Vegan Butter

Homemade vegan margarine that tastes like real butter! Made is spreadable tub form or stick butter, great for cooking and baking.

Course condiment

Cuisine gluten free, vegan

Keyword dairy-free butter, homemade vegan butter, vegan butter, vegan margarine

Prep Time 5

Freeze Time 30

Total Time 35

Servings tbsp

Calories 56kcal

1/2 cup plain soy milk (or Ripple pea milk for soy-free)
1/4 teaspoon lemon juice
3/4 cup refined coconut oil (or 1 cup for the stick version)
3/4 cup canola oil or light olive oil or other neutral-tasting oil (use 1/2 cup for the stick version)
1 teaspoon salt
2 teaspoon soy lecithin (optional, but helps it not to separate).

Measure 1/2 cup of plain soy milk, then add 1/4 tsp lemon juice to it and let it sit for about 5 minutes. Don't stir it, just let the milk curdle.
Microwave the coconut oil until it just barely melts (you don't want it to be hot). Pour the melted oil into a blender or a container for an immersion blender.
Add 3/4 cup canola oil, 1 tsp salt, and 2 tsp soy lecithin to the blender.
Pour the soy milk into the blender after it has sat for about 5 minutes and has started to curdle with the addition of lemon juice.
Blend on high for 1 minute, or until the mixture is well combined.
Pour into a glass container with a lid or into a butter mold.
Place in the freezer for at least 1/2 hour until it becomes completely firm, then transfer it to the refrigerator. (It is important that it gets very cold quickly to set up correctly.)
Keep in the refrigerator for up to 5-7 days or the freezer for up to 3 months.

I usually use plain soy milk from Aldi, but for some reason, I find that it yields the best results. Different brands of soy milk will work differently depending on their own ingredients. I have even found that the butter comes out thicker if I use the last of the soy milk from the bottom of the carton, rather than soymilk from a full carton. I have also noticed that the Silk brand comes out a little thicker than other brands. (Whatever brand you use, make sure you use plain and not vanilla flavored.)
Measure out the soy milk and add the lemon juice first. This will start to curdle while you are measuring out the rest of the ingredients.
Be sure not to add more than 1/4 tsp of lemon juice, or it will make your butter more of a mayonnaise consistency.
Make sure to cool the butter in the freezer immediately after blending. Part of the magic happens when it cools quickly.

To make vegan stick butter

Increase the coconut oil to 1 cup instead of 3/4 cup and reduce the canola oil to 1/2 cup.
Follow all the other ingredients and steps the same way.
Pour into butter stick molds to shape your butter if desired.

How do I make soy-free vegan butter?

If you need this recipe to be soy-free, other plant-based milks will also work. The more protein in the milk, the better the consistency, so oat, pea, or hemp milk will work better. If you use almond or cashew milk, add 1 tsp of nutritional yeast to give the mixture enough protein to set correctly.
Note- to make it totally soy-free, you will also need to use sunflower lecithin instead of soy lecithin.