A smooth and creamy homemade vegan butter that looks and tastes pretty much like the real thing. This recipe only takes a few minutes to make and contains just five simple ingredients, including salt. And all you need is a whisk and bowl.
Melt the coconut oil in a small pan over a gentle heat then leave to cool until it's no longer hot, but is still liquid.
160 g odourless coconut oil
Meanwhile pour the soy milk and vinegar into a medium sized mixing bowl. Stir and leave to thicken for a minute. Effectively you're making vegan buttermilk.
80 ml soy milk, 1 tsp apple cider vinegar
Add the sunflower oil, salt and turmeric, if using, to the bowl of buttermilk and whisk everything together. Add the melted coconut oil and whisk well for a couple of minutes or until the butter has started to thicken and is smooth and pale in colour. Alternatively place everything in a blender and whiz for a minute.
Pour (or scoop) into a lidded glass or ceramic container and leave in the fridge with the lid off to solidify overnight or for at least four hours. Alternatively pour into butter moulds. Once set, put the cover on and store in the fridge for up to two weeks.
Notes
Makes the equivalent of a standard 250g pack of butter.Homemade vegan butter will keep in the fridge for two weeks. If you want to keep it longer than this or make larger quantities, it will freeze for up to three months.You’ll find additional tips and info about this recipe in the main body of the post.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.