Vegan Dairy Free Butter (Printable)
A rich, creamy spreadable plant-based butter alternative perfect for toast, baking, or cooking. 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)
07 - 1/2 teaspoon ground turmeric (optional)
→ Emulsifier
08 - 1 teaspoon sunflower lecithin or soy lecithin
# How to Make It:
01 - Heat refined coconut oil in a small saucepan or microwave until just liquid. Allow to cool slightly before proceeding.
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 completely smooth and fully emulsified. The mixture should appear creamy and homogeneous.
04 - Pour the emulsified mixture into a clean airtight container or butter mold, ensuring smooth surface.
05 - Refrigerate for at least 2 hours or until firm and spreadable consistency is achieved.
06 - Keep refrigerated for up to 2 weeks. Let soften at room temperature for 5 to 10 minutes before spreading if needed.
# Expert Tips:
01 -
- You probably have everything in your kitchen right now, and it costs a fraction of premium brands
- The texture is shockingly close to dairy butter, spreading straight from the fridge without that rock-hard disappointment
02 -
- Lecithin is non-negotiable here, without it your butter will separate into oily layers
- Room temperature ingredients blend better than cold ones straight from the fridge
03 -
- Invest in liquid sunflower lecithin if you can find it, it blends more easily than granules
- A high-speed blender makes a noticeable difference in final creaminess