This vegan butter recipe is simple and easy, and it only requires 10 minutes of prep. Choose to make a sweet, salted or herbed vegan butter for a variety of uses. Perfect for baking, sautéing or enjoying on freshly baked bread.
I’m so excited to be partnering with Upfield to show you how simple making plant-based butter can be! Upfield is the leader in plant-based spreads such as Country Crock and I Can’t Believe It’s Not Butter, names you can trust. I had no idea that Vegan Butter alternatives were made with such simple and pure ingredients; things like plant oils, bean proteins, water, and sunflower components; so simple you can make it at home!
I’m blown away by the taste (seriously JUST LIKE BUTTER), but its so much gentler on my belly. Did you know 65% of the population has a reduced ability to digest lactose after infancy? The result is an increase in the need for dairy alternatives across the country, and Upfield is here to help! Whether you purchase plant-based spreads at the store or make in your own kitchen with these simple recipes, I hope you give Vegan Butter a chance. SO delish and simple.
This vegan butter recipe really is the best I have tried and, even better, I’ve come up with three variations, including a sweet version for you to enjoy!
How to make This Vegan Butter Recipe
For the salted vegan butter:
Bring a pot of water to boil.
Place the coconut oil in a medium heat safe bowl.
Place the bowl of coconut oil in a large baking dish and safely pour the hot water into the baking dish, around the water. (This is called heating “bain marie”). Heat until the coconut oil is melted to 98-99F (use a candy thermometer)
Place a second large bowl over a bed of crushed ice.
In the bowl over the ice, add the sunflower oil and whisk.
Add the mustard powder and salt, keep whisking.
Add the carrot juice, keep whisking.
Slowly add the coconut in the coconut oil. Keep on whisking until it becomes firm to your liking.
Place over seran wrap or parchment paper and form into a log about 2 inches thick. Wrap and store in the fridge until ready to slice and serve!
For the strawberry butter:
Complete above through step 8.
Add the butter mixture and the strawberries/sugar to a large food processor and pulse until combined.
Place over seran wrap or parchment paper and form into a log about 2 inches thick. Wrap and store in the fridge until ready to slice and serve!
For the herb butter:
Complete above through step 8.
Add the butter mixture and the garlic/herbs to a large food processor and pulse until combined.
Place over seran wrap or parchment paper and form into a log about 2 inches thick. Wrap and store in the fridge until ready to slice and serve!
How long does this homemade vegan butter recipe keep?
Once you have made the butter, be sure to wrap it securely and store in the fridge. The salted butter will keep for up to 14 days and the strawberry and herb butters will keep for 7. You can also freeze the butter, again make sure that it is properly wrapped, and it will keep for up to 3 months.
What is vegan butter made of?
Regular butter is made from cow’s milk, so to make a dairy free version I substituted that with plant based oils. The ingredients used in this vegan butter recipe are:
- Coconut oil
- Sunflower oil
- Mustard powder
- Salt
- Carrot juice (for color)
This really is such a simple and straight forward recipe plus it was not hard to source ingredients, and I honestly can’t tell you how good it is!
Is this recipe healthy?
This recipe makes around 10 tablespoons of vegan butter and each tablespoon contains around 125 calories, so it’s comparable with dairy butter. Whether you follow a plant based diet or not, this is a great dairy-free alternative.Making it also has a lower carbon footprint than butter!
Top tips to make this recipe
- Melt the coconut oil in a bain marie – this is the quickest and easiest way to soften it.
- Cover the butter securely in seran wrap and store in the freezer.
- The butter is perfect for all of your baking and cooking needs – try using the strawberry one on some Dairy Free Pancakes Banana Pancakes!
How to use Plant-Based Spreads
There are so many ways you can use this Vegan Butter. Some of our favorite ways include:
- Over english muffins
- On warm freshly baked bread or toast
- Stirred into scrambled eggs
- On top of steaks or chicken
- Butter Burgers!
- Slathered onto your favorite muffin or cornbread
- In baking! Use just as you would traditional dairy butter
Be sure to check out some of my other tasty vegan recipes!
Vegan Butter Recipe Three Ways
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10 people
Calories: 123kcal
For the Vegan Butter
- 6 tablespoon Coconut Oil
- Crushed Ice
- 4 tablespoons Sunflower Oil
- ½ teaspoons Mustard powder
- 1/8 teaspoon kosher salt
- 1 teaspoon Carrot juice for color
For the Vegan Strawberry Butter
For the Vegan Herb Butter
- 2 cloves garlic minced
- 1/2 tablespoon fresh chives minced
- 1/2 tablespoon fresh rosemary minced
- 1/2 tablespoon fresh thyme leaves
- 1/8 teaspoon black pepper
For the Salted Vegan Butter
Bring a pot of water to boil.
Place the coconut oil in a medium heat safe bowl.
Place the bowl of coconut oil in a large baking dish and safely pour the hot water into the baking dish, around the water. (This is called heating “bain marie”). Heat until the coconut oil is melted to 98-99F (use a candy thermometer)
Place a second large bowl over a bed of crushed ice.
In the bowl over the ice, add the sunflower oil and whisk.
Add the mustard powder and salt, keep whisking.
Add the carrot juice, keep whisking.
Slowly add the coconut in the coconut oil. Keep on whisking until it becomes firm to your liking.
Place over seran wrap or parchment paper and form into a log about 2 inches thick. Wrap and store in the fridge until ready to slice and serve!
Vegan butter properly stored will last in the fridge up to 14 days.
Enjoy!
For the Vegan Strawberry Butter
Complete above through step 8.
Add the butter mixture and the strawberries/sugar to a large food processor and pulse until combined.
Place over seran wrap or parchment paper and form into a log about 2 inches thick. Wrap and store in the fridge until ready to slice and serve!
Vegan Strawberry Butter properly stored will last in the fridge up to 7 days.
For the Vegan Herb Butter
Complete above through step 8.
Add the butter mixture and the garlic/herbs to a large food processor and pulse until combined.
Place over seran wrap or parchment paper and form into a log about 2 inches thick. Wrap and store in the fridge until ready to slice and serve!
Vegan Herb Butter properly stored will last in the fridge up to 7 days.
Serving: 1tablespoon | Calories: 123kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Sodium: 29mg | Sugar: 1g | Vitamin A: 94IU
