If you want to learn how to make homemade vegan butter – look no further. This vegan spread recipe couldn’t be easier, and it includes several incredibly useful tips for making extra creamy plant-based butter that’s soft and spreadable straight out of the fridge. What’s more, it can be used also in baking and frostings!
In a bowl, whisk together all the ingredients until you get a homogeneous, pale mixture.
Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. It will become super pale and fluffy.
Transfer into a fridge-safe container of choice, smooth out the top and refrigerate for at least 8 hours or preferably overnight.
Once set, use as you would regular butter.
If stored in the fridge, the homemade vegan butter keeps for up to 2 weeks.
You can also freeze it, in which case it keeps for up to about 3 months.
Note 1: I recommend using refined coconut oil to minimise the coconut (after)taste. Using an extra virgin or cold-pressed coconut oil will make a non-dairy butter that has a much stronger coconut taste, which I personally don’t like. Of course, if you don’t mind the coconut flavour, feel free to use extra virgin coconut oil.
Recipe by The Loopy Whisk (www.theloopywhisk.com).