Vegan butter is butter made without cow’s milk. This type of butter tends to use plant-based milk and oils. Vegan butter might sound complicated but it is easier to make than you might think. And what is best, it’s even healthier than cow’s milk-based butter. Homemade vegan butter is even better since it lacks the preservatives and additives that stores carry.
A few moments of your time can give you a tub of vegan butter that lasts as long as store-bought butter. The process of making vegan butter is fun too. You could whip this up one Sunday afternoon while at home, and use it for the next few weeks.
Firstly, it is important to note there are different ingredients you can use to make vegan butter from coconut oil to almond milk. There are different types of vegan butter from almond vegan butter to coconut vegan butter. This recipe will use olive oil as the main ingredient.
- Some type of mold, jar, rectangular glass cake tray, or an empty container of margarine/butter
- 1 tablespoon nutritional yeast
- 3 tablespoons coconut oil
- 2 cups of almond milk
- 3 tablespoons olive oil
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon nutritional yeast
- 1/2 teaspoon of salt
- A pinch of turmeric for color only (optional)
PREPARATION TIME: 20 minutes
- Place the 3 tablespoons of coconut oil into a small saucepan and heat into a liquid over a stovetop. Do not leave unattended, as coconut oil is flammable. Make certain you use a very low heating level and watch the heating process at all times until you switch off the stovetop. After the coconut oil has turned into a liquid state, turn off the stovetop.
- Place the almond milk into a jug.
- Add a pinch of salt, no more than half a teaspoon, into the jug and mix well. Add one tablespoon of apple cider vinegar and mix well. Leave this mixture for 10-15 minutes.
- After 10-15 minutes has passed, pour the mixture from the jug into a blender. Pour the melted coconut oil into the blender. Add 2 tablespoons of olive oil. Add 1 tablespoon nutritional yeast.
- Place the lid on the blender and blend until smooth. It’s optional to add turmeric for color.
- Pour the butter mixture into the mold.
- Place into the refrigerator and do not use the butter until it hardens.
- Pour out into a butter dish and refrigerate until set.
- Use as you would any other type of butter. It lasts approximately a month or longer in the refrigerator