- Miyoko Schinner’s vegan butter uses just three ingredients and takes 30 seconds to make.
- The recipe is fully customizable and can be made allergen-friendly.
- Homemade vegan butter can save money and reduce reliance on store-bought options.
Vegan chef Miyoko Schinner is the namesake and creator behind Miyoko’s Creamery, a tasty source for non-dairy products. Though Schinner and the brand have parted ways—she recently tried to buy the brand back, but was unsuccessful—she’s still making vegan magic in the kitchen. She recently came out with a new cookbook, The Vegan Creamery, which teaches you how to make your own plant based cheese, ice cream and other “dairy” products.
The book includes a recipe for vegan butter that only has three ingredients: refined coconut oil, liquid oil such as avocado or sunflower oil and plant milk such as soy or oat milk. If you need to whip up something for your vegan guests (or anyone who can’t have dairy) this holiday season, you’ll need this recipe handy. Plus, the recipe takes a whole 30 seconds, so you don’t need to prepare for hours ahead of time, like you might if you were churning your own dairy-based butter.
On her Instagram, Schinner talks viewers through the process of making the “real” Miyoko’s vegan butter. She specifies that the coconut oil should be melted but not hot and that the other liquid oil should be chilled in the fridge. She says it should be “very, very cold.” Salt is an optional ingredient.
Here’s what Schinner recommends: Using ¾ cup coconut oil and 1 cup liquid oil, blend the oils together first, then pour in ½ to 1 cup of cold plant-based milk. She says to “process” it until it looks like mayonnaise. She uses an immersion blender to mix up her vegan butter. If you want it salted, add a big pinch at the end and blend again. The video ends with Schinner enjoying her butter on a piece of crusty bread.
You can use vegan butter as a one-to-one swap for dairy butter. Since vegan butter usually costs a bit more than dairy butter at the store—at least in my experience—it can be cost-effective to save by making your own vegan butter yourself.
Depending on what vegan butter you buy at the store, it may have allergens that you or your vegan friends need to avoid. With Miyoko’s recipe, you can swap around the liquid oil and the plant-based milk to avoid whatever ingredients aren’t safe for you. Plus, this recipe could be a great one to keep on hand if you or a loved one are sensitive to dairy, too.
Because the ingredients of vegan butter might liquify easier, and vegan butter can be softer in general, follow directions closely when baking with it or try to keep it at the consistency of regular butter when baking and using “creamed” butter. You may need to chill it and keep a close eye on it as you go.
Consider swapping this butter into our recipes for delicious compound butters that are perfect for the holidays. For instance, our Apple Pie Butter is perfect for morning toast at Christmas, while this Cranberry Butter is a vivid, glamorous condiment for your dinner party rolls. And if you need something really stunning for weekend brunch, consider a stack of pancakes with Pecan Pie Butter on the side. Whatever you use this butter for, making your own butter at home is sure to have you feeling like an industrious chef all day long.
