Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Homemade Vegan Butter

Chef Linda

Special Equipment: Blender
Allergen Notes: Gluten-free, peanut-free, nut-free, soy-free

Making your own vegan butter couldn't get any easier (or allergen-friendly, if that's important to you). Tender butter beans are used to create a creamy texture and delicate flavor. Coconut oil, when chilled, becomes solid so it’s the perfect, easy-to-find ingredient that will yield the familiar texture of butter. Using unsweetened yogurt and a little vinegar allows us to achieve the familiar, subtle tang of cultured butter. While there are many delicious vegan butter options on the market, making your own is economical and allows you to adjust the flavors the way you like them. This homemade butter does not call for an emulsifier (something that stabilizes ingredients when they're blended together) as most store-bought versions do. Soy or sunflower lecithin is an ingredient you can use (for this recipe, just 1 teaspoon will do) if you want the end product to be even more like what you find in stores, but I don't think you need it!

Ingredients

 1 cup refined coconut oil, melted
 ½ cup canned butter beans, drained and rinsed
 ½ cup unsweetened, non-dairy yogurt
 ⅓ cup olive oil
 2 teaspoons nutritional yeast
 1 teaspoon sugar
 1 teaspoon apple cider vinegar
 1 teaspoon salt

Directions

Place all the ingredients in a blender, then blend on high speed until very smooth. Pour the butter mixture into your choice of molds, such as a ceramic dish or mini loaf pans. Transfer to the refrigerator to chill for at least 4 hours.

This butter will soften at room temperature, so leave it out for a few minutes if you’d like a soft, spreadable product. Keep refrigerated and it will last several weeks.

Homemade Vegan Butter

Homemade Vegan Butter

DifficultySuper Easy
YIELDS
About 2 cups

Homemade vegan butter
INGREDIENTS

 1 cup refined coconut oil, melted
 ½ cup canned butter beans, drained and rinsed
 ½ cup unsweetened, non-dairy yogurt
 ⅓ cup olive oil
 2 teaspoons nutritional yeast
 1 teaspoon sugar
 1 teaspoon apple cider vinegar
 1 teaspoon salt

DIRECTIONS

Place all the ingredients in a blender, then blend on high speed until very smooth. Pour the butter mixture into your choice of molds, such as a ceramic dish or mini loaf pans. Transfer to the refrigerator to chill for at least 4 hours.

This butter will soften at room temperature, so leave it out for a few minutes if you’d like a soft, spreadable product. Keep refrigerated and it will last several weeks.

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2 Comments

  1. Hi,
    I just made a batch of this – wow!! I omitted the sugar tho, and added an extra tsp of nutritional yeast . . . Put it all in an empty tub of Earth Balance and popped it in the fridge. Can’t wait to use it in garlic butter!!
    Can it be frozen?
    For next time I’ll try some of the soy or sunflower lecithin you mentioned.
    Thanks, will try more of your recipes 🌱!

    1. Hi Lillian! Thanks for trying the butter! I always tell folks, try it (a recipe) and then adjust it and make it your own. Love the fact that you put it in the same tub 😉

      I haven’t frozen it so I can’t vouce for the consistency or texture afterward but let me know if you try it. It should be fine, especially if you use the lecithin.

      Very empowering, in my opinion, to be able to make your own butter!

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