10 recipes that will teach you how to make this delicious

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Vegan butter is perfect for those who do not consume animal products. This versatile food can be enjoyed on pasta, stews, breads, toast, and more. It is worth having this fresh homemade version at home. Enjoy its different combinations!

1. simple vegan butter

Ingredients

• ¼ cup extra virgin olive oil
• ¼ cup extra virgin coconut oil
• 1 teaspoon salt
• ⅛ teaspoon saffron

Directions

1. Place the olive oil and coconut oil in a container;
2. Add the salt and saffron. These seasonings are optional;
3. Beat with mixer until a light foamy foam is created;
4. Transfer to a pot and cover;
5. Leave in freezer for 30 minutes;
6. Remove from freezer and leave at room temperature for 10 minutes before consuming;
7. Taste.

2. Vegan cashew nut butter

Ingredients

• 40 grams of raw cashew nuts
• 100 ml liquid coconut oil
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon turmeric

Directions

1. Soak the chestnuts in water for 2 hours;
2. Drain and transfer the chestnuts to a blender;
3. Add the liquid coconut oil, olive oil, salt and turmeric;
4. Grind until it turns into a smooth, homogeneous cream;
5. Pour into a container and refrigerate for 1 1/2 hours;
6. It’s ready!

3. Vegan cauliflower butter

Ingredients

• 1 cup almond milk
• 3 teaspoons psyllium
• 2 cups cooked cauliflower
• 1/3 teaspoon turmeric powder
• 1 teaspoon sea salt

Directions

1. Mix the milk and psyllium. Let it rest for 10 minutes;
2. In a blender, place the cooked cauliflower, milk mixture, saffron and salt;
3. Blend until a thick homogeneous cream is formed;
4. Transfer to a container and refrigerate for at least 1 hour;
5. Now just enjoy.

4. Vegan butter of cashew milk

Ingredients

• 1 cup liquid coconut oil
• 2 teaspoons apple cider vinegar
• ¼ cup olive or vegetable oil
• ½ cup neutral vegetable milk
• 2 pinches turmeric powder
• 1 pinch of salt

Directions

1. Place the following ingredients in a blender or mixer: coconut oil, apple cider vinegar, olive oil, vegetable milk, turmeric and salt;
2. Blend until mixture is very even;
3. Line a pot or container with parchment paper;
4. Pour the butter over the paper;
5. Place in the refrigerator and wait for it to harden. The process should take an average of 1 hour;
6. Serve afterwards.

5. Vegan almond milk butter

Ingredients

• 200 ml liquid coconut oil
• 2 tablespoons oil or olive oil
• 100 ml almond milk at room temperature
• 1/2 teaspoon salt
• Turmeric, saffron or food coloring to taste
• 1 teaspoon apple cider vinegar or lemon juice

Directions

1. In a blender, insert the coconut oil, oil, milk, salt and apple cider vinegar;
2. Start blending and leave for 1 minute. Meanwhile, add the turmeric little by little until it reaches the desired color;
3. Transfer to a glass jar and refrigerate for at least 2 hours;
4. Taste with a bread roll.

6. Vegan butter with soy milk

Ingredients

• 200 ml liquid unflavored coconut oil
• 2 tablespoons olive oil
• 100 ml soy milk
• 1 tsp. squeezed lemon or apple cider vinegar
• 1/2 teaspoon salt
• Turmeric powder to taste

Directions

1. Add the ingredients in the blender following this order: coconut oil, olive oil, soy milk, squeezed lemon, salt and saffron;
2. Blend until the cream is smooth and homogeneous. If necessary, add more saffron to add more color;
3. Pour into a container and cover. Leave in refrigerator for 1 hour;
4. Taste.

7. Vegan aquafaba butter

Ingredients

• 6 tablespoons aquafaba
• 1 tablespoon apple cider vinegar or alcohol vinegar
• 2/3 cup coconut oil
• 1/3 cup olive oil
• 1 pinch of salt

Directions

1. Mix the liquid coconut oil and olive oil. Set aside;
2. Place the aquafaba, vinegar and salt in the blender. Beat until foamy;
3. Keep the mixer on and gradually add the oil mixture until it thickens and becomes homogeneous;
4. Transfer mixture to a container and refrigerate for at least 2 hours;
5. It’s ready!

8. Vegan flaxseed gel butter

Ingredients

• 1/3 cup flaxseed
• 1 cup water
• 1 teaspoon saffron
• 1/2 tablespoon vinegar
• 1/4 tablespoon salt
• 1 cup coconut oil

Directions

1. Mix the flaxseed with the cup of water. Let it hydrate for 6 hours;
2. Pour this mixture into a blender and grind until the seeds fall apart. If necessary, add 1 tablespoon more water to make it easier;
3. Transfer to a voal strainer and extract all the gel;
4. In a blender, place ½ cup of the flaxseed gel, the saffron, and the vinegar. Blend until smooth;
5. Insert the salt and whisk again;
6. Melt the coconut oil in a dairy or microwave. Do not let it boil;
7. With the blender running, add the liquid coconut oil little by little;
8. When it becomes at a firm consistency, turn off;
9. Pour into a container and refrigerate for 2 hours;
10. Eat with a warm bread.

9. Vegan butter with cashew milk and almond flour

Ingredients

• 1/2 cup liquid coconut oil
• 2 tablespoons vegetable oil
• 5 tablespoons unsweetened vegetable milk
• 1/3 cup almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon vinegar
• 1/4 teaspoon turmeric

Directions

1. In a blender, place the coconut oil, vegetable oil, vegetable milk, almond flour, salt, vinegar and turmeric;
2. Blend for approximately 2 minutes until ingredients are incorporated;
3. Pour mixture into a jar and cover;
4. Leave in refrigerator for at least 2 hours;
5. Now just taste it.

10. Aviation type vegan butter

Ingredients

• 1/4 cup vegetable milk
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• 1/3 cup unflavored coconut oil
• 1/4 cup olive oil
• 1 teaspoon soy or sunflower lecithin
• 1 teaspoon guar gum or xanthan gum

Directions

1. Pour the vegetable milk into a bowl;
2. Add the vinegar and salt. Mix well with a spoon and let stand for 6 minutes;
3. Place this mixture in a blender;
4. Add the coconut oil, olive oil, soy lecithin and guar gum;
5. Whisk until smooth;
6. Transfer to a bowl lined with parchment paper;
7. Keep in refrigerator for at least 3 hours to harden;
8. Taste.

Anyone can make this delicious treat at home. And to go with it, how about a warm vegan cake to enjoy with the butter? The combination is irresistible!