How To Make Vegan Butter (plant-based Butter Alternative)

1 cup (240 mL) melted refined coconut oil ((Note 1))

½ cup (120 mL) sunflower or vegetable oil ((or other neutral-tasting oil))

¼ cup (60 mL) non-dairy milk ((such as almond, oat, soy or rice milk))

Pinch of salt

Pinch of turmeric ((optional, for colour))

In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture.
Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. It will become super pale and fluffy.
Transfer into a fridge-safe container of choice, smooth out the top and refrigerate for at least 8 hours or preferably overnight.
Once set, use as you would regular butter.
Storage:If stored in the fridge, the homemade vegan butter keeps for up to 2 weeks.You can also freeze it, in which case it keeps for up to about 3 months.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

CuisineVegan

Occasions🧂Cooking Essentials📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m