Vegan Butter

Prep Time
10 mins
Total Time
10 mins
This vegan butter is not only a great store-bought alternative, but it's also free of palm oil,  emulsifiers, 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. Credit: the vegan butter recipe has been inspired by Vegan Butter from a Virtual Vegan.
Servings2 regular butter sticks
Ingredients 1
  • 8 Tbsp. almond flour : 120g(264g)
  • 10 Tbsp. cashew milk, unsweetened : 150ml(330ml)
  • 1 1/2 tsp. nutritional yeast : 10g(22g)
  • 1/2 - 1 tsp. salt : 7.5g(17g)
  • 1 tsp. coconut vinegar** : 7.5ml(17ml)
  • 4 Tbsp. olive oil 60ml(132ml)
  • 1 cup coconut oil, refined* : 200ml(440ml)

Ingredients 2

코코넛 우유  200ml

코코넛 오일  600ml
올리브유     100ml
애플사이다 비네거 30ml

(소금, 아몬드가루, 영양효모)


  1. Place 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.
  2. Pour in the refined coconut oil and olive 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.
  3. 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.
  4. 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.
Recipe Notes

*Make sure you use refined coconut oil otherwise your butter will taste like coconut.

** If you can't find coconut vinegar, you can also use apple cider vinegar or lemon juice.


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.

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.

Finally, refrigerate the vegan butter so it doesn’t go rancid. Wrap it well so it doesn’t absorb fridge odors and flavors. The butter will keep for about 2 weeks in the fridge and about 3 months in the freezer.

비건버터, 버터, 비건버터레서피, 레시피

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Posted by Vegan & Green TheBeetleKim