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vegan butter

Vegan Butter

Vegan Butter
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 7 1/2
Author Cookie Madness


  • 1/4 cup + 2 teaspoons soy milk 60 grams
  • 1 teaspoon apple cider vinegar
  • 1/8 teaspoon salt can omit if desired
  • 1/2 cup + 2 tablespoons + 1 teaspoon 130 grams refined coconut oil, melted
  • 1 Tablespoon canola oil
  • 1 teaspoon liquid soy lecithin
  • tiny pinch of turmeric for color optional


  • Line a mini loaf pan (3x5 inch) with plastic wrap. If you don't have a mini loaf pan you can use a small bowl, custard cups or even muffin tins.
  • Measure out soy milk, then stir in 1 teaspoon of apple cider vinegar and 1/8 teaspoon salt. Allow mixture to stand for about 10 minutes so that it curdles and thickens.
  • Put the melted coconut oil and the canola oil in the bowl of a food processor or blender, then add the soy milk, lecithin and turmeric (if using). Process for about 2 minutes or until smooth.
  • Carefully pour mixture into the mini loaf pan, then transfer to the freezer for 1 hour to set.
  • You should get about 1 cup of vegan butter. To use it in baking, weigh out 114 grams for every half cup.