If you love butter but hate the ingredients in store bought dairy free versions then this homemade easy vegan butter recipe is the answer to your prayers. It is dreamily smooth, rich & creamy & can be whipped up in minutes. It is also palm oil & emulsifier free & can be used in any way you would use real butter!
I am so very excited about sharing this Easy Vegan Butter recipe with you. It is totally like a dream come true for me and judging by the reaction to my teaser posts on Facebook and Instagram it is the same for you guys. I didn’t originally intend on publishing it so quickly after creation but the demand from you all was too great to ignore for long and the pressure was killing me. I just had to put you out of your misery!
I refuse to buy store bought vegan butter though due to the ingredients it contains. Palm oil is a big no-no for me due to the terrible destruction its production causes and the devastating effects on wildlife, particularly orang-utans and I have never seen a vegan butter that does not contain it.
I decided that I would try to come up with my own recipe so that I could avoid, palm oil, emulsifiers, natural flavours and the other weird ingredients that are listed in store vegan butters.
RICH & BUTTERY ALMONDS FOR THE WIN!
I set to work on what felt a bit like a science experiment and quite honestly, the results blew my mind.
I got the idea of using ground almonds from my Vegan Carbonara recipe. They give the carbonara such a rich buttery flavour and I knew they would do the same in butter. I was worried about the texture but there was no need.
WHAT IS VEGAN BUTTER?
This Easy Vegan Butter is so unbelievably smooth, rich and creamy. It spreads beautifully even straight from the fridge and melts perfectly. Think warm, crispy toast with drippy, melty butter……
WHAT IS VEGAN BUTTER MADE FROM?
This DIY Vegan Butter behaves exactly as real butter does. It looks the same, it has the same mouth feel, it melts the same and it has a buttery flavour thanks to the mixture of ground almonds, nutritional yeast and apple cider vinegar.
VEGAN BUTTER INGREDIENTS
This homemade vegan butter has just 8 easy to find ingredients:
- almond Meal
- non-dairy milk
- nutritional yeast
- apple cider vinegar
- olive oil
- refined coconut oil
You won’t find any hard to find ingredients like liquid soy lecithin, soy lecithin granules or liquid sunflower lecithin. This vegan butter works just fine without lecithin of any kind!
GREAT FOR BAKING!
My Easy Vegan Butter is great for baking cakes, cookies, cupcakes etc. You can use it in any recipe that calls for butter or vegan butter.
It’s also amazing on bread, toast, new potatoes, in mashed potatoes, on popcorn, really in any way that you would use real butter. Try it on my Homemade English Muffins. Its so good!
It does have some limitations though. Don’t try frying with it, or spreading it on something that needs broiling (grilling if you’re in the UK) like garlic bread. It kind of goes a bit weird if you do. Other than that though it is so versatile. I really can’t wait to start experimenting with it in my recipes and can’t wait to make Vegan Brandy Butter!
Although this butter is made from healthier ingredients than store bought alternatives, it is still very high in fat so I would advise eating it sparingly. It will keep for a few weeks in the fridge and also freezes very well. Just be sure to wrap it well first. If you know you will only need a tiny bit at a time then invest in a silicone ice cube tray and set the butter in there. Then when it’s hard you can pop it out and store in a freezer bag in the freezer. Just remove each little block an hour or so before you want to use it.
If you give this homemade vegan butter a try, please let me know! Leave a comment below, or tag a picture #avirtualvegan on Instagram so I can see how yours turned out. I love seeing your photos! If you want to see more easy vegan recipes then check out my recipe index!
HOW TO MAKE VEGAN BUTTER
Easy Vegan Butter
- 4 tablespoons almond flour/meal if you make your own in a food processor make sure there is no skin on the almonds as otherwise you'll end up with little brown bits through your butter
- 5 tablespoons any mildly flavoured unsweetened non-dairy milk but NOT soy, and not canned coconut milk , see recipe notes for suggestions
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons olive oil standard or extra virgin. Only use extra virgin if you don't mind a slight taste of olive oil in the finished butter
- 120mls | 1/2 cup melted & room temperature refined coconut oil it must be refined NOT unrefined
- a pinch of turmeric optional but helps make colour a little more yellow
- Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth. If your blender is quite large it will be hard for it as there is so little to blend but stick with it. You can tip the blender slightly to one side to get it to hit the blade more.
- Don't let the blender get too warm while it's blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between. I used the smoothie setting on mine.
It needs to be completely smooth with no grainy bits.
- Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. It took about 1 minute in my Blendtec . If you have a less powerful blender just keep going for longer.
Pour into a container, cover and refrigerate. A glass jar with a lid is perfect. The time it takes to set will depend on how deep your container is. You are looking at at least a couple of hours although you can hurry it up by placing it in the freezer for a little while.
The milk has to be unsweetened. Any mildly flavoured non-dairy milk will work but steer clear of canned coconut milk as it will affect the flavour. Almond milk too has a distinctive taste that I think comes through in the butter. I also recommend NOT using soy milk because it curdles when it comes into contact with an acid like vinegar. It might make your butter curdle. My favourite for this is cashew milk.
If you use homemade milks bear in mind that it has a shorter shelf life than store purchased milks so your butter won't last as long. If you do use homemade milk I suggest keeping your butter in the freezer and just removing what you need as you need it. This butter will last for about 2 weeks in the fridge in a sealed container and it also freezes well. If you don't use a lot of butter you could pour it into silicone ice cube trays to set. Once set squeeze them out and freeze in a freezer bag then just take out a block as needed.
It is normal to see a few tiny little beads of moisture on the top of your butter when you remove it from the fridge. If they bother you just use a piece of paper towel to blot them off.
Do not use this butter for frying or for anything that needs broiling/grilling. It tends to go a bit strange and lumpy!