While there are some great store-bought vegan butter options in many areas of the world, access to options that taste great, and work well in baking, can be tricky at times. This homemade version is reliable, and, truly, so delicious!

I find the balance of neutral-tasting, refined coconut oil (which also allows the butter to firm up) paired with olive oil and just enough sea salt to be the perfect pairing here. The key to creamy vegan butter is whipping the ingredients together after they initially solidify, transforming the texture from oily to velvety in minutes.

This butter works great for baking, and of course buttering bread like a tasty slice of sourdough!

Homemade Vegan Butter

Christina Bedetta Willett

This homemade version is reliable, and, truly, so delicious. It works great for baking, and of course buttering bread like a tasty slice of sourdough!

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Ingredients

1 cup melted refined coconut oil
1/4 cup extra-virgin olive oil or avocado oil
1/4 cup unsweetened non-dairy milk such as soy or oat
1 tsp white vinegar
3/4 tsp sea salt omit for unsalted butter
A pinch of turmeric optional for color

Instructions

Whisk together all ingredients in a large bowl for a several minutes, or until pale and emulsified.
Place in the refrigerator for 30-60 minutes, until mostly hardened. Remove, break up the hardened butter with a spoon, then whip (ideally in the bowl of a stand mixer with whisk attachment) for several minutes, until creamy, fluffy, and stiff peaks form.
Transfer the creamy butter to either silicone butter molds or a container of your choosing. Place in the refrigerator to harden for a few hours or overnight.
Use as you would with store-bought butter, and enjoy!

Notes

Storage:

-Store the butter in the refrigerator for up to 2 weeks, or freeze for longer storage. If frozen, place in the refrigerator overnight to thaw before using.

Baking:

-To use this butter in baking, measure it by weight rather than by sticks, even if using a butter mold. 4 ounces of butter equals 1/2 cup, 8 ounces equals 1 cup.

-In many baking recipes, it is best to allow the butter to come to room temperature by taking it out of the fridge 30-60 minutes before baking (but only do this in recipes that call for the butter to be “at room temperature”).