. 
This vegan butter is not only a great store-bought alternative, but it’s also free of palm oil, artificial colors, flavors, and preservatives. It’s smooth, creamy, rich, and spreads and melts just like regular butter. While it’s not real butter, it’s pretty close. I love to spread it on a piece of bread, add it to mashed potatoes, or use it in baked goods, such as muffins, cookies, or muffin tops.
Since becoming a vegan, butter is something I have missed dearly. I love food that doesn’t need an ingredient list and butter is as simple as it comes – cream. That’s it! No emulsifiers, no hydrogenation, no artificial flavors, no preservatives. It’s also delicious and makes everything taste better – from foods as simple as a toast, to scones, pies, puff pastry and croissants.
Unfortunately, vegan butter options are pretty slim. If you’re lucky you have either access to Earth Balance or Melt Buttery Sticks. These butter substitutions utilize a blend of fats (including palm oil, which is currently associated with rain-forest destruction due to its rising popularity), emulsifiers and natural flavors to mimic real butter. If you are unlucky you only have access to other margarines that use a process called partial hydrogenation to solidify vegetable oil. This hydrogenation process alters the fat structure which also happens to create compounds called trans fatty acids that are highly toxic to the body.
So it seems that the best alternative to traditional butter is homemade vegan butter with real and sustainable ingredients.
Tips for Making Vegan Butter
Ingredients
Dairy butter is about 80% fat, 10 – 16% water, and 4 – 10% curds and minerals. Refined coconut oil is the best alternative to the typically used palm oil. It’s solid at a room temperature and has a neutral flavor (as long as you get the refined version).
The other oils present in store-bought vegan butter are usually a blend of canola oil, olive oil, and sometimes avocado oil. I went with avocado oil because it has a rich buttery flavor, but pure olive oil works too. Be sure to use pure olive oil as extra virgin olive oil can turn bitter when blended. This is because extra-virgin olive oil contains a high percentage of molecular compounds called polyphenols, which are normally coated in fatty acids. When these fat molecules are broken into droplets in an emulsion, the polyphenols are distributed into the solution and their bitter taste can ruin an otherwise delicious recipe. The easiest way to avoid this problem is to use either pure olive oil or hand-whisk the extra virgin olive oil rather than using a blender.
The best plant-based milk for this dairy-free butter is cashew milk. It has a neutral flavor, high fat content, and low protein content. Avoid plant-based milks with strong flavor, such as coconut milk, and milks with high protein content, such as soy milk (because milk proteins easily curdle in the presence of an acid).
Talking about acids, coconut vinegar works the best as the acid medium. It’s milder than any other type of vinegar, has a smooth finish, and no – it doesn’t taste like coconuts. If you can’t find coconut vinegar, you can resort to apple cider vinegar or lemon juice. Nutritional yeast and salt serve as flavor boosters so you can fine-tune their amount to your own taste.
To prevent the cashew milk separating from the oil, I use sunflower lecithin, which is a phospholipid-based dietary supplement. Sunflower lecithin will keep all the ingredients in emulsion while the butter is setting in the fridge. To be honest though, I have made this recipe several times without the sunflower lecithin and it works perfectly fine.
Cultured Vegan Butter
The main benefit of cultured butter is that it’s fermented with lactic acid bacteria (LAB). LAB are among the most important groups of microorganisms in food fermentation. They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by producing growth-inhibiting substances and large amounts of lactic acid. If possible, choose probiotic capsules that offer several strains of Lactobacillus bacteria as well as beneficial Bifidobacterium strains. This will create a more complex flavor than using Lactobacillus acidophilus alone.
Technique
When blending, put all the ingredients into the blender except for the oils. Salt doesn’t dissolve in oil. So blending all the ingredients without oil ensures that salt is evenly distributed throughout the mixture. The mixture needs to be completely smooth without any grainy bits.
Another reason for adding the coconut oil into the blender at the last moment is that you don’t want the oil to get too warm. The cooler the coconut oil, the faster it will set in the fridge. The faster it will set. the less chance that the butter will split.
For the best looking butter, I recommend using either an old-fashioned butter mold or a silicone mold. This will allow you to make gorgeous butter sticks/cubes that you can easily slide out of the molds. If you don’t have either, any air-tight container will work just fine.
Tools You’ll Need
1. Blender (Vitamix 5200) | 2. Measuring Cup (1 cup, Pyrex, Glass) | 3. Measuring Spoons (Set of 6, 1EasyLife, Stainless Steel)
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Photo credit: © Darkbird77 | Dreamstime.com
Vegan Butter
Ingredients
- 8 Tbsp. almond flour
- 10 Tbsp. unsweetened cashew milk
- 1 1/2 tsp. nutritional yeast
- 1/2 - 1 tsp. salt
- 1 tsp. coconut vinegar*
- 4 Tbsp. avocado oil (or pure olive oil)**
- 1 cup refined coconut oil, melted***
Instructions
- Add the almond flour, cashew milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
- Pour in the refined coconut oil and avocado oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
- Pour the vegan butter into an old-fashioned butter mold or silicone molds. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.
- You can use this vegan butter just like you would regular butter. However, I don't recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
- Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts).
For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.
Recipe Notes
**If you want to use olive oil, avoid using extra virgin olive oil as it can turn bitter when blended. Pure olive oil is a much better choice.
***Make sure you use refined coconut oil. Unrefined coconut oil has a coconut flavor. This recipe has been adapted from Virtual Vegan.
Vegan Cultured Butter
Ingredients
- 10 Tbsp. unsweetened cashew milk
- 1 probiotic capsule*
- 8 Tbsp. almond flour
- 1 1/2 tsp. nutritional yeast
- 1 tsp. sunflower lecithin, liquid or powdered
- 1/2 - 1 tsp. salt
- 4 Tbsp. avocado oil or olive oil**
- 1 cup refined coconut oil, melted***
Instructions
- Before you proceed with the recipe, sterilize all your kitchen equipment. I like to use a dishwasher, but regular soap and hot water work just fine.
- Add a little bit of the cashew milk into a small bowl together with the probiotic capsule. Stir with a wooden spoon (avoid using metal utensils as metal can react with the probiotics). When the probiotics are completely mixed in with the milk, add the rest of the milkCover the bowl with a piece of cheesecloth and let the milk culture on the counter for a few hours or until the milk reaches the tanginess you like.
- Add the cultured milk, almond flour, nutritional yeast, sunflower lecithin, and salt into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
- Pour in the avocado oil and refined coconut oil. Blend until velvety smooth and light.
- Pour the vegan butter into an old-fashioned butter mold or an air-tight glass container. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.
- You can use this vegan butter just like you would regular butter. However, I don't recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
- Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts).
For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.
Recipe Notes
**If you want to use olive oil, avoid using extra virgin olive oil as it can turn bitter when blended. Pure olive oil is a much better choice.
***Make sure you use refined coconut oil. Unrefined coconut oil has a coconut flavor.
I love
ALL your shows
Thank you so much Ellen! I really appreciate your comment.
Great recipe!!
Can we replace the almond flour with out flour? Or what other replacement for almond flour?
Did you use this butter for cakes buttercream?
Thank you!
Hi Andreea – the one replacement I would try is ground cashews (cashew flour) because both finely ground almond flour and cashew flour have a butter-y flavor and complement the color of the butter perfectly. I wouldn’t recommend oat flour. Yes, I have used this butter for buttercream 🙂
Thank You so much!
Just in love with all of your recipes!!! So talented… amazing work
Thank you so much for your kind words, Rafaela! I really appreciate your comment.
Absolutely love your butter recipe video! Can’t wait to see the other recipes. Thankyou and blessings to you!
Thank you so much Rita! I really appreciate your kind words 🙂 Thank you for taking the time to comment.
Hello Petra,
Can I use the butter mixture straight
After it’s blended to use it for baking or do I have to wait for it to solidify?
Thanks
Hi Lola – it depends on what the recipe calls for. I usually let the “butter” solidify in the fridge first and then let it soften on the counter for baking. Does your recipe call for liquid oil or solid?
Thank you Petra … I think softening the butter will do the trick for the recipe I will be working on. Traditionaly it requires clarified butter but I’m so happy I found your vegan recipe, will definitely try it this week. Thank you
Awesome! I hope the recipe turns out great for you 🙂
THANK YOU for this recipe, I am so glad that I found you!
Thank you so much, Allison! I am glad you found me 🙂
Hi Petra,
My butter color comes a bit pale and the consistency is not as chewy as ordinary butter, it’s like wax consistency, I don’t know if I’m doing something wrong.
Hi Ingrid, I am sorry you’re having trouble with the recipe. The color should be yellow-ish (from the nutritional yeast and the almond flour). Did you use almond flour or almond meal? As far as the consistency goes, it will be completely liquid at first. However, it will solidify in the fridge and will have the same consistency as butter. How did your butter turn out?
What will the difference be between Almond meal and Almond Flour?. I have some almond pulp from making almond milk. Will that work?
Hi Marthina – I wouldn’t use leftover almond pulp for three reasons. 1. Most of the flavor from the almonds will have leached out by the time it gets to the butter. If you use fresh almond flour you will get a more ‘buttery’ flavor. 2. Almond flour is typically ground more finely than almond meal, which is really important. You don’t really want to detect the almond flour (its texture) in the recipe. 3. Almond flour has yellow color since it’s made from blanched almonds (almond meal tends to be brown). I like the yellow color of almond flour because it makes the “butter” look more like real butter. I am not saying you can’t give it a try with your almond pulp though. These are just my reasons why I would use almond flour 🙂 Thank you so much for your comment and don’t hesitate to reach out if you have any other questions.
I am a little confused. You say that almond meal (which is the leftover pulp from almond milk) gives it a buttery taste. In other words, it’s better to use almond meal than almond flour, right? And then, you say, that you should use almond flour because it’s more finely ground and it’s yellow… So, which one is better?
I also have lots of almond pulp leftover from making almond milk, but I always peel my almonds so the leftover pulp is white not yellow. Once it’s dried I put it in the processor, and it’s very finely ground. I wonder where the yellow color from the commercial almond flour comes from?
I am a little confused. You say that almond meal (which is the leftover pulp from almond milk) gives it a buttery taste. In other words, it’s better to use almond meal than almond flour, right? And then, you say, that you should use almond flour because it’s more finely ground and it’s yellow… So, which one is better?
I also have lots of almond pulp leftover from making almond milk, but I always peel my almonds so the leftover pulp is white not yellow. Once it’s dried I put it in the processor, and it’s very finely ground. I wonder where the yellow color from the commercial almond flour comes from?
One more question: I only have virgin olive oil. Will the taste still be okay or is it too strong? Could I substitute it with grapeseed oil which has a more neutral flavor? Thanks for that recipe by the way! I’ll try it as soon as I am clear on these things.
Hi Mina – so sorry for the confusion. I just checked my replies to the comments and corrected it. That one time I said almond meal, I actually meant almond flour. Ooops … thank you for pointing that out. Almond flour is better. One of the biggest reasons is that there is barely any flavor left in almond pulp. However, if your almond meal is very finely ground, it will at least work texture-wise. So you could give it a try and see if you’re happy with the flavor. If not, try it with the almond flour the next time you make the recipe. I would not use virgin olive oil and yes, you could substitute it with grapeseed oil. Hope this helps. Let me know if you have any other questions 🙂
The butter looks awsome…can no not use the yeast? As my daughter is allergic. Or can I substitute it with something?
Hi Michelle – unfortunately, there really isn’t a good substitute for nutritional yeast (or at least not that I’m aware of). If you leave it out, the recipe will still work. The butter just won’t have the same “cheesy/buttery” flavor.
Hi Petra<3
I was wondering if this butter can be used to make croissants that are flaky
Thank you
Hi Emilia – I haven’t tried croissants with it, but I think it would work just fine. I regularly make pastry with this butter and never had any problems 🙂 It’s great for all kinds of baking.
I know I’m replying to an old comment, but FWIW, I’ve tried making croissants using this “butter”. It sort of worked, but they were a bit more solid and less flaky than those made with dairy butter, perhaps because the water content is quite a bit higher than that in dairy butter (50% vs 20%). I’ve been meaning to try a version using less plant “milk”, but haven’t got around to it yet. You need fat to separate the pastry layers, and some water to turn to steam, forcing the layers apart, and then to evaporate away letting the layer crispen up in the remaining fat, so the water:oil ratio is probably crucial.
Thank you for the tip, Paul! That is such a helpful feedback (and advice). I am eager to see if I can modify the recipe a little. If you get around to it before me, I would love to hear about it.
Dear Petra,
thanks so much for this recipe! I tried it last week and it came out perfect!
The taste is unbelievably similar to butter. I have already shared some pieces of it with two friends and my husband and son love it.
Kindest regards from Germany,
Aurora
Awesome! Thank you so much for sharing your feedback Aurora! I am SO happy your family and friends loved it. That truly makes my day. I am always so encouraged when people post comments like this on my blog. Thank you so much once again 🙂
Hi Petra,
I am concerned with the additives in commercial plant-based milks. Would this recipe work with home made milk?
Suzanne
Hi Suzanne – yes, you can use homemade plant-based milk. I just keep in mind that the butter will only last as long as the homemade plant-based milk does (= the butter will have a shorter shelf-life). You might want to keep your butter in the freezer and just take out the amount you need when you need it. I use silicone ice cube trays for freezing the butter. Once frozen, I take the butter out of the ice cube tray and store it in a zip lock bag. Let me know if you have any other questions 🙂
Hi Petra, wonderful recipe thank you for sharing. Would MCT oil work as substitute for refined coconut oil? Many thanks &keep doing what you’re doing:)
Hi AJ – thank you for your comment 🙂 Unfortunately, MCT oil wouldn’t work here because it doesn’t solidify at a room temperature (or even in the fridge). It stays liquid. So if you used MCT instead of coconut oil, the “butter” would just stay liquid and never solidify. Let me know if you have any other questions 🙂
Love this butter! Thank you for sharing. never thought I could replace the real thing with anything but this stuff is amazing.
Thank you so much for the feedback, Ang! I am so happy you like the recipe 🙂
What is the shelf life in and outside the fridge?
Hi Nara – I wouldn’t leave the “butter” on the counter because it has almond milk, which should always be refrigerated. In the fridge, it will last for as long as regular almond milk does. If you’re using homemade almond milk, the shelf-life will be shorter than if you’re using store-bought almond milk. I have had the butter in the fridge for 2 weeks with no problem. You can also store it in the freezer for a few months.
Hi Petra,
Would this recipe still work if I substitute cashew milk for almond milk? And is it ok to substitute the refined coconut oil for extra light olive oil?
Thanks,
Rose
Hi Rose – unfortunately, olive oil will not work in this recipe. The reason coconut oil is so important here is that it solidifies at cold temperatures. So if you put the “butter” in the fridge, it will harden just like real butter. If you use olive oil, the “butter” will stay liquid even in the fridge. Cashew milk would work just fine though. Please, let me know if you have any other questions.
How wonderful, I’ll try later.
Have you tried using it to make buttercream?
Hi Tess – yes, I have and it works just fine 🙂 You just need to add powdered sweetener of choice for sweetness and a little bit of lemon juice (or at least that’s what I prefer 🙂
I am allergic to Almonds, is there a good alternative nut flower that will work? You talked about putting a link in under the video, but I can not find one?
Hi Deborah – Ok, so the link to the blog post – this is the blog post. I record these videos for YouTube (and then just embed them on my website). So I was referring to the description box below the video on YouTube). You could try cashews or pine nuts ground up into flour. Just make sure they are ground very finely. Let me know if you have any other questions.
Well, you are right. I was anxious to try out this recipe and only had virgin coconut oil and it does taste like coconut. It actually tastes not too bad if you don’t mind the coconut taste. Next time I’ll use the refined coconut oil. Just enjoyed it on some homemade toast. Thanks.
Hi Eric – I am glad it kind of worked out 🙂 I am positive that the next batch (with the refined coconut oil) will taste more like butter!
Hi, do I need to put the nutritional yeast? I live in Costa Rica and they don’t sell it here. Can I substitute it with something else? Thanks so much!!
Hi Veronica – the recipe will work even without nutritional yeast, but the nutritional yeast really helps the buttery flavor. I have ordered mine online in the past – perhaps that would be an option for you?
Hi can you suggest alternatives for the coconut oil? I don’t get refined coconut oil in my region (India) and I don’t want to use virgin coconut oil.
Hi Chandni – I have already responded to your comment on YouTube, but just in case this is easier for you. Palm oil shortening would be a suitable substitute in terms of texture (as it solidifies in cold temperatures). You essentially need some type of fat that solidifies in the fridge so you don’t end up with liquid “butter”. There is a brand called Tropical Traditions, which makes organic palm shortening (no hydrogenation, no trans fat). It’s colorless and odorless and doesn’t affect the taste of food like Virgin Palm Oil does. Hoe it helps 🙂 Let me know if you have any questions.
Hi Petra! I am looking forward to trying this recipe, I have a few questions though:
1) Do you think I could use almond milk powder instead of almond flour?
2) Could I just leave out the olive oil? The olive oil I have at home has quite a strong taste.
3) Doesn’t the nutritional yeast (which is salty and “cheesy”) affect the taste of the desserts (e.g. cakes, cookies, buttercream etc) we would make using this vegan butter?
Thank you very much in advance!
Hi Joanna (hope that’s actually your name 🙂 Great questions. So,
1. I have never tried this recipe with almond milk powder so I can’t guarantee the results. What are the ingredients? Store-bought milk powders usually contain very few almonds and are loaded with starches (which I am not a big fan of). If you can’t find almond flour where you live, you could make it at home by grinding some blanched almonds into flour. It works like a charm 🙂
2. You probably have virgin olive oil, which does have quite a strong taste. (I use standard). You could swap the olive oil for a more neutral tasting oil if you’d like. However, you do need to use some type of oil that stays liquid even in cold temperatures.
3. I would say no. I use this for baking desserts with great results.
Hi Petra! Yes, my name in English is Joanna but I am Greek so I always use the Greek pronunciation if it, which is Ioanna with an i !
Thank you very much for your answers. The almond milk powder contains 60% almonds, corn maltodextrin, pea protein, narural almond flavouring (all three from organic farming) and something called plants extract . We do have almond flour here, so I’ll get some. As for the olive oil, would you recommend a few alternatives? Thank you again!
Hi Petra,
I just made the butter and I’m excited to try it in different recipes! I know you wrote that you shouldn’t use it for frying but can you use it in stuff like scones, muffins and buttercream?
All teh best,
Helen
Hi Helen – that’s awesome! Yes, you can use the “butter” for baking or buttercream no problem 🙂
Thank you very much! I’ve already made scones with it, used it for buttercream and in a ganache – it’s amazing. ♥
-Helen
Thank you so much for the comment, Helen! You just made my day. I really appreciate the feedback ❤
Hi, It’s looking amazing. Can I subtitute the milk with water?
Hi Ofir – substituting the milk with water will work texture-wise but the flavor won’t be as rich and full. I would definitely use milk if you can (it doesn’t have to be almond milk; any milk will do).
I am so happy to find this recipe, just one query I have tried to check all posts if I missed it I am sorry for asking the same again. The coconut oil (refined) in your video is yellow liquid as you pour in the blender the only one I can find locally is solid saying light taste but saying it’s refined, do you think I could use this? I did see your comment about MCT oil , which was the only other that I could find but do Understand is not suitable.
Sorry if it’s a silly question this is all new to me.
Thank you
Hi DJura – thank you for your comment! Don’t ever hesitate to ask questions (even if they were asked before). I am here to help 🙂 Yes, so refined coconut oil will be white when solid, but when it’s melted, it does have a yellowish hue (at least some brands do). You can use a double-broiler to melt the coconut oil (it should be melted when you use it for the vegan butter recipe. You don’t want to have any coconut oil lumps in the butter). Let me know if you have any more questions 🙂
Hi Petra.
I am newly vegan and I was starting to miss butter when I came across your Youtube channel.
I’ve made a few of your recipes already, the mac and cheese is my family’s favourite so far.
This butter was so easy to make and so delicious.
Thank you and lots of love from South Africa
Hi Tebz – thank you so much for your lovely comment! Welcome to Nutrition Refined 🙂 So happy you’re enjoying the recipes! Transitioning to a new diet/lifestyle is never easy, so please, don’t hesitate to reach out if you have any questions. Lots of love from Canada ❤
Hi Petra! Would we be able to substitute olive oil for avocado oil?
Cannot wait to try this out! <3
Hi Liz – yes, absolutely! Avocado oil is an excellent substitute because it has a less bitter flavor than olive oil, and even more creamy texture. Hope the recipe turns out great 🙂
I love your smart recipes. I’ve been looking for a vegan butter that is easy to make. This recipe fits perfectly. My question is: Can I use melted cocao butter instead of the coconut oil? I realize that it is somewhat expensive but I always have some at home. I have someone in my household who has a terrible dislike for anything coconut.
Hi Janet – thank you for the comment 🙂 I wouldn’t use melted cacao butter because it tastes like the essence of dark chocolate. I use refined coconut oil (https://nutritionrefined.com/refined-coconut-oil-nutiva) in this butter, not virgin coconut oil. Because it is refined, it has absolutely no coconut flavor. It is steam refined, non-GMO and from sustainably farmed coconuts. Would that be an option for you?
No, as my daughter is adamant about not using anything with coconut. I have refined and unrefined coconut oil at home (used it a lot in the past) but now plan on using it for my dry skin and hair.
I did use the white cacao butter (that has absolutely no taste or smell) that I had (in the same proportion as the coconut oil in your recipe) and it came out pretty good. I would say it’s quite hard and perhaps I should use a lesser amount. Can you give me an educated guess as to how much to use? I’d really appreciate it.
I’m now thinking about making coconut oil from fresh coconuts at home. Perhaps my daughter will take a liking to it.
One other thing though, in your vegan sour cream recipe is there anything that can be substituted for the probiotics? And, also, can I use a weaker probiotic capsule other than the one you use? In the country where I live these things are quite expensive. I once bought probiotics and used it once and then had to throw it out because of the expiration date coming due.
Yes, that makes sense. Cacao butter is harder than coconut oil (it’s as hard as a rock when it solidifies). When you use coconut oil, the vegan butter acts more like butter in the sense that it softens at a room temperature. Unfortunately, I have never tried this recipe with cacao butter, so I am not sure about the quantity you should use. Sorry! As far as the probiotics go, you need them e to introduce the right type of bacteria into whatever you’re culturing. You could use a culture starter instead though. If you went with weaker probiotics, you might need to add another capsule or so (depending on the strength of the probiotics). The weaker the probiotics, the less bacteria they contain. If you don’t introduce enough good bacteria, the harmful bacteria might take over and spoil your sour cream (or whatever else you’re culturing). You probably know this but you can take probiotics as a supplement (with you meals). Don’t wait for the probiotics to expire! Let me know if you have any other questions 🙂
I was wondering what the nutritional facts are? I loved your video! It was super easy to follow and really informative and to the point! <3
Hi Julie – thank you so much! For sure – here is the nutritional breakdown for the whole recipe (2 regular butter sticks): total fat: 301 g, total carbs: 15 g (fiber: 6.8 g), protein: 14 g. Calories: 2,705. Hope it helps 🙂
Hi Petra, I apologize for my language but I’m from Chile and I do not speak much English. I would like to know if I can replace the vegetable milk with filtered water so that it lasts longer in the freezer. I made the “butter” with cashew milk but I only lasted 3 days 🙁 Thanks for sharing your recipes, I love them!
Hi Vania – your English is just fine 🙂 I wouldn’t use filtered water (because the butter wouldn’t be as creamy and rich). What I would recommend is freezing the butter instead. (The instructions are in the recipe box). You can freeze the butter in an ice cube tray (ideally a silicone one) and just take out a few cubes at a time. Let me know if you have any more questions 🙂
Hi!! I love this recipe but I can’t eat almonds, any suggestion to sub the almond meal?
Hi Monica – you could use ground up cashews or pine nuts. Almonds give a more buttery flavor but the results are still ok when using these substitutes.
I would really like to do the vegan butter recipe, do you have an alternative for the cashew milk please ? This is not sold in store in Australia, that I am aware of. If not do you have a recipe for the cashew milk for the butter?
Hi Nicole – for sure! I find that unsweetened almond milk works great in this recipe too. Is that an option for you?
Amazing! I’m vegetarian but want to get reduce waste, get back to basics of making essentials (less chemicals) and also reduce my diary consumption (not ready for full vegan jump yet). I made this butter and loved how easy it was! Tasted great, texture was grea, lasted well being taken in and out of fridge (stored in silicon cupcake pans), also used almond milk in mine and blended almonds for the flour.
I have made other vegan butters but have not converted my vegetarian partner to vegan butter- but this recipe did. HE LOVED IT! Thank you for sharing- so happy to have a point in my court for less pre-made diary items! Can’t wait to try my hand at some of your other recipes (Coconut yogurt- YUM)!
That’s so awesome! Thank you so much for sharing your feedback, Emily ❤️ I hope you and your partner enjoy my other recipes just as much 🙂
Hi! Can I use all-purpose flour instead of almond flour?
Hi Anne – unfortunately, all purpose flour will not work. The almond flour is in the recipes not only for texture, but also for its flavor and yellow color. Also, I wouldn’t recommend eating raw/uncooked all-purpose flour.
Okay, thanks.
This was a perfect recipe!!! I’ve never been able to make vegan buttercream even with store bought vegan butter, it would always separate or melt. I used virgin coconut oil and it still turned out wonderful. The texture is just amazing, the buttercream turned out beautiful and delicious. And my whole family who cringes as the word “vegan” just devoured the cupcakes all thanks to this vegan butter. Thank you!!!
Yay! You don’t even know how happy this makes me, Angela! Thank you so much for sharing your feedback. It truly means a lot! ❤️
I am allergic to nuts therefore cant use almond milk or flour what can i replace these with
Hi Antonia – are you allergic to all nuts (for example, cashews)? And what about seeds?
OMG, this is the best!!!! I don’t know why it never occurred to me before to make vegan butter, but when making it, it resembled melted cow butter. I have finally converter my husband over to the idea of being vegan after a health scare. He is going to love this and there is no guilt when eating it.
Thank you so much for the feedback, Julie! ❤️ So happy you enjoyed the recipe. Hopefully your husband will love it too! 🙂
I keep forgetting to respond back. Every time my husband uses this butter he comments on how, if told it wasn’t cow butter, he would never know the difference. He has been vegan a little over three months now and seems to get more excited each time I make something new that he loves and wonders why everyone doesn’t go vegan, haha.
Thank you so much for your life saving recipes. I wish I could instantly tell the world about your butter and the work and analysis you put into your food preparation that lend to producing and sustaining health and wellness. Certainly dear lady the ancestors are well pleased with you.
Do you have a recipe for pastry shells that I could use for apple turn overs, and pies. I might be asking for two items here. Thanks and please continue with your good work.
Thank you so much, Bahiyyah! ❤️
Hi! I’m curious how long this butter can stay for in the fridge after it’s been made? Thanks!
Hi Freddie – the instructions are in the recipes box (under instructions, point 5). I am just gonna copy and paste it here: “Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.” Please, let me know if you have any other questions.
Hi Petra,
Very grateful for the recipe.
1. Is it possible to use coconut flour instead of almond flour?
2. Can I use coconut milk instead of almond milk?
Appreciate the answer.
Hi Voiku – thank you for the comment! While coconut milk would technically work, I wouldn’t recommend using it because the butter will have a coconut flavor (this is also why the recipe calls for refined coconut oil as opposed to virgin coconut oil). Coconut flour is problematic on two levels. First of all, it will impart the coconut flavor into the butter. Second, it is much more absorbent than almond flour. So, if you did use coconut flour, you would have to adjust the ratio of other ingredients. Please, let me know if you have any other questions 🙂
This is an absolutely amazing recipe! I used this vegan butter for vegan frosting and it turned out fabulous! Thank you Petra.
I am happy you enjoyed it, Paula! Thank you so much for the feedback ❤️
Hi,
Could I sub coconut oilwith any other neutral taste oil like light olive oil or canola oil? Would I need to add something so that it solidifies? Maybe adding some psyllium husk would work?
Hi Brigita – olive oil and canola oil do not solidify when refrigerated, so the butter would never set properly. I wouldn’t use psyllium because it would add an unpleasant texture to the butter. Unfortunately, I really don’t know of any good alternative for coconut oil in this recipe.
Hello Petra,
First of all, thank you for all the great recipes you share with the world. I was wondering about the protein issue here to avoid curdling – I cannot seem to find sunflower lecithin powder so far for a reasonable price, only soy. Would that cause an issue here or the sunflower is just your preference? If it’s better for the final outcome, I would get 100 grams size then, should be enough for a few portions I believe. Also how much of the lecithin did you usez? I think it’s not in the cultured butter recipe or I am totally blind. Thank you lots!
Hi Silvia – thank you for the lovely comment! Ahhh, I totally missed the lecithin. It’s fixed now 🙂 So, there are actually two things that can happen when making this butter. The milk can curdle – which is caused by adding an acid to this recipe, and the butter can separate/split – which is caused by oil and water not forming a solution (the oil always floats on top because it’s less dense than water). To prevent curdling, all you have to do is choose milk that has low protein content (I would go with cashew milk or almond milk). To prevent the butter from separating, sunflower lecithin works the best because it keeps all the ingredients in emulsion. This is especially important if you’re using homemade plant-based milk. If you’re working with store-bought plant-based milk, which usually contains lecithin, you should be fine even without adding the lecithin (since the milk already has some). I have tried this recipe with store-bought almond milk (without adding any lecithin) and didn’t have any problems with the butter separating. I hope it makes more sense now. Please, let me know if you have any questions 🙂
Thank you so much Petra for the quick and detailed reply. I have now ordered the sunflower lecithin as I do make my own plant based milks at home, mostly almond and hazelnut as my soya one just takes so bad for some reason 😉 and yes, the curdling is an issue when acidity is involved. Have made curdled latte too often! Thank for updating the lecithin quantity, looking forward to give this cultured butter a try. Thanks again!
Hi Petra, Just you in your videos is wonderful. Tanner in the videos is wonderful. I am tied. Anyone that does not like Tanner has a problem. Thank you for all you do, your recipes are so great. Take care…
Thank you so much, Laura! ❤️
Just saw your video and I’m intrigued! Is it possible to make this nut free and use seeds like hemp hearts, etc.?
Thanks!
Hi Karv – a great question. Technically, yes. However, I don’t think hemp seeds would be the best option. Pine nuts, which are technically a seed, would be the best option. The next best alternative would be sunflower seeds. Let me know if you have any more questions 🙂
Hi Petra,
I was wondering if I could use extra virgin avocado oil instead of only avocado oil? I have the extra virgin avocado oil in my house. If it`s not possible, can I substitute the avocado oil for MCT coconut oil ( as it is a liquid oil in room temperature and it doesn`t have any taste)?
Thank you so much,
I hope to try this recipe very soon as it looks delicious ;D
Hi Camila – so sorry for the late reply! You can use extra virgin avocado oil if you like its taste. You will definitely taste it in the “butter”. Unfortunately, coconut oil will not work as a substitute. To substitute the avocado oil, you need oil that stays liquid even when refrigerated. Hope it makes sense. Please, let me know if you have any questions 🙂
Great! I’ve been looking for alternatives that aren’t soy, palm oil or toxic margarine. Can you use this recipe in sauces like bechamel?
Hi Yves – yes, that should be just fine. I just don’t recommend frying with it or exposing it to very high temperatures (e.g. broiling).
Hi, I saw this in YouTube suggestions and it looks interesting! I have a couple of questions though. I’m from Europe and we use sunflower oil as the default cooking oil. Would it work instead of olive? Our yeast looks different too, in American recipes it’s bright yellow but ours is tan (the brand I have is Gerblé). Are they different? Lastly, the milk. Would rice work? Thanks for the recipe!
Hi – yes, sunflower oil should work just fine. I looked up the nutritional yeast and it seems that it’s mixed with malt (which alters the color and the flavor). Since I’ve never had it, I’m not sure what it tastes like. I just read that it tastes less “cheesy” than pure nutritional yeast. I am suspecting that because it’s not yellow (due to the added malt), it will also change the color of the butter. I am not sure where you live in Europe but perhaps you could order pure nutritional yeast online? Lastly, the rice milk – I think that it would work just fine. I am not sure how watery your milk is, but the creamier the better. My favorite milks are homemade nut milks (especially cashew and almond milk) with 1:3 nut to water ratio. Please, let me know if you have any more questions.
Oh, thank you for the explanation. I’ve seen four brands of yeast and they were all tan and not at all cheesy. I’ll see what I can do about the ingredients when I have a chance. I’m not even vegan, just a curious nutritionist.
Hi Thank you for this recipe, I can’t believe it’s possible to make a vegan butter so easy.
I can’t find Sunflower Lecithin here in South Africa, can you use other Lecithin’s like Soya? It’s the only one I can find. Otherwise I will continue to make it without the Lecithin, works fine:)
Hi Candice – if you can’t find sunflower lecithin, I would just skip it. Soy lecithin comes with all sorts of problems (I can reference some studies for you if you’re interested), so it’s better to avoid it.
Hi Candice – Just saw your vegan butter recipe tonight, and I am just amazed. My question is whether it is possible to brown this vegan butter in a saucepan just like you can with dairy butter? If not, would adding a few drops of 100& pure hazelnut oil to the vegan butter provide that same browned butter flavor?
Hi Nancy – unfortunately, I have never tried it, so I’m not sure. Please, let me know how it goes if you give it a try.
Petra this is life-changing and so simple! I took forever to use up the store-bought vegan margarine I had in the fridge because I don’t use it much and honestly don’t care much for margarine after having been spoiled by and loving real dairy butter before going vegan years ago. So, I finally got around to making this and, wow, I wish I hadn’t waited so long! I just made a batch of traditional chocolate chip cookies with it and there’s no way anyone would be the wiser. Anyone who makes this, however, I will warn that one full teaspoon of salt with be probably be VERY surprised by the saltiness of the resulting butter. I will probably stick with 1/2 a teaspoon when I make the next batch to keep it more in line with the unsalted butter I had before going vegan. Thanks so much, Petra, for the wonderful recipe and all the research that went into this!
Thank you so much for the feedback and tips, Anthony! I really appreciate it. So happy you enjoyed the recipe.
Hi Petra, can this butter be used for baking cakes, cookies, etc. ?
Yes! You might want to use slightly less salt (depending on the recipe), but I use it for desserts all the time 🙂
I finally made this recipe.
I was so beside myself about the taste & the smoothness, but what really got me hooked on it was how easily I could spread this versus real butter it was seamless. I did however have my first batch go moldy & I attribute that to the nutritional yeast & since learned to keep it frozen. I have used it on hot pasta, baked potatoes & on a really good artisan bread & the taste was spectacular, but my overall feeling is I had absolutely NO GUILT eating this.
I didnt have the necessary appliance to process this also so I had something of a gritty end product, despite this, I still very much enjoyed the end product & found it quite satisfying. I am not vegan but have increased my vegan meals 25% & increased my vegetarian meals by 65%. I have also altered my perception on meat as a protein. I tried going meatless but in both instances found it to be unwise for me, so I eat meat still but in much smaller portions & quantities. I am very much enjoying my meatless experiences & have found lots of foods now that replace meat for most of my meals. I only eat meat now to prevent myself from becoming anemic & sickly which I did become. I decided to stay with some meat because I dont believe in consuming manufactured vitamins & foods. I am becoming strictly if food wont sustain me on its own, then I guess thats the way its going to be, so these videos you make are very important to me so i can maximize foods potential to sustain me deliciously so I thank you from my heart for your contribution in helping folks find cleaner alternative to factory foods 🙂 God Bless !
Aw, thank you so much for the lovely feedback, Michael! I am so happy my recipes/videos have been helpful. It’s comments like yours that encourage me to make more videos. Please, don’t hesitate to reach out if you ever have any questions.
Hi, glad i found your channel. I enjoyed your videos, beautifully and professionally made.
Your recipes are amazing, I tried few of them.
I have a question about the butter, how long will the butter last at room temp. as we’re planning to go camping and thinking of bringing some.
Thanks.
Hi Ecy – thank you for the kind words. I appreciate it. I wouldn’t recommend keeping the butter out of the refrigerator (unless it’s just for a few hours). The reason is that the butter contains plant-based milk which – whether homemade or store-bought that has been opened – should always be refrigerated. If you’re camping for just a couple of day and have a cooler, you could freeze the butter (in an ice cube tray) ahead of time, keep the butter in the cooler, and only take out as much as you need. Let me know if you have any questions.
Thank you for your quick reply. My husband is so impressed as well with your recipes and your videos.
When the family tried the recipe I made from your website (raw carrot cake, raw brownie, butter, etc), I gave the credit to where the credit is due, you’re excellent!
Thank you also for all the explanation on which ingredients will best work and for easy to follow recipes, saves us from buying and wasting ingredients for trying the recipe.
Again, thank you!
You’re so kind, Ecy! So happy you and your family are enjoying the recipes ❤️ It means a lot! Haha – thank you for mentioning that. My husband does complain at times that I test too many variations of one recipe. This summer I was trying to come up with a new veggie burger and yes, we ate veggie burgers every night for about a month 😀
I bought these large square Silicone ice trays each block is about 1/2 cup so I put the butter in that & from them & when I need it I put it on a square ramkin & serve it individually & whats left goes in the fridge.
I forgot to comment about the butter, this is so smooth and taste like the real butter but this one is better because it’s healthier. I won’t feel bad now putting butter on my breakfast muffin, lefse, banana cake, etc.
I didn’t use sunflower lecithin nor the probiotics since I can’t wait to make the recipe, also I used lemon instead of vinegar but when i find the cane vinegar, will try that as well.
I made the 2nd batch already and trying to freeze the part that we can’t consume in a week, I cut them into portion that we can consume in a week, wrapped each portion. It freezes well. Freezing leftover or extra batch works for me, for convenience that I have it when I need it.
This is excellent, thank you!
I bought these large square Silicone ice trays each block is about 1/2 cup so I put the butter in that & from them & when I need it I put it on a square ramkin & serve it individually & whats left goes in the fridge.
Thank you so much for the feedback and tips, Michael! I really appreciate it.
Hi Petra!!
SO happy to find you in here..
Im trying to make this vegan butter tomorrow and want to ask if it okay to use oat milk instead of almond milk? Thank you!!
You’re amazing!! new subs on YouTube!!
Thank you so much, Hanan! I think that unsweetened oat milk will be just fine because it can curdle. I have never made this without the almond milk, but other people have with no problem. Hope the recipe turns out great 🙂
Hi Petra,
Can I use pistachio milk for this recipe? 🙂
Hi Valli – I have never tried this recipe with pistachio milk, so I’m not sure. The one thing I would be worried about is the high protein content of pistachio milk, which could make the milk curdle (milk proteins easily curdle in the presence of an acid).
Hi Petra, but if I did not make the cultured butter then would Pistachio milk be fine? 🙂
The problem isn’t culturing (and lactic acid bacteria). It’s curdling when you mix the milk and vinegar (acid) together. I know that soy milk is problematic particularly for this reason (it curdles as soon as you add the vinegar). I have tried this recipe with both almond milk and cashew milk and both work well. I have never tried it with pistachio milk (which is higher in protein than almond milk and cashew milk but lower than soy milk). So, it might work. I just can’t say for sure. Please, let me know how it goes if you do give it a try 🙂
Hi there Petra,
I tried your cultured vegan recipe twice. The first time went really well and everyone was impressed with the taste and smooth creamy texture.
Second time around, the texture of the butter was more grainy. Is there a way to fix that? I made my own cashew milk for both times and used a cloth strainer to separate the pulp from the milk. Perhaps you have a recipe for the cashew milk?
What do you do with butter that didn’t quite turn out right and no one wants to eat it except me.
Thanks….will keep practising!
Hi Cynthia – the grainy texture can come from either plant milk or the almond flour. Did you use a different brand of almond flour? There are two solutions to this – blend the mixture (without oils but with the almond flour) longer until it’s completely smooth and/or strain it through a nut milk bag (not just the plant milk, but the entire mixture without oils). You don’t want any texture in the butter. I usually use 1:3 ratio when I make cashew milk. You can use the butter in baking or I would probably try gently melting the butter and then straining it through a nut milk bag. That should fix the problem.
Hi Petra, can I substitute the cashew milk with store bought almond milk? Thanks in advance.
Yes, totally!
Hi can I use Virgin olive oil because I cannot find Pure olive oil somehow?
Thanks
Hi Juhi – you can, but just know that the finished butter will have a slight taste of olive oil. (Pure olive oil has is more neutral in flavor and has a lighter color compared to virgin olive oil).
is this butter ideal for making vegan frosting if I do not add lecithin?
Hi Ditiksha – yes you can use it for frosting eve if you don’t add the lecithin.
Hi Petra. Just wondering..
1. How is it gonna turn out if I skip the almond flour?
2. What’s the difference between the cultured and the non-cultured version, taste wise?
3. Is there anyway to extend the shelf life naturally?
4. I made mine with other recipe but it took quite a while for the butter to soften and after it had been sitting outside for half an hour the water started separating from the butter. Is yours like that too?
Thank you Petra 🙂
+ difference between liquid and powder sunflower lecithin?
Well, they have the same function, but the way you work with them is slightly different. Liquid lecithin doesn’t need to be dissolved to be used where powder and granules do. Don’t hesitate to reach out if you have any more questions.
Hi Narada,
1. The almond flour gives this butter a “body”, so I wouldn’t recommend skipping it. You don’t want to end up with just a blend of oils. You could also use ground up cashews.
2. The cultured version is slightly more sour and the flavor is more complex (due to the fermentation).
3. Hmm, the only thing I can think of is to use store-bought plant milk (rather than using homemade). You can always freeze the amount of butter you won’t be using. It freezes well.
4. It depends on how hot/cold it is where you live. Think about coconut oil and how fast/slow it melts. When it’s hot, it melts rather quickly. When it’s cold, it stays solid. The same applies to the butter (since it’s made with coconut oil). I don’t think I have experienced any water separating from the butter, to be honest.
Please, let me know how it goes if you give it a try 🙂
I’m ordering everything according to your recipe, have a good feeling about this one. Thank you so much Petra for sharing the recipe and for the very detailed answer 🙂
You’re very welcome 🙂 Hope you enjoy the recipe, Narada!
Hello Petra. I’m back with questions again. How long do you think it will last if I use pasteurized cashew milk?
Hi Narada – would you be making the cultured or non-cultured version? The cultured version would last longer. However, I don’t like to keep the butter in the refrigerator for longer than a month (even with pasteurized plant milk). I would recommend freezing the butter (if you know you won’t consume it fast enough), and just take out as much as you need for a week or two.
Hello Petra. I just tried your recipe today. I don’t know what went wrong I followed your instructions strictly. I have a powerful blender but somehow it came out not well mixed. I tried add all ingredients at the same time (avocado oil and refined coconut oil with the rest since the beginning) it mixed better but still not the best. Maybe I spent too much time blending? Anyway now they’re blended well but it was lots of bubbles in my butter 🙁 but the taste was fantastic I just love it so much. Can you advise me on how to get the texture right?
I had tried other recipe before it blended smoothly (it has no almond flour) but even so the finished product post refrigeration did not spread well and I didn’t like the taste
– I used Lake Avenue Nutrition 25billion probiotics
– homemade cashew milk – no lecithin no salt
– cultured for about 3-4 hours outside the fridge (I live in Bangkok)
– refined coconut oil (I tried with 3 different brands, some blended worse than others but bottom line is my butter ingredients is not mixed)
– when I followed your instructions, I blended other ingredients for about 1.30 min then I opened the lid and added avocado oil and then the coconut oil and I kept blending for about 30sec
– I also tried the non cultured version it was worse it kind of curdled like buttermilk but what weird was the other recipe I tried was just like this but without the almond flour and it blended smoothly
Hi Narada, to be honest, I have never had that happen, so I will have to ask you a few questions.
1. Did the mixture separate or was it grainy? Or both?
2. The butter can indeed split if you blend it for too long (and it gets warm). You want to blend it until completely smooth, but not for so long that it heats up. The solution is to blend in short bursts if necessary and give it a break for a minute or so in between. What blender were you using? High-speed or standard?
3. Just curious – what brand of almond flour did you use?
Hi Petra! I practiced a little more and I succeeded! I’m just so happy with the result even though there’s still lots of bubbles. I’m curious, why don’t you recommend using this butter for stirring and frying?
Yay! That makes me so happy. Well, I tried using the butter in cooking that required really high temperatures and the texture changed, unfortunately. You can definitely give it a try though and see how it goes for you 🙂
I used short bursts with my Ninja Processor attachment & it turned out quite well for me. “SHORT PULSING” is what worked for me although it was slightly grainy but it didn’t turn me off in any way. Next time I will pulse the almonds for a little longer till its as floury as possible.
Hi Michael – thank you so much for the feedback and rating! I really appreciate it and so happy you enjoyed the recipe. Yes, definitely. You want the almond flour to be as finely ground as possible. The brand I use (Bob’s Red Mill finely ground almond flour) is almost like a powder.
Hi Petra,
I’m going to make your butter recipe, but just have one question. You have cashew milk in the ingredients, but in the comments almond milk keeps coming up. Did you change the recipe to cashew, or should it be almond milk? Many thanks.
Dianne.
Hi Dianne – it honestly doesn’t matter. You can use either or. I have tried the recipe with both types of plant milk with great results 🙂
I love this recipe but mine comes out with brown specks and grainy from the almond flour. How can I get it to look smooth like the picture? Can I sub regular flour or will it alter the flavor?
Hi Lisa – you definitely don’t want to use all-purpose flour. IT would affect the flavor, texture, and it’s not safe to consume raw. If your flour has brown specks, you’re using almond meal made from whole almonds (as opposed to almond flour made from blanched almonds). I use almond flour by Bob’s Red Mill (made from blanched almonds) – the link is in the recipe box, if you’re interested. Let me know if you have any questions.
Thanks so much for your quick reply. I bought a nut bag today, so excited to make this. I’ll experiment and try both as well. Cheers.
Dianne.
Hi Petra,
First of all I’d like to thank you for such a wonderful recipe. I tasted it before popping them into the freezer. However the oil did not completely emulsify when I was making them and was wondering if you’d be kind enough to troubleshoot it for me. The following is what I used ( I halved your recipe):
Almond flour 4 Tbsp ( I used Now’s but I suspected they are almond meal as they have brown specks)
Nutritional Yeast 1/2+1/4 tsp
Apple cider vinegar 1/2tsp ( didnt have coconut vinegar)
Homemade cashew milk 5 Tbsp ( they are on the thick side)
Organic avocado oil 2 Tbsp
Refined odourless coconut oil 1/2 cup
liquid soy lecithin 1/2 tsp
salt 1/8 tsp
I blended the almond flour, NY,AVC,salt, cashew milk together and strained it first as there are skins in the almond flour, I was able to strain quite a lot but not all. I then added all the oil and soy lecithin in and had given it a good blend for. a while.
However there are still little bubbles of oil floating in the mixture as a final product which means it has not been completely emulsified ? Its was quite runny and dark in colour as well( not like the nice golden colour that you have). What do you think went wrong? is it because of the almond flour that I used contains skins?
Thank you so much in advance!!
Hi Nancy – thank you for the kind comment. I am sure we can figure this out 🙂 Here is my feedback from what you told me:
1. Color – I think I know what almond flour you used. Does it say that it’s raw? Almond flour is never raw because it is blanched (to get rid off the skins). The brown color is definitely due to the almond meal. It is much darker than almond flour (made with blanched almonds).
2. Texture – I imagine that because you used almond meal and then strained the mixture, the butter ended up thinner. The almond flour naturally thickens the butter, and so if you strained it, it wouldn’t thicken the mixture as much.
3. Separation – did the butter split or do you suspect that it just didn’t emulsify properly? The butter can indeed split if it’s blended for too long and the blender starts heating it up. If that’s the case, give the blender a break for a minute or two before blending more. Did you end up with two separate layers – liquid at the bottom and oil on top?
I am so so happy that you took the time to reply! I forgot to tell you the butter did mould beautifully in the end! The taste was very buttery, a lot more buttery than any other recipes that I have ever tried!
I understood 1.) and 2.) by now after your explanation. As for 3.) I am not sure whether it spilt or did not emulsify properly.. I don’t think I have over blended it though… it was more like small bits of oil floating around rather that separated with two layers..
Hi Nancy – so happy the recipe turned out well! Thank you for letting me know! From what you’re saying it doesn’t look like the mixture split. It’s just that water and oil don’t mix well. It is possible that a few of the oil molecules joined back together if they didn’t attach themselves to lecithin (this happens when you actually don’t blend the mixture for long enough). However, because you didn’t end up with a layer of oil on top after you refrigerated the butter, you have definitely achieved at least a partial emulsion.
HI, I have been making Miyokos recipe but find that it splits at room temp. does this butter stay homogonized at room temp? I wish to use it in an aquafaba italian butter cream, as well as in croissants. the miyoko ratios I use are
1 c refined coconut oil, melted.
1/2c cocoa butter
1/4c nut milk (i recently used soy but think I’ll switch back to cashew) and brand recommendations for store bought cashew milk?
1/4 cup plain coconut yogurt
1/4c canola
2 tsp liquid soy lecithin.
JUst wondering how different your recipe is, will it react to any of these ingredients? do you find your butter recipe is more “pliable” like reg butter or earth balance?
excited to try this! 🙂
Hi Jordan – those are some great questions! I actually bought Miyokos butter once and we still have it in the fridge (for some reason, my husband and the kids wont touch it). However, they have no problem eating this butter. Obviously it isn’t identical to regular butter made from dairy but it tastes better than most store bought vegan butters, in my opinion. It also looks the same, melts the same, and behaves very similarly to dairy butter. I typically let this butter soften at room temperature for a few minutes (if I want to use it on a toast) because it solidifies in the fridge (picture cold coconut oil, but a little but more spreadable thanks to the other oil). I have baked and cooked with with butter no problem, so I think that it should work in your recipe(s) too 🙂
Hi Petra
I made the butter according to your recipe but for some reason it separated, coconut oil is on the top and the rest is on the bottom. Do you know what might went wrong and how I can fix it?
Thank you for your wonderful blog.
Hii..just found this & is going to try this soon. Regarding tbe vegan butter (not the cultured one), i have difficulties in finding the almound flour here , any substitute for those flour ? & is it fine to use any yeast on that? Such as the usual yeast using for making cakes ?or maybe not using the yeast at all
Sorry asking too many things.
Thankyou
Hi Fee – you could make your own almond flour (if you have a Vitamix or a food processor). I do it all the time using blanched almonds. Cashews or sunflower seeds would work as well. As far as nutritional yeast goes, it does need to be nutritional yeast. It is completely different than baker’s yeast (or even brewer’s yeast). The nutritional yeast helps with the buttery flavor and the butter is at it’s best when it is included so I highly recommend using it. However, if you don’t have access to it, you can leave it out. The recipe will still technically work, it just won’t taste quite as good.
Thankyou so much Petra..
its not that complete vegan ingredients sold in my country.. so find it quite hard when want to try making these.. Yeah, i try to find but turns out just like crushing the almonds into a finest powder .. got it, at first i tought it would be the same with the instant yeast (which usually use in baking) but thankyou for explaining , otherwise i am gonna use the wrong yeast.. gonna let you know once I try these.. thankyou so much for sharing those recipes ❤️
You’re welcome Fu! Don’t ever hesitate to reach out if you have any questions.
Dear Petra,
Exactly what probiotic do you use? I love, love, love all of your recipes & videos. You are an artist indeed!
Hi Lisa – thank you so much!❤️ I use different probiotics for different recipes (based on the strains of bacteria they contain), but for the butter specifically, I use Renew Life.
Hi! I love watching your videos! I know u mentioned that you have used the vegan butter to make frosting… and I’m so curious how you do that! Thanks in advance!
Hi Doris – yes, I do use this recipe to make frosting. Here is the recipe:
– 1/2 cup vegan butter (at room temperature)
– 2 cups powdered sugar (it does need to be powdered)
– 1 tsp. vanilla extract
Using a hand mixer, beat the butter until light and fluffy, about 1 minute. The butter should be soft enough to whip, but not so soft that it will begin to melt. Then add the sugar and vanilla extract and beat until well incorporated, scraping down the sides as necessary. I typically add the sugar in ~ 1/2-cup increments (beating for about 30 seconds between each increment) until I get the consistency I like. If the frosting is too thick, you can always thin it out with a little bit of plant milk. Use immediately or store in the refrigerator for up to 3 weeks.
Let me know if you have any questions 🙂
Thank you! Is there a way to do it with out white sugar? Something healthier per say?
You don’t have to use white sugar. It just needs to be powdered (I buy granulated sugar and grind it in my Vitamix). I love coconut sugar, but if you want white icing, then cane sugar would be better. Another option is erythritol, which tastes almost exactly like sugar but doesn’t raise blood sugar levels.
Hi Petra, I love your recipes and I want to try this one so I’m wondering if grape seed oil would work instead of olive oil and coconut oil because I only have extra-virgin olive oil & unrefined coconut oil at home so not the one you mentioned. Let me know, thank you
Hi Chantelle – thank you! You could use grapeseed oil instead of olive oil. However, you do need coconut oil (or some other types of oil high in saturated fat, such as palm oil, that solidifies in cold temperatures). If you just used grapeseed oil, the butter would never set. It would just stay liquid.
I see thank you for the help:) Also another question, if we don’t mind the coconut flavor in the unrefined coconut oil would the butter turn out tasting weird or is it just that it will taste more like coconut than butter?
Lol, it depends if you like coconut 🙂 The recipe will work. You will just be able to detect the coconut flavor and aroma. How strong the coconut flavor will be depends on the particular brand of coconut oil you have. I find that some brands are much more coconut-y than others.
Thank you so much for letting me know:) Hope you have a lovely day and stay safe!
Thank you Chantelle! don’t hesitate to reach out if you have any more questions 🙂
This recipe is absolutely fantastic! It even convinced my mum as a huge butter fan. She only uses the vegan version since I made it the first time for her.
That is so awesome! So happy the recipe has been a hit! Really appreciate the feedback.
Hi there,
Just made this butter and it seems to be separating. Is there something I maybe have done wrong? Or does it all come together when it’s chilled.
Thank you! I tasted it and it is really good!
Hi Mackenzie, could you give me a little bit more info? Did the butter split while you were blending it? Or did it separate after you poured it into a container (when it was setting)? I know I am replying to your comment a day after you made the butter, so I am curious – how did it turn out? Looking forward to hearing from you.
I haven’t made this yet and had no idea it was even possible. Your blog and YouTube channel has been quite a find today. I need to get a couple of the ingredients but I can hardly wait to try making some vegan butter. Thank you so much.
Thank you for the comment, Diane! Hope you enjoy the recipes 🙂