Homemade Vegan Butter
Creamy • Spreadable • Melts Like a Dream
Say hello to your new fridge staple! 💛 This homemade vegan butter is rich, creamy, and totally dairy-free — made with just 7 simple ingredients. It spreads beautifully on toast, melts like a charm, and holds up perfectly for baking or frying. Whether you’re plant-based, lactose-intolerant, or just curious, this recipe will win you over in one swipe 🥖🔥
🛒 Ingredients:
- 1/2 cup refined coconut oil (melted) 🥥
- 1/4 cup neutral oil (like sunflower or avocado) 🌻
- 1/4 cup unsweetened soy milk (or oat milk) 🥛
- 1 tsp apple cider vinegar 🍎
- 1/2 tsp salt 🧂
- 1 tsp nutritional yeast (for a subtle buttery depth) 🌟
- 1/2 tsp turmeric (optional, for golden color) ✨
👩🍳 Instructions:
- Melt the coconut oil (but don’t overheat — just enough to liquify). Let it cool slightly.
- In a blender or food processor, combine all ingredients. Blend on high for 1–2 minutes until completely smooth and creamy.
- Pour into a mold or container (silicone or glass works great).
- Refrigerate for 1–2 hours, or until set. That’s it!
💡 Tips:
- Use refined coconut oil to avoid a coconut flavor.
- This butter stays spreadable straight from the fridge thanks to the oil combo 🙌
- Want it extra savory? Add a pinch of garlic powder or smoked paprika 🌶️
- Keeps in the fridge for up to 2 weeks or freeze for longer!
🧈 Perfect For:
✅ Toast & bagels
✅ Baking cookies & cakes 🍪
✅ Pan-frying & sautéing
✅ Melting over veggies, potatoes, or corn on the cob 🌽
Rich, buttery bliss — made 100% plant-powered 🌱💛
Tag someone who needs this in their life 👇 or save it for your next baking day!
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