Vegan Butter
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 576
- Carbohydrates g 1.3
- of which sugars g 1.3
- Protein g 1
- Fats g 63.1
- of which saturated fat g 54.32
- Fiber g 0.3
- Sodium mg 10
- Difficulty: Easy
- Prep time: 15 min
- Makes: pieces
- Cost: High
- Note + the long solidification times
PRESENTATION
If you find yourself in Italy and you're keen on exploring some dairy-free alternatives, then vegan butter is a pretty good place to start. And you know what? In the northern regions and big cities, folks are diving into two popular styles of vegan butter. The first combines soy milk and coconut oil. Creamy, right? It mimics cow's butter so well—it's moist and works great for baking cakes, tarts, and cookies. Really good stuff.
The second version? It uses coconut oil and plant milk to whip up a spread that's smooth and rich. Seriously good. Perfect for breakfast because it spreads easily on toast or warm rolls. And the taste? A classic, slightly sweet vibe without any dairy. People love these homemade plant-based butter recipes because they're super flexible. Really, they do.
So here's the thing: in Italy, many folks enjoy comparing these to store-bought vegan butter brands. But homemade? It gives you control over flavor and texture. Making your own vegan butter means you know what's going in. You can tweak the saltiness for dinner rolls or make it more creamy for desserts. Pretty simple, right? These recipes aren't just for those avoiding dairy; they're for anyone who's eager to experiment or needing a trusty vegan butter substitute for family and friends.
With more people wanting plant-based butter that melts well and tastes great, these Italian styles are gaining popularity. Truthfully, whether you spread it on warm bread in the morning or use it to bake something golden and crispy for a Sunday lunch, there's a version out there. No question. Trying both lets you find the one that suits your taste best, and you can always tweak the recipe until you nail that perfect rich, smooth finish. Can't go wrong with that.
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INGREDIENTS
- Ingredients for about 1 lb of Soy Vegan Butter
- Soy milk 0.6 cup (150 g) - unsweetened
- Coconut oil 1 ⅓ cup (300 g)
- Lemon juice 2 tbsp (30 g)
- Ingredients for about 10 oz of Coconut Vegan Butter
- Coconut milk 1.1 cups (250 g) - with at least 18% fat
- Rice vinegar 2 tsp (10 g)
- Sunflower seed oil ¾ tbsp (10 g)
- Coconut oil 2 ½ tbsp (35 g)
- Soy lecithin 1 ½ tsp (7.5 g) - granular
For the Soy Vegan Butter
To prepare the soy vegan butter, first pour the soy milk into a jug 1. Then add the coconut oil 2 and the lemon juice 3.
Blend everything with an immersion blender 4 until you get a smooth cream 5. At this point, get a butter mold and line it with plastic wrap 6.
Then pour the mixture inside 7 and let it solidify for at least 3 hours in the refrigerator. After this time, open the mold 8, remove the plastic wrap, and use your soy vegan butter for preparing sweet and savory dishes 9!
For the Coconut Vegan Butter
To prepare the coconut vegan butter, first pour the coconut milk into a jug, add the rice vinegar 1, the vegetable oil 2, and the coconut oil 3.
Blend everything with an immersion blender until you get a smooth cream 4; then add the soy lecithin granules 5 and emulsify everything again for about 2 minutes 6.
Cover with plastic wrap 7 and place in the refrigerator for at least 18 hours. After this time, you will notice that the mixture has thickened and will be very creamy. At this point, you can transfer it to a small bowl 8 and use it as you prefer 9!