Homemade Artisan Vegan Butter by Miyoko Schinner

Artisan vegan butter? Ok, real talk. Before making this I never thought “artisan” was a word that would enter my vocabulary. When talking about food no less! Because I always associated “artisan” food with someone more (insert myriad of adjectives here: grown-uppy, sophisticated, chef-y, skilled).

But no. I get it now. This could just be called vegan butter. But it needs to be described as artisan. Not because I’m a finely skilled maker of vegan butter. Because I’m not. This was my first time making it. Or because I suddenly “grew-up”. Because I will forever be playing grown up (I’m a child inside, see this post, 12th picture down).

Vegan-Butter Luminous Vegans

But because when I first tasted this creamy vegan butter, I could picture myself on a French country hillside. Surrounded by sweetly scented wildflowers. Spreading this lush butter on a crusty baguette. Eating it with fresh juicy apricots and pears so ripe that the sticky sweet juices coat my hand.

A glass of wine in hand (and I don’t even drink!). The setting sun’s last rays casting long shadows across the small rustic wooden dinner table covered with breadcrumbs. My butter knife clinking against the plate as I repeatedly pick it up and put it down to have more of this creamy white butter. Maybe Yann Tierson is there playing some classical French jams with an accordion.  You know, because all my French imagery comes from movies with a soundtrack.

Vegan-Butter Luminous Vegans

So that. That is why this butter is not just vegan butter, but artisan vegan butter. If Earth Balance is currently your butter of choice. Trust me. You will be blown away by how delicious this is. Butter will go from just something you spread on stuff to its own separate food group.

It’s also incredibly easy to make this coconut oil based butter at home. This was my first ever attempt at making butter and it came out perfectly. I’m at the moment really in love with the idea of buying less staples like this and making it myself. I have aspirations of being a vegan homesteader you see. But a lazy one. This vegan butter recipe fits the bill. The recipe is from Miyoko Schinner at Artisan Vegan Life and was posted as a video by Richgail at ASTIG Vegan.

soy-lecithin Luminous Vegans

Artisan Vegan Butter by Miyoko Schinner

posted with permission from Miyoko Schinner.

Ingredients

  • 1 cup of REFINED* organic coconut oil, liquified
  • 1/2 cup almond milk (or any non-dairy milk)
  • 1/4 cup canola oil (or any mild oil)
  • 1 1/2 tsp of lecithin granules (Miyoko uses 2 tsp of liquid lecithin but I only had granules)
  • 1 tsp apple cider vinegar
  • 1/2-1 tsp salt

* refined coconut oil will not give the butter a coconut flavor/scent

Directions

Throw everything into a blender and blend for about one minute to ensure that the liquid stuff is properly blended with the oils (that is what the lecithin is for). Pour into a container and let set in the fridge.

Vegan-Butter Luminous Vegans

Ours has kept well for a couple of weeks in a mason jar. Here I put it on fresh-from-the-oven skillet cornbread (from Veganomicon). I don’t normally use that much butter on a single piece of cornbread, but I wanted to make sure you could actually see it (did you know it’s really hard to photograph melting butter?). It spreads easily and melts nicely when spread on hot food stuffs.

In the original video, Miyoko mentions that this butter is extremely customizable. Just imagine. You can whip it, make it thicker, make it thinner, incorporate herbs and flavors, make it less salty or more salty…

Vegan-Butter Luminous Vegans

After having made this, I am now anxious to get my hands on Miyoko’s book, Artisan vegan Cheeses. Now excuse me, I must go find something else to eat with this butter. Oooh la la!

Do you own Artisan Vegan Cheeses? What’s your favorite recipe from the book? Or have you made your own vegan butter before?

85 thoughts on “Homemade Artisan Vegan Butter by Miyoko Schinner

  1. saniel

    Thanks will try this version. In the past I have always purchased earth balance non-soy butter but didn’t like that it contained Palm oil, this way way I know what all the ingredients are in this spread. I will experiment with herb butter, cinnamon butter, chipotle lime butter, coconut flavor butter etc. Loving this!

    Reply
  2. Katie @ Produce on Parade

    Omg, you artisian little fiend! Your post made me laugh. Can I homestead with you? I must try this. Todd is obsessed with buttered toast. The man lives off the stuff and thus, we go through A LOT of Earth Balance. Can’t wait to try this out. Thanks! :)

    Reply
    1. luminousvegans Post author

      Yess! Let’s homestead together! Neal and Todd sound the same…with their facial hairs and buttered toast. For a long time, Neal would eat bagels every morning and if we didn’t have vegan cream cheese he would schmeer Earth Balance and jelly all over. This stuff is soooo much better than Earth Balance. I haven’t done the maths yet on how it compares price wise though…

      Reply
    1. luminousvegans Post author

      Ha ha! Yup. After eating this stuff, I don’t think I could go back to Earth Balance. Miyoko makes a point in the video about how the palm oil stuff sticks to the roof of your mouth whereas this stuff just melts away…and I couldn’t agree more!

      Reply
    1. luminousvegans Post author

      Thanks Marlene! I’m glad you enjoyed the post. When I tried this butter for the first time I knew it was something that people needed to know about so I emailed Miyoko right away to see if I could share it. I hope you like it as much as I do.

      Reply
    1. luminousvegans Post author

      When I tried it for the first time, I’m pretty sure I closed my eyes in ecstasy…no joke. I like that it doesn’t have palm oil as well. While I’m not sure I can eradicate all palm oil from my life, this is sure a good start for us.

      Reply
    1. luminousvegans Post author

      Awesome!! As soon as I took that first taste of this I knew it was something that others would enjoy. So I emailed Miyoko right away to see if could share it on the blog. That woman is a freakin’ genius!

      Reply
    1. luminousvegans Post author

      I am not sure if this butter recipe is in the book or not. But her cream cheese (which is in the original video I linked to) is. And of course so are all her amazing cheeses. I have been resistant to get the book because it uses rejuvelac but I just might cave soon..or maybe ask for it for the holidays.

      Reply
  3. Maggie Muggins

    I’ve been wanting to make my own butter ever since I saw Bryanna Clark Grogan’s recipe but I’ve yet to be able to find refined coconut oil anywhere! What brand did you use? Maybe I can resort to ordering some. Have you used it in baking? If this stuff works works in baking, I can finally say bye bye to Earth Balance :)

    Reply
    1. luminousvegans Post author

      For this batch of butter I used a refined coconut oil that I found at the “regular” grocery store. I think it’s called LouAna or something like that and I don’t think it’s organic. Next time I plan to get organic and for this, I think the 365 brand at Whole Foods carries some as well as the brand “Spectrum” which I think is also at Whole Foods.

      I haven’t used it in baking yet, so I don’t know how it performs there. I’ll let you know how it goes if we use it in baking.

      Reply
  4. Sara

    OH my goodness I’m trying not to hyper ventilate right now. This is FANTASTIC and thanks so much for sharing. I’m going to try it immediately. =)

    Reply
    1. luminousvegans Post author

      Awesome! I hope you love it as much as we do. We totally bought loads of crusty bread just to eat with this! When I took the first taste, I seriously closed my eyes in bliss.

      Reply
    1. luminousvegans Post author

      Awesome! I am glad you stumbled on it. I haven’t been able to make lotions lately because my stick blender broke :-(. I’m really bummed about that. But I’ve been making body butters instead. Not quite as satisfying as when the lotion “turns white” in the lotion making process but still satisfies my DIY needs. I hope you enjoy the lotion recipe!

      Reply
  5. Becky Striepe

    Crazy! I have been planning to make my own butter for a little while, too! A friend of mine shared some really eye-opening articles about palm oil (even “sustainable” palm oil), and I’m looking for an alternative to Earth Balance. The butter you made looks so good!

    Reply
    1. luminousvegans Post author

      Hey, great vegan minds think alike! I’ve been hearing things about “sustainable” palm oil as well. Though I haven’t taken the time to read the literature yet. I’m not sure I’ll ever be able to eradicate palm oil from my life completely, but this butter is a good start. I love that Miyoko’s recipe is so straight forward and easy but it yields such wonderful, dreamy results!

      Reply
  6. rika@vm

    That homemade vegan butter looks amazing – will it taste like Earth Balance?! If so I would love to make it! Love that you used almond milk – I bet the coconut milk works great, too, right?

    Reply
    1. luminousvegans Post author

      To me, it doesn’t take like Earth Balance. But it tastes BETTER! It melts in my mouth and just has this rich creaminess to it that Earth Balance doesn’t. I think that’s a great idea to use coconut milk to make it even richer! Haven’t tried that, but maybe on the next batch.

      Reply
  7. Pingback: Palm Oil and Vegan Butter: The Sad Truth and a Solution

    1. luminousvegans Post author

      Thank you so much for sharing that video! I knew the moment that I saw how easy it was to make that I was going to try itout soon.

      We just made a second batch and it’s just as good as ever. If you get a chance, you should try it. It seriously is life changing delicious. I almost feel like Paula Deen with the butter!

      Reply
  8. Elena

    We’ve been making our own butter for a while now, but this recipe looks even easier than the one we’ve been using. Bonus points because I was planning to make a batch today anyway. :)

    Reply
    1. luminousvegans Post author

      Woohoo for DIY butter! I’ve seen other recipes but they seemed a little too complex for me. When I saw the video of Miyoko making it and how quick it was, I knew that this was the recipe for me! If you do make it, I’d love to know what you think. We are in love with the stuff.

      Reply
  9. Elizabeth

    I’ve been looking for a vegan butter recipe but I’ve read so many bad things about canola oil (coconut oil is the only oil I use). Do you think it would work using all coconut oil instead of the canola?

    Reply
    1. luminousvegans Post author

      Oh noes, what is wrong with canola oil? Wait…maybe I don’t want to know. Is it a health thing or an animal/environmental thing?

      As for using the coconut oil only, I don’t really know. My only guess is that since coconut oil is a solid when not heated and canola is not, that a butter made with only coconut oil is gonna be more solid. Maybe less creamy?

      Miyoko does mention in the video that any mild tasting oil will work in place of canola oil. In fact, my friend Becky uses safflower oil in hers http://www.glueandglitter.com/main/2013/11/18/palm-oil-vegan-butter-sad-truth-solution/ .

      I wish I could be more help. This was my very first time making vegan butter ever. Maybe just try an experiment with small batches. I’d love to know how it turns out, so keep me updated if you remember!

      Reply
    1. luminousvegans Post author

      Hi Deb!

      I’m not sure what a ninja pulse is. But this butter should be doable in any type of decent blender (possibly even a food processor…I’ll have to experiment) because it is like a thick creamy sauce before it sets in the fridge. If your blender can handle thick creamy sauces, then this should be no problem. Just make sure to blend, blend, blend till all the oils are mixed with the liquids.

      And also, the coconut oil should be in liquid form before blending. I just nuked mine for about 10-20 seconds.

      Hope this helps! Thanks for stopping by and commenting!

      Reply
        1. luminousvegans Post author

          Cool! I should get one. It looks like it acts as a blender in addition to the other things. So I don’t see why you couldn’t use this for the butter unless they recommend not putting oil in their machines.

          Reply
          1. Deb

            I love it especially when making soup. I throw all the raw veggies in and pulse until I get the size i want and DONE, no chopping no mess.

      1. Deb

        here is a youtube of the ninja…it pulses…it doesn’t run constant like other blenders so I was just curious if it mattered…I know when making regular butter they want consistent blending. I figure is they can make peanut butter with it, this vagan butter should be doable. I’ll try it anyway.

        Reply
        1. luminousvegans Post author

          Oh, I see. I still think it would work. You may just have to pulse and pulse away though. But if it handles peanut butter, I am also thinking you can use it for the butter. Maybe start with a smaller batch first as a test so you’re not wasting too much ingredients if it doesn’t work. Good luck! I would love to know how it turns out in case others have the same appliance.

          Reply
          1. Deb

            Yes, my pulse worked! Now the however, it’s really really hard coming out of the fridge, is there any way to soften it making it more spreadable or does it just need to sit at room temp for awhile…long while…?

          2. luminousvegans Post author

            Woohoo! I am gonna have to look into this pulse thing now! I replied to your later comment about the hardness, but it definitely is harder than most conventional store-bought vegan margarines. This is due to the coconut oil since that is solid at room temp. I imagine using less coconut oil might be a way to get it softer straight from the fridge. If I experiment, I’ll let you know!

  10. lea

    I made this butter awhile ago when I saw it on another site. I used homemade unsweetened almond milk and regular olive oil. It was really good and quite easy. As I don’t use a lot of butter, and not knowing what the shelf life of this vegan butter would be, I froze the butter in portions. Worked perfectly.

    Reply
    1. luminousvegans Post author

      Hi Lea! That is so cool that you made this butter as well. It is good to know that it works with things other than canola oil. A reader mentioned that canola oil might be bad but I haven’t researched as to why.

      It’s also good to know that it can be frozen. When you wanted to use the frozen butter, did you just move it to the fridge and let it “thaw” for 24 hrs or something? I will definitely keep this in mind for making bigger batches. I try not to eat a lot of butter but I can see us using more for holiday cooking and baking.

      Reply
  11. healthyandaware

    I had “vegan butter” on my grocery list, but then I remembered this recipe you posted. I used olive oil and it came out so very good and it took no time at all once you have the ingredients! I even put a very tiny pinch of turmeric in a portion of it to see how the color and flavor was and it worked out well too. So I am scratching “vegan butter” off the grocery list and happy to save some orangoutangs while doing so! It also feels empowering to be able to make things versus buy them from big companies and to have more basic ingredients without all the preservatives and such. Thanks so much for posting!

    Reply
    1. luminousvegans Post author

      Awesome! I am soo glad that you tried it out. That is great to know that olive oil works as well. How cool that you added turmeric! You’re definitely making me want to experiment with the recipe a little. How do you like it so far?

      And you’re so right about feeling empowered by making things! I am really beginning to see that. I’ve reached a point now that when I see stuff in the grocery store, I”m always like—could I make this..yeah, I bet I could make this! Plus, like yourself, I am glad to have a fabulous alternative to Earth Balance. Not only do I feel good about saving orangutans but it’s also just so much better tasting than Earth Balance.

      Reply
    1. luminousvegans Post author

      Hi Deb! It definitely is harder straight from the fridge, than say Earth Balance spread. Which was what I was used to. I find that I can spread it easily straight from the fridge when I am eating it with something firmer like crusty French Bread. I also find that it spreads well on warm breads due to the heat. But if I’m using it on a softer bread that is not warm, I set it out on the counter for a couple of minutes and it softens enough to spread.

      If you want it softer straight from the fridge, you could experiment with the liquid oil to coconut oil ratio because it is the coconut oil that makes it firm. If you end up doing some experiments with it, I’d love to hear how it goes! It could be great info for others as well.

      Aside from the hardness, do you enjoy the taste? We are on our second batch and are still loving it!

      Reply
  12. Collea

    Have you tried to make it soy free? i know that there is such a thing as sunflower lecithin but i have been unable to find it, anyone have any idea where i can find it?

    Reply
    1. luminousvegans Post author

      Hmmm, I don’t know. I just used the lecithin that we had but I’m sure any lecithin would work. The role of the lecithin, as I understand it, is to emulsify the oils and liquids together. Otherwise they wouldn’t mix.

      I don’t know about sunflower lecithin in stores but I just did a google search for “sunflower lecithin” and several came up.

      If you make it with the sunflower lecithin, I would love to know how it goes and I’m sure anyone else that needs to avoid soy would as well. Good luck!

      Reply
      1. Collea

        I had everything on hand to make it with the soy lecithin. I will have to look for some sunflower and let you know if i ever make it.

        I made my “butter” with extra virgin olive oil. I added an extra ounce of olive oil and an extra tablespoon of almond milk. It is perfectly spreadable right out of the fridge. Love the fruity olive oil taste too.

        Thanks so much for the recipe and post. I think next time i will try the original recipe. I am worried about the olive oil taste in sweet applications. I don’t think i will mind but my husband might think it is weird.

        Reply
  13. Pingback: perfect vegan scones » paper fruit

    1. luminousvegans Post author

      Hi there! I’m soo sorry for the late reply! I’ve been dealing with moving stuff and things have finally calmed down.

      The recipe yields about 1 1/2 cups. Thanks for the comment. I’ll be sure to add this to the recipe. Happy Holidays!

      Reply
  14. Sarah De la Cruz

    Ok, I tried this for Christmas Eve brunch (following the recipe posted in VegNews which is the same :)). Mine stayed closer to the consistency of coconut oil, not butter. Do I need to blend longer? Any thoughts on how to make it thicker? I made quarter batches, and flavored one with maple syrup and cinnamon and the other with garlic and rosemary. Both tasted great, but were kind of oily. Any guesses to what would help?

    Reply
    1. Sylvia

      Hi! Thank you so much for this recipe. It is delicious, but I am having the same oily consistency problem as the commenter above. I used an already liquified coconut oil, and have wondered if that makes a difference. Thank you, in advance, for any advice you may have.

      Reply
      1. luminousvegans Post author

        Thank you for trying out the recipe! As mentioned to Sarah above, I’m not entirely sure what the solution is as I haven’t experimented with the recipe at all. My first guess would be to change up the oil to non-dairy milk ratio…using more non-dairy milk than oil to better balance the oily-ness? In this case, you may also have to adjust the amount of soy lecithin so that the oils emulsify properly with the almond milk. Also, make sure to really blend it so the emulsification is thorough. Did you have any separation occur in the fridge?

        I liquified the coconut oil because that is what Miyoko used in the original video. You could try using solid coconut oil to see if that makes a difference. If you’re concerned about ingredient waste (like I am :-) ), you could do these experiments on a quarter or half batch.

        I plan to muck about with ratios on my next several batches and hopefully will have discovered something useful to share! If you find the answer before then, I’d love to know so I can try it out and share with other readers. Thanks again for reading!

        Reply
    2. luminousvegans Post author

      Hmm, I find it about as oily as say Earth Balance. But I find that the oily-ness of this butter is much more “melt in my mouth” as opposed to EB which kinda coats my mouth if that makes any sense. For making it less oily, maybe changing up the oil to non-dairy milk ratio would do the trick? In this case, more lecithin might be required to emulsify the liquids to the oil….but I’m not really sure. How long did you blend it for? I make sure to blend mine for at least several minutes to make sure all the oil has emulsified with the almond milk. Did you have any separation occur in the fridge?

      I haven’t messed around with the recipe in terms of tweaking it so I’m afraid all my suggestions are just guesses. One reader did comment that they used more liquid oil (an extra ounce) which made it softer and more spready straight from the fridge but I’m thinkin’ this wouldn’t help with the oily-ness as it is adding more oil.

      When I make my next several batch, I’ll muck about with ratios and see what happens and let you know! If you find the solution, I’d love to know so I can try it out and share with other readers. Thanks for trying it out!

      Reply
  15. Carol

    Love this recipe. I made it tonight and was blown away, it’s so good. I used home made sunflower seed milk, rice bran oil, and added a little tumeric for color, I didn’t melt the coconut oil, just scooped it out of the container and added it after the water and oil. I was running around the house with it on a spoon making everyone try it. Thanks so much for posting it

    Reply
    1. luminousvegans Post author

      What great substitutions! It is good to hear that they worked out well. It’s also interesting to hear that you did not melt the oil. Did you pack it into a 1 cup measuring? Some readers were saying that their butter came out too much like coconut oil (consistency) and I wondered if the melt or non-melt had anything to do with it. Mine has come out nice and creamy each time so I”m a bit scared to experiment :-p.

      And I was totally the same way when I first tasted it. I licked the not-ready-butter and then looked around frantically because I had to get someone else to taste the crazy-awesome-goodness that I just experienced. It is now the only butter we eat unless we’re in some kind of pinch. In which case we pick up Earth Balance and force ourselves to finish the tub so we can make this butter because Earth Balance doesn’t compare!

      Reply
  16. mshoupportraits

    This looks amazing. I cannot wait to try it! I found it by accident as I was searching for home made bread recipes…and I can imagine this would be fantastic with some fresh baked bread!! Thanks so much for posting something that seriously looks so healthy and easy to make!

    Reply
    1. luminousvegans Post author

      Awesome sauce! It is incredibly easy to make and comes out FANTASTIC. I think Miyoko is a genious. I knew I had to post it as soon as I licked the not-ready-butter from the inside of the blender…I’m pretty sure I closed my eyes and moaned in ecstasy when I licked it….still talking about the butter here ;-) I hope you get a chance to make it soon and fall in love as I did. I don’t buy vegan butter from the store anymore (unless in a pinch) and I keep mine in old vegan butter (Earth Balance) containers.

      Reply
  17. Aryd'ell Hotelling

    Am wondering if there is a substitute for lecithin, either granules or liquid, as any soy, GMO or not, gives my hubby an MSG reaction, resulting in a life-deadening headache the next day. This greatly interferes with his teaching students. Can you offer a suggestion, please?

    Reply
    1. luminousvegans Post author

      Hi! Sorry for the late reply. I can certainly relate to MSG headaches/migraines as I get them too (though I don’t get them from soy products) and they are not fun. Have you looked into sunflower lecithin? Something like this for example http://www.swansonvitamins.com/swanson-premium-sunflower-lecithin-granules-non-gmo-16-oz-454-grams-granules . I am sure there are other brands but that is just one I found using google. I have heard people use that when sensitive to soy. Let me know if you do try sunflower lecithin and how it works out for you.

      Thank you so much for stopping by and commenting!

      Reply
  18. Meg

    Has anyone tried freezing the butter? We don’t eat a lot of butter and I’m worried that the batch would go bad before we could finish it.

    Reply
    1. luminousvegans Post author

      Hi! I haven’t tried it myself, but I don’t see why you couldn’t freeze it. If you’re worried that the integrity of the butter would in some way be compromised, then you could try freezing a small amount. I’d love to know how freezing it turns out if you try it.

      Reply
  19. Doris

    I tried another vegan butter recipe and there were tiny brown flecks throughout, as if the lecithin did not dissolve. Looking at your lecithin granules, I can see it’s almost like a powder. My lecithin are giant grains, like instant coffee. I’m going to try pulverizing them with a mortar & pestle before making this recipe. Thanks!

    Reply
    1. luminousvegans Post author

      Have you tried it out? How did it go? Sometimes, there are large granules in my jar as well but when I shake the jar around, they tend to break down. I think pulverizing them before hand should work. You could also try blending it for longer. The heat from the blender motor might also help break it down.

      I’d love to hear how it goes. Thanks so much for reading and commenting!

      Reply
  20. Jane

    Thanks for posting this! What is the shelf life if left out on the counter? I plan on using it in icing for a cake, but the cake won’t be refrigerated. Rather will be stored in a covered cake dish on the counter. I want to make sure though not to serve it to anyone if the frosting has gone bad! Thanks in advance for your advice.

    Reply
    1. luminousvegans Post author

      Hi! I don’t really know the shelf life so I don’t want to tell you the wrong thing. Maybe do a small test (if you’re willing to test it out on your stomach) and leave a little of the frosting out but covered. Then taste it after X-amount of hours to see if its still okay. My guess is that it would be fine if you’re just talking about a couple of hours.

      Sorry if this is not that helpful. You could always email Miyoko Schinner and ask her since it is originally her recipe.

      Thanks so much for stopping by and commenting!

      Reply

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