Homemade Vegan Butter (Miyoko’s Copycat)
This ultra-creamy homemade vegan butter spreads fabulously on toast, and is the perfect replacement for expensive store-bought vegan butter! Made by emulsifying coconut oil, avocado oil, and plant milk into silky, smooth, rich, and spreadable butter, it firms up perfectly once chilled. This 4-ingredient vegan butter recipe is shared by @miyokoschinner, founder of Miyoko’s Creamery, celebrated for her award-winning plant milk butters crafted from high-quality, organic ingredients using traditional creamery methods. You’d never know that vegan butter can be every bit as luxurious as the classic.
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Why You’ll Love This Recipe
Easy, 4-Ingredient and 5-Minute Vegan Butter Recipe – Four everyday ingredients, one blender, and about five minutes of hands-on time are all it takes to create a rich, creamy vegan butter that rivals store-bought versions. There’s no complicated technique, no specialty ingredients, and no long learning curve. Once the oils and plant milk emulsify, the magic is done. The fridge takes care of the rest. It’s effortless, beginner-friendly, and deeply satisfying, especially when you realize you just made “butter” from scratch.
A Fraction of the Cost of Store Bought – Premium vegan butters come with a hefty price tag, keeping your grocery bill high, especially when used regularly for cooking and baking. This homemade version costs significantly less while delivering the same creamy texture. You get more butter and better ingredients, all while keeping your health goals in check.
100% Dairy Free – This vegan butter recipe delivers everything you love about traditional butter without relying on dairy. It’s smooth, savory, and so close to the real thing, thanks to plant milk and refined coconut milk without an overpowering coconut flavor.
Vegan, Lecithin-Free, Gluten-Free, and Palm Oil-Free – Homemade means complete control. Unlike many store-bought vegan butters, this easy vegan butter skips palm oil, lecithin, and preservatives entirely. You know exactly what’s going into your food, and that peace of mind is priceless. It’s naturally vegan and gluten-free, made with simple, recognizable ingredients you can feel good about using every day. Plus, it’s often more affordable than premium vegan butter brands, proving that better butter doesn’t have to come with a fancy price tag.
How to Make Homemade Vegan Butter
- Melt the Coconut Oil Gently
Place the refined coconut oil in a microwave-safe bowl. Heat it in 20 to 30-second increments, stirring after each round. The goal is to melt it without overheating. Overheating can prevent proper emulsification later, so patience here pays off.
- Chill the Avocado Oil
Pour the avocado oil into a container and place it in the refrigerator overnight or for at least three hours. It should be cold but still liquid. This temperature contrast helps the butter set correctly once blended.
- Combine the Oils
Add the melted coconut oil and the cold avocado oil to a tall jug or container. Insert the immersion blender and blend for about 30 seconds until thoroughly combined. The mixture should look uniform and glossy.
- Add Plant Milk and Salt
Pour in the cold plant milk and add the salt. Blend again until the mixture thickens and looks like mayonnaise. This usually takes about two minutes. You will see the texture change as the emulsion forms.
- Chill Until Set
Transfer the mixture to your storage container. Place it in the refrigerator for a few hours or overnight. As it chills, it will firm up into a spreadable vegan butter. Once set, it is ready to use anywhere you would normally use butter.
Recipe Tips for Homemade Vegan Butter
Make it Soy Free: Make it soy-free: Swap the tofu for a soy-free alternative like fava bean tofu, or use your favorite soy-free vegan chicken for equally delicious results.
Right Temperature is the Key: Temperature matters more than you might expect. Cold avocado oil and cold plant milk help the emulsion come together smoothly.
Use Coconut Oil: Refined coconut oil is essential. Unrefined coconut oil will add a coconut flavor that may not work for savory applications. Plus, it helps the vegan butter to solidify when it is cold.
Try Different Plant Milks: Soy milk creates the most stable emulsion and a classic butter flavor. Oat milk adds slight sweetness and softness. Cashew milk brings extra creaminess. Avoid sweetened or flavored milks.
Salted or Unsalted: If you prefer unsalted butter simply reduce or omit the salt altogether. For table use, increase the salt slightly for a more pronounced flavor.
Cultured-Style Vegan Butter: Add a teaspoon of apple cider vinegar or lemon juice for a subtle tang reminiscent of cultured butter. Blend it in with the plant milk.
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Homemade Vegan Butter (Miyoko’s Copycat)
Ingredients
- ¾ cup melted refined coconut oil melted not hot
- 1 cup melted avocado oil cold
- ½ cup cold plant milk soy, oat, cashew
- ½ tsp salt to taste
Instructions
- Heat it in 20 to 30-second increments, stirring after each round. The goal is to melt it without overheating. Overheating can prevent proper emulsification later, so patience here pays off.
- Pour the avocado oil into a container and place it in the refrigerator overnight or for at least three hours. It should be cold but still liquid.
- Add the 2 oils to a tall jug or container, then use an immersion blender to combine them for about 30 seconds.
- Pour in the cold plant milk and add the salt. Blend again until the mixture thickens and looks like mayonnaise. This usually takes about two minutes.
- Transfer the mixture to your storage container. Place it in the refrigerator for a few hours or overnight. As it chills, it will firm up into a spreadable vegan butter.
- Once set, it is ready to use anywhere you would normally use butter.