Homemade Plant-Based Butter (Miyoko's Style)
Homemade Plant-Based Butter (Miyoko's Style)
Ingredients
- 3/4 cup refined coconut oil, melted, not hot
- 1 cup avocado oil, very cold
- 1/2 cup unsweetened soy milk
- 1/2 teaspoon sea salt
Instructions
- 1
Measure out 3/4 cup of refined coconut oil and melt it. Ensure it's not too hot; it should just be melted.
⏱️ 2 min
- 2
Pour the melted refined coconut oil into a jar or a container suitable for an immersion blender. Add 1 cup of very cold avocado oil to the same container.
⏱️ 1 min
- 3
Use an immersion blender to begin blending the two oils together.
⏱️ 1 min
- 4
While continuing to blend with the immersion blender, slowly pour in 1/2 cup of unsweetened soy milk.
⏱️ 2 min
- 5
Add 1/2 teaspoon of sea salt. Continue blending the mixture until it emulsifies and thickens to a consistency similar to mayonnaise. It might appear a little watery at first, but trust the process and keep blending.
⏱️ 4 min
- 6
Once the mixture has reached the desired mayonnaise-like consistency, pour it into a bowl or other storage container. Cover it with a lid and place it in the refrigerator to chill for at least 1 hour. Longer chilling times will result in a firmer butter.
⏱️ 60 min
- 7
After chilling, the mixture will solidify into a firm, spreadable plant-based butter. It can then be spread on toast or used as a butter substitute in various applications.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Plant-Based Butter (Miyoko's Style)
Ingredients
- 3/4 cup refined coconut oil, melted, not hot
- 1 cup avocado oil, very cold
- 1/2 cup unsweetened soy milk
- 1/2 teaspoon sea salt
Instructions
- 1
Measure out 3/4 cup of refined coconut oil and melt it. Ensure it's not too hot; it should just be melted.
⏱️ 2 min - 2
Pour the melted refined coconut oil into a jar or a container suitable for an immersion blender. Add 1 cup of very cold avocado oil to the same container.
⏱️ 1 min - 3
Use an immersion blender to begin blending the two oils together.
⏱️ 1 min - 4
While continuing to blend with the immersion blender, slowly pour in 1/2 cup of unsweetened soy milk.
⏱️ 2 min - 5
Add 1/2 teaspoon of sea salt. Continue blending the mixture until it emulsifies and thickens to a consistency similar to mayonnaise. It might appear a little watery at first, but trust the process and keep blending.
⏱️ 4 min - 6
Once the mixture has reached the desired mayonnaise-like consistency, pour it into a bowl or other storage container. Cover it with a lid and place it in the refrigerator to chill for at least 1 hour. Longer chilling times will result in a firmer butter.
⏱️ 60 min - 7
After chilling, the mixture will solidify into a firm, spreadable plant-based butter. It can then be spread on toast or used as a butter substitute in various applications.