Homemade Vegan Butter
Smooth and creamy homemade vegan butter that melts beautifully, is perfect for baking or cooking, has a nice buttery flavour and even browns! Plus it’s easy and quick to whip up.
Ingredients
- 300 g soy milk (sweetened or not), or other creamy plant based milk
- 50 g plain unsweetened vegan yogurt, or more milk
- 25 g soy or sunflower lecithin, liquid
- 15 g apple cider vinegar
- 30 g almond powder
- 1 ½ tsp nutritional yeast
- ¼ tsp salt, or to taste
- pinch of turmeric , optional (just for colour)
- 600 g refined coconut oil, melted but not hot
- 100 g neutral oil, (grapeseed, canola, vegetable...)
- ¼ tsp xanthan gum
Instructions
- Add the milk, yogurt, lecithin, apple cider vinegar, almond powder, nutritional yeast, salt and turmeric to your blender or food processor and set aside.
- Melt the coconut oil until just melted (not hot) then stir in the neutral oil. It’s easier if the oils are in a cup with a spout on it as they’re going to be slowly poured into the blender/food processor.
- Blend the milk mixture, stopping to scrape the sides as needed, until completely smooth. Then as it’s still running, slowly stream in the oils.
- Once they’re all poured in, add the xanthan gum and blend well. Stop, scrape down all the sides and blend again for a few seconds.
- Pour the butter into a mold or freezer-safe container of your choice (silicone molds, loaf pans lined with parchment, tupperware-type container, etc.) Instead of large containers I prefer smaller ones so it’s easier to just take out what I need.
- Place in the freezer overnight (or at least 6 hours) to solidify then transfer what you want to the fridge and keep the rest tightly wrapped in the freezer.
Notes
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- If you plan on using the butter on high heat, omit the almond powder as it will burn and leave an unpleasant flavour.