Sweet, Creamy and Simple: Homemade Vegan Butter (Includes Soy-Free Option)


This homemade vegan butter recipe will have you licking the bowl. Of butter. Seriously. And the soy free version is just as delicious. And you can bake with it. Butter is back, baby.


This homemade vegan butter takes 5 minutes, including clean up. And the flavor and texture are quite literally perfect. Your friends and family will beg for more. I may have to change my cell phone number over it. The soy free vegan butter is equally delicious.

1 cup original soy or coconut milk
1 tbsp apple cider vinegar
1 tsp salt
1 3/4 cup (14 oz jar) refined coconut oil (unrefined will have a coconut flavor)
3 tbsp canola oil
2 tbsp soy lecithin granules or  1 tbsp sunflower lecithin or 5 tsp agar agar powder
1/4 tsp xantham gum

Add vinegar and salt to the milk. Stir. Allow this to curdle for 5-10 minutes.


If using soy lecithin granules, grind into a powder. A mortar and pestle is easiest, but a small electric grinder is fine too.


The coconut oil is easiest to measure when it’s melted. Place in a sunny window or microwave for 1 minute.


Refined coconut oil does not have the lingering flavor or coconut. Spectrum organic is my preferred brand.

Place the ingredients in a blender. I use the Vitamix. Blend at high speed for 2 minutes. For “sticks” of butter, pour into a silicon mold, place on a cookie sheet (because the mold is not steady and cleaning up spilled butter is not fun) and place in the freezer for about an hour.

Store in the refrigerator or leave at room temperature, depending on preference. If this recipe is too large, simply freeze what will not be used within a week or two.

butter13I also store in a container similar to the convenient store-bought “tubs”.



I have cooked and baked with this homemade veganvbutter, and it has been awesome every time! But I am not a pastry chef. Please keep me posted if you experience poor results with a recipe so I can let others know. Thanks!


Oatmeal chocolate chip cookies with homemade vegan butter were delicious!

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  1. Orange Vegan Cookies - American Spice Blog | December 19, 2012
  1. Stephanie says:

    Wow, this is great!

  2. ingrid says:

    I just randomly saw this blog and….may I say YAY!! this looks so good and easy to make, thanks for sharing! How long does this keep in the fridge? Also, could you please add a link for those cookies, pretty please :)

    • Colleen says:

      Thanks! The butter should be good for at least a week. It should be good for several months in the freezer. You can cut the recipe in half if you are worried about having too much. This recipe yields just less than 3 cups. But my kids are into baking their own cookies, so in my house, we run out before it goes bad. As far as the cookie recipe, I’m working on that this week. My son just “makes it up”, but they are really good. I’ll put a link here once it’s ready so you are notified!

  3. ingrid says:

    Alright, great tips! thanks! I’m excited for those cookies:)

  4. ingrid says:

    Oops forgot to ask this, I guess you used canola because of its fairly neutral taste. but what if I don’t have it, may I use olive oil instead (or more coconut oil)?

  5. Sarah says:

    Hi, just wondering if this will taste like coconut if I use the coconut milk alternative.

    • Colleen says:

      Not if you used refined coconut oil. I use organic Spectrum. Organic Nutiva is not refined, and the coconut flavor, while subtle, is there. Good luck and let me know how it turns out!

  6. ingrid says:

    Okay, good point. :)

    Aww thats so sweet, I’ll check that out! Thank you again!

  7. Liane says:

    This sounds good… is there any way to get refined coconut oil in the UK? I havent seen it anywhere in stores, and the unrefined tastes too much like coconut :(

    • Colleen says:

      I do not know about the UK, but I will tell you that I ordered the organic, refined Spectrum on Amazon, and though shipping isn’t free on one jar, it is if you order in bulk. So I did, because I use it a lot.

  8. Anna says:

    I am just dancing with joy….is there anything coconut oil can’t do? :)

  9. Monica says:

    I am really excited I try this! I have been wanting to make my own…I’ve been using EarthBalance sparingly because its so expensive and, really, I don’t know everything that’s in it. Thank you so much for posting this!! You have saved me time, energy and $$$$! And made me :)

  10. Lindsay says:

    Hi! I just made this it tastes AWESOME. I was like, HOLY S*!$! I used my homemade cashew/brazil nut milk that I love. But the only thing I’d say is, lessen the blending time because I was just nearing the 2 min mark and the butter “broke”, meaning it went from the thick consistency in the pictures to super thin. I’m hoping it’ll firm back up in the freezer, but next time, I’ll just blend for a minute instead. Other than that, I’m super impressed! I can’t wait to bake with it, since I often sub coconut oil for butter, this will make the oil go further.

  11. Tina says:

    I have just found your website and love it I was looking up sour cream recipes and noticed you mentioned you can now make your own butter. I think I am in LOVE. Both recipes are super duper easy and does not have a lot of ingredients or any word I can’t say. I almost forgot i had a question can i make this with Blue Diamond Almond Milk. Your the best and like I said before I love your website. Oh yeah yesterday I made the almond milk whipped cream my family love it I put it in my herbal teas, just love the stuff!

  12. Sylvia says:

    Does this have a buttery taste? ?

  13. Deb says:

    Hi, What type of soy or coconut milk do you use?

  14. Bibi says:

    I’ve been trying to go vegan for a while now, but it’s especially hard when it comes to baking. This butter recipe got me excited though :)

    Lindsay did mention that this recipe “breaks” when beaten for too long, so I don’t know how well this would work for making buttercream and other icings, which require the butter to be beaten for a long time in order to make it fluffy. I did find a vegan recipe which asked for half margarine and half shortening, but seeing as vegetable shortening is made with palm oil, I’m unsure I even want to try it and risk falling in love. What’s your take on Spectrum’s Organic shortening? On their website, they state “We craft our shortening from sustainably harvested organic palm oil sourced from dozens of small family farmers in Colombia.”

    If I end up trying that recipe out, I’ll switch the margarine for this yummy butter and come back to post the results :)

  15. Nicole says:

    I just stumbled upon your blog and I am so happy I did! I’ve been vegetarian for a while and just became completely vegan and I hate processed foods! Even vegan lol so knowing how to make my own vegan alternatives to dairy is AMAAAAAZING! lol
    You’re inspiring! Keep up the great work!

  16. Jane says:

    I’m excited to try this! But can you tell me how long this vegan butter’s shelf life is outside of the fridge? I would like to try it in frosting, but the cake won’t be able to stay in the fridge. I just want to have an idea of how long it will stay good. Thanks!

    • Colleen says:

      I have left it on the counter up to a week. I tend to have the best results doing a little bit of both…refrigerate it overnight and when you aren’t going to use it again for the day. I’ve only had it go bad once or twice.

  17. Courtney says:

    So is it canned coconut milk or something like Coconut Dream? Also, how do you think oat milk would work?

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