I have always loved butter, so much so that I could eat it by the spoonful, which is why I had been wanting to make a vegan butter for a long time.

The recipe is inspired by a couple of American blogs and the truth is that it is very successful. I have seen that people usually add a pinch of turmeric to it to make it more yellow, but I prefer it that way, it is simpler and tastes better.



  • 1/2 taza de leche vegetal sin endulzar (125 ml), yo usé leche de soja
  • 2 cucharaditas de zumo de limón
  • 1 y 1/4 tazas de aceite de coco (315 ml), derretido, ver notas
  • 1/4 taza de aceite (65 ml), yo usé aceite de girasol, ver notas
  • 2 cucharaditas de levadura nutricional o de cerveza
  • 3/4 cucharadita de sal


  1. Mix the milk and juice in a bowl. Let stand for a minute or until it looks denser and as if it has been cut. If you want you can also mix them in the blender jar.
  2. Put the mixture and the rest of the ingredients in a blender jar and beat until they are perfectly integrated.< /li>
  3. Put the mixture in a container and let it rest in the fridge until it solidifies.
  4. Store it in the refrigerator, but keep in mind that the ideal is to take it out for a while before using it so that it is not so hard. It keeps for about 2-3 weeks, or even longer.


  • Ideally you should use deodorized or refined coconut oil so that the butter doesn’t taste like coconut, but if you want you can also use virgin or extra virgin coconut oil.
  • Butter works best with oils with a neutral flavor, such as sunflower oil, but if you want you can use olive oil or whatever you prefer, that is not coconut.
  • Add more or less salt depending on how salty you want your butter.
  • If you want your butter to be more yellow, you can add a pinch of turmeric powder, but I personally prefer it that way.
  • Recipe inspired by Fork and Beans and Loving it Vegan.
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