🥬 Homemade Vegan Butter

⏱️ Time

• Prep: 5 minutes
• Chill: 1–2 hours
• Total: ~2 hours

🍽️ Yields

1 cup (240 ml) of vegan butter

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🧺 Ingredients

• ½ cup (120 ml) refined coconut oil (solid at room temp)
• ½ cup (120 ml) neutral oil (sunflower, canola, or grapeseed)
• ¼ cup (60 ml) unsweetened soy or oat milk
• 1 tsp apple cider vinegar or lemon juice
• ½ tsp salt (adjust to taste)
• Optional: ¼ tsp turmeric for color (tiny pinch is enough)

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🔪 Instructions

Step 1: Prepare the “Buttermilk”

1. Mix the plant milk and vinegar in a small bowl.
2. Let it sit 5 minutes — it will curdle slightly (this mimics buttermilk for flavor and texture).

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Step 2: Blend the Ingredients

1. In a high-speed blender, combine:
   • Solid coconut oil
   • Neutral oil
   • Salt
   • Optional turmeric
2. With the blender running, slowly pour in the “buttermilk” mixture until fully emulsified.
3. Blend for 1–2 minutes until smooth and creamy.

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Step 3: Set the Butter

1. Pour the mixture into a small container or mold.
2. Refrigerate for 1–2 hours until solid.

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Step 4: Use & Store

• Use as spread on bread, toast, or muffins.
• Cook or bake as you would regular butter.
• Store in fridge for up to 2 weeks, or freeze for 2–3 months.