Vegan Dairy Free Butter (Printable View)
Creamy vegan, dairy-free spread from coconut and neutral oils with plant milk—firm chilled, softens at room temp.
# Ingredient List:
→ Base
01 - 1/2 cup refined coconut oil, melted
02 - 1/2 cup neutral oil such as sunflower oil or grapeseed oil
03 - 1/4 cup unsweetened soy milk or almond or 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 Make It:
01 - Gently melt the refined coconut oil in a small saucepan or microwave until just liquified, then allow it to cool slightly.
02 - Transfer melted coconut oil, neutral oil, milk of choice, apple cider vinegar, sea salt, nutritional yeast, turmeric if using, and lecithin into a blender or food processor.
03 - Blend on high speed for 1 to 2 minutes until the mixture is completely creamy and emulsified.
04 - Pour the blended mixture into a clean airtight container or butter mold.
05 - Place in the refrigerator and chill for at least 2 hours until the butter is firm and spreadable.
06 - Keep refrigerated for up to 2 weeks. Let stand at room temperature to soften slightly before use, if desired.
# Expert Suggestions:
01 -
- No one will ever guess it’s completely plant-based and dairy free it tastes that authentic and rich.
- This butter goes from blender to bread in minutes and works perfectly for baking or sautéing too.
02 -
- If you use unrefined coconut oil, the coconut taste comes through more than you might expect.
- Throwing everything in while the oil is hot will make it split every time—let things cool a bit first.
03 -
- Let the butter soften on the counter for 5–10 minutes before spreading—straight from the fridge, it’s solid like real dairy butter.
- Sunflower lecithin kept my butter perfectly smooth and spreadable, even after a week in the fridge.