How to make vegan butter at home with NO hard-to-find ingredients! Easy, quick and you only need a whisk and a bowl. Perfect for baking, spreading on toast, frying or anywhere else you would use butter!
Why would you want to make your own vegan butter, you might ask? Well, I get comments quite regularly from people who live in countries or towns where buying plant based butter is near impossible, or very expensive.
Or maybe you are looking for a palm oil free buttery spread, which can be hard to find as well. Making your own is a big money saver, too!
I wanted to create a recipe that was super simple, quick and that works anywhere you would normally use butter. It took me several rounds of testing to come up with the perfect recipe! This dairy free butter is gloriously creamy, rich, buttery and spreadable.
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This is an overview with photos of how to make vegan butter. For the full, printable recipe scroll down to the recipe card.
How to make it
- In a bowl, combine 1/2 cup of unsweetened soy milk and 2 teaspoons apple cider vinegar. Let it sit and curdle while you melt the coconut oil.
- To the bowl, add a cup of melted, warm coconut oil, along with the salt (1/2 tsp), canola oil (1/4 cup, can also use olive or avocado oil), and 1/4 cup coconut cream. Add optional tiny pinch of turmeric, if desired.
- Whisk well for a couple of minutes until smooth and pale in color. You could also use a blender or food processor here.
- Pour into butter molds <– I used these silicone molds. You could also simply pour into a glass container or two. Place in the refrigerator to harden and chill for an hour or two.
That’s it! You’re a vegan butter making pro. 😉
Whipped butter!
With just a tiny bit more work, you can make delicious whipped, fluffy vegan butter. This is a batch I made with no added turmeric, so it’s white. This would be perfect for making white frostings, such as in my Vegan Vanilla Frosting. But whipped butter is also wonderful for spreading on toast and other baked goods.
To whip, once you have whisked the ingredients, set the bowl in the refrigerator for about 20 minutes until it hardens slightly. Take it out of the refrigerator, and, with a hand mixer, mix and whip until fluffy. Place in containers and back in the fridge to harden the rest of the way.
How long does it keep?
Vegan butter will keep in the refrigerator for 2-3 weeks. It also freezes really well. Simply let it thaw in the refrigerator before using.
For baking
I have tested this homemade vegan butter in all sorts of baked goods, from pie crust to cookies to frostings. It works perfectly well!
The butter is harder from the refrigerator than store bought plant based butters, so if you need slightly softened butter, such as for cookies or frostings, let it sit out at room temperature for about 30 minutes before using. You could also microwave it for 15-20 seconds, but this is not ideal since some may melt, which can be especially problematic when making frosting.
Recipes to try using homemade vegan butter
- Perfect Vegan Chocolate Chip Cookies
- Vegan Vanilla Frosting
- Vegan Chocolate Cake (for the frosting)
- Best Ever Vegan Brownies
- Easy Vegan Pie Crust
- Vegan Rice Krispie Treats
How to Make Vegan Butter
Ingredients
- 1/2 cup unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 cup melted refined coconut oil *make sure to use REFINED, unrefined will taste like coconut
- 1/2 teaspoon salt
- 1/4 cup canola oil *OR light tasting olive oil, avocado oil or other neutral flavored oil
- 1/4 cup coconut cream *may omit, but it helps make the butter gloriously soft
- tiny pinch turmeric, optional for color
Instructions
- Get out a medium sized bowl. Add the soy milk and apple cider vinegar, stir and let sit for 5 minutes until it curdles.
- While the milk/vinegar curdles, melt the coconut oil in the microwave (or stovetop) until warm, but not too hot. I microwave it in a glass measuring cup, so I can make sure I have exactly 1 cup of melted coconut oil.
- To the bowl with the milk/vinegar mixture, add the melted coconut oil, salt, canola oil, coconut cream and optional tiny pinch of turmeric. Whisk well until smooth and pale in color. This will take less than 5 minutes. You could also place everything in a blender or food processor and blend until smooth.
- Pour the mixture into glass containers or butter molds. If you use 1 large container, the butter will take longer to harden in the refrigerator, small molds will be ready faster. Place in the refrigerator for an hour or two to set.
For whipped vegan butter
- This is so delicious, but just a little more work. After you have whisked the butter mixture well, place the bowl in the refrigerator for 20 minutes so it slightly hardens. Remove it from the refrigerator and, with a hand mixer, mix and whip until light and fluffy, 3-4 minutes. Add to glass storage containers and place back in the refrigerator to harden.
How to store vegan butter
- Vegan butter will keep in the refrigerator for 2-3 weeks. To use for baking, slightly soften it by leaving out at room temperature for 30 minutes. You can also microwave it for 15 seconds, but some may melt that way which is not ideal.
- It freezes very well, too! Simply let it thaw in the refrigerator before using.
Notes
- It is fine to use another unsweetened non-dairy milk, but I like soy the best here. Almond, coconut, perhaps even oat milk will work okay though. Just make absolutely sure it is unflavored and unsweetened, with no sugar added.
- If you don't have apple cider vinegar or can't eat it, you can substitute lemon juice or white vinegar.
- There is no substitute for REFINED COCONUT OIL, it is what makes the butter. Unrefined coconut oil will make your butter taste too much like coconut.
- I really like the coconut cream in the butter. It doesn't make it taste like coconut, but it adds a creaminess and softness. You can skim the top of a can of full fat coconut milk to get only the cream, or use a can of coconut cream.
I have a question regarding the best bowl to use…glass or metal. Seems a silly question, but some items do better in specific types to the product being made.
I have used silicone molds as well as glass containers. I haven’t tested metal but it might work as well. Thanks!
Just got done making it! It tastes very buttery.. On the fridge now I am so excited to use it.
Thanks again Nora for this great recipe. No more buying expensive vegan butter!
You’re welcome!!
Delicious! Thank you 🙂Â
Can the whipped butter be used in baking and cooking? Wondering if the added air would affect the results. Â
I have use the whipped version in baking and it worked well, but it could affect the results. It’s probably safer to use the non-whipped version for baking. Thank you!
I was skeptical as this seemed to easy, but now I will NEVER be buying supermarket vegan butter again!! I haven’t tried it as an ingredient yet, but as a spread it is totally perfect. It is a little crumbly (at least mine was) when you first take it from the fridge and try to scrape it, but leaving it out for a minute or so makes it much easier. I’m so happy as I hated buying store bought margarine as there seemed to be so many random ingredients…
I think this is literally the first time I have left a review on a recipe in my life because I am so surprised and happy. ?
Now on to see the rest of your recipes!! Thank you. ?
Wow, that’s so great to hear!! Thanks for the comment!
I tried to make this to use in vegan buttercream but when I went to beat it to get it fluffy it split and was watery. It had a similar texture to coconut oil, i’m not sure what I did wrong?
I’m sorry to hear that! I have made vegan buttercream with it and it worked well. Perhaps it was a bit too warm or melty when you beat it? That will cause a frosting to be runny.
Hi, I’ve tried making using your recipe but mine had a separation of vinegar at the bottom layer. Why is that so? Is it I didn’t blend it well when using the food processor? I used it to cooked pasta but I didn’t taste the buttery taste, was wondering if yours had that buttery taste to it?
If it had a separation it probably was more than just the vinegar, it sounds like it did not get blender or incorporated well enough before chilling. That would also affect the overall taste. I do think it tastes buttery, very much so, but of course it doesn’t taste like dairy butter exactly. Hope that helps!
Can this be frozen?Â
I have yet to come across any recipes of yours that I don’t love!
Thank you so much! Yes, it freezes very well.
Sorry, just to add on to my previous question my refined coconut oil is already in the liquid state so do I still need to keep it warm? For white vinegar, do I still use 2 teaspoon of it? Can I use nutritional yeast instead to add the color ?
If it’s already truly melted that is fine, but make sure the soy milk is not cold or it will be difficult to mix. Yes, same amount of vinegar. I haven’t tried using nutritional yeast but it might be okay. It will affect the flavor though.
Hi,can I opt out the coconut cream & not replace it with anything?
Yes just leave it out, no need to replace it.
Hi Nora,
I see in your recipe, usually earth balance is used. And do you think if i use this homemade butter making sweet stuff, your coconut cake or othrts, will the result be a bit different, texture-wise or taste-wise? Wondering why you are mostly using EB rather than your own version, is there any reason for doing so?
Thanks you for your amazing recipes and work, it is so helpful:)
I use store bought vegan butter often because I know that’s what most other people reading my recipes will use. So I wouldn’t want to test every recipe using my homemade version if that’s not what everyone else will use, if that makes sense. 🙂 I also don’t always make the homemade version, I enjoy a variety. But I have found the homemade version works quite well just about everywhere I’ve tested it. Hope that helps! Thank you so much.
This looks very good. I will try this. What can I do with the left over coconut milk? I’ve never used that before.
You could throw it in a smoothie, or use it for Easy Vegan Curry or other coconut milk curry type recipes (I have several).
Thank you very much, I do not buy vegan butter for exactly reason you mentioned because they are made with palm oil, which I refuse to buy. I have been using solid coconut oil on toast and in baking, So thanks for this recipek
You’re welcome!!
Hi Nora,
Your recipes are absolutely amazing and I am so thrilled that I can make my own butter and cheese now! I have a big problem with Palm oil so this is a truly welcomed recipe!
Will be trying it out for the first time tomorrow and I was wondering if I could sub rapeseed oil for the canola oil? Would it still work?
Thanks again so much!
That should work just fine, yes! I hope you enjoy the recipe.
Can I substitute Almond Milk or another non-dairy milk for the soy milk?
Yes, a different non-dairy milk should work.
Hi Nora thank you for all you do !
Can this butter be used to make buttercream and for baking?
Yes, it works well in baking. It works in frostings but will be more likely to melt if left at room temperature (or in the heat), so I would keep it refrigerated. This is due to the coconut oil base, which melts when it gets warm. Thank you!
Hi Nora,
we like slightly Salted butter so could we add salt to this and if so, what quantities?
Salt is added to my recipe. 🙂
When you add the coconut cream, the butter doens´t taste like coconut ?
No, it does not at all.
Made this tonight and absolutely loved it! Omni husband gave it “6 out of 5 stars!” Thank you so much Nora!
You’re welcome!
Wow! I loved making this! An easy and non-intimidating recipe to make delicious vegan butter, made with ingredients I actually had in my pantry. Thanks you!
You’re so welcome!
I’m making this!!! I always run out of vegan butter and when I order instacart, they substitute Earth Balance for some gross country crock garbage. I always have these ingredients, why not make my own? Thank you so much for all of your fabulous recipes!
You’re welcome!
Hi! Can I substitute another plant based milk for the soy milk?
Yes, that is fine as long as it’s unsweetened and unflavored.
Thank you! I got the book from that person who sells the most expensive vegan butter on the market and never made it. You recipe looks absolutely doable. I am indebted to you for you many realistic and affordable recipes.
Thank you so much, that means a lot to me. It really is doable and works just as well as the store bought vegan butters. Hope you enjoy it!
Finally made it and it extremely easy to make and tasty as heck!!! This is way better than the store bought palm oil ones.
I’m so happy to hear that! I couldn’t believe how tasty it truly is.
Just circling back to say I tried the Mikoyo’s Kitchen recipe and will never do that again. Yours if FAR superior!!!
Thanks!!
Back again with another update. I used olive oil this time – SO GOOD. This recipe is just perfect. THANK YOU again for sharing it.
That is so helpful to know, thank you!!
This is so wonderful! My supermarket is always sold out of Earth’s Balance. Thank you.
You are so welcome! I hope you enjoy it. 🙂
I noticed that butters made with coconut oil has a sweet taste to it. Do you think there is a different oil that can be used?
You just need to use refined coconut oil, there is absolutely no flavor to it, so no it won’t be sweet at all. That’s the trick. You can’t use another oil because coconut oil firm up when cold, the others wouldn’t ever turn into butter, just liquid oil.
Would another plant based milk (almond, oat, rice) work instead of the soy do you think? Can’t wait to try!
Yes, no problem, just needs to be unflavored/unsweetened.
Thank you!
It’s seriously like you’re reading my mind on what I want to learn how to make next, you’re beating me to it!
First the Nachos and now the Butter! Thanks again Nora! ?
I’ll be sure to comment back on how mines turn out.
That is so cool! I’m in your head. 🙂 Yes, please do! Hope you enjoy it.