How to Make Your Own Vegan Butter - EASY DIY Recipe! (2024)

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posted by Jessica Hylton on Jan 26, 2024 42 comments »

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5 (from 24 ratings)

For the perfect dairy-free butter, look no further than this homemade vegan butter recipe. You can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it!

How to Make Your Own Vegan Butter - EASY DIY Recipe! (1)

We’ve been making vegan butter for about a year now and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. Whether it’s savoury, herbed, salted, or unsalted, I’ve got options for you.

After several tries, I settled on a version that uses cashews for my best vegan butter yet. Why cashews? After testing almonds and other ingredients, this recipe gave me the creamiest texture, the best set, the longest storage life, and it actually browned. (But don’t worry, I also have an incredible nut-free version!)

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Why You’ll Love This Vegan Butter Recipe

  • Budget-friendly. All of those vegan meats, cheeses, and milks really start to add up! If you’re looking for ways to make your grocery trips more affordable, making your own vegan butter (and vegan buttermilk, vegan chicken, vegan yogurt—so many options!) is a great way to do it.
  • Ingredients you know. When you make vegan butter at home, you control what goes into it. You can also customise it for yourself, and let’s be real: sometimes it’s just cool making things from scratch!
  • Versatile. You can use this homemade vegan butter any way you would use traditional butter—spread it on toast, sauté vegetables, bake with it, use it in frosting, and even brown it!
  • Easier than you think.Making vegan butter may seem complicated, but it’s actually quite simple. This recipe uses just a handful of ingredients and it’s easy to make in large batches for future use.
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Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Soy milk – If you can’t have soy milk, you can use full-fat cashew milk with soy lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.
  • Refined coconut oil – You want to use refined coconut oil to keep the butter from tasting like coconut.
  • Neutral oil – Such as sunflower oil, safflower oil, canola oil, or avocado oil.
  • Apple cider vinegar
  • Sea salt – Add up to 1 teaspoon for salted butter, but you can leave it out completely if you plan to use this vegan butter for baking.
  • Nutritional yeast
  • Raw cashews – Soak these for at least 4 hours, or preferably overnight. If you forget, you can boil them in water for 5 minutes on the stove top.

Can I make vegan butter without nuts?

Yes, you can! To do this, simply make the recipe as written and omit the nuts. That’s literally it. It’ll taste great and still “set up” (because of the soy milk), but you won’t be able to “brown” with it and it won’t have the same level of creaminess.

How to Make Vegan Butter

How to Make Your Own Vegan Butter - EASY DIY Recipe! (4)
How to Make Your Own Vegan Butter - EASY DIY Recipe! (5)
  • Blend. Add all of the ingredients to a high powdered blender and blend on high speed until the cashews are smooth.
  • Chill. Pour the butter mixture into a container or mould. Cover, chill, and allow the vegan butter to set completely for at least 5 hours, but preferably overnight.
  • Use. Remove from the refrigerator to use, then return to the fridge afterwards. Use your homemade vegan butter any way you’d use dairy butter!

Tips for Success

  • Follow the instructions. This isn’t a recipe where you can decide to skip something (other than the cashews, as described above!) or replace ingredients based on what you have; it just won’t work.
  • Don’t use extra-virgin olive oil. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil for the best results.
  • Don’t useONLYcoconut oil. Coconut oil will solidify and won’t give you the desired result.
  • Use room temperature ingredients. This will give you the best quality. Without room temperature ingredients, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but it will never set like regular butter.

Making Vegan Compound Butter

You can easily make this into a vegan compound butter with herbs, which is amazing with vegan cornbread muffins. After you’ve blended the butter ingredients, add about 1 to 2 tablespoons of your favourite herbs, then pour the mixture into the dish to set.

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Ways to Use Vegan Butter

I’ve tried this for:

  • Whipping into frosting, like my vegan chocolate frosting
  • Browning (yes, you can make browned butter—just do it slowly at a lower temperature than you’d use for dairy butter)
  • Sautéing, like thisgarlic sautéed mushrooms recipe
  • Melting and drizzling over crispy smashed potatoes
  • Baking and cooking

How to Store

Homemade vegan butter will last in the refrigerator for about 2-3 weeks.Store it in a butter dish or airtight container.

Can I Freeze This?

Vegan butter freezes really well, and you may want to freeze half if you know you can’t finish it within a few weeks. Wrap it tightly or store it in an airtight container for up to 3 months; thaw it in the refrigerator before using.

More Vegan Basics

  • Vegan Egg Substitutes
  • Best Vegan Dairy Substitutes
  • Homemade Oat Milk Creamer
  • Coconut Whipped Cream (2-Ingredients)
  • The Best Vegan Cream Cheese

Enjoy friends! If you make this vegan butter recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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Vegan Butter

Servings: 32 tablespoons

Prep Time: 5 minutes mins

Cook Time: 0 minutes mins

Resting Time: 4 hours hrs

Total Time: 4 hours hrs 5 minutes mins

You won't believe how easy it is to make your own vegan butter with this recipe! Spread it, sauté with it, bake with it, and so much more!

5 (from 24 ratings)

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Ingredients

  • 1/2 cup soy milk, room temperature, see notes for subs
  • 1 cup refined coconut oil, melted
  • 2 tablespoons neutral oil, such as sunflower oil, safflower oil, canola oil, or avocado oil
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt , (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
  • 1 1/2 teaspoons nutritional yeast
  • 1/3 cup raw cashews, soaked for at least 4 hours, preferably overnight, or boiled for 5 minutes on the stove top

Instructions

  • Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.

  • Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you're not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn't get too hot as it'll cause it to separate.

  • Pour the butter into a container that you're fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.

  • Remove from fridge, use as pleased, and put back. It's been testing for several uses including in frostings and works perfectly!

Notes

If you can’t have soy milk, you can use full-fat cashew milk + soy lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.

Serving size is for 1 tablespoon. This recipe makes about 2 cups butter.

This butter lasts in the fridge for about 2-3 weeks. You can easily freeze it too. When ready to thaw, thaw it in the fridge overnight.

You want to use refined coconut oil else it’ll taste like coconut oil.

Tips and tricks for making the best vegan butter

  • Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
  • Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
  • Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
  • Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.

Can I make vegan butter without nuts?

Yes, you can! So you’ll make the recipe as listedand just remove the nuts. That’s literally it.

Calories: 76kcal, Carbohydrates: 1g, Protein: 1g, Fat: 8g, Saturated Fat: 6g, Sodium: 20mg, Potassium: 16mg, Fiber: 1g, Sugar: 1g, Vitamin A: 14IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Universal

Course: condiment, Jams, Sauces, Dips & Spreads

Author: Jessica Hylton

Condiments Dairy Free Egg Free Gluten Free Nut Free Recipes Vegan Vegetarian

published on Jan 26, 2024

42 comments Leave a comment »

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42 comments on “Vegan Butter”

  1. Kim Cataquet Reply

    Can you make this without coconut oil, and is there a coconut oil-free replacement?

    • Jessica Hylton Reply

      Hi Kim,

      You do need coconut oil since it solidifies!

  2. Stephanie Compton Reply

    Hi Jessica, I was wondering if your recipe tastes similar to the Miyokos butter, since they both use cashews? I’m putting this on my list of things to make and would love to have butter without any questionable ingredients. Thanks for making my life easier!

    • Jessica Hylton Reply

      Hi Stephanie,

      It is similar to Miyokos butter! Hope that helps soo much!

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