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/butterPosted by So Vegan on Sunday, 29 November 2020
- 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
- Line the base and sides of a butter dish with greaseproof paper.
- 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.
- 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.
- Refrigerate for a minimum of 4 hours or until set.
Did You Make This Recipe?
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What is ‘light’ olive oil? I live in Germany and I don’t think we have that here. Would regular / extra virgin work too?
I’m guessing it’s the kind with no olive flavor.
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.
Can you freeze the butter?
Yes definitely! We’d recommend freezing in smaller blocks though so you don’t have to defrost and refreeze each time you use it 🙂
Can I cook and bake with this butter or is it just for spredding on toast or bread?
Reading helps „ We’ve also used this butter to create tasty cookies“…
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.
How long can I keep it in the refrigerator?
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.
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 🙂
Hi Roxy and Ben. Can I sue this butter to create vegan frosting?
Hey Aishwarya! That’s a very good question. We haven’t tested this sorry, but we’ll make a note and report back! 🙂
I tried, and it did not work out well. Try another butter for frosting 🙂
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!
Hey Flavia. The coconut oil is really important because it solidifies when cooled. We’re not sure avocado oil will have the same properties?
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?
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?
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 😉
What is the second best milk option to soya?
Hi from South Africa. I tried the recipe and lthe consistency was OK but it didn’t solidify after 4 hours in the refrigerator. The Soya milk and acv was at room temperature. Did I perhaps not blend it long enough?