Coconut Oil Free Vegan Butter Recipe Made Easy

Finding a vegan butter recipe that’s coconut oil free can be a bit of a challenge, especially for those who are sensitive to coconut or prefer to avoid its flavor. Luckily, you can make a creamy, rich, and versatile vegan butter right at home without coconut oil.

This recipe uses simple plant-based ingredients that meld together beautifully to create a spread that’s perfect for toast, baking, and cooking alike. Whether you’re vegan, allergic, or just experimenting with healthier alternatives, this coconut oil free vegan butter is a fantastic staple to have in your fridge.

In this post, I’ll walk you through each step carefully, share tips for customizing your butter, and give you ideas on how to enjoy it. Plus, I’ll link to some other delicious recipes like Thelma Sanders Squash Recipe and Pickled Cherry Pepper Recipe to inspire your plant-based cooking journey!

Why You’ll Love This Recipe

This coconut oil free vegan butter is a game-changer for anyone wanting a smooth, dairy-free butter without the distinct coconut flavor. Unlike many vegan butters that rely on coconut oil for texture, this recipe uses a combination of refined oils and plant-based milk to achieve a creamy consistency.

It’s easy to make, requires just a few pantry staples, and can be whipped up in under 10 minutes. This butter melts beautifully on warm bread and performs well in baking, making it an all-around versatile choice.

Plus, it’s free from common allergens like soy and nuts when you follow the ingredient suggestions below.

Ingredients

• 1/2 cup refined avocado oil (neutral flavor oil)
• 1/4 cup refined olive oil (for richness, mild flavor)
• 1/2 cup unsweetened soy or oat milk (room temperature)
• 1/2 tsp apple cider vinegar (for slight tang and preservation)
• 1/2 tsp salt (adjust to taste)
• 1 tbsp sunflower lecithin (emulsifier to blend oils and milk)
• 1 tsp nutritional yeast (optional, for buttery flavor)
• 1/2 tsp turmeric powder (optional, for color)

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Glass or silicone container for storage
• Spatula
• Refrigerator

Instructions

1. Warm the plant milk: Pour the soy or oat milk into a small saucepan and warm it gently over low heat. It should be warm to the touch but not hot (about 100°F or 38°C). This helps the lecithin dissolve properly and creates a smooth emulsion.
2. Combine liquids: Add the warmed plant milk, refined avocado oil, refined olive oil, apple cider vinegar, salt, and sunflower lecithin to your blender or food processor.
3. Blend thoroughly: Blend the mixture on high for 2-3 minutes until fully emulsified and creamy. The lecithin acts as an emulsifier, so blending time is crucial to avoid separation.
4. Add flavor and color: Add the nutritional yeast and turmeric powder (if using) to the blender and pulse for another 15-20 seconds to combine evenly. These ingredients enhance the buttery flavor and give a natural yellow hue.
5. Transfer and chill: Pour the blended butter into your container, smoothing the top with a spatula. Cover and refrigerate for at least 2 hours to allow the butter to firm up.
6. Use and store: Your coconut oil free vegan butter is ready to use once chilled. It will keep in the refrigerator for up to 2 weeks. For longer storage, freeze in an airtight container.

Tips & Variations

Tip: If you want a softer spread, reduce the avocado oil slightly and increase the plant milk by a tablespoon or two. For a firmer butter perfect for baking, keep the oil ratio higher.

Feel free to experiment with different neutral oils like grapeseed or safflower if you prefer. Avoid unrefined oils as they may alter the flavor.

For a savory twist, add herbs like finely chopped chives, garlic powder, or smoked paprika. Sweet versions can be made by adding a teaspoon of maple syrup and cinnamon, perfect for spreading on muffins or pancakes.

If you prefer a soy-free recipe, oat milk is a great substitute, but make sure it’s unsweetened and plain to avoid unwanted flavors.

Nutrition Facts

Serving Suggestions

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

Use it as a base for vegan sauces or to sauté vegetables for a rich flavor.

It also bakes beautifully in cookies, cakes, and muffins, providing moisture and a buttery taste without the dairy. Try it in your next batch of biscuits or pancakes to elevate the flavor.

For inspiration on tasty vegan meals where you can use this butter, check out my Thelma Sanders Squash Recipe or the tangy and spicy Pickled Cherry Pepper Recipe. Both pair wonderfully with buttery finishes.

Conclusion

Making your own coconut oil free vegan butter at home is rewarding and allows you to avoid the flavors and allergens you might not want. This recipe is simple, made with wholesome ingredients, and customizable to suit your taste preferences.

Whether you’re using it for everyday spreading, cooking, or baking, this butter will quickly become a staple in your kitchen.

Plus, it’s a great way to support a plant-based lifestyle without compromising on taste or texture. If you love this recipe, be sure to explore other delicious dishes like the Bariatric Meatloaf Recipe or indulge in a sweet treat with the Peanut Butter Gelato Recipe.

Happy cooking and enjoy your homemade vegan butter!

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