauteing, or straight on toast.
Can you ever have enough butter?
I would say…no! This is the perfect recipe for those who want to spend less on vegan butter and know exactly what ingredients go into your home baked goods.
I adapted this recipe for vegan butter from one I’ve been using for years now from Miyoko Schinner (yes, that Miyoko!). I highly recommend her cookbook The Homemade Vegan Pantry (not an affiliate link).
This book has completely transformed how I see everyday pantry ingredients.
Her recipe is a bit different and has a much more neutral taste. I have subbed in cashew cream for milk to give the butter even more creaminess.
I’ve also added nutritional yeast which I find gives it a more authentic butter taste.
You can make this recipe salted or unsalted based on your preference. Personally, I use unsalted vegan butter in all my baked goods. But I do like to have some salted butter on hand for things like spreading on toast or bagels.
This recipe uses one ingredient you may not be as familiar with: Lecithin. There are many health benefits to lecithin including to treat high cholesterol and other health conditions according to Healthline.com. You can get lecithin in supplement form as well as liquid and in flakes.
Be careful to read the ingredients when purchasing lecithin, as some are made with sunflower, eggs, or soybeans. So, pick your preference and avoid the egg version if keeping vegan.
I have not tried this recipe with anything other than sunflower liquid lecithin, but you may be able to use the flakes if you know how to substitute the right ratio.
Step by Step Guide to Homemade Vegan Butter
Gather Your Ingredients
Now that you’ve found the liquid lecithin the hard part is over! Gather together all your ingredients and get ready to blend!
Melt Your Coconut Oil
To measure the coconut oil in the recipe, melt the oil and then measure it out. We want the volume to be 1 ½ liquid cups of coconut oil.
Pour all ingredients into your blender and blend on high for about a minute for an emulsion. This is where the liquid lecithin comes to play. The lecithin acts as a binder for the other ingredients and forms an emulsion.
Pour Your Molds
When the vegan butter has come together simply pour into prepared containers. I make this recipe for vegan butter all the time so I have a butter mold I got on Amazon but any container will work. If you’re going to keep it in the container for use make sure it has a tight fitting lid to keep the vegan butter fresh.
Chill the Vegan Butter
Now just pop your vegan butter molds in the freezer for about 30 minutes, or in the fridge for a few hours to set up. Done! It’s really that easy to make homemade plant-based butter!
Tips and Tricks to making Plant-Based Butter at Home
This butter keeps well in the fridge or freezer. A note on texture – because it contains a lot of coconut oil it does get soft in warm temperatures so make sure you refrigerate between uses.
Make sure you use refined coconut oil to avoid your butter having a distinct coconut flavor.
Have your butter mold or container ready before you start gathering your ingredients. You’ll want to pour this as soon as it’s done blending to keep everything mixed when pouring into molds.
Ready to start the creamiest, most flavorful vegan butter you have ever had? Let’s go!
- 1 ½ cups melted refined coconut oil
- ½ cup cashew cream
- 1/4th cup neutral tasting oil (vegetable, canola, grapeseed etc.)
- 2 teaspoons liquid lecithin
- 1 tablespoon nutritional yeast
- ½ teaspoon salt (optional)
Step 1: Melt the coconut oil, then measure out 1 and ½ cups and add it to the blender.
Step 2: Add all remaining ingredients to the blender and blend on medium speed for 1-2 minutes to incorporate.
Step 3: Pour mixture into the prepared container. Place in the freezer for about 30 minutes to harden, or in the refrigerator for about 3 hours.
Done! How easy was that???
I hope you have enjoyed this post and encourage you to try this recipe at home. If you do make this or any of the recipes on this site, I would love to hear how they turned out so drop me a comment!
Or share your creations on Instagram with hashtag #veganbakingathome. Be sure to tag me for support @veganbakingathome.
Until next time!