Vegan Dairy Free Butter (Printable)
Creamy plant-based butter from coconut and neutral oils with soy milk and lecithin; blend, chill, and spread.
# 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 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 coconut oil in a small saucepan or microwave until liquefied, then allow it to cool slightly.
02 - Transfer melted coconut oil, neutral oil, plant milk, apple cider vinegar, sea salt, nutritional yeast, turmeric if using, and lecithin into a blender or food processor.
03 - Blend on high speed for 1 to 2 minutes until the mixture becomes creamy and fully emulsified.
04 - Pour the blended mixture into a clean airtight container or butter mold.
05 - Refrigerate for at least 2 hours or until firm and spreadable.
06 - Store chilled for up to 2 weeks. If needed, allow butter to soften slightly at room temperature before spreading.
# Expert Suggestions:
01 -
- This butter melts and spreads just right, so you can sneak it onto everything from sourdough to baked potatoes and nobody will guess it's not dairy.
- You'll appreciate how quick it is to whip up and that one batch lasts for weeks in the fridge.
02 -
- Under-blending leads to separation—the first time, I ended up with two layers and a lot of confusion.
- Sunflower lecithin gave a smoother result than soy lecithin for me, but both work if you blend long enough.
03 -
- For an ultra-smooth finish, blend at the highest speed and scrape the sides down at least once.
- Using refined coconut oil ensures the flavor stays pure and won’t overpower delicate bakes.