Easy Vegan Butter (Miyoko's-Inspired)
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.
Servings: 36 TBS
Calories: 38kcal
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.
Notes
The liquid lecithin is not necessary but can help the butter get very firm and sliceable. You can purchase it at specialty food stores or on Amazon.
Nutrition
Serving: 1TBS | Calories: 38kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 4.3g | Saturated Fat: 3.6g | Sodium: 539mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 1mg
