Making your own salted butter is a lot easier than you think! It’s less expensive and you’re in control of which ingredients you use, not counting that it’s a lot better for you than those sold at the supermarket. This salted vegan butter recipe will give you about 250 mL (1 cup) of butter. Double the recipe as needed since you can also freeze it.
Salted Vegan Butter Recipe
Yield: About 1 cup
Prep time: 1 hour
Cook time: None
Ingredients
- 60 mL + 10 mL (¼ cup + 2 tsp.) almond milk
- 2 mL (½ tsp.) apple cider vinegar
- 2 mL (½ tsp.) coconut vinegar
- 5 mL (1 tsp.) Himalayan salt
- 125 mL + 30 mL (½ cup + 2 tbsp.) melted coconut oil
- 15 mL (1 tbsp.) extra virgin olive oil
- 5 mL (1 tsp.) liquid sunflower lecithin
- 1 mL (¼ tsp.) xanthan gum
- Combine milk, cider vinegar, coconut vinegar, and salt in a small cup and whisk with a fork for a few minutes. Let stand for about 10 minutes while mixture coagulates (i.e., becomes lumpy).
- Melt coconut oil. Remove from heat as soon as it has melted. The oil must be just barely melted and as close to room temperature as possible — liquid, but not hot. You should be able to touch it without burning yourself.
- Place coconut oil and olive oil in a blender. Add almond milk mixture, lecithin, and xanthan gum. Blend for 2 minutes, scraping edges mid-way through with a spatula. TIP: Making smooth vegan butter depends on the time it takes the mixture to solidify, which is why it’s so important to make sure the coconut oil is as close to room temperature as possible before mixing with the other ingredients.
- Pour mixture into a silicone tray (we used baby food trays, but large ice-cube trays work just as well to make individual servings). Place trays in freezer until mixture is solid. It should be ready in an hour. Store butter in an airtight container in the fridge for 1 month, or freeze tightly wrapped in plastic wrap.
