This Easy Homemade Vegan Butter is crazy smooth and creamy, rich and buttery and most importantly, it spreads and melts just like the “real” deal. You will love it on toasts, baked goods, potatoes, sauteed veggies… just about anywhere you would normally use regular butter!
I’ve never been one to use butter much. Well, not when cooking, anyway. I find that butter is way too fragile and delicate to be used as a cooking fat: it burns way too easily. In baking, butter can be replaced pretty easily, so going without it really isn’t a problem. But ON baked goods, though… nothing comes quite close to a little bit of butter slowly melting on a hot muffin, bagel, toast, or on top of a pile of pancakes.
On occasions, I also really enjoy it on sauteed or steamed veggies, especially on potatoes… So well yeah, sometimes, I do miss butter. So I’ve looked at some of the store-bought vegan butters out there, but never could bring myself to buying any after examining the list of ingredients and then the price tag. Whoa. This stuff is unbelievably expensive!
So I decided to make my own. Homemade vegan butter is so much better for my health and so much more affordable. Plus, it’s super quick and easy to make, too!
Now of course, it doesn’t taste exactly like regular butter — it tastes pretty damn good, though, let me tell you! — and while it has a very similar texture, spreads and melts just like the “real deal”, it’s also more delicate, so it absolutely needs to be kept in the fridge. However, it is a lot more spreadable than regular butter right out of the fridge, making it easier to use.
Just as with regular butter, it’s best that you avoid cooking with it at high temperatures, as it would burn very easily. And since it is just as delicate as the coconut oil that it contains, it will melt at fairly low temperatures so it really wouldn’t be your best option for making buttercream.
Other than that, you can totally go ahead and use it just as you would regular butter!