How to Make Vegan Butter (Plant-Based Butter Alternative)

There are many benefits to veganism, and one of them is using butter. But where can you find plant-based cream when you need it? This article will share a vegan recipe for making butter at home without the use of dairy or animal products.

The “nora cooks vegan butter” is a blog post that provides instructions on how to make vegan butter. The article also includes the recipe for the vegan butter and uses photos throughout the text.

Look no further if you want to learn how to create vegan butter at home. This vegan spread recipe is really simple to make, and it contains some helpful hints for generating extra creamy plant-based butter that is smooth and spreadable right out of the fridge. Additionally, it may be used in baking and frostings!

This article was written in partnership with Upfield. All of the views stated in this article are my own. (Please see my Disclosure Policy for more details.)

Today, we’re moving away from the conventional cakes and brownies and into the world of dairy-free, plant-based butter substitutes. That is, the handmade sort.

Listen, I understand that creating your own vegan butter spread seems difficult and time-consuming… However, nothing could be farther from the truth! Only a few readily available items and roughly 15 minutes of your time are required for this dish.

On the other hand, the end effect is incredible. It’s a great dairy-free alternative to conventional butter for anybody who is lactose intolerant or follows a vegan or plant-based diet.

I collaborated on this recipe with Upfield, a firm you may recognize from their plant-based spread labels such as Country Crock in the US or Flora in the UK.

I understand that vegan spreads have a poor record, but I hope that this article demonstrates that, like any other dish or product, dairy-free butter replacements may be devoid of odd chemicals and unpronounceable substances.

Yes, you can simply produce your own plant-based butter at home. This is how.

Before we get into the nuts and bolts of producing this incredible vegan butter, subscribe to my email to stay up to speed on the newest recipes and suggestions!

What is the composition of vegan butter?

You’ll only need a few basic ingredients for this simple recipe, most of which are likely already in your pantry:

• coconut oil, refined
• sunflower or vegetable oil (or other neutral oil)
• milk made from almonds (or other non-dairy alternatives)
• salt to taste
• curcumin (optional)

With the exception of turmeric, which may be added to generate the light golden color of traditional butter, each of these components plays a crucial function in the dairy-free butter recipe, and the recipe would not work without them.

The coconut oil helps the plant-based butter stay firm at room temperature. Coconut oil has a greater melting point than vegetable or olive oil, ensuring that the plant-based butter remains firm and spreadable even when removed from the fridge.

The reason I recommend using coconut oil, refined is to minimise the coconut (after)taste. Using an extra virgin or cold-pressed coconut oil will make a non-dairy butter that has a much stronger coconut taste, which I personally don’t like.

Of course, you may use extra virgin coconut oil if you don’t mind the coconut flavor.

The vegetable or sunflower oil softens the vegan butter, which is important if you want to use it right away. You may change the texture or consistency of the butter by adjusting the coconut oil:sunflower oil ratio, with a larger coconut oil percentage resulting in a firmer, harder butter.

The milk made from almonds (or other non-dairy alternatives) makes the dairy free butter spread creamier, by essentially creating an emulsion as you mix it together with the the oils.

The salt adds flavor to the vegan butter while also acting as a natural preservative.

If you want to create “fancy” vegan spreads, you may include the following ingredients in addition to turmeric:

• oil of olives (or other flavoured oils)
• herbs like rosemary and thyme
• powdered garlic or onion
• cayenne pepper or smoked paprika, for example

What’s the best way to create vegan butter?

Making vegan butter is quite easy. This is how:

1. Combine all of the ingredients in a mixing bowl: coconut oil, melted
2. sunflower or vegetable oil
3. dairy-free milk,
4. salt and
5. turmeric,
6. until you get a pale, homogenous mixture
7. Refrigerate for 10–15 minutes, or until somewhat stiffer. Then, for approximately 2 minutes, whip the somewhat firmed up vegan butter using a stand mixer with a whisk attachment or a hand mixer with double beater attachments. It will get quite pale and fluffy.
8. Transfer to your preferred container, smooth out the top, and chill.
9. Use as you would ordinary butter after it has set.

That’s it! I mean, how simple is that?

Now, I know that many people like to create plant-based butter in blenders or food processors, but I don’t think that’s essential. Plus, when it comes to adding air into the plant-based butter, using a (stand or hand) mixer in step #7 is considerably more efficient than using a blender.

Step #7, in fact, may be the most significant stage in the whole process; the extra whipping/creaming step, as well as the integration of air into the butter, make this dairy-free spread considerably creamier and spreadable, even straight from the fridge.

How do you create vegan butter that is EXTRA CREAMY?

Okay, I know I mentioned the combination of coconut oil and vegetable/sunflower oil, non-dairy milk, and gently cooled vegan butter makes it creamy.

But there’s one more trick in my sleeve. If you want an even creamier dairy-free spread, use coconut cream instead of coconut oil.

I wouldn’t advocate using coconut cream to replace more than around 1/3 of the coconut oil, but anything up to 1/3 will yield a wonderfully creamy vegan butter that tastes amazing when spread on gently toasted bread.

Is plant-based butter comparable to real butter?

Yes, plant-based butter tastes precisely like traditional butter, and you won’t be able to tell the difference. But, to be honest, it’s a stretch to suggest you can’t tell the difference between zucchini noodles and ordinary pasta.

So, no, plant-based butter tastes nothing like normal butter. Plant-based butter gets its flavor from the oils utilized, much as traditional butter gets its flavor from the milk fat and milk solids.

Plant-based butter, on the other hand, is luscious, creamy, rich, and all around amazing. And, at the end of the day, that’s all that counts.

What is the shelf life of dairy-free butter?

The handmade dairy-free butter may be kept in the fridge for up to two weeks.

You may also freeze it, which will preserve it for around three months.

What may vegan butter be used for?

Vegan butter may be used in a variety of ways, much as normal butter:

• as a bread or toast spread
• in the kitchen and frying
• in the kitchen (for instance in cake sponges or muffins)
• in buttercream and icing

In fact, the vegan buttercream frosting created with homemade vegan butter and powdered sugar holds its structure for many hours at room temperature! (I created this vegan frosting using 100 grams of homemade vegan butter and 100 grams of sifted powdered sugar.)

That’s all there is to it, friends. A stupidly simple homemade plant-based, vegan butter recipe with easy-to-find ingredients and incredible results.

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• In a  bowl, whisk together all the ingredients until you get a pale, homogenous mixture
• Refrigerate for 10–15 minutes, or until somewhat stiffer. Then, for approximately 2 minutes, whip the somewhat firmed up vegan butter using a stand mixer with a whisk attachment or a hand mixer with double beater attachments. It will get quite pale and fluffy.
• Place in a refrigerator-safe container, level down the top, and chill for at least 8 hours, ideally overnight.
• Use as you would ordinary butter after it has set.
• Storage:If stored in the fridge, the homemade vegan butter keeps for up to 2 weeks.You may also freeze it, which will preserve it for around three months.

Note 1: I recommend using coconut oil, refined to minimise the coconut (after)taste. Using an extra virgin or cold-pressed coconut oil will make a non-dairy butter that has a much stronger coconut taste, which I personally don’t like. Of course, you may use extra virgin coconut oil if you don’t mind the coconut flavor.

This vegan butter alternative is made with coconut milk, which makes it dairy-free and suitable for those who are lactose intolerant. It also has a light, fluffy texture that is the perfect substitute for traditional butter. Reference: vegan butter coconut free.

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