Vegan Butter

This vegan butter is super buttery, creamy, rich, and spreadable! And it even melts on warm toast! The recipe couldn’t be much easier and the preparation takes just minutes. 

Making homemade vegan butter is super easy! And it tastes so much like real butter. You can even use it for baking and frying. Besides, it’s free of emulsifiers and preservatives.

In many countries it’s still hard to find vegan butter, although it’s getting way easier in general. So if you want a creamy and rich alternative to regular butter but can’t find it at the store, you should try this recipe!

It just takes about 5 minutes to prepare! It also needs some time in the fridge to set, 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 of the ingredients in any regular grocery store. The only exception might be the nutritional yeast. But you can find it in the organic section of many grocery stores. If not check out your local health food store.

You need: 

• melted coconut oil
• nutritional yeast
• salt
• unsweetened soy or almond milk
• apple cider vinegar
• turmeric
• cashews
• canola oil

As always, you can find the full ingredient list and the recipe instructions in a separate, printable recipe box at the end of this post. 

How To Make Vegan Butter

The preparation of this vegan butter couldn’t be much easier! All you need is a few every day ingredients and a high speed blender. 

1. STEP: Place the cashews in a blender and process until they resemble a fine flour. This should take about a minute. 

2. STEP: Add the remaining ingredients and process until everything is well combined.

3. STEP: Transfer the mixture into a small glass dish and place it in the fridge for at least 2 hours. 

Vegan Butter – FAQs: 

Why does this recipe call for nutritional yeast? 

I added nutritional yeast to my vegan butter because it adds buttery flavor. The recipe will still work without the nutritional yeast, but the buttery flavor that makes this vegan butter taste like the real thing will be less. 

So you could omit it, but I definitely recommend sticking with the recipe and using nutritional yeast. 

And why do I need turmeric? 

Using turmeric to make butter might sound a bit strange at first. However, it gives the dairy-free butter its nice yellow color. And you won’t taste it at all.

However, make sure not to add too much or you will end up with super bright yellow butter. A small pinch is enough! 

And what about the apple cider vinegar? 

In combination with the almond or soy milk, you can use apple cider vinegar and lemon juice to make vegan buttermilk. Like the nutritional yeast it gives the dairy-free butter a buttery flavor and a perfect texture. 

How long does the butter last? And how should I store it?

The butter keeps for about 2 weeks in the fridge. It’s best stored in a glass jar covered with a lid. The oils are not the problem as they are very long lasting, but the other ingredients, especially the plant-based milk, will go bad after a while. 

Can I freeze it? 

If you can’t finish the dairy-free butter before it goes bad, just put it in the freezer. It freezes really well and it 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 thaw. 

I hope you like this vegan butter as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina

Vegan Butter

This vegan butter is super buttery, creamy, rich, and spreadable! And it even melts on warm toast! The recipe couldn’t be much easier and the preparation takes just minutes. 

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: vegan butter, vegan butter recipe

Prep Time: 5 mins

Servings: 20 servings

Calories: 39kcal

Author: Sina

Ingredients

• 1/4 cup cashews
• 1 cup coconut oil, melted
• 2 teaspoons nutritional yeast
• 1 teaspoon salt
• 1/2 cup unsweetened soy or almond milk
• 1 teaspoon apple cider vinegar
• 1 pinch turmeric
• 3 tablespoons canola oil

Instructions

• Place the cashews in a blender and process until they resemble a fine flour. This should take about a minute. 

• Add the remaining ingredients and process until everything is well combined.

• Transfer the mixture into a small glass dish and place it in the fridge for at least 2 hours. 

Notes

• I added nutritional yeast to my vegan butter because it adds buttery flavor. The recipe will still work without the nutritional yeast, but the buttery flavor that makes this vegan butter taste like the real thing will be less. 
• Make sure not to add too much or you will end up with super bright yellow butter. A small pinch is enough! 
• The butter keeps for about 2 weeks in the fridge. It’s best stored in a glass jar covered with a lid. The oils are not the problem as they are very long lasting, but the other ingredients, especially the plant-based milk, will go bad after a while. 
• If you can’t finish the dairy-free butter before it goes bad, just put it in the freezer. It freezes really well and it lasts in the freezer for about 3 months. To defrost it, just leave it in the fridge to thaw. 

Nutrition

Calories: 39kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Calcium: 0.8% | Iron: 0.7%

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from
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