Homemade Cultured Vegan Butter

Spreadable. Bakeable. Gut-friendly. Made from scratch on the homestead.

There’s something so satisfying about making the staples we usually grab off a store shelf—like butter. When I started transitioning to dairy-free for gut health reasons, I missed the creamy, comforting richness of real butter... until I started making my own.

This is my go-to vegan butter recipe, and it's not just dairy-free—it’s cultured using my homemade coconut yogurt. That tangy flavor gives it an incredible depth, and it works beautifully in both baking and everyday cooking.

 Why Make Your Own Vegan Butter?

• No seed oils or additives

• Full control over ingredients

• Actually melts and spreads like real butter

• Gut-supportive thanks to the probiotics in the yogurt

• Cost-effective and freezer-friendly

• Customizable for flavor, color, and texture

And the best part? It comes together in minutes.

Ingredients

• 1½ cups melted refined coconut oil (refined keeps the flavor neutral)

• ¼ cup light olive oil, avocado oil or natural oil of your choice.

• ½ cup unsweetened coconut yogurt–OR–½ cup non-dairy milk + 1 tsp apple cider vinegar or lemon juice(let sit 10 minutes to curdle slightly)

• ½ teaspoon sea salt

• 2 teaspoons liquid lecithin(or 1 tablespoon lecithin granules dissolved in warm coconut oil)

Optional:

• Pinch of turmeric (for a golden butter color)

• 1 tsp nutritional yeast (for a slightly cheesy depth)

 Instructions

1. Melt the coconut oil until liquid but not hot.

2. In a blender or food processor, combine all ingredients.

3. Blend for 1 minute until fully emulsified and creamy.

4. Pour into a silicone mold or wax paper–lined container.

5. Refrigerate for 4–6 hours or freeze for faster setting.

6. Store in the fridge for 3–4 weeks or in the freezer for several months.

How I Use It

• Spread on sourdough toast with jam

• Folded into warm roasted vegetables

• Melted on gluten-free pancakes

• Swapped in for butter in baking recipes—like my Triple Berry Crumb Bars

And yes—it even passed the grandkid test.

At 58, I’ve learned that vibrant health doesn’t come from restriction—it comes from nourishment. And sometimes, that looks like butter you made yourself, with ingredients you trust, in a kitchen that smells like something good is always happening.

Try it. Tweak it. Make it your own.

And if you do, tag me over on Instagram @anewlifefarm—I’d love to see what you’re cooking up.