Creamy Homemade Vegan Butter Block
A silky, buttery vegan spread that blends up in minutes. It sets firm in the fridge, melts beautifully on warm toast, and works perfectly for baking or frying.
Instructions
Step 1: Combine the oils
Pour the 1 cup of melted refined coconut oil into a blender jug. Add the 2 tbsp of canola oil.
Step 2: Make quick buttermilk
Stir the 1 tsp of apple cider vinegar into the ⅓ cup of unsweetened soy milk so it curdles slightly. Let it sit 1–2 minutes to thicken.
Step 3: Add seasonings
Tip the buttermilk mixture into the blender. Add the 1 tsp of nutritional yeast, the pinch of turmeric and the ½ tsp of 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 the mixture into a butter dish, silicone mold, 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 it soften for 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 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