vegan butter

Vegan Butter

vegan butter

Vegan Butter

Alison Andrews
Easy 7-ingredient recipe that is spreadable, melts fabulously on toast and is great for baking and frying.
Prep Time 5 mins
Total Time 5 mins
Course Topping
Servings 275 Grams


  • 240ml Refined Coconut Oil (Melted)*
  • 2 Tbsp Canola Oil* See Notes
  • 80ml Unsweetened Soy or Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Nutritional Yeast
  • Small Pinch Turmeric
  • 1/2 tsp Salt


  • Add melted refined coconut oil to the blender jug along with the canola oil.
  • Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.
  • Add the nutritional yeast, small pinch of turmeric and salt.
  • Blend very well until smooth.
  • Pour out into a butter dish and refrigerate until set.
  • Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.


*Must be refined coconut oil not extra virgin coconut oil.
*Avocado oil is a great option to use instead of canola oil. Olive oil also works but bear in mind that high speed blending can cause olive oil to become bitter. If using olive oil, add it in at the end and mix in without blending.
*Lasts up to 2-weeks in refrigerator. If you need it to last longer, freeze the excess and only keep what you will use within 2-weeks in your fridge.


  • Serving Size: 1 tsp
  • Calories: 39
  • Sodium: 22mg
  • Fat: 4.1g
  • Saturated Fat: 3.1g
Keyword Butter, Vegan

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