How to Make Coconut Oil-Based Regular Vegan Butter

Go vegan all the way by learning how to make vegan butter.

Are one of those who love baking and you just can’t live without the idea of baking? So you would know how I felt when I started my vegan journey and having to find the best alternative for ingredients I use for baking. Thankfully, the internet and a whole lot of vegan chefs and cooks are kind enough to share their vegan knowledge.

And I know butter is one of the many issues a lot of us have. It is actually very important especially if you love baking. I remember in one post that I had, one of the readers commented that the recipe I shared was not vegan because it used butter. But here’s the catch it is vegan coz there is such thing as vegan butter.

There are actually different types of vegan butter made from different main ingredient. Let’s start off with what I found online which happens to be the most basic and regular of them all, Coconut Oil-Based Regular Vegan Butter. Try this out and experience a whole lot baking without having to worry if the butter is vegan or not.

This is just one of those vegan butter recipes available, I will be sharing more in the days to come. So enjoy and happy baking my vegan friends.

Check out the recipe below.

Regular Vegan Butter Recipe – Coconut Oil Base


¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
¼ + ⅛ teaspoon salt
½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder




1) Curdle your soy milk
Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.

2) Mix your Vegan Butter ingredients
Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.

3) Transfer the Vegan Butter to a mold so it solidifies.
Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. It should be ready to use in about an hour. Store Vegan Butter in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.


TIP: Making smooth Vegan Butter is dependent on the mixture solidifying as quickly as possible after it’s mixed. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.


A very big thank you to for this very useful recipe.