Quality Homemade Vegan Butter (100% Dairy-Free)
So, there are so many ways I could start in with this homemade vegan butter recipe and how it turned out great. We don’t think great is the right word, I think Freaking Amazing is more like it. I totally butchered a recipe I was following. I forgot half the ingredients! Ended up pouring the messed up mixture into a mold because honestly it still looked like melted butter..and I was way too far into the process to try and fix it. So I waited for a few hours and popped them out.
The butter popped out, we tasted it. Tasted like butter. Sliced it, it sliced like butter, Spread it, it spread. Well that’s a butter test if I ever heard of one. It was actually freaking butter. I made butter! How bonkers is that, paying $4 at the store for a container that would make 1.5 batches of cookies at best. A product that contained numerous oils and ingredients. 2 sticks compared to by 4.5?!
This butter…Real ingredients…no junk…and is BUTTER! How crazy.
How to use Vegan Butter!?
This homemade vegan butter is just a dairy free butter alternative to your usual butter or margarine. I use it in everything that requires butter and I cannot tell a difference whether I am spreading it on bread or eating a finished product that contains it!
Surprisingly this has a taste that is very reminiscent of butter! I have let others try it and they cannot believe its not butter! No pun intended…or was there…
How is the texture?
The first time I made it, it was almost a bit too stiff. I had just taken it out of the fridge though. Honestly if you let it rest at room temperature for 10 minutes prior to using it spreads just like butter. Just out of the fridge it held its bar form and after it softened a bit in the mixer was easy to blend.
Outside of taking a bit of time to let the butter soften up a bit, I have found no difference.
How long is it good for?
This really depends on a few factors but the short answer is 1-2 weeks in the fridge and months in the freezer!
I can freeze vegan butter?
Its coconut oil based and all the ingredients will freeze. I would label the bags of butter and make sure to date the expiration for 6 months to avoid any issues.
Homemade milk vs store-bought?
Homemade milk because it doesn’t have the preserving ingredients in it causes your butter to break down sooner. So if you are using homemade almond milk your butter will be good for roughly a week.
Store-bought milk contains a few ingredients that help it last longer on the shelf so these sticks can hold well up to 2 weeks.
I don’t like your ingredients!
Well fine then!
No I am kidding, not everyone is a fan of almonds, coconut oil, cashews or maybe turmeric! There are other options! That’s one of the best parts of making your own Homemade Vegan Butter
On to the vegan butter alternatives!
Almond Milk Alternative
You can replace the almond milk with any other nut milk alternative and achieve the same results. We are a fan of almond milk, so tend to use that in everything!
The coconut oil helps keep it all uniform when you cool it, letting it sit around and remain stable. You can use other oils in its place, but may see varying results in its stability at room temperatures.
Do not use Extra Virgin Coconut Oil!
It will make your butter taste like coconuts and that’s not what we are going for here. Be sure to also avoid MCT coconut oil as it will remain a liquid and not solidify as we need.
Turmeric is there for color. If you want to avoid it because of the possibility of staining or you are worried it might stain a food you are cooking, you can remove this. Your butter will not be yellow though.
DIY Homemade Vegan Butter Bars!
I personally use a food safe silicone mold that came with a magical butter machine I purchased for infusing oils and butters.
If you want to make special butters you can use the Magical Butter Machine to make Italian flavored butters, spicy butters and a multitude of other infused butters.
Their mold has held up really sturdy and I like it, even though my bars have the branding on them.
Why make my DIY vegan butter?
You typically can get 2 bars of vegan butter for $4 at the supermarket or the equivalent.
We purchase larger portions of the ingredients to reduce the cost. Currently without going to items outside of the grocery store we are averaging 1.26 a bar! So we are saving $0.74 a bar.
So it saves us money, since we use butter in everything! Southern home and all!
But more importantly you get to take out all the extra crap they add to make it shelf stable for 2 years. That is a long time for “butter” to be “ok to eat”….
You get a healthier product for cheaper, and all you have to do is soak some cashews (seconds), melt some ingredients and blend them, pour and wait. Worth it all around, healthy, cheap and efficient!
Recipes I used this in!
- Homemade Vegan Butter tastes better!
- Its super easy to make
- It lasts quite some time unless your baking!
- Taste just like butter!
- DIY without special tools!
Quality Homemade Vegan Butter
- 2 Cups Refined Coconut Oil Melted
- 1/4 Cup Raw Cashews Soaked for 4 Hours
- 1/2 Cup Almond Milk
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Salt
- 1 Tablespoon Turmeric
- Add all of your ingredients to a blender.
- Blend until smooth
- Pour butter mixture into a mold or glass dish and let sit in the refrigerator for 1 hour.
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