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How To Make Vegan Butter

by Ben, So Vegan November 29, 2020November 22, 2021
November 29, 2020November 22, 2021
How To Make Vegan Butter Recipe

A delicious vegan butter that spreads perfectly on toast? That’s right. This butter is rich, creamy and it’s super simple, too.

  • We use carrot juice – which we make fresh using a juicer – to give the butter it’s slightly yellow colour. This is completely optional and you can simply leave it out. We also tested this butter using turmeric but we found the flavour slightly overpowering.
  • It’s important the soya milk and coconut oil are room temperature, otherwise they might react when blended together and the consistency might change (the butter will be fairly soft). Ideally you want the mixture to be runny when you pour it into the butter dish, though this isn’t essential and doesn’t impact the flavour.
  • You can use any plant-based milk you like – however soya milk will curdle the best when combined with apple cider vinegar. This will give the butter a creamier consistency.
  • The butter will last for up to 2 weeks in the fridge. Alternatively you can freeze the block in smaller blocks and simply defrost a block when you need it.

How To Make Vegan Butter

How To Make Vegan Butter 😮 Full recipe: sovegan.co/butter

Posted by So Vegan on Sunday, 29 November 2020

How To Make Vegan Butter Recipe

How To Make Vegan Butter

Serves: 1 tub of butter Prep Time: 10 minutes, plus 4 hours chilling
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 225g / 7.9oz refined (odourless) coconut oil
  • 3 tbsp light olive oil
  • 1 tsp nutritional yeast
  • 1/2 tsp salt
  • 1 tbsp carrot juice (optional, for colour)
  • 130ml / 4.4fl.oz soya milk (at room temperature)
  • 1 tsp apple cider vinegar

Method

  1. Line the base and sides of a butter dish with greaseproof paper.
  2. Add the coconut oil to a heatproof bowl and microwave for 30 - 60 seconds until it has almost melted, then stir to melt the remaining coconut oil. Make sure it's at room temperature, then add it to a blender along with the light olive oil, nutritional yeast, salt and carrot juice.
  3. Next combine the soya milk (make sure it's at room temperature) and apple cider vinegar in a jug and leave to sit for 1 minute then add straight to the blender. Blend until smooth then pour the vegan butter into the prepared butter dish.
  4. Refrigerate for a minimum of 4 hours or until set.
Did You Make This Recipe?
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20 Comments

Rachel November 29, 2020 - 2:17 pm

What is ‘light’ olive oil? I live in Germany and I don’t think we have that here. Would regular / extra virgin work too?

Reply
Sue November 29, 2020 - 11:21 pm

I’m guessing it’s the kind with no olive flavor.

Reply
Ben, So Vegan November 30, 2020 - 4:05 pm

Hey Rachel. Yes, light olive oil has a more subtle flavour. We use it in this vegan butter because it improves the texture but doesn’t overpower the flavour. You could try a regular olive oil, or you could sub for vegetable oil which is also relatively neutral in flavour.

Reply
Nicola November 29, 2020 - 10:21 pm

Can you freeze the butter?

Reply
Ben, So Vegan November 30, 2020 - 4:06 pm

Yes definitely! We’d recommend freezing in smaller blocks though so you don’t have to defrost and refreeze each time you use it 🙂

Reply
Caren December 1, 2020 - 2:36 pm

Can I cook and bake with this butter or is it just for spredding on toast or bread?

Reply
lady jane grey December 3, 2020 - 12:08 am

Reading helps „ We’ve also used this butter to create tasty cookies“…

Reply
Caren December 3, 2020 - 11:04 pm

I’ve read that, what I’m trying to ask is if I can also pan fry something with this? English isn’t my first language.

Reply
Veda December 7, 2020 - 9:00 pm

How long can I keep it in the refrigerator?

Reply
Mrs. G April 8, 2021 - 10:32 pm

Lady Jane Grey, if you’re going to comment on someone’s reading comprehension, you may want to proofread your comments to ensure you’ve used punctuation correctly. It helps greatly in the effectiveness of getting your point across. Unless you’re just an ass.

Reply
Luisa December 4, 2020 - 5:12 pm

Omg this recipe looks amazing!! I was wondering if instead of coconut oil I could use another type of oil or if that way it would not come together nicely cause coconut becomes solid at cooler temperatures.
Thank you guys 🙂

Reply
Aishwarya December 15, 2020 - 12:20 am

Hi Roxy and Ben. Can I sue this butter to create vegan frosting?

Reply
Ben, So Vegan January 2, 2021 - 4:28 pm

Hey Aishwarya! That’s a very good question. We haven’t tested this sorry, but we’ll make a note and report back! 🙂

Reply
Virdjinia Boneva January 30, 2021 - 5:44 pm

I tried, and it did not work out well. Try another butter for frosting 🙂

Reply
Flavia January 2, 2021 - 3:16 pm

Have you ever tried subatiting coconut oil for avocado oil? I am wondering if there’s a way to make this a bit more healthy. Thanks!

Reply
Ben, So Vegan January 2, 2021 - 4:28 pm

Hey Flavia. The coconut oil is really important because it solidifies when cooled. We’re not sure avocado oil will have the same properties?

Reply
Michelle January 7, 2021 - 11:31 am

Hey Ben, you’ve mentioned that you’ve created tasty cookies with this vegan butter, but can one also use this vegan butter in cooking, baking, frostings, etc?

Reply
Liam September 4, 2021 - 7:53 am

Hey guys, for some reason when our butter came out of the blender it was a super runny liquid, whereas yours is actually thick. Then when it hardens and I got to use it, it just crumbles. Would you happen to know why?

P.S: we couldn’t get our hands on carrot juice and only used regular soybean. Would any of that make a difference though?

Reply
elke August 22, 2022 - 9:01 pm

I have the same problem as Liam. It was super liquid when it came out of the blender – its delicious, but it doesn’t have a very smooth texture, more a little ‘crumbly’ (if that is a word ?) Any idea why this is? I would really love to make it as smooth as in the video 😉

Reply
Tan October 29, 2021 - 4:37 pm

What is the second best milk option to soya?

Reply

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