Homemade Vegan Butter
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!
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”).