Author: This creamy, dreamy Vegan Butter is buttery, fluffy, salty, melty perfection. It spreads beautifully on warm toast, tastes so delicious, and you can even bake cookies with it. Best of all? It comes together in minutes with simple pantry ingredients. Once you try homemade vegan butter, you'll wonder why you ever bought the store-bought stuff!
Vegan butter is easy to find at the store, but homemade vegan butter? Next level. It whips up silky smooth, firms into the perfect spreadable texture, and has that nostalgic buttery flavor thanks to refined coconut oil, a touch of acidity, and optional vegan butter extract (highly recommend!). Smear it on toast, melt it over veggies, swirl it into pasta, or bake it into muffins. It does it all.
Why This Vegan Butter Is the Best You'll Ever Have
- Actually tastes like butter: rich, creamy, salty perfection with a subtle tang (like cultured butter!)
- Spreads like the real thing: dreamy on freshly baked carrot muffins, flaky cheddar biscuits, or simply on warm toast.
- Melts with gentle heat: Because this is a homemade, stabilizer-free butter, it melts best with gentle, gradual heat rather than high or rapid heating.
- Made from simple pantry ingredients: no gums, no stabilizers, no weird stuff
- Ready in minutes: just blend, chill, and enjoy.
- Perfect for baking: cookies, muffins, cakes, and more.
Ingredients for Vegan Butter
- Unsweetened soy milk: The non-negotiable secret to perfect emulsification. The protein + lecithin combo thickens the butter into silky heaven. (See substitutions in the Notes.)
- Nutritional yeast: For depth and dairy-like flavor.
- Salt: Enhances buttery flavor. Omit for unsalted butter.
- Vegan butter extract: Optional, but adds an extra buttery taste. Find it in the baking section or order it online.
- Turmeric: Just a pinch for a warm golden color (optional).
- Refined coconut oil: Be sure to use refined coconut oil (neutral flavor). Unrefined/virgin coconut oil has a prominent coconut taste that will affect the butter's flavor.
- Light oil: Neutral oil keeps the butter soft and spreadable.
- Apple cider vinegar or lemon juice: For a subtle acidity that brightens the flavor and helps the butter set.
How to Make Homemade Vegan Butter
- Match temperatures: For the creamiest emulsification, make sure your soy milk and oils are all 75-80°F (24-27°C). This prevents splitting and ensures your butter thickens properly.
- Blend the base: Add soy milk, nutritional yeast, salt, turmeric, and butter extract to a blender. Blend 10-15 seconds to mix and aerate slightly.
- Slowly drizzle in the oils: With the blender running, very slowly stream in the combined coconut + neutral oils. It should thicken to a mayo-like consistency in about a minute. Pulse in the lemon juice or ACV just 2-3 times.
- Chill: Transfer the mixture into a container and refrigerate for 1-2 hours (overnight for best texture!). It will set into a soft, spreadable vegan butter that melts and tastes like the real thing.
Tips for Making Your Own Vegan Butter
- Temperature is key: Use an instant-read thermometer to ensure the soy milk and oils are all 75-80 °F (24-27 °C). This step is essential for proper emulsification.
- Use soy milk whenever possible: It creates the thickest, most stable butter thanks to its natural proteins and lecithin.
- Check your butter extract: Make sure it's vegan, as some contain dairy derivatives.
- Baking with Vegan Butter: This homemade vegan butter works beautifully in muffins, cookies, cakes, and quick breads. Because it's softer than stick butter, it's not ideal for pie crusts, laminated dough, or buttercream frosting.
- Melt gently: This is a homemade vegan butter made without gums or stabilizers, so it behaves a little differently than store-bought butter when heated. Melt very slowly over low heat on the stovetop, stirring often. Avoid microwaving or very high heat, which can cause the emulsion to separate. If separation happens, don't panic, let it cool in the fridge, then whisk or blend briefly and it should come back together.
- Try making flavored butters: Stir in add-ins while the butter is freshly whipped for easy sweet or savory variations. Think Maple Cinnamon Butter for pancakes, Strawberry Butter for waffles, or savory twists like Garlic Herb Butter or Smoky Paprika Butter for veggies and pasta. I share several more flavor ideas in the printable recipe card at the bottom of the page!
Serving Suggestions
This vegan butter is delicious on EVERYTHING:
- Spread on warm toast, biscuits, English muffins, or freshly baked bread.
- Toss with steamed veggies or add a pat to a baked potato.
- Use in baked goods like muffins, cookies, and cakes.
- Add to pasta with vegan Parmesan for an easy vegan take on classic buttered noodles!
How to Store Homemade Vegan Butter
Store your vegan butter in an airtight container in the fridge for up to 2 weeks.
I don't recommend freezing as it may cause the texture to become grainy.
More Homemade Vegan Staples
If you try this vegan butter recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Butter (Easy & Homemade!)
This homemade vegan butter is creamy, fluffy, and beautifully spreadable. It's quick to make with simple pantry ingredients and tastes amazing on everything from warm toast and baked goods to veggies and pasta. SO buttery, salty, and delicious!
Servings: (makes about 1 ¼ cups)
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Ingredients
- ¼ cup unsweetened soy milk, (for best flavor & emulsification; see notes)
- 1 teaspoon nutritional yeast
- ¾ teaspoon salt, (omit for unsalted butter)
- ¼ teaspoon vegan butter extract, (optional, but recommended for extra buttery taste)
- tiny pinch turmeric, (optional for color)
- ½ cup refined coconut oil, melted (refined so there's no coconut flavor)
- ½ cup light oil, (such as canola, vegetable, grapeseed, or sunflower)
- 1 teaspoon apple cider vinegar or lemon juice
Instructions
- Match temperatures: Make sure the soy milk, melted coconut oil, and neutral oil are all 75-80 °F (24-27 °C). This step is essential for proper emulsification (thickening). Test each with an instant-read thermometer. If the coconut oil is solid, melt it gently in the microwave, then mix with the neutral oil to cool slightly.Let the soy milk sit at room temperature, or microwave it for 5–10 seconds to remove the chill.
- Start the base: Add the soy milk, salt, nutritional yeast, butter extract, and turmeric to a blender (or tall mixing cup if using an immersion blender). Blend for 10-15 seconds to mix and aerate slightly.
- Drizzle in oils: In a measuring cup, combine both oils. With the blender running, very slowly drizzle the oil mixture into the milk until all the oil is added and the mixture thickens to a mayo-like texture (about 1 minute).
- Add acid last: Once thick and creamy, add the vinegar or lemon juice and pulse just 2-3 times to combine. (Don't over-blend after adding acid or it could split.)
- Chill: Spread the butter into a container, cover, and refrigerate for 1-2 hours, or until firm and spreadable. The texture will be similar to a soft margarine, creamy, easy to spread, and perfectly melty. You can use it right away as a soft spread, but for the best texture, chill it overnight. It will firm up beautifully and become even smoother and more butter-like.
Notes
Soy Milk: Soy milk is ideal because its natural proteins and lecithin help the butter emulsify and thicken properly. Other plant milks can work, but results vary depending on the protein and emulsifier content.
Each recipe below is for about ½ cup (120 ml) of butter. Just stir or whip the ingredients into the butter when it is freshly whipped, then chill until firm.
- Best alternatives: Unsweetened pea milk (like Ripple) or barista-style oat milk are the next best options. They usually contain added emulsifiers that help the mixture thicken.
- May separate slightly: Almond, cashew, or regular oat milk tend to be thinner and may separate a little after blending. It will still firm up when chilled, just not as silky.
- Avoid: Coconut milk or rice milk, as they often curdle or separate and don't emulsify well.
Flavored Butter Ideas:
Once your vegan butter is set, try mixing in simple flavor add-ins to make your own custom spreads. These variations are perfect for adding flair to meals, elevating holiday dishes, or even gifting as a homemade treat.Each recipe below is for about ½ cup (120 ml) of butter. Just stir or whip the ingredients into the butter when it is freshly whipped, then chill until firm.
Sweet Butters (for toast, pancakes, waffles, muffins)
- Maple Cinnamon Butter: 1 tablespoon maple syrup + ¼ teaspoon cinnamon.
- Pumpkin Spice Butter: 1 tablespoon pumpkin purée + ¼ teaspoon pumpkin pie spice.
- Cinnamon Agave Butter: 1 tablespoon agave syrup + ¼ teaspoon cinnamon.
- Strawberry Butter: 1 tablespoon strawberry jam or finely mashed fresh strawberries.
- Vanilla Bean Butter: ¼ teaspoon vanilla bean paste or extract for a sweet, creamy twist.
Savory Butters (for veggies, pasta, bread, or corn on the cob)
- Garlic Herb Butter: ½ teaspoon garlic powder + 1 tablespoon finely chopped parsley or chives.
- Lemon Dill Butter: ½ teaspoon lemon zest + 1 teaspoon chopped fresh dill.
- Chili Lime Butter: ¼ teaspoon chili powder + zest of ½ lime.
- Sun-Dried Tomato Butter: 1 tablespoon finely minced sun-dried tomatoes + pinch dried oregano.
- Smoky Paprika Butter: ¼ teaspoon smoked paprika + pinch black pepper.
Nutrition
Serving: 1 tablespoon (recipe makes abut 20 tablespoons) | Calories: 95kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 88mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 6IU | Calcium: 4mg | Iron: 0.02mg
Karen says
I made this today for the first time and I'm so happy with the way it turned out! The next time around, I'll use a little less nutritional yeast and try lemon juice instead of apple cider vinegar. It came together quickly and easily with an immersion blender. Delicious!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it, Karen! 😊 Love those tweaks, especially the lemon juice!
Dee Hughes says
I made this yesterday and despite blending thoroughly the mixture never thickened like mayo. I used a stick blender and everything emulsified, but still remained liquid. Any tips for the future?
I separated into 3 glass containers and it did set up and solidify nicely 🤷♀️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dee! It sounds like it may not have emulsified fully. Make sure the temperature of the ingredients match as in step one, then when adding the oil drizzle it in super slowly, to blend thoroughly and slowly incorporate the fats. Glad it set up in the fridge though 🙂
Madeleine says
I make my own butter with many of the same ingredients, but some are different. I use aquafaba, which thickens it, and no soy milk. I also put in some lecithin, which is an emulsifier. I get perfect "butter" (like Miyokos) every single time. Give this (or any butter recipe) to ChatGPT and ask, based on the quantities, how many lecithin capsules you need.
Cyndy Case says
When reading the recipe, I clicked on the link for ordering the vegan butter extract, thinking it was the one you use. I just made the recipe, but it looks like this brand, LORANN is not vegan after all, so I’m going to send it back. Needless to say that I’m a bit confused that the link would be in your recipe at all. If you confirm that it is indeed vegan, please let me know.
Thank you,
Cyndy Case
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cyndy! Thanks so much for flagging that, this is the butter extract I used which is clearly labeled as vegan on amazon.ca (Canada) I am not sure if the forumla is different in the US or not.
Scott says
I finally got to making this, and I definitely prefer it to anything I've found in a store. I wish the blender speed were stated; my Vitamix has speed settings 1-10, and I settled on 2. Next time, I will likely try my immersion blender or a smaller blender container. With my full-size Vitamix blender, a lot of the butter got left behind; it was a struggle to get it all out.
Thanks for another great recipé.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much for sharing this, Scott! That’s really helpful feedback, and a smaller container or immersion blender is a great idea 🙂
Becky L. Holliday says
This butter is THE BOMB!!! First things first: on toast. Excellent!!! Today I made my "famous OATMEAL RAISIN COOKIES, vegan of course. I also add coconut and black walnuts in my recipe. The cookies turned out AMAZING!!! Thank you so much for yet another great recipe, Sam! All my best to you!❤️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Becky! THE BOMB, I love it 😂 So happy you’re enjoying it!!!
Marylee Sanders says
Is there a healthy oil such as avocado that could be used? We try to stay away from seed oils due to cardiac problem. Ty!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marylee! Yesm avocado oil should work great here 😊 Just make sure it’s a neutral-tasting one. Hope you love it!
loretta says
Love your magic with vegan recipe reinventions, and need to not use any coconut oils (no tropical oils at all), so wondering if it is OK to substitute the coconut oil with another neutral oil that you would suggest? SO excited to try this!
Also searching for a way to make non dairy fermented yogurt for baking. The store bought brands have ingredients that do not work for culturing (corn starch, guar cum, stabilizers, etc.).
Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Loretta, unfortunately the coconut oil is essential for the butter to firm up properly, so there isn’t a true 1:1 substitute here. Using only liquid oils won't work for this recipe.
loretta bell says
Thanks for your fast response. Sigh, I guess I have to pass on this one.
Josie says
I'm so excited to try this recipe! But looking at the ingredients I am a bit worried it's gonna taste like margarine. A lot of store bought vegan "butters" are basically margarine and I can't stand the taste of them. How would you compare the two?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Josie! Totally get that concern. This one tastes much closer to real butter than store-bought spreads because it’s freshly blended and emulsified, not whipped air and gums. Rich, salty, and clean tasting rather than “plasticky.” I think you’ll be pleasantly surprised 🙂
Josie says
that's great to hear, thanks for your response 😊 will update my comment once I've tried the recipe ♥️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! I hope you enjoy it Josie 🙂
Elizabeth Barrett says
I made this and it's delicious! My question is how does it hold up for cooking, frying vegan eggs and stuff? Sauteeing mushrooms?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elizabeth! Yay! SO happy you love it. Yes, it works great for sautéing, just keep the heat on low to medium (it’s homemade with no stabilizers, so high heat or microwaving can make it spit/split), so be gentle with it and it should work great. 🙂
wendy says
Do you think for those of us who are trying to be "oil free" that there are other things that can be used to make a butter. In the UK there is a cream cheese (called Nush) that is primarily made with almonds. I just wonder if there is a way to take the "fat" from nuts to do something similar but not make peanut butter but make butter.... I've only got a food processor and a nutri bullet and have made cream cheese from sunflower seeds water chives and I think nutritional yeast goes into it... Just thought I would ask. Thank you so much. I love your cottage cheese recipe and tried it ages ago and referred others to it! But as I don't have oil (or use any plant based milks as some have oil and additives) in the house thought I'd ask....
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Wendy! Nut-based spreads and seed creams can be a great oil-free option, but they won’t behave quite like butter for baking or melting. They’re best used as spreads rather than direct butter replacements. You could try something like my Vegan Cream Cheese recipe (omit the coconut oil, and maybe add some butter extract). That could be a nice buttery flavored spread! I’m glad you’ve been enjoying the cottage cheese recipe!