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Vegan butter sticks in butter dish.
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5 from 16 votes

Vegan Butter Recipe

Learn how to make the most delicious cultured vegan butter at home, including a softer, spreadable butter for slathering on toast and harder butter sticks that you can use to make a vegan pie crust, croissants, vegan buttercream, and so much more. Best of all, it's all so simple!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 24 tablespoons
Calories: 89kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

  • 1 cup refined coconut oil (melted. Measure after melting)
  • 3 tablespoons vegan yogurt
  • 1½ tablespoons neutral oil (like avocado oil, grape seed oil, safflower oil or sunflower oil)
  • 1¼ teaspoons liquid lecithin (for butter sticks. For spreadable butter cut down lecithin to ½ teaspoon)
  • ½ teaspoon sea salt (or pink salt. Use more or less according to taste. For unsalted butter sticks skip the salt)
US Customary - Metric

Instructions

  • Place all ingredients in blender. Blend for 15 seconds on low speed, then 30 seconds on high speed.
  • If making spreadable butter pour into a container you would like to serve it from. If making butter sticks, pour into a silicone mold. Refrigerate the butter for 2-3 hours until completely set.

Video

Notes

Tips for success
  • Melt the coconut oil completely before using it--there should be no lumps.
  • Adjust the amount of salt to your taste. I add ½ teaspoon of salt and it's perfect for me, but you can use less or more. Skip the salt to make unsalted butter sticks for baking.
  • If you don't have or don't want to use lecithin, you can skip it but keep in mind that even after thorough blending your oils and vegan yogurt could separate. Also the butter sticks will turn our softer.
  • Use silicone molds if you want to be able to pop the butter sticks out. You can use a regular container for the spreadable butter, but be sure to use one nice enough to serve from.
Storage instructions
  • Refrigerate: Store the butter in the refrigerator for 2-3 weeks.
  • Freeze: For longer storage, freeze the vegan butter for up to 4 months.

Nutrition

Serving: 1tablespoon | Calories: 89kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 6mg | Fiber: 0.02g | Sugar: 0.03g | Vitamin C: 0.02mg | Calcium: 0.4mg | Iron: 0.04mg