Eager to make your own homemade vegan butter? This is the BEST vegan butter recipe we’ve ever tried. And it’s shockingly easy to make! A quick blend, some time in the fridge, and boom—you’ve got your own dairy-free butter for spreading, melting, cooking, baking, and beyond. This butter is plant-based, dairy-free, soy-free, gluten-free, and totally delicious.
Sure, you can easily find vegan butter in stores—look for popular brands like Earth Balance or Miyoko’s Butter. We have an entire guide dedicated to the vegan butter options available to you. But if you want to step up your game and make a batch of beautiful homemade vegan butter, this recipe by Allison Rivers Samson from The Dairy Detox makes it fast, fun, and easy! You’ll not only impress your friends and family, but you may even find you prefer this blend best.
How Do I Blend the Homemade Vegan Butter?
Easy peasy! In your blender add the coconut oil, sunflower oil, plant milk, lecithin powder, and salt, and process for a maximum of 60 seconds. Be careful not to overdo this step. Blending for too long might make the oils separate and that’s something you want to avoid. Pour your creamy mixture into a chilled container and refrigerate. As soon as your blended butter is firm, it’s ready to spread!
How Long Does This Vegan Butter Keep For?
Your homemade vegan butter should last for 2 to 4 weeks depending on how often you leave out and how much you let it melt. Try to keep it in the fridge whenever you’re not using it, especially on hot days!
Can You Freeze Homemade Vegan Butter?
Absolutely! You can have veritable vats of vegan butter ready for months ahead and you’ll only need to thaw them before use. A great idea is to create a few batches so you use one batch at a time and always have homemade vegan buttery spread ready for your tantalizing toast or oven-ready rolls in the morning.
Why Should I Make Vegan Butter at Home?
Why not? Here are a few reasons that we find important:
- Additive-Free and Super Fresh – Your homemade butter will not only be fantastically fresh, but it will be free of the added chemicals in all commercial brands to keep them shelf-stable.
- Pass on the Processed – Making your own butter guarantees that you know exactly what’s in your product.
- Go for Glass – No need for a plastic container or any waste. Glass is easier to clean, and you can use glassware already in your cupboard (aka jam jars). It also makes your butter look better. Zero-waste butter for the win!
- Scale Down Your Salt – You can regulate the amount of salt you add with no trouble at all. Trying to reduce your sodium intake? Add less. Can’t get enough of salty goodness? Add a little more!
- Festive Flavors – You can add any flavors you like including freshly chopped herbs, cayenne for color and spiciness, a punch of black pepper, or even some cinnamon for a sweet spread.
Tea Time Topping
For those of you who (like me) love tea parties and tiny tea sandwiches, you’ll love having the option of shaping your own butter beauties. Pour your newly mixed butter mixture into a silicone baking mold (candy molds are the best size) before refrigerating. When the mixture is completely cool, gently pop out the adorable butter shapes onto some waxed paper or parchment. Arrange in a single layer in a covered container and store in the fridge. To serve, place these pleasant pats of butter in a pretty glass bowl (chilled) on the table. Voilà!
Interesting Ingredients and Relative Ratios
- Unflavored, Refined Coconut Oil – This is sold in a jar at most health food stores. The most common brand is Spectrum. “Virgin” coconut oil will taste like coconut, which is best to use for coconut-flavored dishes. “Refined” coconut oil will have no flavor and is the best for an all-purpose buttery spread.
- Lecithin – This powerful little powder is used to emulsify or combine the ingredients. Although lecithin is most commonly made from soy, sunflower lecithin is becoming more popular. Look for it in the supplement section of health food stores or online (see link below).
This is a soft, spreadable butter. If you’d like something harder, simply decrease the sunflower or safflower oil and increase the coconut oil. You can start with ¾ cup sunflower or safflower and 1 cup coconut oil, and adjust by the tablespoon until you get your preferred texture. Just make sure that the total of both oils always equals 1¾ cup.
Formula: More Coconut Oil = Harder Butter, more Sunflower/Safflower Oil = Softer Butter.
Where Can I Find Those Strange Ingredients?
Are you ready to upgrade your every day, tasteless toast to an undeniably awesome, super creamy crispy bread experience?
Tip: Place several sumptuous squares of this homemade vegan butter on your perfect, pan-fried pancakes along with mouthwatering maple syrup and a sprinkle of cinnamon. Vegan waffles are also wonderful with this blissful, buttery blend. You can thank us later!Print
This is hands-down the BEST vegan butter recipe. Ready to venture beyond the land of store-bought butters and unflavored coconut oil? Once you’ve got the ingredients, making this easy-to-make and easy-to-spread plant-based butter is a snap. Slather it up!
- 1 cup of unflavored coconut oil (refined, not virgin)
- ¾ cup of sunflower (or safflower oil)
- ¼ cup of unsweetened, plain non-dairy milk
- 1 tablespoon of lecithin powder
- ¾ teaspoon of salt (optional)
- Place a glass container in the freezer to chill while preparing the Better Butter.
- In a blender, process all ingredients together at medium speed for 30-60 seconds, until completely combined. Be careful not to over-process or the oils may separate.
- Transfer quickly to the chilled container, cover, and store in the refrigerator for up to two weeks.
- Unflavored coconut oil is also called “refined coconut oil,” and is sold in a jar in most health food stores. The most common brand is Spectrum. “Virgin” will taste like coconut, which is best to use for coconut-flavored dishes.
- Lecithin is used to emulsify or combine the ingredients. Although lecithin is most commonly made from soy, sunflower lecithin is becoming more popular. Look for it in the supplement section of health food stores, or online (see link below).
- How much is a pinch? Not much! It’s approximately half of ⅛ teaspoon.
- This is a soft, spreadable butter. If you’d like something harder, decrease the sunflower or safflower oil and increase the coconut oil. You can start with ¾ cup sunflower or safflower and 1 cup coconut oil, and adjust by the tablespoon until you get your preferred texture. Just make sure that the total of both oils always equals 1 ¾ cup.
Keywords: vegan, vegetarian, dairy-free, plant-based, homemade
Looking for More Amazing Vegan Spreads?
- Vegan Nutella
- Baba Ganoush
- Oil-Free Hummus
- Vegan Buffalo Queso
- Roasted Beet Hummus
- Artichoke & White Bean Spread
- 5-Minute Jalapeño Olive Hummus
Vegan Butter recipe by Allison Rivers Samson. Photos by Zhoro Apostolov for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article written by Gina House and edited by Amanda Meth. Please note that this article contains affiliate links which support our work at World of Vegan!