How to Make Vegan Butter (2024)

How to make vegan butter at home with NO hard-to-find ingredients! Easy, quick and you only need a whisk and a bowl. Perfect for baking, spreading on toast, frying or anywhere else you would use butter!

Why would you want to make your own vegan butter, you might ask? Well, I get comments quite regularly from people who live in countries or towns where buying plant based butter is near impossible, or very expensive.

Or maybe you are looking for a palm oil free buttery spread, which can be hard to find as well. Making your own is a big money saver, too!

I wanted to create a recipe that was super simple, quick and that works anywhere you would normally use butter. It took me several rounds of testing to come up with the perfect recipe! This dairy free butter is gloriously creamy, rich, buttery and spreadable.

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This is an overview with photos of how to make vegan butter. For the full, printable recipe scroll down to the recipe card.

How to make it

1. In a bowl, combine 1/2 cup of unsweetened soy milk and 2 teaspoons apple cider vinegar. Let it sit and curdle while you melt the coconut oil.
2. To the bowl, add a cup of melted, warm coconut oil, along with the salt (1/2 tsp), canola oil (1/4 cup, can also use olive or avocado oil), and 1/4 cup coconut cream. Add optional tiny pinch of turmeric, if desired.
3. Whisk well for a couple of minutes until smooth and pale in color. You could also use a blender or food processor here.
4. Pour into butter molds <– I used these silicone molds. You could also simply pour into a glass container or two. Place in the refrigerator to harden and chill for an hour or two.

That’s it! You’re a vegan butter making pro. 😉

Whipped butter!

With just a tiny bit more work, you can make delicious whipped, fluffy vegan butter. This is a batch I made with no added turmeric, so it’s white. This would be perfect for making white frostings, such as in my Vegan Vanilla Frosting. But whipped butter is also wonderful for spreading on toast and other baked goods.

To whip, once you have whisked the ingredients, set the bowl in the refrigerator for about 20 minutes until it hardens slightly. Take it out of the refrigerator, and, with a hand mixer, mix and whip until fluffy. Place in containers and back in the fridge to harden the rest of the way.

How long does it keep?

Vegan butter will keep in the refrigerator for 2-3 weeks. It also freezes really well. Simply let it thaw in the refrigerator before using.

For baking

I have tested this homemade vegan butter in all sorts of baked goods, from pie crust to cookies to frostings. It works perfectly well!

The butter is harder from the refrigerator than store bought plant based butters, so if you need slightly softened butter, such as for cookies or frostings, let it sit out at room temperature for about 30 minutes before using. You could also microwave it for 15-20 seconds, but this is not ideal since some may melt, which can be especially problematic when making frosting.

Recipes to try using homemade vegan butter

• Perfect Vegan Chocolate Chip Cookies
• Vegan Vanilla Frosting
• Vegan Chocolate Cake (for the frosting)
• Best Ever Vegan Brownies
• Easy Vegan Pie Crust
• Vegan Rice Krispie Treats