Vegan Butter (Easy & Homemade!)

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Vegan Butter (Easy & Homemade!)

This homemade vegan butter is creamy, spreadable, and melts just like the real thing. It’s quick to make with simple pantry ingredients and tastes amazing on everything from warm toast and popcorn to baked cookies. SO buttery, fluffy, salty, and yummy!
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Prep Time10 minutes
Total Time10 minutes
Meal Type: Baking, Basics, Breakfast, Condiment, Dessert, Dinner, Sides, Snacks
Keyword: basics, butter, dairy free, from scratch, homemade, vegan
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free
Tool: Blender
Servings: 1 (makes about 1 1/4 cups)
Ingredients
  • ¼ cup(s) unsweetened soy milk (for best flavor & emulsification; see notes)
  • 1 teaspoon(s) nutritional yeast
  • ¾ teaspoon(s) salt (omit for unsalted butter)
  • ¼ teaspoon(s) vegan butter extract (optional, but recommended for extra buttery taste)
  • tiny pinch(s) turmeric (optional for color)
  • ½ cup(s) refined coconut oil melted (refined so there’s no coconut flavor)
  • ½ cup(s) light oil (such as canola, vegetable, grapeseed, or sunflower)
  • 1 teaspoon(s) apple cider vinegar or lemon juice
US Customary - Metric
Instructions
  • Match temperatures: Make sure the soy milk, melted coconut oil, and neutral oil are all 75–80 °F (24–27 °C). This step is essential for proper emulsification (thickening). Test each with an instant-read thermometer.
    If the coconut oil is solid, melt it gently in the microwave, then mix with the neutral oil to cool slightly.
    Let the soy milk sit at room temperature, or microwave it for 5–10 seconds to remove the chill.
  • Start the base: Add the soy milk, salt, nutritional yeast, butter extract, and turmeric to a blender (or tall mixing cup if using an immersion blender). Blend for 10–15 seconds to mix and aerate slightly.
  • Drizzle in oils: In a measuring cup, combine both oils.
    With the blender running, very slowly drizzle the oil mixture into the milk until all the oil is added and the mixture thickens to a mayo-like texture (about 1 minute).
  • Add acid last: Once thick and creamy, add the vinegar or lemon juice and pulse just 2–3 times to combine. (Don’t over-blend after adding acid or it could split.)
  • Chill: Spread the butter into a container, cover, and refrigerate for 1–2 hours, or until firm and spreadable. The texture will be similar to a soft margarine, creamy, easy to spread, and perfectly melty. You can use it right away as a soft spread, but for the best texture, chill it overnight. It will firm up beautifully and become even smoother and more butter-like.
Notes
Soy Milk: Soy milk is ideal because its natural proteins and lecithin help the butter emulsify and thicken properly. Other plant milks can work, but results vary depending on the protein and emulsifier content.
  • Best alternatives: Unsweetened pea milk (like Ripple) or barista-style oat milk are the next best options. They usually contain added emulsifiers that help the mixture thicken.
  • May separate slightly: Almond, cashew, or regular oat milk tend to be thinner and may separate a little after blending. It will still firm up when chilled, just not as silky.
  • Avoid: Coconut milk or rice milk, as they often curdle or separate and don’t emulsify well.
Storage: Refrigerate in an airtight container for up to 2 weeks. While this butter can technically be frozen, freezing often causes the texture to become grainy or crumbly once thawed because there are no commercial stabilizers. For best results, store and set it in the fridge.
Baking note: Works beautifully in most baked goods (cookies, muffins, cakes). It’s a bit softer than stick butter so it may not be ideal for frosting or pie crust.
Butter extract: Ensure the brand is vegan (some contain dairy). Totally optional but adds that “movie-theater butter” vibe.

Flavored Butter Ideas:

Once your vegan butter is set, try mixing in simple flavor add-ins to make your own custom spreads. These variations are perfect for adding flair to meals, elevating holiday dishes, or even gifting as a homemade treat.
Each recipe below is for about ½ cup (120 ml) of butter. Just stir or whip the ingredients into the butter when it is freshly whipped, then chill until firm.

Sweet Butters (for toast, pancakes, waffles, muffins)

  • Maple Cinnamon Butter: 1 tablespoon maple syrup + ¼ teaspoon cinnamon.
  • Pumpkin Spice Butter: 1 tablespoon pumpkin purée + ¼ teaspoon pumpkin pie spice.
  • Cinnamon Agave Butter: 1 tablespoon agave syrup + ¼ teaspoon cinnamon.
  • Strawberry Butter: 1 tablespoon strawberry jam or finely mashed fresh strawberries.
  • Vanilla Bean Butter: ¼ teaspoon vanilla bean paste or extract for a sweet, creamy twist.

Savory Butters (for veggies, pasta, bread, or corn on the cob)

  • Garlic Herb Butter: ½ teaspoon garlic powder + 1 tablespoon finely chopped parsley or chives.
  • Lemon Dill Butter: ½ teaspoon lemon zest + 1 teaspoon chopped fresh dill.
  • Chili Lime Butter: ¼ teaspoon chili powder + zest of ½ lime.
  • Sun-Dried Tomato Butter: 1 tablespoon finely minced sun-dried tomatoes + pinch dried oregano.
  • Smoky Paprika Butter: ¼ teaspoon smoked paprika + pinch black pepper.
 
Nutrition
Serving: 1 tablespoon (recipe makes abut 20 tablespoons) | Calories: 95kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 88mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.02g | Vitamin A: 6IU | Calcium: 4mg | Iron: 0.02mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan