Miyoko Shinner’s Vegan Butter

miyoko-schinnerMiyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.

artisan vegan cheese

Miyoko Shinner's Vegan Butter
Recipe type: Butter
I have been making butter substitutes of various sorts for a couple of decades. I first made one years ago when I couldn’t find a commercial vegan margarine hard enough for croissants, and sweet enough for buttercream. The fact is, as marvelous as many of the commercial products are, they are too salty for my tastes, and certainly too salty for an excellent buttercream. When you make your own, you can adjust the level of salt for different applications, as well as make it harder or softer. Want a butter that “curls” with a knife? Make the hard version. Want a whipped, soft one? Add a little more oil and process at a high speed in the blender. So many variations are possible, and we’re not even talking about adding flavors. My recipe for butter has evolved over the years. One day, while surfing the net, I came across another vegan butter recipe that added a teaspoon of vinegar. I tried adding it, and found that it added that “cultured” butter taste missing from vegan versions. My recipe here therefore includes that, but it can be omitted if desired. Below, you’ll find the basic recipe, followed by some easy variations.
  • ½ cup Rich Soy Milk (page XX), Almond Milk (page XX), Oat Milk (page XX), or commercial non-dairy milk
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon sea salt
  • 1½ cups refined coconut oil (don’t use extra virgin, or it will taste like coconuts!), measured after melting
  • ¼ cup liquid oil – canola, grapeseed, or olive
  • 2 teaspoons liquid lecithin
  1. Combine all ingredients in a blender and process at a medium speed for about one minute.
  2. Pour into a container of your choice – something made of silicon is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).
  3. Set it in the refrigerator for a few hours until hard.

  4. Really Hard Butter (for puff pastry, croissants, etc.):
  5. Replace ¼ cup of melted coconut oil with ¼ cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons.

  6. Whipped Butter
  7. Increase the liquid oil by one tablespoon, and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.

  8. Unsalted Butter(for buttercreams and some desserts)
  9. Don’t add any salt!


6 Responses to “Miyoko Shinner’s Vegan Butter”

  1. MG February 26, 2015 at 10:38 pm #

    Can you substitute powdered lecithin for liquid? If so how much. Can not find ORGANIC liquid Lecithin anywhere.

    • Julie Hasson March 23, 2015 at 7:49 pm #

      I’m not sure MG, but my guess is that it needs to be liquid.

    • Y April 27, 2015 at 8:10 pm #

      Watch the video she says yes but the amount is different.

    • Ann June 24, 2015 at 3:27 am #

      Liquid lecithin tastes and smells much worse than the powdered kind. (I tried them straight up to make sure.) Whatever the quantity of powdered lecithin is specified on the show, it’s worth it.

  2. Judd Conway June 20, 2015 at 2:04 am #

    Silicon is the element; silicone is the slippery material in the mold.


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