Many store-bought vegan butters contain palm oil and other unhealthy additives. By making your own, you can control the ingredients, ensuring they are fresh and free from harmful substances. Homemade vegan butter is typically free from artificial flavors and preservatives, making it a healthier choice.

Preparing your own vegan butter can save you money in the long run. While there may be an initial investment in ingredients like lecithin, you can produce a large batch that lasts for weeks, making it more economical than frequently purchasing store-bought alternatives.

When you make your own vegan butter, you can tailor the flavor and texture to your liking. Whether you prefer a firmer stick butter for baking or a softer spreadable version, you can adjust the oil ratios to suit your needs.

To create your own coconut oil-based vegan butter, you will need the following ingredients:

Refined Coconut Oil: The base of your butter, providing a creamy texture without the coconut flavor. Refined coconut oil has a higher melting point, making it ideal for this recipe.
Neutral Oil: Canola oil, light olive oil, or avocado oil can be used to enhance spreadability and flavor.
Soy Milk: Provides a rich and creamy consistency. If you prefer a soy-free option, use Ripple brand milk or another high-protein plant-based milk.
Lemon Juice or Apple Cider Vinegar: This will curdle the milk, giving it a richer flavor and aiding in emulsification.
Salt: For flavor; can be omitted for unsalted butter.
Soy Lecithin or Sunflower Lecithin: Acts as an emulsifier to prevent separation of oil and water, ensuring a smooth and consistent texture.

Measure out 1/2 cup of plain soy milk and add 1/4 teaspoon of lemon juice or apple cider vinegar. Let it sit for about 5 minutes to curdle.

Melt 3/4 cup of refined coconut oil until just barely melted (avoid overheating). Pour it into a blender or immersion blender container.

Add 3/4 cup of neutral oil, 1 teaspoon of salt, and 2 teaspoons of lecithin to the blender.

Pour the curdled soy milk into the blender and blend on high for about 1 minute until well mixed and creamy.

Pour the mixture into a glass container or butter mold. Place it in the freezer for at least 30 minutes to firm up, then transfer it to the refrigerator.

Your homemade vegan butter can be stored in the refrigerator for up to 5-7 days or frozen for up to 3 months.

Adjusting Texture: For a firmer butter suitable for baking, increase the amount of coconut oil to 1 cup and reduce the neutral oil to 1/2 cup.
Flavor Enhancements: Consider adding herbs, spices, or nutritional yeast for added flavor. A dash of turmeric can give your butter a more yellow color, resembling traditional butter.
Soy-Free Option: Substitute soy milk with a high-protein plant-based milk like pea or hemp milk and use sunflower lecithin instead of soy lecithin.

Making your own vegan butter using coconut oil and lecithin is not only simple but also rewarding. You can enjoy a delicious, spreadable butter that is free from artificial ingredients and tailored to your taste preferences. Whether you use it for baking, cooking, or spreading on toast, homemade vegan butter is an excellent addition to any plant-based kitchen. Try this recipe today and savor the rich, buttery flavor without any of the guilt!