How to make vegan butter with only 4 ingredients! This vegan butter recipe is easy, quick and budget friendly. Use this recipe in baking, for spreading on toast or for frying. If you need vegan butter, make a homemade recipe.
You might be wondering, why would anyone make their own vegan butter? I used to ask the same question until one day I was at my local grocery store and saw that the only available plant-based vegan butter was $7.99. To think that vegan butter is $8 when regular butter is $3 is unreal. Then I looked at the ingredients and saw that a ton of palm oil is used in the vegan butter – no thank you!
So of course, I went home and made my own. You can save a ton of money by making your own vegan butter because chances are you have all of the ingredients in your pantry already. You get to control which oils you use – say goodbye to palm oil and other additives you can’t pronounce. It’s also great to make this recipe if you live in an area where finding plant-based butters is difficult.
After trying for a few weeks to make a healthy, vegan butter, I finally came up with a spreadable, creamy, buttery recipe that you will love.
Ingredients Needed to Make Vegan Butter
Making this recipe is so easy, it is basically fool proof. Here at the 5 ingredients you will need to make this vegan butter recipe:
- UNSWEETENED SOY MILK – You can use any plant-based milk that you want. You can use soy milk, almond milk, cashew milk, coconut milk or oat milk. Be sure to use unsweetened for a savory vegan butter.
- LEMON JUICE – Trust me, you won’t taste the lemon but it is a crucial ingredient to making butter. If you don’t have lemon, use apple cider vinegar.
- REFINED COCONUT OIL – Use refined coconut oil (much better than palm oil) and melt it. Do not use unrefined as it will make the butter taste like coconut.
- CANOLA OIL / AVOCADO OIL / OLIVE OIL – The other type of oil you can use is a neutral oil such as canola oil, avocado oil or olive oil. You will combine this with the coconut oil.
- SALT – and of course, salt!
How to Make Vegan Butter
Within minutes, you will have vegan butter and you will be so happy that it cost you half the amount it would in the store and you get twice as much.
Time needed: 10 minutes.
Here is how to make vegan butter:
- Combine unsweetened soy milk and lemon juice
Add 2 tablespoons (about 1/2 half of lemon) to a cup with 1/2 cup of unsweetened soy milk. You will instantly notice that the lemon juice will begin to make the soy milk curdle. This is supposed to happen.
- Melt the coconut oil.
Melt 1/2 cup of solid refined coconut oil. I like to pop mine in the microwave for 30 seconds. Then add 1/4 cup of neutral oil of your choice to the coconut oil and combine.
- Combine all ingredients and blend.
Finally, combine all of the ingredients together (the soy milk with the oils.) Add in 2 teaspoons of salt. Then, whisk until all of the ingredients begin to incorporate and turn into a smooth mixture with a pale color. You can also use an emersion blender (like I did) or a regular blender.
You can pour the mixture into a butter mold or if you are lazy like me, into a regular air-tight container. Let the mixture solidify in the fridge for a minimum of 12 minutes until it sets and makes vegan butter!
Commonly Asked Questions:
This vegan butter recipe lasts in the fridge for up to 3 weeks! But chances are, you will eat it in one 😉
If you use unrefined coconut oil, your butter will taste sweet and like a coconut. Refined coconut oil eliminates the coconut flavor, so there really is no substitute. You want to use refined coconut oil.
You need an acid to help make the butter. Substitute with apple cider vinegar.
I recommend using soy milk or almond milk. You can use cashew, rice, oat or coconut milk. Just make sure it is unsweetened.
Follow this recipe but add this extra step: refrigerate the butter for 20 minutes, then take it out and use a hand mixer and re-mix the butter. Then, place it back into the fridge and it will turn into a whipped butter.
Absolutely! When the mixture is in liquid form, add the seasonings of your choice. You can add garlic powder and make garlic butter for garlic breads and pizzas. You can add turmeric, chili powder, onion powder, white pepper, rosemary, etc. Use powder seasonings for best results.
Absolutely! I use this recipe to make my Chewy Vegan Chocolate Chip Cookies. Allow it to hangout on the counter for 10-15 minutes for room temperature butter.
Yes! Freeze this for up to 6 months. Just let it defrost for about 30 minutes before using.
I recommend using coconut oil as the base. You can use whatever oil you want for the remainder. I try to use neutral oils like canola or avocado. If you are going for flavor, use a flavored oil like a chili oil or a truffle oil to make this butter more heavenly than butter already was.
Recipes to try using 4 Ingredient Homemade Vegan Butter
If you try this recipe, please rate it and drop a comment below! I suggest you try this recipe because it is so easy to make and very hard to mess up. You’ll save a ton of money and will be happy to know that the ingredients you are using in this recipe are all ingredients you know.
How to Make Vegan Butter (4 Ingredients)
- Measuring Glass
- Butter Molds (optional)
- ½ cup unsweetened soy milk You can use any plant-based milk that you want. You can use soy milk, almond milk, cashew milk, coconut milk or oat milk.
- 2 tablespoons lemon juice (½ lemon) or substitute with apple cider vinegar
- ½ cup refined coconut oil (measure this when solid)
- ¼ cup neutral oil (such as canola oil, olive oil or avocado oil)
- 2 teaspoons salt
- Add 2 tablespoons to ½ cup of unsweetened plant-based milk and stir. Allow the mixture to rest for 5 minutes. Let the milk curdle.
- Melt ½ cup refined coconut oil in the microwave for 30 seconds. Once completely melted, add ¼ cup of neutral oil to the coconut oil.
- Combine all of the ingredients together along with 2 teaspoons of salt.
- Whisk together the ingredients until it turns into a smooth, white mixture. You can use an emersion blender or regular blender.
- Pour the butter mixture into a butter mold or regular air-tight container. Let the butter chill in the fridge for at least 20 minutes until it is completely solid.