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.
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.
Nutrition
Serving: 1servingCalories: 114.1kcalProtein: 0.1gFat: 12.7gSaturated Fat: 5.3gPolyunsaturated Fat: 1.08gMonounsaturated Fat: 5.54gSodium: 41.3mgPotassium: 6.8mgVitamin A: 1.83IUCalcium: 7.4mg
Tried this recipe?Let us know how it was!