Make your own vegan butter easily at home, with just soy milk, refined coconut oil, avocado oil, and salt! It comes together in a blender in just a couple of minutes and firms up in the fridge. It's totally dairy-free and perfect for baking or spreading on toast. It taste's just like Miyoko's!
How To Make Vegan Butter with Just 4 Ingredients
- In a large blender, combine 1 ½ cups refined coconut oil, ¼ cup avocado oil, ½ cup plain unsweetened soy milk, and ½ teaspoon sea salt. Blend for one minute until frothy.
- Pour into a lined container and store in the fridge, where it will firm up as it cools.
This vegan mixture can be used in any recipe where regular butter is called for.
Miyoko's is a popular brand of nondairy grocery staples. Right now, it is difficult to find much vegan butter (one of their most popular products) on store shelves due to a tenuous legal battle.
For this reason, making vegan butter at home is a great and cost-effective solution. This recipe is inspired from one in Miyoko Schinner's cookbook.
Homemade Miyoko's Butter Recipe Tips
Be sure the coconut oil is melted and somewhat cool (but not cold). If it is cold, it will be very hard to blend.
To make easy use of this when baking, use a small scale to weigh out 227 grams. This is equivalent to one cup of store-bought butter, or 2 sticks (8 ounces). So, if a recipe calls for one stick of butter, use 113.5 grams of the butter from this recipe, or ½ cup!
Possible Substitutions
Any kind of non-dairy milk will work in place of soy milk, but soy milk is ideal as it has a decently high protein and fat ratio. Be sure to only use unsweetened and plain milk - anything else will impact the taste!
Any neutral oil will work in place of avocado oil. Canola is a very easy on to find. I would avoid olive oil unless you like that flavor in spreads.
Unfortunately, unrefined coconut oil will not work in this recipe - there is a big impact on taste!
Storage and Troubleshooting
I recommend storing this vegan butter in a sealed container in the fridge, where it will keep between 3-4 weeks. If you plan to bake with it, feel free to slice it into sticks (each weighing ½ cup) and toss them in the freezer. This way, you have frozen vegan butter ready whenever needed!
Uses for Homemade Vegan Butter
This vegan butter can be used in any recipe that calls for regular butter! It melts beautifully and is perfect for baking cakes, cookies, pies, and more. It also has a nice mild flavor that works well on bread and pancakes.
Some Garlic Head recipes where butter is featured prominently would be great candidates:
Easy Vegan Butter (Miyoko's-Inspired)
Equipment
- blender
Ingredients
- 1 ½ cups refined coconut oil, melted Do not substitute with unrefined, it will taste like coconut
- ½ cup plain unsweetened soy milk Or other non-dairy milk
- ¼ cup neutral oil Avocado oil is my preference
- ½ teaspoon sea salt
- 2 teaspoon liquid lecithin Optional, to help with texture
Instructions
- Add all ingredients to a blender. Blend on high for 1 minute, until incorporated and a cohesive texture.
- Pour into sealable container of choice, ideally one lined with parchment or wax paper for easy removal. Let cool in the fridge for at least 1 hour, until firm.
- Use within a few weeks, or store in the freezer indefinitely.
Willa says
This has worked so well for me with Miyokos being out of stock in so many stores! Thank you for such an affordable workaround!
Emily says
So glad to hear this, thank you!
Emily says
This recipe is a game changer! It's much more affordable than purchasing butter from the store and tastes just as good. So cheap and easy!