Vegan Dairy Free Butter (Printable)
A rich, creamy spreadable plant-based butter made with coconut oil and natural emulsifiers. Ready in 10 minutes.
# What You Need:
→ Base
01 - 1/2 cup refined coconut oil, melted
02 - 1/2 cup neutral oil (sunflower or grapeseed)
03 - 1/4 cup unsweetened soy milk (or almond/oat milk)
→ Flavor
04 - 1/2 teaspoon apple cider vinegar
05 - 1/2 teaspoon sea salt
06 - 1 teaspoon nutritional yeast (optional, for buttery flavor)
07 - 1/2 teaspoon ground turmeric (optional, for color)
→ Emulsifier
08 - 1 teaspoon sunflower lecithin or soy lecithin (liquid or granules)
# How-To:
01 - Heat refined coconut oil in a small saucepan or microwave until completely liquefied. Allow to cool for 1-2 minutes before combining with other ingredients.
02 - Add melted coconut oil, neutral oil, soy milk, apple cider vinegar, sea salt, nutritional yeast, turmeric, and lecithin to a blender or food processor.
03 - Blend on high speed for 1-2 minutes until completely smooth, creamy, and fully emulsified. Scrape down sides if necessary to ensure even incorporation.
04 - Pour the blended mixture into a clean airtight container or butter mold, ensuring even distribution.
05 - Refrigerate for at least 2 hours until firm and spreadable. The butter will solidify as it cools.
06 - Keep refrigerated for up to 2 weeks. Let soften at room temperature for 5-10 minutes before spreading if desired.
# Expert Tips:
01 -
- You'll save money while avoiding the palm oil and preservatives hiding in commercial brands
- The texture is so convincing that your non-vegan friends won't believe it's plant-based
02 -
- The blender step is crucial—whisking by hand won't properly emulsify the lecithin with the oils
- If your butter separates in the fridge, simply reblend and let it set again
03 -
- Invest in sunflower lecithin rather than soy if you want the most neutral flavor profile
- Clean your blender immediately with hot water to prevent the oils from solidifying inside