Vegan Dairy Free Butter (Printable)
Rich, creamy, and spreadable plant-based butter ready in 10 minutes. Ideal for spreading, baking, and cooking.
# What You'll 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)
07 - 1/2 teaspoon ground turmeric (optional)
→ Emulsifier
08 - 1 teaspoon sunflower lecithin or soy lecithin
# Directions:
01 - Melt refined coconut oil in a small saucepan or microwave until just liquid. Allow to cool slightly before combining with other ingredients.
02 - Add melted coconut oil, neutral oil, soy milk, apple cider vinegar, sea salt, nutritional yeast, turmeric (if using), and lecithin to a blender or food processor.
03 - Blend on high speed for 1 to 2 minutes until the mixture becomes completely smooth and fully emulsified with a creamy consistency.
04 - Pour the blended mixture into a clean airtight container or butter mold, ensuring the surface is level.
05 - Refrigerate for at least 2 hours until firm and spreadable. The butter will solidify and achieve the desired texture.
06 - Store refrigerated for up to 2 weeks. Allow to soften at room temperature for a few minutes before spreading if firmer texture is preferred.
# Expert Tips:
01 -
- Makes enough butter for weeks of breakfast in literally ten minutes flat
- Way cheaper than store bought versions and you control every single ingredient
02 -
- Your blender needs to run longer than you think, under blending means grainy weird butter later
- The butter will be rock hard straight from the fridge, so set it out fifteen minutes before you need it
03 -
- Invest in sunflower lecithin instead of soy, it seems to emulsify more reliably and keeps everything smoother
- Store your butter in the door of the fridge where the temperature fluctuates slightly, making it easier to spread