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Home-made Vegan Butter

Home-made Vegan Butter is a modern British recipe for a vegan butter substitute that can be used in place of ordinary butter, particularly for baking. The full recipe is presented here and I hope you enjoy this classic British version of: Home-made Vegan Butter.

prep time

5 minutes

cook time

5 minutes

Total Time:

10 minutes

Serves:

20

Rating:

Tags : Vegan RecipesBritish Recipes

I admit, it wasn’t my original intention to make a vegan butter. Actually I was looking to make a lactose-free butter alternative that my lactose intolerant West African inlaws would enjoy. I also wanted something that would work as a butter substitute in baking. Note that for this to work you need refined and not extra virgin coconut oil. The rapeseed (canola) oil increases spreadability. You could substitute grapeseed oil or avocado oil (any neutral oil that can be beaten at high speed). Olive oil becomes bitter if you beat it too briskly so it won’t work as a direct substitute. The turmeric is there for colour, giving the spread a more ‘buttery’ appearance.

Ingredients:

250ml (1 cup) Refined Coconut Oil, Melted
2 tbsp rapeseed (Canola) Oil
80ml (⅓ cup) Unsweetened Soy Milk or Almond Milk
1 tsp Cider Vinegar (or white wine vinegar)
1 tsp Nutritional Yeast
1 Small Pinch of Turmeric
½ tsp sea Salt

Method:

Add the melted refined coconut oil along with the rapeseed oil to the bowl of a stand blender.

In a bowl, mix together the cider vinegar to the unsweetened soy (or almond milk) and stir until the mixture curdles and resembles buttermilk. Add this mixture to the blender. Now add the nutritional yeast, a small pinch of turmeric and the salt.

Blend the ingredients thoroughly, first at low speed and then at high speed until everything combines and the mixture is smooth.

Pour out into a butter dish and transfer to the refrigerator, chilling until set.

If you want to use as a spread or when baking remove from the refrigerator and set aside for a few minutes to warm to room temperature. The ‘butter’ will keep in the refrigerator for up to two weeks. If you want to keep for longer you can place in the freezer.