Creamy Homemade Vegan Butter Block
Silky, buttery vegan spread you can blend in minutes—sets firm in the fridge, melts beautifully on toast, and bakes or fries like a charm.
Preparation: 75 mins
Servings: 56
Instructions
Step 1: Combine the oils
Pour the melted refined coconut oil into a blender jug. Add the canola oil.
Step 2: Make quick buttermilk
Stir the apple cider vinegar into the unsweetened plant milk so it curdles slightly. Let it sit 1–2 minutes.
Step 3: Add seasonings
Tip the buttermilk into the blender. Add the nutritional yeast, turmeric and salt.
Step 4: Blend until silky
Blend on high until completely smooth and emulsified, scraping down the sides if needed.
Step 5: Set the butter
Pour into a butter dish or small loaf pan. Refrigerate until firm, about 1 hour.
Step 6: Serve or store
Use straight from the fridge for spreading on warm toast, or let soften a few minutes before creaming with sugar for baking.
Ingredients
- 1 cup of refined coconut oil (melted)
- 2 tbsp of canola oil
- ⅓ cup of unsweetened soy or almond milk
- 1 tsp of apple cider vinegar
- 1 tsp of nutritional yeast
- 1 pinch of turmeric
- ½ tsp of salt
Nutritional Info
per serving
- Calories:
- 39kcal
- Protein:
- 0.1g
- Carbs:
- 0g
- Fat:
- 4.5g