Vegan Butter (Soy, Seed, & Nut Free)

Vegan Butter

I am not a huge fan of store bought vegan butters. They all contain either nuts, soy, pea protein, sunflower, or flaxseed which many of us can’t have. Store bought vegan butters also contain ingredients and preservatives that are not healthy for us and just don’t taste as good.

It became my mission to make my own vegan butter & I really like how this one turned out. It can be made top 9 free and seed free. It can also be made legume free. The finished product is firm, but spreadable. The taste is creamy. Makes about 40 (2TB) servings of butter or about 5 cups (40oz) butter. Takes about 5-10 mins to make.

If you’d rather not spend time making your own vegan butter every few weeks, feel free to check out this list of allergy friendly butters that I occasionally buy when I don’t have the ingredients to make vegan butter at home.

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Ingredients & Substitutes

Equipment:

• immersion blender
• oat milk , or other non dairy milk + apple cider vinegar. This makes vegan buttermilk which is the perfect base for this recipe.
• palm shortening, OR if you can have coconut—refined coconut oil. Both options are great for this butter. If you want a hard butter, then coconut oil will become harder in the fridge than palm shortening. Also note, using unrefined coconut oil will make your butter taste like coconut, so I highly recommend the refined for creating a neutral flavor.
• salt.
• olive oil. You can use any oil you want for this, but I absolutely love the robust flavor of olive oil. So I chose that for this recipe.
• non dairy homemade yogurt. Whats fun about making it homemade, is there are lots of substitutes. I have tried every substitution and they all work lovely. 
  You can sub 1/4 cup palm shortening or coconut oil for the homemade yogurt. This substitute will make your butter a bit more solid and less spreadable, but it does work! Or if you can have legumes —You can use 1/2 cup plant based heavy whipping cream (contains legumes), & if you can have coconut—1/2 cup canned coconut milk, cold (use the solid part, not the liquid). 
  Finally, if you have a store-bought yogurt you can safely eat, go ahead and use that!
• nutritional yeast. This ingredient is optional but highly recommended. It will give your butter a slightly savory flavor.
• turmeric. This ingredient is only to change the color of your butter; it doesn’t affect taste of butter. It’s completely optional and I often leave it out. But if the way things look bothers you, then by all means add turmeric in!

How to Make Vegan Butter

Mix your buttermilk ingredients together and let sit for about 5 mins. The oat milk should look partially separated.

Then, blend everything with an immersion blender OR strong powered blender, till smooth. (Most regular blender and hand mixers don’t make a great finished product and you might burn through a motor if your blender isn’t strong enough—-speaking from experience twice, hahaha..)

Pour into a glass container or other containers as desired and let refrigerate for 2-3 hours till firmly set. It’s ready!

Common Questions

1. Why use an immersion blender? Immersion blenders are best at incorporating all the oils together into one cohesive mixture. Without it you may run into the issue of oil leeching out of your butter, OR the problem of burning out a blender motor. I burned through 2 or three different blenders and mixer motors before trying the immersion blender and so far the immersion blender does the trick without any problems!
2. Why is my butter separating? The biggest culprit of butter that is separated is time spent mixing. I usually have to continually mix with my immersion blender until I see no olive oil seeping around the edges of my butter mixture. Eventually, after 3-4 mins of blending, the oil incorporates fully and I’m left with beautiful butter.

Allergy Friendly Recipes that use this butter:

• Sugar Cookies
• Baked Mac N’ Cheese

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