Vegan Butter

Making your own whipped vegan butter at home is easier than you might think! With just 7 ingredients, it’s smooth, creamy, and perfect for all your cooking or baking needs. Plus, this recipe is extremely budget-friendly and contains no unnecessary additives!

If you want a whipped vegan butter recipe that’s quick to make and uses pantry staple ingredients you likely already have at home, look no further! Just like my vegan cream, it’s way better than store-bought and a fraction of the price.

Why I Love This Recipe

When I’m running low on vegan butter, I always whip up this recipe (pun intended!). It features super simple ingredients, like oil, soy milk, apple cider vinegar, and aquafaba, but it turns out SO delicious!

Once blended and chilled, everything comes together to create an indulgently light and creamy spread that completely emulates regular whipped butter.

It can be prepped in minutes, meaning it’s an ideal choice if you’re looking to save money by making your own dairy-free butter at home. Plus, who doesn’t love a healthier alternative to store-bought options?!

Ingredient Notes

Here’s a breakdown of everything you’ll need for this whipped vegan butter recipe:

• Soy Milk: Adds creaminess and helps the butter mixture blend smoothly. It also reacts with apple cider vinegar to create a buttermilk-like consistency.
• Refined Coconut Oil: Provides the solid structure of the butter once chilled. Make sure to use refined (flavorless) coconut oil so it doesn’t add a strong coconut taste.
• Avocado Oil: Adds a silky texture and richness, balancing out the coconut oil and preventing the butter from becoming too hard in the fridge.
• Aquafaba: Acts as an emulsifier, blending the oils and liquids for a cohesive texture. Use the liquid from a can of chickpeas or the cooking water from cooking your own.
• Apple Cider Vinegar: ACV adds a slight tang and helps to thicken the soy milk, mimicking the flavor of traditional butter made from buttermilk.
• Nutritional Yeast: While optional, I like to add nutritional yeast for a subtle umami flavor that enhances the butteriness. Look for this ingredient at your local bulk food store!
• Salt: Enhances the overall flavor, bringing out the richness of the oils and making the butter taste more like traditional dairy butter.

Substitutions

• Soy Milk: If you don’t have soy milk, the next best option is pea or cashew milk. Note that neither one will curdle as well as soy milk.
• Avocado Oil: Olive oil can replace avocado oil for a slightly different flavor profile, though the butter might have a more distinct taste.
• Vinegar: If you don’t have ACV, you can use lemon juice instead for a slightly different tang (the flavor will be a bit more citrusy).

How to Make

Making whipped vegan butter is a breeze! Just follow my tips and tricks for the best results.

Preparation

If your coconut oil is solid, place it in a microwave-safe bowl and heat it in short bursts until it melts. Pour the soy milk into a bowl with apple cider vinegar and let it sit for 5 minutes until the mixture curdles. This step mimics buttermilk and gives the butter a better flavor.

Cooking

Step 1
Add the curdled soy milk mixture, melted coconut oil, avocado oil, aquafaba, nutritional yeast, and salt to a high-speed blender. Make sure everything is at room temperature before blending. This prevents the coconut oil from solidifying too quickly, resulting in a smooth mixture.

Step 2
Blend the mixture on high speed for about 1 minute until everything is fully emulsified and creamy. Stop the blender and scrape down the sides as needed to ensure all ingredients are fully incorporated.

Step 3
Pour the mixture into a container of your choice and refrigerate it for a few hours until it solidifies into a spreadable consistency. I recommend a glass container with a lid (like a mason jar) to store the butter. Avoid metal containers, as they impart a metallic taste.

Step 4
Once your whipped vegan butter is set, it’s ready to use! Spread it on toast, use it in baking, or melt it into your favorite recipes.

Expert Tip

One of the keys to making the best vegan butter is proper emulsification of the fats and liquids. Blending at high speed is the first component, as it forces the oils and water-based ingredients to combine. Be patient with the blending process—don’t rush it!

A thorough blend helps your butter stay smooth and spreadable without the grittiness that can happen if the ingredients aren’t fully combined. And don’t forget aquafaba! This secret ingredient is the real game-changer because it acts as a natural emulsifier, giving the butter a creamy, stable consistency.

Variations

• Garlic-Infused: Add 1-2 cloves of finely minced garlic to the blender along with the other ingredients for a savory twist that’s great on vegan garlic bread.
• Herbed: After blending the butter, mix in fresh or dried herbs like thyme, rosemary, or parsley. Herbed vegan butter is delicious on roasted winter veggies and potatoes!
• Sweet: You can add a tablespoon of maple syrup or agave and a pinch of cinnamon to the mixture for a sweet variation (this is perfect for spreading on oat flour pancakes!).

Cooking Tips

• Room Temperature Ingredients: Double-check that all your ingredients are at room temperature before blending to prevent the coconut oil from solidifying prematurely, which creates a grainy consistency.
• Chill Properly: After blending, immediately transfer the mixture to the fridge and let it completely set. Rushing this step will result in a softer, less spreadable texture.
• Control Salt Levels: If you're using salted butter in a recipe, reduce or omit the salt in your vegan butter to prevent an overpowering saltiness.

Frequently Asked Questions

Storing

Transfer your vegan butter to a glass container before storing it, and follow these guidelines:

Fridge
Keep the butter in an airtight container in the fridge for up to 2 weeks. If the butter is too hard to spread right out of the fridge, let it sit at room temperature for a few minutes.

Freezer
You can freeze the butter in portions. Wrap each one tightly in plastic or place it in an airtight container for up to 3 months. Thaw portions in the fridge overnight before use.

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