janet @ the taste space

Homemade Vegan Butter + Homemade Vegan Pantry GIVEAWAY

In Book Review on June 11, 2015 at 6:50 AM

Homemade Vegan Butter

Guys, I am so excited to tell you about the latest adventures in my kitchen.

My title spoiled the surprise, but yes, I made vegan butter.

In my home. Without any dairy.

And it was ridiculously easy.

5 ingredients only. 4 if you ignore the salt.

Blend it and then let it solidify.

Creamy, melty, butter. Drippy and oozy. All vegan.

Homemade Vegan Butter
Full disclosure: the butter was mostly solid but a few seconds in the microwave brought it to its glorious self. Perhaps if we had a toaster with warm bread, we wouldn’t have needed the extra help.

The recipe is from Miyoko Schinner’s latest cookbook, The Homemade Vegan Pantry. She revolutionized at-home vegan cheesemongering with Artisan Vegan Cheese and she is breaking ground again with this book. My weekend was such a pleasant playground in the kitchen. First, I tried her homemade barbecue sauce, which was to-die-for. The perfect merriment of salty, tangy and sweet barbecue sauce (my liberties were omitting the chipotles in adobo and swapping in blackstrap molasses) and making her unribs. Holy moley, they were yummy.

Homemade Vegan Pantry

Next, and super simple, we tried the butter. Rob agreed. It tasted like butter. Despite adding the salt, it was not a strong component and tasted unsalted to both our palates. We both agreed that, indeed, it was glorious butterless butter. Pictured both on the cover of the cookbook as well as below, you can appreciate how beautiful the cookbook is, too.

Glorious Butterless Butter

I must admit, I wasn’t sure I would be too keen on making kitchen staples, but I kind of want to make everything in the cookbook.  There are condiments and I have my eye on the recipes for 3 different types of mustard (Remember that mustard tasting party? Homemade mustards are the next level in mustard party land). Next, Miyoko has replicas of dairy staples (think thick yogurt, flax seed egg whites and oil-free melty cheeses). She has many recipes for soup stocks and bouillon. You can even pull together a complete meal with some of her faux meat recipes (unribs, unpork, veggie dogs, etc) and also how to make your own tofu and tempeh. Need a sauce for your fake meats? How about a 15-minute rustic pasta sauce or a spinach and caper sauce. Want a side of bread? She includes recipes for focaccia and pumpkin dinner rolls. And not to forget about dessert, her homemade baking mixes are all sweet to allow the ease of making vegan cakes, cookies and brownies at all times of the day. Not sure how to use your butter? How about lemon curd, custard or caramel sauce?

Homemade Vegan Butter

This is definitely how you would stock your whole foods kitchen, all from scratch. The ingredients are standard in vegan cooking, although the lecithin may be a bit cumbersome to find. I use lecithin as an emulsifier to make The Best Chocolate Truffles.

Want to try a lecithin-free vegan butter recipe? This one here looks great, too. Of note, the recipe in Miyoko’s cookbook is different than the recipe she has shared previously; notable for the lack of acid/vinegar.

Happy buttering!

Homemade Vegan Butter

Recipes from The Homemade Vegan Pantry spotted elsewhere:

15-Minute Rustic Pasta

Ale and Brown Sugar Mustard

Almond Feta

Basic Ice Cream Base (with a Mint Chocolate Chip variation)

Chocolate Cake and Baking Mix

French Buttercream Frosting (with uses this butter recipe)

Well-Crafted Macaroni and Cheese Mix

Pancake and Biscuit Mix

Umbrian Tartufo Sauce

Unribs with Zippy Barbecue Sauce

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US (sorry to all my non-US readers). To be entered in the random draw for the book, please leave a comment below telling me which kitchen staple you would like to learn how to make. The winner will be selected at random on June 20, 2015. Good luck!

PS. I am sharing this with Credit Crunch Munch.

Homemade Vegan Butter aka Glorious Butterless Butter

Miyoko’s note: I once reeled with shock when I saw a French girl spread butter as thick as cheese on her toast—until I tried it. Then I understood. Butter, glorious butter! Not only does it impart incomparable flavor and texture to baked goods and dishes, but on toast—well, it doesn’t get any better. Now for the times when I want a hard butter for flaky croissants, or an unsalted butter for a fluffy buttercream, or a light, whipped one for scones, I make my own non-dairy butter. And then I have to put a lock on it so I don’t eat it all up!

This recipe can be adjusted to suit your taste or purpose. Be sure to check out the variations on the opposite page. Don’t use extra-virgin coconut oil, or it will taste like coconuts. 

1-1/2 cups melted refined coconut oil (not extra-virgin coconut oil)

1/2 cup Creamy Soy Milk with No Beany Flavor (page 51), Almond Milk (page 54), Cashew Milk (page 53), or Cashew Cream (page 56), or store-bought nondairy milk

1/4 cup canola, grapeseed, or light olive oil
1/2 teaspoon sea salt
2 teaspoons liquid lecithin (see below) Janet’s note: I used 1.5 tbsp lecithin granules

1. Place all of the ingredients in a blender and process at medium speed for about
1 minute. Pour into a container of your choice—something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.

Makes 1 pound (about 2 cups)


Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need
to use two to four times the amount of the liquid lecithin called for.


Cultured Butter Replace the nondairy milk with 1/2 cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy milk.

Really Hard Butter This is helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 21/2 cups or substitute deodorized cocoa butter for1/2 cup of the coconut oil.

Whipped Butter Increase the canola oil by 1 tablespoon and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.

Unsalted Butter This is often called for in buttercreams and some desserts. Simply omit the salt!

Reprinted from THE HOMEMADE VEGAN PANTRY Copyright © 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Middle photo © 2015 by Eva Kolenko. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

  1. I would like to make homemade mustard.

  2. Home made vegan butter would be it for me. I feel so guilty buying Earth Balance, given their use of palm oil

    • Please know that Earth Balance is a conscious vegan company and sources their palm oil where there is no destruction of orangutan habitats. It’s all the big companies that have switched to palm oil to avoid trans fats that have no conscience over the environmental impact of the way they source palm oil.

  3. Looks like a great book. Mustard would be cool to make.

  4. This book sounds great. I made my first “cheese” last week from cauliflower! I will make the butter this weekend. Thanks for what you do or I would not know these options exist.

  5. What an incredible giveaway! This book sounds fascinating. I would dearly love to make BBQ sauce my kids would enjoy. And thank you for posting the butter recipe; I look forward to surprising my kids with butter for their GF bread.

  6. I would love to try the butter! Thanks for offering the giveaway!

  7. I need to make the yogurt! Thanks for the giveaway.

  8. I definitely want to try the recipes. I’ve made some of the Artisan Cheeses from the previous book, and they’re wonderful.

  9. Tempeh – although it seems like it would be complicated!

  10. I can’t wait to make the butter. I have Miyoko’s cheese book and it’s fantastic.

  11. I used soy milk, Gaby. There were some recipes where they had to curdle the milk (not this one) where they recommended soy milk so I went with it. I also saw high marks for cashew puree!

  12. I want to make vegan yogurt! I have read many recipes but still seem to be too afraid to give it a try. Also, I preordered this book months ago, and it would be awesome to win it instead. 😀

  13. I’d like to try making ketchup and although it’s not necessarily a staple, enchilada sauce. Thanks for hosting this giveaway!

  14. I’d love to learn to make butter and soymilk!

  15. Hello! I’d love to make various nut milks and butter.

  16. I’ll be trying this butter recipe and would like to refine my mustard-making skills. Thank you Miyoko!

  17. It’s a tie between mustard and yogurt for me. Thanks for the chance to win this book!

  18. Wow, I didn’t realize this was even possible! SUPER intrigued. I’m going to bow out of the giveaway — good luck to the winner!

  19. BUTTER! oh, yes – learned to cook from Child’s ‘Mastering” cookbooks, have never been able to do without butter, except when I became Vegan 5 years ago – and have missed butter everyday since,,,can’t wait to try this one!

  20. Homemade vegan cheese sounds amazing to me. Can’t wait to try to make it! Miyoko’s cheeses are divine.

  21. If love to make homemade ketchup.

    • Oops. I obviously need to spellcheck. I meant that I would love to make a delicious homemade ketchup!

  22. I definitely want to make this vegan and palm oil free butter in the future! Thanks for sharing 🙂

  23. oh gosh! The possibilities seem endless! I would say the butter for sure, but would also love to make mustard! I’m also intrigued by the flax egg whites!

  24. Woah this is so cool- I’ve always shied away from commercial vegan butters because of some weird oils but this looks like it would be such a treat!

  25. Ooh, excited to try this! I definitely want to learn to make the vegan butter, particularly the hard butter for croissants.

  26. I’d love to try making my own vegan mayo!

  27. I would love to give making homemade yogurt a try. I’m a pretty big fan but can’t often stomach the hefty price

  28. I would dearly love to learn some good recipes for condiments – ketchup, mustard, mayonnaise, etc. Too many homemade version turn runny quickly, and finding storebought without HFCS can be difficult, especially with ketchup and bbq sauce.

  29. I would dearly love to learn some good recipes for condiments – ketchup, mustard, mayonnaise, etc. Too many homemade versions turn runny quickly, and finding storebought without HFCS can be difficult, especially with ketchup and bbq sauce.

  30. I would love to make my own yogurt. I have been contemplating buying my own yoghurt maker

  31. Oh, I’d love to try to make my own butter or yogurt!

  32. Okay, that bread looks absolutely killer. But food-porn aside, I’d love to see what unusual condiments/staples are in the book!

  33. It would be wonderful to learn how to make Homemade Tahini Sauce.

  34. I would love to make homemade vegan jams and my own nut butters!

  35. I am a mustard fiend! My first attempt at homemade was a bit of a bust, but I might be ready to give it a go again! 🙂

  36. Jelly or Jam! Or tomato sauce! Thank you for the chance!

  37. LOVE this post!! My husband is dairy-free and I’m having a heck of a time replacing things like butter! I would like to learn how to make vegan yogurt (if that’s even possible!?!). Would love a chance at this cookbook 🙂

  38. I once saw a recipe for coconut cheese claiming it melted and stretched just like fresh mozz. I would love to try!

  39. Woah! How cool is that? I am intrigued and now wanting to try making this =) Love Miyoko’s recipes – her cheeze is so revolutionary!
    Thanks for sharing Janet.

  40. I am interested in making coconut butter.

  41. I want to make a vegan umami paste. The DIY recipes I’ve found online call for anchovies and/or Parmesan cheese.

  42. This looks amazing! Thanks for sharing!

  43. I’m so glad to see a review of this book! It’s been on my wish list for a long time. I needed to keep an eye on when it was coming out. Miyoko is such a talent. That butter is definitely in my future!

  44. I want to learn how to make coconut and almond milk.

  45. I would like to try this butter recipe! It looks simpler than some of the other vegan butter recipes I’ve seen. The yogurt would be great to try too.

  46. A vegan caramel sauce that actually takes like the dairy version!

  47. Sourdough bread, but a recipe for the bread machine!

  48. This book looks awesome! I want to learn to make the French style buttercream frosting!

  49. Oil-free melty cheese sounds great!

  50. I have been dreaming of being able to make lemon curd. mmm.

  51. That butter looks and sound amazing. Looking forward to trying it!!

  52. Bread, butter, stocks, all vegan!

  53. I’ve been making butter from a recipe of Miyoko’s I found online, and it’s amazing – this is a slightly different recipe, so I’m curious to try it!

  54. I make a lot of my kitchen staples already, but I still haven’t gotten into making my own flake cereal (which while not a traditional staple, is for me based on the frequency with which I consume it).

  55. i’d love to try the butter.

  56. […] Homemade Vegan Butter from The Taste Space: […]

  57. I just made ketchup for the first time but I would LOVE to learn how to make…..every single condiment I buy! It’s my new mission – MAKE EVERYTHING. ☺ Thanks ❤

  58. Definitely the baking mixes!

  59. Asian Fish Sauce

  60. The one thing I want to learn to make is tofu. I’ve made many other items that are in the book but tofu, and soymilk, are not one of them. But first, I think I will be making some butter this weekend or soon after I finish my tub of Earth Balance. I always feel guilty buying them due to their non-science-based ideology on farming and breeding practices.

  61. Everything looks sooo good, but I would have to say butter because that’s what my family misses the most.

  62. Would love to make yogurt! Soy yogurt is so expensive and rarely goes on sale.

  63. Do marshmallows count as a kitchen staple? Because that is what I would like to learn how to make vegan.

  64. i want to make it all! But to start the butter looks amazing! I already use coconut oil in everything so why not expand my coconut oil repertoire! Thanks!

  65. I would love to make PLAIN vegan yogurt. Some of the sweet ones on the market are great, but I can’t find anything that would work for savory things like tzatziki sauce and Indian dishes.

  66. I would like to make the vegan butter and everything else in the book!

  67. Oh, homemade vegan cheese please! Would L-O-V-E to win this cookbook!

  68. I Would like to make the butter. I already have the vegan cheese book and would love this new book too!

  69. I hAd no idea Miyoko had another cookbook coming out! Seriously! I need to get one … Now!

  70. I would love to learn how to make vegan mayonnaise!

  71. I’d like to learn how to make vegan cheese & meat protein substitutes. Hope to win the cookbook, so I can learn.

  72. I am torn between the butter and the yogurt. I miss fruity, sweet yogurt! The pumpkin dinner rolls and veggie dogs sound great too.

  73. That barbecue sauce sounds good to me! They all seem to be filled with corn syrup and random ingredients nowadays.

  74. After reading about the vegan butter my mouth is watering! I’d love to make it at home!

  75. What a cool book, although I shouldn’t be surprised given the amazement of her cheese book. Fascinated by the idea of making my own tempeh!

  76. I would absolutely love to learn how to make vegan butter! I have fond memories of making non-vegan butter when I was very young. My husband goes through tons of Earth Balance so I’m sure he would love to learn how to make it as well!

  77. I want to make the vegan butter

  78. Well you had me at making my own vegan butter! But we are huge mustard fans too!

  79. I would love to make my own mustard. I use a variety of mustards in my dressings, marinades, etc. I adore the kick mustards add to so many dishes.

  80. I would love to learn how to make vegan butter and yogurt!

  81. Thanks so much for this recipe! There are some baked goods I just haven’t been able to make with subbing coconut oil for butter. Pie crust, here I come!

    I would love a good substitute for full fat coconut cream that doesn’t taste like coconut. I know and frequently use your coconut oil trick (LouAna brand has served me well), but I don’t know of such an option for the cream.

    It’s kinda difficult to find dairy free ice cream recipes that don’t taste like banana or coconut.


  83. What a fab idea, looks just like butter:-) Thanks for entering #CreditCrunchMunch:-)

  84. I had no idea that you’d be able to make something like this at home, thanks for sharing with Credit Crunch Munch 🙂

  85. […] are recipes for kitchen staples. Milk substitutes and vegan butter (different than Miyoko’s homemade vegan butter). There are countless recipes for different kinds of cheese (American Cheese, Cheese Balls, Chia […]

  86. […] and sliced (I used a mixture of Northern Spy and Mutsu) 1 tbsp lemon juice 1/2 cup vegan butter (homemade or store bought) 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup brown […]

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