Vegan Butter Recipe
There’s been a lot of conversation lately around Miyoko’s Creamery from internal company changes to the reality that many beloved food brands evolve once they grow. While Miyoko herself is no longer running the company, she has always stood for transparency and real-food principles. As part of that, she publicly shared a simple vegan butter recipe so people can make it at home if they choose.
If you’re looking for an easy, minimal-ingredient alternative, here’s the recipe she released and my adjustments with all of my favorite brands of the ingredients listed.
Simple Vegan Butter (By Miyoko)
Ingredients
¾ cup refined coconut oil, melted (must be refined and not too hot)
1 cup avocado oil (very cold)
½ cup unsweetened soy milk
½ teaspoon sea salt
Directions
Add the melted coconut oil and cold avocado oil to a bowl and mix with a hand mixer.
Add the unsweetened soy milk and sea salt. Mix again until creamy.
Pour into a glass container.
Refrigerate until firm—ready to use in about 1 hour but better if you can keep in until longer.
Use just like butter for spreading, cooking, or baking.
