Vegan Butter (Coconut Oil)
This homemade vegan butter using coconut oil is a game changer for spreading on warm toast or using in your favorite baked goods. I love how creamy and rich it turns out, making it feel indulgent without any dairy!
Hey there, friend!
I’ve always had a soft spot for creating my own spreads, and this vegan vegan butter is no exception.
It reminds me of cozy mornings spent baking with my gran, and now I get to enjoy that nostalgia while keeping things plant-based.
Plus, it’s so simple to whip up—you’ll wonder why you ever bought the store-bought stuff!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Coconut oil is the star here, giving that creamy texture we all love. Nutritional yeast adds a nice flavor kick, but if you’re not a fan, feel free to skip it. Also, almond almond milk is my go-to, but any plant-based almond milk will work just fine!
Tips & Notes
- •I keep mine in a glass jar—this way, it stays fresh for days, and I can see how much I have left!
- •If you want a herb-infused vegan butter, toss in some garlic powder or fresh herbs before blending.
Recipe Variations
- •Sometimes I’ll add a teaspoon of garlic powder for a savory twist, especially if I’m using it for cooking.
- •If you’re feeling adventurous, try adding a little turmeric for color and health benefits!
Storage & Freezing
Store your vegan vegan butter in the fridge, and it should last for about 2 weeks. You can also freeze it in small portions for longer storage—just thaw as needed!
Frequently Asked Questions
Can I use other oils instead of coconut oil?
Sure! You can experiment with oils like avocado or olive, but they’ll change the flavor and texture a bit. Coconut oil gives it that buttery feel.
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This homemade vegan butter using coconut oil is a game changer for spreading on warm toast or using in your favorite baked goods. I love how creamy and rich it turns out, making it feel indulgent without any dairy!
Ingredients
Instructions
- 1
Start by melting your coconut oil. You can do this in a small saucepan over low heat or in the microwave. Just make sure it’s melted but not too hot.
- 2
In a medium bowl, combine the melted coconut oil with the almond almond milk, nutritional yeast, apple cider vinegar, maple syrup, and salt.
- 3
Whisk everything together until it’s nicely blended. You want it to be smooth and creamy!
- 4
Pour the mixture into a container or a glass jar. If you have silicone molds, that works beautifully too.
- 5
Let it cool down to room temperature, then pop it in the fridge for about 1-2 hours until it firms up.
- 6
Once it's set, you can spread it on toast, use it in baking, or just enjoy it straight off the spoon!
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