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!

looking down on vegan butter on a white plate in sticks

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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sliced vegan butter on a plate, more in background

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

  1. 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.
  2. 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.
  3. Whisk well for a couple of minutes until smooth and pale in color. You could also use a blender or food processor here.
  4. 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.

collage of how to make vegan butter

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.

photo collage showing whipping butter process

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.

3 sticks of butter with ridges on a plate

Recipes to try using homemade vegan butter

showing a piece of white bread toast with melted butter on it, knife nearby

square image of butter being cut
4.83 stars (29 ratings)

How to Make Vegan Butter

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!
Prep: 15 mins
Chilling time: 1 hr
Total: 1 hr 15 mins
Servings: 32 servings (2 tbs each)

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

  1. 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.
  2. If you don't have apple cider vinegar or can't eat it, you can substitute lemon juice or white vinegar.
  3. 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.
  4. 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.

Nutrition

Serving: 12 tbs serving | Calories: 82kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Sodium: 38mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Course: Appetizer, Breakfast, Side Dish
Cuisine: American, French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

    1. It makes about four 1/2 cup servings, so 1/2 cup is the serving size. But it is an estimate only and calculated by an online service.

  1. I made this to bake with and it worked perfectly in my scones! Left out the coconut cream but it was still soft and easy to work with. My boyfriend put it on toast and loved it, said it was surprisingly buttery. I never realized how easy it was to make vegan butter at home — definitely not buying from the store anymore. Thanks for a great recipe!!

    1. Thank you, Ellie! I’m so glad you guys love the butter. I appreciate you taking your time to share your great review!

        1. Hmm I’m not totally sure I’ve never had that happen. Did you follow the recipe exactly and not make any substitutions?

          1. Yes Nora followed.the recipe as it is
            Had to freeze it overnight and then the bottom turned into ice

          2. That’s very strange. Make sure the milk isn’t super cold when you combine it with the coconut oil, perhaps that led to it separating and having a hard time. After you whisk it together, immediately pour it into containers and get it in the refrigerator. If you take your time and let it sit, it will also separate. Hope that helps!

  2. Made it with homemade rice milk and the ACV and came out well but a little heavy on the vinegar smell. Will try again with lemon juice. 

    I used this butter recipe in you sugar cookie recipe and it was great!!!! 

  3. Hi Nora
    The butter really came too well but when I am using in frosting then it’s melting..
    How can I make the frosting with this butter which can stay longer like in normal cakes

    1. I didn’t have major problems with it melting in frosting, but if you are starting with it too warm or soft, that would be a problem. You will need to keep cakes frosted with it in the refrigerator when not eating, as it will be more melty than if it was made with store bought vegan butter, because of the coconut oil.

  4. great recipe, super easy to make! Even my non dairy free family tried it and said it tasted like butter! I whipped it, and its super good on toast!!!Im so glad to find a way to make my vegan butter that is not only free of preservatives, but also tastes amazing! Thank you! 

  5. Im allergic to soy so i couldnt use soymilk. I’m also allergic to dairy milk. Is there another option to the soymilk that i could use? What about coconut milk?

  6. I used unsweetened almond milk as a substitute and it came out perfect. Tasted it in its melted form and honestly tastes like butter! Loving this recipe, so quick and easy!

  7. I can’t have nuts right now so soy & almond milk are out. Would this work with Oat milk? Or coconut milk? I’m thinking oat milk so it doesn’t have a coconut flavour.

    1. I haven’t tried it with oat milk, but it probably would be fine as long as it’s unsweetened and unflavored. Same with coconut milk. Hope that helps!

  8. Happy Vegan Butter Day,

    I love this vegan butter recipe. So Easy and perfect as a gift to my vegan best friend.
    Thank you so much for sharing this with the world.

    Jacqueline 

  9. I’m really excited to try this! A question regarding the whipped butter: does it spread easier when you want to use it on things like toast, etc. ? I make homemade bread and for some reason other whipped spreads still tend to rip the bread unless I soften it first.

    1. It’s still going to be quite hard out of the fridge, but not as hard as the non-whipped version. If you let it sit out for even 10 minutes it will soften and be easier to spread though. Hope that helps!

  10. I already try this recipe..and my vegan butter is so soft and creamy…I already try to cook vegan caramel popcorn with this vegan butter recipes..and the taste is good…thanks for the recipes…☺️???

  11. I made this butter last weekend and it was such a breeze! My husband and I were so pleased with the taste and consistency (I chose to whip the butter this time) – we love it! Thank you for such an easy, delicious recipe!

    1. I don’t see why not, but I haven’t tested it. I’ve actually never made croissants but I need to try it out!

  12. Hello! I’m wondering if this can be used for a buttercream frosting? I live in a place where vegan items aren’t that much available so I’m struggling to come up with my own ingredients. Hope my question gets answered! Thank you!

    1. It works quite well, yes! With this butter though, you will have to make sure to refrigerate a cake/cupcake made with the frosting or else it will melt due to the coconut oil. Thanks!

    1. Usually I would say yes but I’m not totally sure oat milk will taste good here. It might, as long as it is unsweetened and unflavored.

  13. Hi Nora! Thanks so much for the recipe. I’m looking for a butter that will hold up well in frostings. I know you’ve said it works for that…But I’m wondering how melty this recipe gets as compared to earth balance and some store sold vegan butters? It seems like some homemade ones melt pretty quickly at room temperature. Thank you 

    1. I would keep anything frosted with this butter in the fridge. Because it is coconut oil based, it will be meltier than other frostings made with vegan butter or shortening. So if you need to make a cake/cupcakes that will hold up at room temperature for a long time, I would not use this butter. Hope that helps!

  14. This is absolutely FANTASTIC! Planning on switching to use your Vegan Butter recipe as it holds up so well!

    Noting that I did use 1/4 Cup of Coconut Cream that comes in a small shelf-stable 6.5 oz. carton (instead of canned coconut cream or canned coconut milk) and it worked very well! Wasn’t sure how it would turn out.

    However, when I attempted to make an extra batch a day later, it did not work as well. The top hardened but the rest underneath was separated and all liquidly.

    Only difference 2nd time, was that I used the remaining Coconut Cream from carton in cold form because it had to be refrigerated after opening, used melted refined coconut oil, and cold unsweetened soy milk. I since read in the comments section where you advised if you melt the refined coconut oil to liquid, should not use cold soy milk (something like that.)

    The 1st time I made it I had used an unrefrigerated shelf-stable carton of Coconut Cream, melted refined coconut oil, and unrefrigerated unsweetened soy milk in shelf-stable carton and it came out perfect. Maybe this info can assist others.

    Having fun with many of your wonderful recipes! Blessings,

    1. Hi Nora,
      Back again to update as I made the Vegan Butter recipe again yesterday using 1/4 Cup of the 6.5 oz. unrefrigerated shelf-stable Carton of coconut cream and it came out just perfect! I used the remaining refrigerated coconut cream (which is more than 1/4 cup) to make a non-alcoholic Pina Colada blended with cold pineapple juice).

      Since your recipe only requires 1/4 cup, I like that I can utilize the smaller amount from the carton instead of skimming a portion of canned coconut milk or using full can of coconut cream which I also purchase and use.

      Your recipe version is the BEST….it spreads, it melts, tastes good, and I baked with it in some recipes. I pour into a 2 cup glass rectangle container with snap-on lid but also may buy some molds in future.

      Still exploring and having fun using your various recipes. Blessings,

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