Vegan Butter (Coconut Oil)
This homemade vegan butter using coconut oil is a game changer for spreading on warm toast or using in your favorite baked goods. I love how creamy and rich it turns out, making it feel indulgent without any dairy!
Hey there, friend!
I’ve always had a soft spot for creating my own spreads, and this vegan vegan butter is no exception.
It reminds me of cozy mornings spent baking with my gran, and now I get to enjoy that nostalgia while keeping things plant-based.
Plus, it’s so simple to whip up—you’ll wonder why you ever bought the store-bought stuff!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Coconut oil is the star here, giving that creamy texture we all love. Nutritional yeast adds a nice flavor kick, but if you’re not a fan, feel free to skip it. Also, almond almond milk is my go-to, but any plant-based almond milk will work just fine!
Tips & Notes
- •I keep mine in a glass jar—this way, it stays fresh for days, and I can see how much I have left!
- •If you want a herb-infused vegan butter, toss in some garlic powder or fresh herbs before blending.
Recipe Variations
- •Sometimes I’ll add a teaspoon of garlic powder for a savory twist, especially if I’m using it for cooking.
- •If you’re feeling adventurous, try adding a little turmeric for color and health benefits!
Storage & Freezing
Store your vegan vegan butter in the fridge, and it should last for about 2 weeks. You can also freeze it in small portions for longer storage—just thaw as needed!
Frequently Asked Questions
Can I use other oils instead of coconut oil?
Sure! You can experiment with oils like avocado or olive, but they’ll change the flavor and texture a bit. Coconut oil gives it that buttery feel.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Margaritas
These Vegan Margaritas are a refreshing twist on the classic drink, perfect for sunny days and gatherings with friends. I love how easy they are to whip up and how the fresh ingredients really shine through.
Maple Almond Biscotti
These Maple Almond Biscotti are wonderfully crunchy and subtly sweet, making them the perfect companion for a cozy cup of tea or coffee. I love how the maple syrup adds a gentle warmth that just feels like a hug in cookie form.
Carrot Ribbon Salad
This Carrot Ribbon Salad is a vibrant, fresh dish that feels like a celebration of spring on your plate. I love how the ribbons of carrots soak up the zesty dressing, making every bite a burst of flavor.
This homemade vegan butter using coconut oil is a game changer for spreading on warm toast or using in your favorite baked goods. I love how creamy and rich it turns out, making it feel indulgent without any dairy!
Ingredients
Instructions
- 1
Start by melting your coconut oil. You can do this in a small saucepan over low heat or in the microwave. Just make sure it’s melted but not too hot.
- 2
In a medium bowl, combine the melted coconut oil with the almond almond milk, nutritional yeast, apple cider vinegar, maple syrup, and salt.
- 3
Whisk everything together until it’s nicely blended. You want it to be smooth and creamy!
- 4
Pour the mixture into a container or a glass jar. If you have silicone molds, that works beautifully too.
- 5
Let it cool down to room temperature, then pop it in the fridge for about 1-2 hours until it firms up.
- 6
Once it's set, you can spread it on toast, use it in baking, or just enjoy it straight off the spoon!
Comments
Loading comments...