Vegan Butter (Easy & Homemade!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade vegan butter made with coconut oil, soy milk, and simple pantry ingredients. Creamy and spreadable with a buttery, salty flavor. Use on toast, baked goods, vegetables, or pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- ¼ cup unsweetened soy milk ((for best flavor & emulsification; see notes))
- 1 teaspoon nutritional yeast
- ¾ teaspoon salt ((omit for unsalted butter))
- ¼ teaspoon vegan butter extract ((optional, but recommended for extra buttery taste))
- tiny pinch turmeric ((optional for color))
- ½ cup refined coconut oil (melted (refined so there’s no coconut flavor))
- ½ cup light oil ((such as canola, vegetable, grapeseed, or sunflower))
- 1 teaspoon apple cider vinegar or lemon juice
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1768mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 135mg
- Calcium
- 63mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1768MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.