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Vegan Butter Recipe

Prep Time: 4 minutes
Total Time: 4 minutes
Servings: 40
Calories: 28kcal


  • 1/4 Cup Of Coconut Butter
  • 1/3 Cup Of Coconut Oil
  • 2 Tablespoons Of Olive Oil
  • Aquafaba From One Tin Of Chickpeas Chickpea Brine
  • 1/3 Teaspoon Of Miso


  • Assemble your ingredients.
  • Measure out the olive oil and let it cool in the fridge. Feel free to use canola, avocado, almond, grapeseed, sunflower oil or another plant-based oil in the place of the olive oil.
  • Refrigerate the measured coconut oil in a container.
  • Dispense the aquafaba and let it cool in the refrigerator.
  • Melt 1/4 cup of coconut butter and allow it to cool for at least an hour.
  • Re-melt the coconut butter and let it cool down totally. The coconut butter must be completely cold before proceeding.
  • Mix the coconut butter, coconut oil, and olive oil in a container ready to be blended.
  • Blend the aquafaba using a stick blender, food processor, or whisk until it all turns to foam.
  • While blending, slowly drizzle in the coconut butter and oil mixture you made earlier.
  • Work the oil in adding more as it emulsifies in a manner similar to making mayonnaise - the whole process takes around 6 minutes on average.
  • Blend in the miso paste once all the oils have emulsified.
  • Transfer the butter mixture into a baking tray or similar-sized vessel lined with plastic wrap.
  • Refrigerate for 2 to 4 hours or until solidified.



Calories: 28kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg