Miyoko's-Style Vegan Butter
Miyoko's-Style Vegan Butter
Ingredients
- 3/4 cup refined coconut oil, melted
- 1 cup avocado oil, very cold
- 1/4 cup plant milk, cold (such as oat or soy)
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Ensure your refined coconut oil is fully melted. If it's solid, gently warm it until liquid. Measure 3/4 cup into a tall, clear blending cup or a wide-mouth jar suitable for an immersion blender.
⏱️ 1 min
- 2
Add 1 cup of very cold avocado oil to the blending cup with the melted coconut oil. The mixture will appear light yellow/green.
⏱️ 1 min
- 3
Insert an immersion blender into the oil mixture. Begin blending on low speed to combine the oils, then increase to medium-high. Blend for about 15-20 seconds until the oils are well emulsified.
⏱️ 1 min
- 4
While continuing to blend with the immersion blender, gradually pour in the 1/4 cup of cold plant milk. As the plant milk is incorporated, the mixture will begin to thicken and turn a lighter, off-white color.
⏱️ 1 min
- 5
Add the salt to the mixture while blending. Continue blending for another 15-30 seconds, moving the immersion blender up and down slightly, until the mixture transforms into a very thick, smooth, and creamy consistency, resembling whipped butter. It should cling to the blender in a stiff, peaked form.
⏱️ 1 min
- 6
Carefully scrape the vegan butter from the immersion blender and transfer it to a small ramekin or airtight container. For best results, chill the butter in the refrigerator for at least 2 hours to allow it to firm up completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miyoko's-Style Vegan Butter
Ingredients
- 3/4 cup refined coconut oil, melted
- 1 cup avocado oil, very cold
- 1/4 cup plant milk, cold (such as oat or soy)
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Ensure your refined coconut oil is fully melted. If it's solid, gently warm it until liquid. Measure 3/4 cup into a tall, clear blending cup or a wide-mouth jar suitable for an immersion blender.
⏱️ 1 min - 2
Add 1 cup of very cold avocado oil to the blending cup with the melted coconut oil. The mixture will appear light yellow/green.
⏱️ 1 min - 3
Insert an immersion blender into the oil mixture. Begin blending on low speed to combine the oils, then increase to medium-high. Blend for about 15-20 seconds until the oils are well emulsified.
⏱️ 1 min - 4
While continuing to blend with the immersion blender, gradually pour in the 1/4 cup of cold plant milk. As the plant milk is incorporated, the mixture will begin to thicken and turn a lighter, off-white color.
⏱️ 1 min - 5
Add the salt to the mixture while blending. Continue blending for another 15-30 seconds, moving the immersion blender up and down slightly, until the mixture transforms into a very thick, smooth, and creamy consistency, resembling whipped butter. It should cling to the blender in a stiff, peaked form.
⏱️ 1 min - 6
Carefully scrape the vegan butter from the immersion blender and transfer it to a small ramekin or airtight container. For best results, chill the butter in the refrigerator for at least 2 hours to allow it to firm up completely.
⏱️ 2 min