Vegan Butter (Easy & Homemade!)

Two slices of toast on plate with text overlay that reads homemade vegan butter.

4.50 from 4 votes

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!

Prep Time: 10

Total Time: 10

Servings: 1 (makes about 1 ¼ cups)

Author: Sam Turnbull

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

US Customary - Metric

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.

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.

Storage: Refrigerate in an airtight container for up to 2 weeks. While this butter can technically be frozen, freezing often causes the texture to become grainy or crumbly once thawed because there are no commercial stabilizers. For best results, store and set it in the fridge.

Melting tip: This is a homemade vegan butter made without gums or stabilizers, so it melts best with gentle heat. Melt 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, let it cool in the fridge, then whisk or blend briefly and it should come back together.

Baking note: Works beautifully in most baked goods (cookies, muffins, cakes). It’s a bit softer than stick butter so it may not be ideal for frosting or pie crust.

Butter extract: Ensure the brand is vegan (some contain dairy). Totally optional but adds an extra buttery taste.

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

Find it online:

https://itdoesnttastelikechicken.com/vegan-butter/

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