Vegan Butter

For the perfect dairy-free butter, look no further than this homemade vegan butter recipe. You can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it!

We’ve been making vegan butter for about a year now and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. Whether it’s savoury, herbed, salted, or unsalted, I’ve got options for you.

After several tries, I settled on a version that uses cashews for my best vegan butter yet. Why cashews? After testing almonds and other ingredients, this recipe gave me the creamiest texture, the best set, the longest storage life, and it actually browned. (But don’t worry, I also have an incredible nut-free version!)

Why You’ll Love This Vegan Butter Recipe

• Budget-friendly . All of those vegan meats, cheeses, and milks really start to add up! If you’re looking for ways to make your grocery trips more affordable, making your own vegan butter (and vegan buttermilk , vegan chicken , vegan yogurt —so many options!) is a great way to do it.
• Ingredients you know . When you make vegan butter at home, you control what goes into it. You can also customise it for yourself, and let’s be real: sometimes it’s just cool making things from scratch!
• Versatile . You can use this homemade vegan butter any way you would use traditional butter—spread it on toast, sauté vegetables, bake with it, use it in frosting, and even brown it!
• Easier than you think . Making vegan butter may seem complicated, but it’s actually quite simple. This recipe uses just a handful of ingredients and it’s easy to make in large batches for future use.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Soy milk – If you can’t have soy milk, you can use full-fat cashew milk with sunflower lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.
• Refined coconut oil – You want to use refined coconut oil to keep the butter from tasting like coconut.
• Neutral oil – Such as sunflower oil, safflower oil, canola oil, or avocado oil.
• Apple cider vinegar
• Sea salt – Add up to 1 teaspoon for salted butter, but you can leave it out completely if you plan to use this vegan butter for baking.
• Nutritional yeast
• Raw cashews – Soak these for at least 4 hours, or preferably overnight. If you forget, you can boil them in water for 5 minutes on the stove top.

Can I make vegan butter without nuts?

Yes, you can! To do this, simply make the recipe as written and omit the nuts. That’s literally it. It’ll taste great and still “set up” (because of the soy milk), but you won’t be able to “brown” with it and it won’t have the same level of creaminess.

How to Make Vegan Butter

• Blend . Add all of the ingredients to a high powdered blender and blend on high speed until the cashews are smooth.
• Chill . Pour the butter mixture into a container or mould. Cover, chill, and allow the vegan butter to set completely for at least 5 hours, but preferably overnight.
• Use . Remove from the refrigerator to use, then return to the fridge afterwards. Use your homemade vegan butter any way you’d use dairy butter!

Tips for Success

• Follow the instructions . This isn’t a recipe where you can decide to skip something (other than the cashews, as described above!) or replace ingredients based on what you have; it just won’t work.
• Don’t use extra-virgin olive oil . I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil for the best results.
• Don’t use ONLY coconut oil . Coconut oil will solidify and won’t give you the desired result.
• Use room temperature ingredients . This will give you the best quality. Without room temperature ingredients, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but it will never set like regular butter.

Making Vegan Compound Butter

You can easily make this into a vegan compound butter with herbs, which is amazing with vegan cornbread muffins . After you’ve blended the butter ingredients, add about 1 to 2 tablespoons of your favourite herbs, then pour the mixture into the dish to set.

Ways to Use Vegan Butter

I’ve tried this for:

• Whipping into frosting, like my vegan chocolate frosting
• Browning (yes, you can make browned butter—just do it slowly at a lower temperature than you’d use for dairy butter)
• Sautéing, like this garlic sautéed mushrooms recipe
• Melting and drizzling over crispy smashed potatoes
• Baking and cooking

How to Store

Homemade vegan butter will last in the refrigerator for about 2-3 weeks. Store it in a butter dish or airtight container.

Can I Freeze This?

Vegan butter freezes really well, and you may want to freeze half if you know you can’t finish it within a few weeks. Wrap it tightly or store it in an airtight container for up to 3 months; thaw it in the refrigerator before using.

More Vegan Basics

• Vegan Egg Substitutes
• Best Vegan Dairy Substitutes
• Homemade Oat Milk Creamer
• Coconut Whipped Cream (2-Ingredients)
• The Best Vegan Cream Cheese

Ingredients

• 1/2 cup soy milk , room temperature, see notes for subs
• 1 cup refined coconut oil , melted
• 2 tablespoons neutral oil , such as sunflower oil, safflower oil, canola oil, or avocado oil
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt , (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
• 1 1/2 teaspoons nutritional yeast
• 1/3 cup raw cashews , soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*

Instructions

• Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
• Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you’re not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn’t get too hot as it’ll cause it to separate.
• Pour the butter into a container that you’re fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
• Remove from fridge, use as pleased, and put back. It’s been testing for several uses including in frostings and works perfectly!

Notes

Tips and tricks for making the best vegan butter

• Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
• Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
• Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
• Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.

Can I make vegan butter without nuts?

For the perfect dairy-free butter, look no further than this homemade vegan butter recipe. You can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it!

We’ve been making vegan butter for about a year now and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. Whether it’s savoury, herbed, salted, or unsalted, I’ve got options for you.

After several tries, I settled on a version that uses cashews for my best vegan butter yet. Why cashews? After testing almonds and other ingredients, this recipe gave me the creamiest texture, the best set, the longest storage life, and it actually browned. (But don’t worry, I also have an incredible nut-free version!)

Why You’ll Love This Vegan Butter Recipe

• Budget-friendly . All of those vegan meats, cheeses, and milks really start to add up! If you’re looking for ways to make your grocery trips more affordable, making your own vegan butter (and vegan buttermilk , vegan chicken , vegan yogurt —so many options!) is a great way to do it.
• Ingredients you know . When you make vegan butter at home, you control what goes into it. You can also customise it for yourself, and let’s be real: sometimes it’s just cool making things from scratch!
• Versatile . You can use this homemade vegan butter any way you would use traditional butter—spread it on toast, sauté vegetables, bake with it, use it in frosting, and even brown it!
• Easier than you think . Making vegan butter may seem complicated, but it’s actually quite simple. This recipe uses just a handful of ingredients and it’s easy to make in large batches for future use.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Soy milk – If you can’t have soy milk, you can use full-fat cashew milk with sunflower lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.
• Refined coconut oil – You want to use refined coconut oil to keep the butter from tasting like coconut.
• Neutral oil – Such as sunflower oil, safflower oil, canola oil, or avocado oil.
• Apple cider vinegar
• Sea salt – Add up to 1 teaspoon for salted butter, but you can leave it out completely if you plan to use this vegan butter for baking.
• Nutritional yeast
• Raw cashews – Soak these for at least 4 hours, or preferably overnight. If you forget, you can boil them in water for 5 minutes on the stove top.

Can I make vegan butter without nuts?

Yes, you can! To do this, simply make the recipe as written and omit the nuts. That’s literally it. It’ll taste great and still “set up” (because of the soy milk), but you won’t be able to “brown” with it and it won’t have the same level of creaminess.

How to Make Vegan Butter

• Blend . Add all of the ingredients to a high powdered blender and blend on high speed until the cashews are smooth.
• Chill . Pour the butter mixture into a container or mould. Cover, chill, and allow the vegan butter to set completely for at least 5 hours, but preferably overnight.
• Use . Remove from the refrigerator to use, then return to the fridge afterwards. Use your homemade vegan butter any way you’d use dairy butter!

Tips for Success

• Follow the instructions . This isn’t a recipe where you can decide to skip something (other than the cashews, as described above!) or replace ingredients based on what you have; it just won’t work.
• Don’t use extra-virgin olive oil . I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil for the best results.
• Don’t use ONLY coconut oil . Coconut oil will solidify and won’t give you the desired result.
• Use room temperature ingredients . This will give you the best quality. Without room temperature ingredients, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but it will never set like regular butter.

Making Vegan Compound Butter

You can easily make this into a vegan compound butter with herbs, which is amazing with vegan cornbread muffins . After you’ve blended the butter ingredients, add about 1 to 2 tablespoons of your favourite herbs, then pour the mixture into the dish to set.

Ways to Use Vegan Butter

I’ve tried this for:

• Whipping into frosting, like my vegan chocolate frosting
• Browning (yes, you can make browned butter—just do it slowly at a lower temperature than you’d use for dairy butter)
• Sautéing, like this garlic sautéed mushrooms recipe
• Melting and drizzling over crispy smashed potatoes
• Baking and cooking

How to Store

Homemade vegan butter will last in the refrigerator for about 2-3 weeks. Store it in a butter dish or airtight container.

Can I Freeze This?

Vegan butter freezes really well, and you may want to freeze half if you know you can’t finish it within a few weeks. Wrap it tightly or store it in an airtight container for up to 3 months; thaw it in the refrigerator before using.

More Vegan Basics

• Vegan Egg Substitutes
• Best Vegan Dairy Substitutes
• Homemade Oat Milk Creamer
• Coconut Whipped Cream (2-Ingredients)
• The Best Vegan Cream Cheese

Ingredients

• 1/2 cup soy milk , room temperature, see notes for subs
• 1 cup refined coconut oil , melted
• 2 tablespoons neutral oil , such as sunflower oil, safflower oil, canola oil, or avocado oil
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt , (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
• 1 1/2 teaspoons nutritional yeast
• 1/3 cup raw cashews , soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*

Instructions

• Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
• Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you’re not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn’t get too hot as it’ll cause it to separate.
• Pour the butter into a container that you’re fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
• Remove from fridge, use as pleased, and put back. It’s been testing for several uses including in frostings and works perfectly!

Notes

Tips and tricks for making the best vegan butter

• Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
• Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
• Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
• Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.

Can I make vegan butter without nuts?

For the perfect dairy-free butter, look no further than this homemade vegan butter recipe. You can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it!

We’ve been making vegan butter for about a year now and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. Whether it’s savoury, herbed, salted, or unsalted, I’ve got options for you.

After several tries, I settled on a version that uses cashews for my best vegan butter yet. Why cashews? After testing almonds and other ingredients, this recipe gave me the creamiest texture, the best set, the longest storage life, and it actually browned. (But don’t worry, I also have an incredible nut-free version!)

Why You’ll Love This Vegan Butter Recipe

• Budget-friendly . All of those vegan meats, cheeses, and milks really start to add up! If you’re looking for ways to make your grocery trips more affordable, making your own vegan butter (and vegan buttermilk , vegan chicken , vegan yogurt —so many options!) is a great way to do it.
• Ingredients you know . When you make vegan butter at home, you control what goes into it. You can also customise it for yourself, and let’s be real: sometimes it’s just cool making things from scratch!
• Versatile . You can use this homemade vegan butter any way you would use traditional butter—spread it on toast, sauté vegetables, bake with it, use it in frosting, and even brown it!
• Easier than you think . Making vegan butter may seem complicated, but it’s actually quite simple. This recipe uses just a handful of ingredients and it’s easy to make in large batches for future use.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Soy milk – If you can’t have soy milk, you can use full-fat cashew milk with sunflower lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.
• Refined coconut oil – You want to use refined coconut oil to keep the butter from tasting like coconut.
• Neutral oil – Such as sunflower oil, safflower oil, canola oil, or avocado oil.
• Apple cider vinegar
• Sea salt – Add up to 1 teaspoon for salted butter, but you can leave it out completely if you plan to use this vegan butter for baking.
• Nutritional yeast
• Raw cashews – Soak these for at least 4 hours, or preferably overnight. If you forget, you can boil them in water for 5 minutes on the stove top.

Can I make vegan butter without nuts?

Yes, you can! To do this, simply make the recipe as written and omit the nuts. That’s literally it. It’ll taste great and still “set up” (because of the soy milk), but you won’t be able to “brown” with it and it won’t have the same level of creaminess.

How to Make Vegan Butter

• Blend . Add all of the ingredients to a high powdered blender and blend on high speed until the cashews are smooth.
• Chill . Pour the butter mixture into a container or mould. Cover, chill, and allow the vegan butter to set completely for at least 5 hours, but preferably overnight.
• Use . Remove from the refrigerator to use, then return to the fridge afterwards. Use your homemade vegan butter any way you’d use dairy butter!

Tips for Success

• Follow the instructions . This isn’t a recipe where you can decide to skip something (other than the cashews, as described above!) or replace ingredients based on what you have; it just won’t work.
• Don’t use extra-virgin olive oil . I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil for the best results.
• Don’t use ONLY coconut oil . Coconut oil will solidify and won’t give you the desired result.
• Use room temperature ingredients . This will give you the best quality. Without room temperature ingredients, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but it will never set like regular butter.

Making Vegan Compound Butter

You can easily make this into a vegan compound butter with herbs, which is amazing with vegan cornbread muffins . After you’ve blended the butter ingredients, add about 1 to 2 tablespoons of your favourite herbs, then pour the mixture into the dish to set.

Ways to Use Vegan Butter

I’ve tried this for:

• Whipping into frosting, like my vegan chocolate frosting
• Browning (yes, you can make browned butter—just do it slowly at a lower temperature than you’d use for dairy butter)
• Sautéing, like this garlic sautéed mushrooms recipe
• Melting and drizzling over crispy smashed potatoes
• Baking and cooking

How to Store

Homemade vegan butter will last in the refrigerator for about 2-3 weeks. Store it in a butter dish or airtight container.

Can I Freeze This?

Vegan butter freezes really well, and you may want to freeze half if you know you can’t finish it within a few weeks. Wrap it tightly or store it in an airtight container for up to 3 months; thaw it in the refrigerator before using.

More Vegan Basics

• Vegan Egg Substitutes
• Best Vegan Dairy Substitutes
• Homemade Oat Milk Creamer
• Coconut Whipped Cream (2-Ingredients)
• The Best Vegan Cream Cheese

Ingredients

• 1/2 cup soy milk , room temperature, see notes for subs
• 1 cup refined coconut oil , melted
• 2 tablespoons neutral oil , such as sunflower oil, safflower oil, canola oil, or avocado oil
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt , (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
• 1 1/2 teaspoons nutritional yeast
• 1/3 cup raw cashews , soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*

Instructions

• Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
• Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you’re not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn’t get too hot as it’ll cause it to separate.
• Pour the butter into a container that you’re fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
• Remove from fridge, use as pleased, and put back. It’s been testing for several uses including in frostings and works perfectly!

Notes

Tips and tricks for making the best vegan butter

• Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
• Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
• Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
• Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.

Can I make vegan butter without nuts?

For the perfect dairy-free butter, look no further than this homemade vegan butter recipe. You can spread it, sauté with it, bake with it, use it in frosting, and yes, you can even brown it!

We’ve been making vegan butter for about a year now and not only has it saved us tons of money making it at home, but we’ve also learned how to fully customise it for the various uses that we want. Whether it’s savoury, herbed, salted, or unsalted, I’ve got options for you.

After several tries, I settled on a version that uses cashews for my best vegan butter yet. Why cashews? After testing almonds and other ingredients, this recipe gave me the creamiest texture, the best set, the longest storage life, and it actually browned. (But don’t worry, I also have an incredible nut-free version!)

Why You’ll Love This Vegan Butter Recipe

• Budget-friendly . All of those vegan meats, cheeses, and milks really start to add up! If you’re looking for ways to make your grocery trips more affordable, making your own vegan butter (and vegan buttermilk , vegan chicken , vegan yogurt —so many options!) is a great way to do it.
• Ingredients you know . When you make vegan butter at home, you control what goes into it. You can also customise it for yourself, and let’s be real: sometimes it’s just cool making things from scratch!
• Versatile . You can use this homemade vegan butter any way you would use traditional butter—spread it on toast, sauté vegetables, bake with it, use it in frosting, and even brown it!
• Easier than you think . Making vegan butter may seem complicated, but it’s actually quite simple. This recipe uses just a handful of ingredients and it’s easy to make in large batches for future use.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Soy milk – If you can’t have soy milk, you can use full-fat cashew milk with sunflower lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up.
• Refined coconut oil – You want to use refined coconut oil to keep the butter from tasting like coconut.
• Neutral oil – Such as sunflower oil, safflower oil, canola oil, or avocado oil.
• Apple cider vinegar
• Sea salt – Add up to 1 teaspoon for salted butter, but you can leave it out completely if you plan to use this vegan butter for baking.
• Nutritional yeast
• Raw cashews – Soak these for at least 4 hours, or preferably overnight. If you forget, you can boil them in water for 5 minutes on the stove top.

Can I make vegan butter without nuts?

Yes, you can! To do this, simply make the recipe as written and omit the nuts. That’s literally it. It’ll taste great and still “set up” (because of the soy milk), but you won’t be able to “brown” with it and it won’t have the same level of creaminess.

How to Make Vegan Butter

• Blend . Add all of the ingredients to a high powdered blender and blend on high speed until the cashews are smooth.
• Chill . Pour the butter mixture into a container or mould. Cover, chill, and allow the vegan butter to set completely for at least 5 hours, but preferably overnight.
• Use . Remove from the refrigerator to use, then return to the fridge afterwards. Use your homemade vegan butter any way you’d use dairy butter!

Tips for Success

• Follow the instructions . This isn’t a recipe where you can decide to skip something (other than the cashews, as described above!) or replace ingredients based on what you have; it just won’t work.
• Don’t use extra-virgin olive oil . I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil for the best results.
• Don’t use ONLY coconut oil . Coconut oil will solidify and won’t give you the desired result.
• Use room temperature ingredients . This will give you the best quality. Without room temperature ingredients, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but it will never set like regular butter.

Making Vegan Compound Butter

You can easily make this into a vegan compound butter with herbs, which is amazing with vegan cornbread muffins . After you’ve blended the butter ingredients, add about 1 to 2 tablespoons of your favourite herbs, then pour the mixture into the dish to set.

Ways to Use Vegan Butter

I’ve tried this for:

• Whipping into frosting, like my vegan chocolate frosting
• Browning (yes, you can make browned butter—just do it slowly at a lower temperature than you’d use for dairy butter)
• Sautéing, like this garlic sautéed mushrooms recipe
• Melting and drizzling over crispy smashed potatoes
• Baking and cooking

How to Store

Homemade vegan butter will last in the refrigerator for about 2-3 weeks. Store it in a butter dish or airtight container.

Can I Freeze This?

Vegan butter freezes really well, and you may want to freeze half if you know you can’t finish it within a few weeks. Wrap it tightly or store it in an airtight container for up to 3 months; thaw it in the refrigerator before using.

More Vegan Basics

• Vegan Egg Substitutes
• Best Vegan Dairy Substitutes
• Homemade Oat Milk Creamer
• Coconut Whipped Cream (2-Ingredients)
• The Best Vegan Cream Cheese

Ingredients

• 1/2 cup soy milk , room temperature, see notes for subs
• 1 cup refined coconut oil , melted
• 2 tablespoons neutral oil , such as sunflower oil, safflower oil, canola oil, or avocado oil
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt , (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
• 1 1/2 teaspoons nutritional yeast
• 1/3 cup raw cashews , soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*

Instructions

• Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
• Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you’re not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn’t get too hot as it’ll cause it to separate.
• Pour the butter into a container that you’re fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
• Remove from fridge, use as pleased, and put back. It’s been testing for several uses including in frostings and works perfectly!

Notes

Tips and tricks for making the best vegan butter

• Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
• Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
• Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
• Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.

Can I make vegan butter without nuts?

Vegan Butter

Ingredients

• 1/2 cup soy milk room temperature, see notes for subs
• 1 cup refined coconut oil melted
• 2 tablespoons neutral oil such as sunflower oil, safflower oil, canola oil, or avocado oil
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
• 1 1/2 teaspoons nutritional yeast
• 1/3 cup raw cashews soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*

Instructions

• Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
• Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you’re not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn’t get too hot as it’ll cause it to separate.
• Pour the butter into a container that you’re fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
• Remove from fridge, use as pleased, and put back. It’s been testing for several uses including in frostings and works perfectly!

Video

Notes

Tips and tricks for making the best vegan butter

• Follow the instructions. This isn’t a recipe to skip something or replace based on what you have; it just won’t work.
• Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it’s so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
• Don’t use only coconut oil. Coconut oil will solidify, and will not give you the desired result
• Room temperature is best for the best quality. If you don’t use room temperature, your butter may whip up a bit like my vegan mayo and it’ll still taste delicious, but will never set like regular butter.

Can I make vegan butter without nuts?

Nutrition

Vegan Butter https://jessicainthekitchen.com/vegan-butter-recipe-nut-free-version-too/ January 26, 2024

Once you start eating these crispy sweet potato chips , you won’t be able to stop! Finish them with a sprinkle of sea salt and pair them with your favourite dips, serve them as a side for sandwiches, or just snack away.

Homemade chips are one of those things that seems like it should take a lot of work, but they’re really a whole lot easier than you expect. Like my air fryer veggie chips and beet chips , these sweet potato chips take just a few minutes of prep, a little bit of cooking, and the results are SO worth it.

Let me tell you, you will eat these up so quickly, you will be making more very soon. (Just plan on picking up sweet potatoes every time you go grocery shopping from now on!)

The sea salt is the kicker on top of these sweet chips. It adds a delicious contrast and texture to the chips, taking them to the next level.

Why You’ll Love This Sweet Potato Chips Recipe

• A sweet and salty snack . You don’t have to choose between salty chips or sweet candy when you’re snacking on sweet potato chips—you get both flavours!
• Easy to make at home . Homemade sweet potato chips can be made easily in your oven with just a few ingredients.
• Versatile snack option . These chips can be paired with just about any dip, served as an accompaniment to sandwiches, or eaten on their own.
• Budget-friendly . Sweet potatoes are a budget-friendly ingredient that can be easily found at any grocery store.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Sweet potato – You can leave the skin on or peel it off. Even if you don’t usually like sweet potato skin, the potato will be sliced so thinly it probably won’t bother you here!
• Olive oil – You’ll need some for tossing the sweet potato chips and some for making sure they don’t stick to the pan.
• Sea salt – A flaky sea salt adds some nice texture to the chips.

How to Make Sweet Potato Chips

• Prepare . Preheat your oven to 400℉. Cut the sweet potato into 1/8-inch-thick slices.
• Season . Toss the sweet potato slices with olive oil until they’re evenly coated.

• Arrange on the baking sheet . Coat one or two baking sheets with olive oil. Place the chips on the baking sheet and sprinkle salt over the tops.
• Bake . Set the baking sheets on the racks furthest away from the heat source. Bake for 15 to 20 minutes, flipping the chips once halfway through the cooking time, until they’re crisp and baked through.
• Season and cool . Remove the pans from the oven and sprinkle more sea salt on top of the chips. Allow the sweet potato chips to cool slightly on the baking sheet for at least 5 minutes, then enjoy.

Tips for Success

• Use a mandoline slicer . To get thin and evenly sliced sweet potato chips, use a mandoline slicer with a 1/8-inch setting.
• Do not overcrowd the baking sheet . Make sure to leave some space between the sweet potato slices on the baking sheet to ensure they cook evenly and become crispy.
• Monitor closely . Keep an eye on the chips, as they can quickly go from crispy to burnt due to their thinness. To make sure the chips don’t burn, I recommend first checking for doneness at the 10-minute mark.
• Bake longer if needed . The chips will get crispier after cooling. If you find they’re still not crispy after 5 minutes, you can bake them for 5 minutes more; if just the centres are soft, place the pan back in the oven with the door slightly ajar for 5 minutes. (The oven should be turned off when you do this—you just need the residual heat!)

Flavour Ideas for Sweet Potato Chips

As soon as the chips come out of the oven, you can sprinkle on any seasoning you’d like to make these flavoured chips! Here are some ideas:

• Spices . Smoked paprika, garlic powder, cumin, and chili powder are all great options to add some heat and depth of flavour to your chips.
• Herbs . Dried herbs like rosemary or thyme can add a fresh, savoury note to your sweet potato chips. If you’re serving the chips right away, you can also use fresh herbs.
• Vegan cheese . If you plan on eating your chips immediately (versus storing them for later), a sprinkle of freshly grated vegan Parmesan is delicious.

Serving Suggestions

• Dips . These sweet potato chips go well with a variety of dips! Try my vegan spinach artichoke dip , vegan whipped feta dip , or vegan ranch dressing .
• Sandwiches . Add these sweet and salty chips as a side with a vegan BLT sandwich , or your favourite sandwich.
• Burgers . These chips are perfect with vegan quinoa beet burgers .
• On their own . Of course, these sweet potato chips are just as tasty on their own as a snack.

How to Store

Place the cooled sweet potato chips in an airtight container or zip-top bag and store them at room temperature for up to 3 days.

If they get a bit soft during storage, place them on a baking sheet and bake in a preheated oven at 350℉ for about 5 minutes until they’re crispy again.

More Crispy Vegan Snacks

• Homemade Pita Chips
• Cinnamon Apple Chips (Baked)
• Three Ways To Make Kale Chips – Salty, Spicy and Cheesy
• Vegan Cheez-Its

Ingredients

• 1 large sweet potato , washed and dried (about ½ lb)
• 1 tablespoon olive oil , + a little extra to great the cookie sheet
• ⅛ to ¼ teaspoon sea salt , plus a little extra for finishing (if needed)

Instructions

• Preheat the oven to 400℉/200℃.
• Slice off an inch off of both ends of your sweet potato. Run the sweet potato through your mandolin (I used the ⅛" thickness setting) until you have made circular chips out of the entire potato. If you don’t have a mandolin, you can use a very sharp knife to cut similar sized circles but a mandolin is preferred for consistent shaping and crispiness.
• In a bowl, toss the raw sweet potato chips with the 1 tablespoon olive oil until coated.
• Coat one or two baking sheets (depending on how many chips you end up with) with a little bit more olive oil. Place the raw chips on the baking sheet, spreading out so they don’t touch or touch only slightly, and sprinkle with sea salt.
• Place the baking sheets in the racks furthest away from the heat source/in the centre of the oven to prevent burning.
• Bake for 15 to 20 minutes (checking them after 10 minutes, and again after the 15 minute mark to ensure they don’t burn) flipping the chips once halfway, until chips are crisp and cooked through. You want to check as early as 10 minutes since your mandolin might slice slightly thinner than mine and you don’t want them to burn. On one mandolin, this size was ready at 20 minutes. On the other mandolin, it was ready at 15 minutes.
• Sprinkle more sea salt on top as soon as you remove them from the oven (a little goes along way – don’t do more than pinch of ⅛ teaspoon at a time). Allow chips to cool slightly on the baking sheet for about 5 minutes at least – they crisp up even more as they cool so you may not need the extra 5 minutes even if some feel a little soft in the centre. If still not crisp at all after the cooling, bake for those extra 5 minutes. If they need just a little bit more time/the centre is still slightly soft, you can place the pan back inside the now OFF oven with the door slightly open for 5 minutes to help dry out the chips. Serve and enjoy!

Notes

• As soon as chips come out the oven, you can also sprinkle over some paprika, garlic powder or any other seasoning you’d like to make these flavoured chips!
• To store : Place the cooled sweet potato chips in an airtight container or ziplock bag and store them at room temperature for up to 3 days. If they get a bit soft during storage, place them on a baking sheet and bake in a preheated oven at 350℉ for about 5 minutes until they’re crispy again.