How To Make Vegan Butter

A delicious vegan butter that spreads perfectly on toast? That’s right. This butter is rich, creamy and it’s super simple, too.

• We use carrot juice – which we make fresh using a juicer – to give the butter it’s slightly yellow colour. This is completely optional and you can simply leave it out. We also tested this butter using turmeric but we found the flavour slightly overpowering.
• It’s important the soya milk and coconut oil are room temperature, otherwise they might react when blended together and the consistency might change (the butter will be fairly soft). Ideally you want the mixture to be runny when you pour it into the butter dish, though this isn’t essential and doesn’t impact the flavour.
• You can use any plant-based milk you like – however soya milk will curdle the best when combined with apple cider vinegar. This will give the butter a creamier consistency.
• The butter will last for up to 2 weeks in the fridge. Alternatively you can freeze the block in smaller blocks and simply defrost a block when you need it.