Yield: ~1½ cups
Prep time: 5 minutes
Chill time: 1–2 hours
Ingredients
- ¾ cup refined coconut oil, melted (no coconut flavor)
- ¼ cup neutral oil (canola, avocado, or sunflower)
- ½ cup unsweetened soy milk (or almond milk)
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon turmeric (optional, for color)
Instructions
- Add all ingredients to a blender.
- Blend for 20–30 seconds until completely smooth and emulsified.
- Pour into a jar or butter mold.
- Refrigerate for 1–2 hours, until firm and spreadable.
Tips for Best Results
- Use refined coconut oil so it doesn’t taste like coconut.
- For salted butter, increase salt to ¾ teaspoon.
- Keep refrigerated for up to 2 weeks or freeze for 3 months.
Optional Flavor Variations
- Garlic herb: Add garlic powder + dried herbs
- Honey-style: Add 1 teaspoon maple syrup
- Whipped butter: Re-blend after chilling with a splash of plant milk