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This vegan butter is super buttery, creamy, rich, and spreadable! And it melts on hot toast too! The recipe couldn’t be much simpler and takes only minutes to prepare.
Making homemade vegan butter is super easy! And he tastes so much like real butter. You can even use it for baking and frying. Furthermore, it is free from emulsifiers and preservatives.
In many countries it is still difficult to find vegan butter, although in general it is getting much easier. So, if you want a rich, creamy alternative to regular butter but can’t find it at the store, you should try this recipe!
It only takes about 5 minutes to prepare! It also needs some time in the fridge to solidify, but you don’t have to do anything during that time.
What you need for the vegan butter:
You should be able to find all the ingredients at any regular grocery store. The one exception may be nutritional yeast. But you can find it in the organic section of many grocery stores. If not, check your local health food store.
You need:
- melted coconut oil
- nutritional yeast
- salt
- unsweetened soy or almond milk
- apple cider vinegar
- turmeric
- cashew nuts
- canola oil
As always, you can find the full ingredient list and recipe instructions in a separate printable recipe box at the end of this post.
How to make vegan butter
Preparing this vegan butter couldn’t be much easier! All you need are a few daily ingredients and a high-speed blender.
1. STEP: Place the cashews in a blender and blend until they resemble fine flour. This should take about a minute.
2. STEP: Add the other ingredients and process until everything is well combined.
3. STEP: Transfer the mixture into a small glass dish and put it in the fridge for at least 2 hours.
Vegan Butter – Frequently Asked Questions:
Why does this recipe call for nutritional yeast?
I added nutritional yeast to my vegan buttercream because it adds buttery flavor. The recipe will still work without the nutritional yeast, but the buttery flavor that makes this vegan butter feel like real butter will be less.
So you could omit it, but I highly recommend sticking to the recipe and using nutritional yeast.
And why do I need turmeric?
Using turmeric to make butter might seem a little strange at first. However, it does give dairy-free butter its beautiful yellow color. And you won’t taste it at all.
However, make sure you don’t add too much or you’ll end up with a super bright yellow butter. Just a pinch!
And the apple cider vinegar?
In combination with almond or soy milk, you can use apple cider vinegar and lemon juice to make vegan buttermilk. Like nutritional yeast, it gives dairy-free butter a buttery flavor and perfect texture.
How long does butter last? And how should I store it?
The butter will keep in the refrigerator for about 2 weeks. It is best stored in a glass jar covered with a lid. The oils aren’t the problem as they last a long time, but the other ingredients, especially plant milks, will go bad after a while.
Can I freeze it?
If you can’t finish the butter without milk before it goes bad, put it in the freezer. It freezes very well and lasts in the freezer for about 3 months.
I think it’s usually best to freeze it in smaller portions. To defrost it, just leave it in the fridge to defrost.
I hope you enjoy this vegan butter as much as we do around here. You might also like my tomato butter.
If you try this recipe, I’d love to hear what you think. As soon as leave me a comment and a star rating under. Your comments really make my day!
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Theirs
Vegan Butter
This vegan butter is super buttery, creamy, rich, and spreadable! And it melts on hot toast too! The recipe couldn’t be much simpler and takes only minutes to prepare.
Press Pin Evaluate
Portions: 20 portions
Calories: 39kcal
Instructions
-
Place the cashews in a blender and blend until they resemble fine flour. This should take about a minute.
-
Add the other ingredients and process until everything is well combined.
-
Transfer the mixture into a small glass dish and put it in the fridge for at least 2 hours.
Notes
- I added nutritional yeast to my vegan buttercream because it adds buttery flavor. The recipe will still work without the nutritional yeast, but the buttery flavor that makes this vegan butter feel like real butter will be less.
- Make sure you don’t add too much or you’ll end up with super bright yellow butter. Just a pinch!
- The butter will keep in the refrigerator for about 2 weeks. It is best stored in a glass jar covered with a lid. The oils aren’t the problem as they last a long time, but the other ingredients, especially plant milks, will go bad after a while.
- If you can’t finish the butter without milk before it goes bad, put it in the freezer. It freezes very well and lasts in the freezer for about 3 months. To defrost it, just leave it in the fridge to defrost.
Nutrition
Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated fats: 1g | Sodium: 125mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Soccer: 8mg | Iron: 0.1mg
