On the quest to figure out how to make actual margarine at home, I discovered I could not. To make margarine like they have in the supermarket, you would need to be able to hydrogenate oil at home, and as I do not have a science lab, it wasn’t possible. SO! Instead, I made more of a vegan butter, which is better for you anyway, and it turned out really tasty. Much nicer than margarine!
There are multiple ways to make vegan butter, but this is probably the simplest and yields good results. Let me show you how to make it!
What Can Vegan Butter Be Used For?
You can use vegan butter for anything you use regular dairy butter for, such as baking, spreading in sandwiches, making garlic bread, frying onions, you name it. Just make sure to use oils in your blend that can take some heat.
Do I Need Any Special Equipment To Make Vegan Butter At Home?
You will need a mixing bowl, a whisk, a measuring cup, electric beaters, and a container to refrigerate your vegan butter. Nothing too special!
Ingredients To Make Vegan Butter At Home
To make a small container (around 200mL) of vegan butter, I used:
- ½ cup of refined coconut oil
- ¼ cup of avocado oil
- ⅛ cup of sugar-free almond milk
- ¼ teaspoon of salt
- ¼ teaspoon of turmeric (optional)
Feel free to double the recipe if you have a household of more than two people or if you want to bake with it.
How To Make Vegan Butter At Home
Step 1: Add the refined coconut oil to your mixing bowl. It should be liquid, so you might have to heat it if it isn’t. Mine still had a few lumps, but it worked out okay.
Step 2: Add the avocado oil, milk, salt, and turmeric and whisk until combined.
Step 3: Refrigerate the mix for 10-15 minutes to cool it.
Step 4: Remove the mix from the fridge, and whisk with electric beaters for 2 minutes until it has thickened. Your results will vary here depending on how cold it gets in the fridge. Mine was still quite runny as I made it on such a hot day!
Step 5: Pour the mix into a glass container and refrigerate for a few hours before use.
Step 6: Spread it on bread or enjoy it as you would any other butter!
Or if you’d prefer, here’s a video of the steps – super simple and easy:
Notes/Tips/Troubleshooting
- Refined coconut oil or odorless coconut oil is a must unless you want your butter to only taste like coconuts.
- I used avocado oil for the second oil as it tastes the most buttery of the oils, but you can use many other different kinds of oil. Just be aware that the taste of the oil will impact the flavor of your butter. I think macadamia oil would make a nice version, too!
- It spreads differently than softened butter, but you can use it right out of the fridge. Scrape some out with a knife and let it sit on the bread for a couple of minutes before spreading. It does soften quite quickly. Alternately, remove the butter from the fridge for 15 minutes before spreading to soften it.
- The turmeric is optional to give the butter a yellow color. Such a small amount does not really add flavor. Your butter will also pick up the color of the avocado oil, which is why mine has a slightly green tinge!
- You can also make this with whatever seasonings and spices you want. Add mustard and garlic for a savory spread, or cinnamon and sugar for a sweet treat!
- The butter should last around 2 weeks in the refrigerator or 2 months if frozen.
Nutritional Facts Per Tablespoon
Calories: 105
Total fat: 12 grams
Saturated fat: 7.5 grams
Carbohydrate: 0 grams
Protein: 0 grams
Sodium: 42 mg
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FAQs
Yes, you can, but it will taste like olive oil and not like butter at all. Personally, I do not recommend it.
It depends. It is healthier than margarine and won’t have the additives and preservatives found in many store-bought vegan butters, so that is a huge plus. You also get to choose which oils you add to yours, which will affect their nutritional value. Homemade vegan butter with avocado oil is much healthier than homemade butter with, say, canola oil.
However, it is very high in calories, so it is not great for people trying to avoid high-calorie foods.
You can use any light-flavored oil like refined coconut, avocado or sunflower oil for a mild flavor. You can also opt for olive or almond oils for stronger flavors. Just keep in mind that the type of oil you use will affect your butter’s taste, texture, color, and nutritional value.
How to Make Your Own Margarine (Vegan Butter)
This homemade margarine/vegan butter is smooth, creamy, and spreads well!
Ingredients
To make a small container (around 200mL) of vegan butter, I used:
- 1/2 cup of refined coconut oil
- 1/4 cup of avocado oil
- 1/8 cup of sugar-free almond milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of turmeric (optional)
Feel free to double the recipe if you have a household of more than two people or if you want to bake with it.
Instructions
Step 1: Add the refined coconut oil to your mixing bowl. It should be liquid, so you might have to heat it if it isn’t. Mine still had a few lumps, but it worked out okay.
Step 2: Add the avocado oil, milk, salt, and turmeric and whisk until combined.
Step 3: Refrigerate the mix for 10-15 minutes to cool it.
Step 4: Remove the mix from the fridge, and whisk with electric beaters for 2 minutes until it has thickened. Your results will vary here depending on how cold it gets in the fridge. Mine was still quite runny as I made it on such a hot day!
Step 5: Pour the mix into a glass container and refrigerate for a few hours before use.
Step 6: Spread and enjoy as you would any other butter!
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