Vegan Butter Recipe

If you’re looking for a recipe for Dairy-Free and Soy-Free Vegan butter, you found it.

And you don’t need to scroll through my life’s story to get to it. 😉

-Hunnee Toodee

Dairy-free, Soy-free butter recipe

 – ½ cup coconut oil

– ½ cup avocado oil

– 1 ½ cup shortening

(I use the no-name brand of soy-free, dairy-free shortening from Superstore/Independent)

– 1 Tbsp nutritional yeast

-½ –  1 Tbsp maple syrup

– 1 tsp salt

– 1 tsp mustard powder

– ½ tsp egg yolk powder* (see home-made recipe for this)

– Put all ingredients into mixer with whisk/beater attachment

– Mix on low levels to start – 1, 2, 3 – to get started, and keep splatter down

– Turn up to 5 once the ingredients begin to blend

– Scrape down sides of mixer bowl

– Resume blending up to 11; takes about 3 minutes to whip to a thick consistency

– This mixture should come out thick, stiff and fluffy.

This recipe makes 4 cups. Kept in the fridge it keeps a consistency that is softer than refrigerated butter and stiffer than refrigerated margarine… easy to spread on toast, and useful in baking cookies, cakes, and making buttercream frosting.

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