Creamy Plant Based Butter
Creamy vegan butter at home with this easy, dairy-free recipe. Perfect for spreading on toast, using in baking, or melting over veggies, it brings rich, buttery flavor without any animal products.
Made with simple ingredients like refined coconut oil, plant-based milk and a touch of apple cider vinegar, it’s a versatile, healthier alternative to store-bought spreads.
Method
Prepare the milk mixture
In a small bowl, combine the plant-based milk and apple cider vinegar. Let it sit a minute to curdle slightly, creating a buttermilk.
Blend
Add the coconut oil, neutral oil, salt and optional nutritional yeast to a blender. Pour in the milk mixture and blend on high until creamy and fully emulsified, about 1–2 minutes.
Chill and set
Pour into a small container and refrigerate 1–2 hours until solidified.
Store
Keep in an airtight container in the fridge up to 2 weeks, or freeze for longer.
Tips for success
- Use refined coconut oil — unrefined adds a coconut flavor.
- Emulsify well for a creamy texture like traditional butter.
Serving suggestions
- Spread on warm sourdough or toast
- Use in baking as a 1:1 butter swap
- Melt over roasted vegetables