Vegan Dairy Free Butter (Printable)
Rich, creamy plant-based butter using coconut and neutral oil, plant milk, and lecithin — quick to blend and chill.
# What You 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 substitute almond or 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
# Directions:
01 - Gently melt refined coconut oil in a small saucepan over low heat or microwave until liquefied, then allow to cool slightly.
02 - In a blender or food processor, add melted coconut oil, neutral oil, soy milk, apple cider vinegar, sea salt, nutritional yeast, turmeric if desired, and lecithin.
03 - Blend on high speed for 1 to 2 minutes until the mixture is completely creamy and evenly emulsified.
04 - Pour the emulsified mixture into a clean airtight container or butter mold for shaping.
05 - Refrigerate for at least 2 hours until firm and spreadable.
06 - Store refrigerated for up to 2 weeks. Let the butter soften briefly at room temperature before spreading if desired.
# Expert Suggestions:
01 -
- This spread tastes so rich that even my non vegan friends sneak a spoonful.
- It's a game changer for baking and sautéing when you want a buttery taste without the dairy heaviness.
02 -
- If your butter splits in the blender, don’t panic—just keep blending (sometimes a bit more lecithin or a drizzle of non-dairy milk brings it right together).
- Using unrefined coconut oil gives a sweet coconut note, which is lovely if that’s what you’re after, but refined oil keeps it neutral.
03 -
- Blend longer than you think—when it looks glossy and luscious, it’s ready.
- Pour into molds for cute butter pats, or keep it rustic and spoonable in a jar.