best easy vegan butter recipe coconut oil Best Easy Vegan Butter Recipe With Coconut Oil

Looking for a creamy, flavorful, and easy-to-make vegan butter? Look no further!

This best easy vegan butter recipe with coconut oil is a game-changer for anyone craving a dairy-free alternative that doesn’t compromise on taste or texture. Whether you’re spreading it on toast, baking, or sautéing, this homemade vegan butter offers a rich buttery flavor with a subtle hint of coconut, making it perfect for a variety of dishes.

Plus, it’s incredibly simple to whip up in just a few minutes with basic ingredients you likely already have in your pantry.

Making your own vegan butter means you can control exactly what goes into it—no preservatives, no artificial flavorings, and completely plant-based. It’s perfect for those with dairy allergies, vegans, or anyone wanting a healthier alternative to store-bought butter.

In this recipe, coconut oil plays a starring role, providing a luscious texture and natural richness that mimics traditional butter beautifully. Ready to elevate your cooking and baking?

Let’s dive into the details of this delicious vegan butter recipe!

Why You’ll Love This Recipe

This vegan butter made with coconut oil is not only super easy to prepare, but it also has a fantastic creamy texture that spreads smoothly, melts beautifully, and enhances flavors in both sweet and savory dishes.

• Simple Ingredients: You only need a handful of pantry staples like coconut oil, plant milk, and a few seasonings.
• Customizable Flavor: You can adjust the saltiness and add herbs or nutritional yeast for extra depth.
• Versatile Use: Suitable for baking, cooking, or simply spreading on your favorite bread.
• Storage Friendly: Keeps well in the fridge for up to two weeks or can be frozen for longer shelf life.
• Dairy-Free & Vegan: Perfect for those avoiding animal products or lactose.

Ingredients

• 1/2 cup (120 ml) refined coconut oil (solid but scoopable)
• 1/4 cup (60 ml) unsweetened soy milk or almond milk (room temperature)
• 1 tablespoon apple cider vinegar or lemon juice
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon maple syrup or agave nectar (optional for a slight sweetness)
• 1/4 teaspoon turmeric powder (optional, for color)
• 1 tablespoon refined coconut oil (to soften the texture, optional)

Equipment

• Medium mixing bowl
• Hand blender or food processor
• Measuring cups and spoons
• Rubber spatula
• Container or mold for storing butter (preferably airtight)
• Refrigerator

Instructions

1. Melt the coconut oil: Gently melt 1/2 cup of refined coconut oil until just liquid but not hot. Let it cool slightly to room temperature to avoid cooking the other ingredients.
2. Prepare the vegan buttermilk: In a separate bowl, combine the unsweetened soy or almond milk with the apple cider vinegar or lemon juice. Stir and let it sit for 5 minutes until it curdles—this is your vegan buttermilk base.
3. Blend the ingredients: Pour the melted coconut oil, vegan buttermilk, salt, maple syrup (if using), and turmeric powder (for color) into a blender or food processor.
4. Process until creamy: Blend on high speed for 1-2 minutes, scraping down the sides with a spatula as needed, until the mixture emulsifies and becomes creamy and smooth.
5. Adjust texture: If the butter feels too soft, add 1 tablespoon of solid refined coconut oil and blend again until well incorporated.
6. Pour and chill: Transfer the mixture into an airtight container or butter mold. Refrigerate for at least 2 hours or until solid.
7. Ready to use: Once firm, your vegan butter is ready to spread, cook, or bake with!

Tips & Variations

For a more buttery flavor, try adding 1 teaspoon of nutritional yeast or 1/4 teaspoon of garlic powder for a savory twist.

Use refined coconut oil instead of unrefined to avoid a strong coconut flavor if you prefer a neutral taste. For a lighter butter, you can substitute half the coconut oil with vegan margarine or vegetable shortening.

If you want a herb-infused version, whisk in finely chopped fresh herbs like thyme, rosemary, or chives after blending but before chilling. This makes a fantastic spread for bread or topping for roasted vegetables.

To make this butter more like traditional salted butter, experiment with the salt amount to suit your palate. Remember that salt enhances flavor and also acts as a preservative.

Nutrition Facts

Serving Suggestions

This vegan butter is incredibly versatile. Spread it on warm toast or bagels for a comforting breakfast.

Use it to sauté vegetables or pan-fry tofu to add a rich flavor and silky texture. It works wonderfully in baking recipes, replacing traditional butter in cookies, cakes, and muffins to keep them moist and tender.

Try it as a finishing butter on steamed greens or roasted potatoes for an extra touch of indulgence. You can also dollop it on vegan mashed potatoes or use it as a base for creamy sauces.

For more vegan inspiration, check out my Jamaican Minced Beef Recipes or explore sweet treats like the Magic Dough Recipe that pair perfectly with a dab of vegan butter.

Conclusion

Making this easy vegan butter with coconut oil at home is a fantastic way to enjoy all the richness and creaminess of butter without any dairy. It’s quick to prepare, customizable, and a healthier alternative to many store-bought vegan butters loaded with additives.

The natural fats from coconut oil give it a luscious mouthfeel, while the subtle tang from the vegan buttermilk adds a delightful depth of flavor.

Whether you’re vegan, dairy-intolerant, or just looking to try something new in your kitchen, this recipe will quickly become a staple. Plus, it opens up a world of culinary possibilities, from baking to cooking and everything in between.

Don’t forget to explore other delicious recipes on the site like the Lump Of Coal Recipe or the Marzipan Challah Recipe to keep your vegan cooking exciting and flavorful!

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