At last, the best-tasting homemade vegan butter recipe! Flakes, melts, spreads, and bakes like regular butter. No coconut oil flavor. Use in all your favorite recipes.
Place ¼ cup avocado oil and 2 cups coconut oil in a medium-sized bowl. If the coconut oil is semi-solid, place the bowl over a pot of simmering water. Let it soften while making and flavoring hemp milk. Don't let it melt completely or get warmer than room temperature.
Stir the mixture occasionally until it is soft enough to pour. Use a spoon to whip avocado oil into the softened coconut oil until the mixture is smooth.
Make Hemp Milk
Place ¾ cup filtered water and 2 TB hemp hearts in a blender. Blend on high for 1-2 minutes. Lay a large handkerchief or square of thin cotton fabric over a bowl. Pour hemp milk in, and carefully gather the top. Squeeze and wring until all the liquid is extracted. Toss out the pulp.
Flavor Hemp Milk
Rinse and drain the blender. Return hemp milk to blender. Add 1 ½ tsp. sea salt, 1 ½ tsp. raw sugar, ½ tsp. Druids Grove lactic acid powder and ¼ tsp. virgin red palm oil . Measure accurately for optimal flavor. Blend briefly on medium speed until the color is uniform.
Make vegan butter
With the blender running at medium speed, pour the whisked oil mixture into the center of the flavored hemp milk. As it, turn the blender speed up. Stop as soon as all the ingredients are mostly mixed.
Take a spatula and scrape the sides of the vegan butter toward the center of the blender. Blend a final time briefly on high speed until the butter is uniform. You will have a spoonable, fluffy, pale yellow butter.
Pour and mold
Scoop butter into silicone molds or serving dishes and cover. Glass containers with snap-tight lids are also handy. Place immediately in the refrigerator or freezer until firm enough to slice.
Store
Keep homemade vegan butter for up to 2 weeks in the refrigerator. Butter can also be frozen, stored in a container with a tight lid for 6 months.
Notes
Recipe TipsVirgin red palm oil is optional in this vegan butter recipe but adds a beautiful color and extra buttery richness if you use it.Strain hemp milk through a tightly-woven cloth to make white milk without specks.Melt coconut oil with avocado oil and stir the mixture until it is pourable, but don't let it get warmer than room temperature.Measure salt, lactic acid, and sugar precisely for the best taste.Blend virgin red oil with milk before adding the avocado oil mixture. This gives the vegan butter recipe a lovely, even pale yellow color and extra-buttery mouthfeel.Add the avocado oil mixture to the flavored hemp milk while it's moving in the blender. Pour it into the center.Transfer vegan butter immediately to containers or molds and refrigerate or freeze directly.