Vegan Dairy Free Butter (Printable)
Rich, creamy plant-based spread perfect for toast, baking, and cooking. Ready in 10 minutes.
# What You'll Need:
→ Base
01 - 1/2 cup refined coconut oil, melted
02 - 1/2 cup neutral oil (such as sunflower or grapeseed)
03 - 1/4 cup unsweetened soy milk (or almond/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 Steps:
01 - Melt the coconut oil in a small saucepan or microwave until just liquid. Let it cool slightly.
02 - In a blender or food processor, combine melted coconut oil, neutral oil, soy milk, apple cider vinegar, salt, nutritional yeast, turmeric (if using), and lecithin.
03 - Blend on high speed for 1-2 minutes until the mixture is creamy and fully emulsified.
04 - Pour the mixture into a clean airtight container or butter mold.
05 - Refrigerate for at least 2 hours, or until firm and spreadable.
06 - Store refrigerated for up to 2 weeks. Allow to soften slightly at room temperature before spreading, if needed.
# Expert Advice:
01 -
- You'll never guess this isn't dairy butter when it melts on warm pancakes or fresh bread
- Ten minutes of active prep transforms into weeks of creamy, spreadable perfection
- The ingredient list is completely pronounceable and probably already in your pantry
02 -
- Your butter might seem too soft initially, but coconut oil firms up beautifully in the fridge
- If it separates after a few days, just give it a quick blitz in the blender again
- The texture is best when you let it soften at room temperature for ten minutes before spreading
03 -
- Room temperature ingredients blend more smoothly, so pull everything out ten minutes before starting
- A tiny pinch of smoked paprika creates that gorgeous golden yellow color without affecting flavor