Vegan Butter Recipe: Your New Kitchen Sidekick

Name: Vegan Butter Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1/3 cup almond milk; 1 tsp apple cider vinegar (or lemon juice); 1 cup coconut oil, melted; 2 tbsp olive oil; 1 tsp nutritional yeast; ½ tsp sea salt

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Lucky for you, today we’re diving into the wonderful world of vegan butter. Yes, you heard that right. Vegan butter. It’s the spread of dreams, and it couldn’t be easier to whip up at home. Imagine slathering this creamy delight on your morning toast, or, let’s be real, eating it straight from the container while watching Netflix. No judgment here.

Why This Recipe is Awesome

Let’s take a moment to appreciate how great this really is. First off, it’s idiot-proof. Seriously, even I didn’t mess it up, and my culinary skills are questionable at best. This vegan butter is creamy, dreamy, and completely plant-based, making it perfect for those of us who want to dodge dairy without sacrificing taste. Plus, it requires just a handful of ingredients—because who has time for a grocery list longer than a novel? And the best part? You get to customize it to your heart’s desire. Infused olive oils, anyone?

Ingredients You’ll Need

Grab your apron (or don’t, no one is judging your kitchen attire) and get ready to blend! Here’s what you’ll need:

1/3 cup almond milk: Because cow’s milk is so yesterday.
1 tsp apple cider vinegar (or lemon juice): The little tangy magic that makes everything better.
1 cup coconut oil, melted: The star of the show. If only it could clean the house too.
2 tbsp olive oil: Use your favorite infused oils if you’re feeling fancy—garlic or chili, anyone?
1 tsp nutritional yeast: For a little cheesy flavor minus the cheese guilt.
½ tsp sea salt: Because everything is better with a pinch of salt.

Step-by-Step Instructions

Ready to create your new favorite spread? Let’s get blending!

Add almond milk and apple cider vinegar (or lemon juice) to a bowl, stir, and let it sit for 5 minutes. This magical moment allows it to curdle, which sounds weird but trust me, it’s a good thing.
In the meantime, get your blender out and toss in the coconut oil, olive oil, nutritional yeast, and sea salt. Blend until it’s smooth like your best pick-up line at a party.
Once the almond milk mixture has curdled like good tofu should, add it to the blender. Blend it all together again until it’s a creamy delight. You’re basically a kitchen magician.
Pour this creamy goodness into something resembling a butter dish. Personally, I like using candy bar molds because they’re cute, but use whatever makes you happy.
Transfer to the fridge and let it set for about 1 hour. This is the only time you’ll need patience.
Once it’s ready, remove from the fridge and let it soften a bit. Then go wild and smear it over waffles, biscuits, or just eat it straight—it’s your life.
Store any leftovers in the fridge for up to 1 week, but let’s be real, will it last that long?

Common Mistakes to Avoid

Alright, let’s discuss a few blunders that could occur when making this vegan butter. Yes, even the pros mess up sometimes!

Forgetting to let the almond milk curdle: If you skip this step, you’ll have a weird liquid situation instead of creamy goodness. Not ideal.
Not measuring your ingredients: Let’s say you’re like me and think eyeballing it is sufficient. Sometimes, it’s not.
Using cold coconut oil: This stuff needs to be melted. If you try to blend it cold, your blender might develop a personal vendetta against you.

Alternatives & Substitutions

Now onto the fun part—customizing your butter!

Coconut oil alternatives: If you can’t stand coconut or you’re allergic, feel free to use vegan margarine or other plant-based butter options. Just don’t expect it to taste like a tropical vacation.
Olive oil alternatives: Avocado oil is a great substitute if you’re feeling adventurous or want to impress someone with your mixology skills.
Infused oils: Want to spice things up? Try using chili oil or roasted garlic oil for an extra kick of flavor. Your butter will never be basic again.

FAQ (Frequently Asked Questions)

Now that you’ve got everything down, let’s address some burning questions you might have. Kidding—no fires here.

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Seriously, this vegan butter is way better.

How long does this vegan butter last? Up to a week in the fridge, but remember, it’s so good you might finish it way before then!

Can I freeze this butter? Of course! Just pop it in a cute container. When you thaw it, it may not be quite as smooth but it will still work perfectly.

Does it really taste like butter? Okay, it might not taste exactly like the butter your grandma used, but it’s a close enough cousin. Your taste buds will thank you.

Can I make it without coconut oil? You can give it a go but the texture might change. Remember, coconut oil is the secret to that creamy goodness.

What’s nutritional yeast for anyway? Besides being a tricky ingredient that makes you feel like a gourmet chef, it adds that cheesy flavor and is full of vitamins. So yeah, it’s basically magic.

How do I use this vegan butter? The better question is, how wouldn’t you use it? Smear it on toast, mix it into your baking, or just eat it straight. No shame.

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Remember, cooking is all about experimenting and having fun. So, don’t be afraid to tweak this vegan butter recipe to fit your style. You might just create the next viral sensation. Happy spreading!