Homemade Vegan Butter (Miyoko's Copycat)
Serves Makes about 1 3/4 cupsPrep 5 minCook noneTotal 5 min
Prep and cook times are estimates — every kitchen moves at its own pace. Plus a few hours to set in the fridge.
This is the vegan butter recipe I keep coming back to — modeled on Miyoko's, and the one I've made more times than I can count. It just works: refined coconut oil, a splash of oat milk, and lecithin to bring it all together. One minute in the blender and you've got a firm, sliceable block that melts, spreads, and cooks like the real thing.
Use it anywhere you'd use dairy butter — including all over this site. A lot of our recipes call for vegan butter, and this is the one I make.
Directions
- Liquefy the coconut oil: warm it gently until just melted and liquid, then let it cool slightly so it's not hot.
- Blend: add everything — the liquefied coconut oil, almond milk, canola oil, lecithin, apple cider vinegar, and salt — to a blender and blend for about 1 minute, until completely smooth and emulsified. The lecithin is the key: it's what binds the water-based ingredients to the oils so the butter sets instead of separating.
- Set: pour into a container (a small loaf pan or butter dish works great) and refrigerate until firm, a few hours or overnight.
- Store: keeps several weeks in an airtight container in the refrigerator, or freeze for longer.
