Vegan butter in a dish

Vegan butter

Name: Vegan butter
Prep time: 5 min
Total time: 5 min
Yield: Makes about 375g
Ingredients: 1 tsp cider vinegar; 1 tsp sea salt flakes; 2 tsp nutritional yeast; 400g can chickpeas, drained (you'll only need the drained liquid, or aquafaba – use the chickpeas in another recipe); pinch of ground turmeric (optional); 225g virgin coconut oil melted and cooled; 2 tbsp cold-pressed rapeseed oil

Ailsa Brown

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Makes about 375g

Easy

Prep: 5 mins

No cook; plus overnight chilling

A star rating of 3.6 out of 5.3 ratingsRate

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Make your own vegan, dairy-free butter to enjoy with your favourite breads, scones and buns

Dairy-free

Egg-free

Gluten-free

Low sugar

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tsp cider vinegar
1 tsp sea salt flakes
2 tsp nutritional yeast
400g can chickpeas, drained (you'll only need the drained liquid, or aquafaba – use the chickpeas in another recipe)
pinch of ground turmeric

(optional)
225g virgin coconut oil

melted and cooled
2 tbsp cold-pressed rapeseed oil

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Nutrition: Per tbsp

kcal81
fat9g
saturates7g
carbs0.1g
sugars0.1g
fibre0g
protein0.2g
salt0.18g

Method

step 1

Line a butter dish or container with baking parchment and set aside. Meanwhile, put the vinegar, salt, nutritional yeast, aquafaba and turmeric, if using, in a high-powered blender. Blitz until thoroughly combined.
step 2

With the motor running, slowly drizzle in the cooled coconut oil, then the rapeseed oil, blending continuously until the mixture is thick. Scoop the butter into the prepared container and cover with another sheet of baking parchment. Chill overnight to set. Will keep covered for two weeks in the fridge.

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Overall rating

A star rating of 3.6 out of 5.3 ratings

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