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–+ servings
Mixed butter in a white ramekin.
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Homemade Vegan Butter Recipe

A spreadable, delicious plant-based butter substitute.
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Base Recipes, Condiments
Cuisine: American
Servings: 8 servings
Calories: 33kcal

Equipment

  • 1 Food processor (or blender)

Ingredients

  • ½ cup refined coconut oil (or virgin coconut oil)
  • ¼ cup unsweetened almond milk
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt
  • ¼ tsp. ground turmeric (for color)
  • ¼ tsp. nutritional yeast (for better flavor)

Instructions

  • Melt the coconut oil and let it cool slightly (warm, not hot).
    Coconut oil melting in a pot.
  • Combine all ingredients in a high-speed blender or small food processor.
    All the vegan butter ingredients added to a food processor.
  • Blend on high for 30–60 seconds until smooth and creamy. It will look like a pale yellow emulsion.
    The vegan butter ingredients blended in a food processor.
  • Pour into a small glass jar or silicone mold.
    Vegan butter poured into two white ramekins.
  • If there is any separation once chilled (a layer of additions at the top), simply let the butter stand on the counter and come fully to room temperature. Then mix it again with a fork or whisk and return it to the fridge.
    Some butter scraped away to show under the layer at the top.
  • Chill 1–2 hours until firm. Store covered in the refrigerator.
    Overhead focus. A knife scoops out some vegan butter from a white ramekin.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1tbsp. | Calories: 33kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 3mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 0.1mg