How to make vegan butter at home
Store-bought vegan butter is fine, but homemade is even better! This rich, creamy, dairy-free spread comes together with just 10 minutes of hands-on prep and a handful of pantry ingredients.
Ingredients
- 1 cup refined coconut oil melted
- 2 Tbsps rapeseed oil
- ⅓ cup soy milk unsweetened
- 2 tsp nutritional yeast
- 1 tsp apple cider vinegar
- 1 pinch turmeric
- salt to taste
Instructions
- Add the apple cider vinegar to the soy milk and set aside for a few minutes to curdle.
- Transfer the melted coconut oil, rapeseed oil, nutritional yeast and the pinch of turmeric to a blender.
- Add the curdled soy milk.
- Season well with salt.
- Blend until fully combined and smooth.
- Pour into a container and refrigerate until it solidifies.
Notes
Refrigerate for at least a couple of hours so the butter fully sets before using. The rapeseed oil can be swapped for another neutral oil such as sunflower or light olive oil. Keep refrigerated in an airtight container.