Vegan Butter (Spreadable)
Serving Size: 24 tablespoons
DESCRIPTION
This homemade vegan butter is whipped, creamy, and designed to be spreadable straight from the fridge. Made with clean ingredients, it’s a simple dairy-free and gluten-free option you can use for cooking, baking, or spreading on toast. I keep this DIY vegan butter in my fridge all the time because it just works. No hard blocks, no fuss!
INGREDIENTS
- ½ cup soy milk (unsweetened & room temperature) Suggested brands: Soy Beverage from Trader Joe's or Westlife
- 1 cup refined coconut oil melted
- ¾ cup avocado oil
- ¼ cup aquafaba (chickpea juice) Suggested brands: Goya or Bush's
- 1 teaspoon apple cider vinegar
- 1 teaspoon nutritional yeast Optional
- 1 teaspoon salt
METHOD
Prep the coconut oil
- If your coconut oil is in solid form - Melt it in the microwave until it is completely liquid. Set it aside to cool down (you don't want it to be boiling hot).
Make the "Buttermilk"
- In a small bowl or cup, whisk together the soy milk and the apple cider vinegar. Let it sit for about 5-8 minutes till it starts to thicken and curdle into a vegan buttermilk consistency.
Blend
- Pour all the ingredients into a tall beaker or blender cup to combine it all together. Use an immersion blender or high speed blender to blend for approximately a minute till the mixture is smooth and well-emulsified.
Set & Chill
- Transfer the mixture into a glass jar or an air-tight container. Place it in the refrigerator and let it set for 6 hours or overnight.
Enjoy
- Once set, scoop and spread your butter on toast, pancakes, or add it to your favorite dishes like soups and curries.
NOTES
-
- Refined Coconut Oil: Make sure to use refined coconut oil, as it has a neutral taste. If you use "unrefined" or "extra virgin" coconut oil, your butter will taste coconutty.
- Swap for Lecithin: You can use 1 tablespoon of liquid lecithin, instead of ¼ cup of aquafaba for emulsification.
- 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.
NUTRITION
Calories: 61kcal | Carbohydrates: 0.04g | Protein: 0.04g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 97mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 0.001g | Calcium: 0.1mg | Iron: 0.01mg
Tried this recipe?Let us know how it was!