Easy, spreadable VEGAN BUTTER | The Vegan Good Life with Miyoko

The Vegan Good Life Homemade Spreadable Butter
We’ve all heard that water and oil don’t mix, but that’s exactly what buttery spreads are. The key to combining the two is usually an emulsifier, lecithin. Here, we substitute aquafaba, the starchy water from a can of chickpeas, as a more accessible emulsifier, albeit weaker than lecithin itself. No worries, though -- the key to making this whip into creamy, buttery goodness is all about process and temperature of the ingredients. If you don’t have a thermometer, no problem - the process can fix it all even if the mixture doesn’t emulsify immediately.
6 tablespoons non-dairy milk, unsweetened, cold from the fridge
1 tsp. apple cider vinegar
1 ¼ cups refined coconut oil, melted (weigh), around 80 degrees F (26 degrees C)
¾ cup liquid oil of choice, cold (freeze for a couple of hours prior to using)
¼ cup aquafaba (chickpea water), cold from the fridge
½ to 1 teaspoon salt (to taste)
Mix the milk with the vinegar and let sit for two to three minutes to acidify and thicken. Combine all of the ingredients in a blender and process until emulsified, creamy, and thick. If it doesn’t come together, no need to fret; just pour it into a dish and put it into the freezer for about an hour. When it starts to solidify around the edges, pour it back in the blender and re-process. It should emulsify then.
Pour the mixture into a storage container and store in the refrigerator. This keeps for 3 to 4 weeks and can be used for toast, cooking, and some baking (works for cakes, muffins, and some cookies; not as great for flaky pastries as the water content is too high).

[@daichelletaylor]

Really Love this recipe! 😋 It's important to know that when you're emulsifing, you will get better results the first time by making sure all the ingredients are the same temperature. It doesn't matter what temperature, they just need to be the same or within 10 degrees of each other. That's why everything came together perfectly when you placed everything in the fridge. I normally will let all my ingredients come to room temperature first, then emulsify when I'm making my creams, lotions, hair moisturizers, etc. That way I don't need to bother with checking the temperature. It's okay if the coconut oil (or shea butter, coco butter, wax, etc) is still solid. Also, when you're emulsifing, it's important to add you're water based ingredients first, turn on the blender, then slowly add the oil based ingredients; being careful not to over mix. This can be done vice versa as well. It just depends on what tools you have as this can be done with a hand mixer as well (add oil based ingredients, mix, then pour in water based ingredients while mixing). I look forward to watching more of your videos any trying this tasty butter!✌🥰

[@thevegangoodlifewithmiyoko]

I have found that it really does need to be at around 55 degrees == if I get the oils cold enough before adding, it will turn into butter from the get go. The coconut oil is warm, so if I can get everything else colder, it does come together.

[@tungavidya]

@@thevegangoodlifewithmiyoko Yes, but according to Ayurvedic medicine, it is very unhealthy to mix different types of fats. Is it possible to make butter with only one type of fat, ie only oil or only coconut oil?

[@tulabead]

Your HOMEMADE PANTRY book is incredible and a must have for any chef. You are the best !

[@SooperToober]

So delighted you’re creating content on your channel - have all your books (zen epicure; vegan pantry; artisan vegan cheeses)! You’re the real article when it comes to why vegan!

[@mayap.4146]

I am not vegan nor looking for help cooking vegan food, but just popped in to say that Miyoko is a beautiful name and Ive always really liked it

[@ZaraGurganious]

I am glad to found you in KZbin because I search it everything for 7 years after doctor told me stop use dairy from animals because of allergic.

[@caryg7562]

Now I can make my own vegan butter---after 20 years of being a vegan! Thank you.

[@beatpirate8]

thank you so much! im so excited to make better health decisions for myself my family and my community including animals and the land! im excited to learn more about vegan cooking !

[@puggirl415]

I've been obsessed with this butter ever since I tried it at a friends home. I slowly learned how it is made reading about other peoples attempts to make it. I'm so glad you put this tutorial up. I did buy sunflower lecithin but you have to buy such a large bottle and it doesn't seem to last in the cupboard so I'm glad to see other emulsifiers are able to be used. I've found that there is a nice plant based milk by the company Forager. It's a fermented liquid cashew milk that is rich and creamy and it doesn't need the vinegar if you have a fermented milk. For good measure I leave the milk in a jar on the counter overnight before I make the butter for a slightly more fermented taste. I didn't know about the temperature thing and usually make it with everything room temp. I blend and then let it sit in the blender in the fridge to let the air bubbles the blender creates dissipate. Then pour in small jars and refrigerate and/or freeze the excess. Comes out great every time. I am trying to not eat too much seed oil so will try the avocado oil in my recipe next time as well as the aquafaba. Btw I'm not even vegan I just love the taste of this butter substitute. Thanks for developing it!

[@parker.100]

oooh fermented plant milk, that's an awesome idea

[@careTWOdance]

I had my ingredients too warm and it started coming apart. Searched for this video for a refresher while I put my blender in the refrigerator, haha. Glad my instincts remembered to cool things down. Thank you, Miyoko!

[@0000asdfasdf0000]

Wow the legend herself. I have had just about every one of her Miyokos products and they are insane!!! The BEST!!!

[@consciousobserver629]

Miyoko is a natural teacher! I just love listening to her talk. She is queen. 🙏

[@SamEveX3]

Ahh you’re an angel for this! Supporting you on all socials ❤️ I’m so happy to see the vegan community backing you!

[@maggiebraun2011]

I love your European Style, Plant Milk Butter....all of your products have changed my life. I have an adult-onset severe allergy..as in epi-pen needing allergy...to cow's milk. I grew up with all the cheeses, butter, whole milk and great ice cream. I didn't want to give any of that up. I found your products when I lived in a large city and could get them. I'm in a rural area now. So when I drive to the nearest big city...I take a cooler and get what I can. But, I've noticed that I can't always find the European Style, Plant Milk Butter. So thank you for this video!! I will continue to support you any way I can!!!! Love and Blessings to you!!!

[@mariapap8962]

This channel is so great for us, who are thousands of miles away from accessing Miyoko's products. At least we can attempt to make them.

[@rhiannon3552]

Love you sharing not only your genius with us but also your beautiful property and all your adorable residents 😊 they look so happy and well looked after!

[@mary5827]

My husband has been making butter from your Vegan Pantry cookbook for years! It is the best!!!❤❤❤

[@teagoldleaf4137]

Is it cultured? I've been buying Miyokos cultured butter, it's off the charts! But I just found out about what the company has done to her and will not buy from them until they right what they have done to Miyoko or she starts another company. Until then, I'm really going to miss it.

[@biancaneves3346]

The troubleshooting part was brilliant! I always had that problem and didn't know the reason or how to fix it. Thanks! You'r amazing!

[@DeannaWalsh]

Can’t wait to do this one. Letting you know how much I appreciate you explaining as you go along because I could also listen without even watching while I’m driving. Thank you so much.

[@thevegangoodlifewithmiyoko]

It's so important to understand!

[@lindajordan5788]

well said, I am a person that wants to know why u r doing every step which makes u learn and retain it better. The knowledge will also help on something down the line. thanks!

[@alisonhendry2928]

I love it when YOU need to troubleshoot. Makes we mortals feel better about the boo boos..which become all better. Diggin out your book from my collection to try this again! Aqua faba as lecithin! Who knew??? Thank you! Loving this channel!

[@teagoldleaf4137]

Oooh the money shot, Seeing generous pats of butter melting on the pancakes with maple syrup delicious 😋 Also so nice to see your happy sanctuary animals ❤ I'm excited to try your recipe. Thank you 😘

[@MysteriousBeingOfLight]

You are a joy to listen Miyoko ! Keep up your good work x

[@lisap8800]

That's so cool! Thank you for showing the troubleshooting-- super helpful!

[@ks20227]

Thank you for making videos! I love you Miyoko!

[@andreawalker7138]

I'm def going to be making my own butter this week. Thanks for the recipe!

[@JCcreates927]

You're the best Miyoko. Thank you for this.

[@karenmarwil3905]

I loved this!!!!! I have missed using your butter and now I cannot wait to make my own!!! Thank you Miyoko!!!! ❤❤❤

[@piaogilvie8463]

First visit on your channel and loving it. This butter may just be the answer to my vegan butter dreams. Thank you💚

[@disregardable]

the animals are too cute

[@melaniecarpenter2660]

I always love watching you make delicious food, - even simple butter! (And saw Koan at your feet in front of stove…) 💕🌿🕊

[@di_nwflgulf3547]

Yessss, still make glorious, espc for compunds, doing a butter board on thurs...garlic, herbs with rustic baquette ❤

[@user-rs1jb2wd4e]

Thank you for this wonderful, informative, helpful and beautifully photographed video!

[@name.terrie]

Thanks soooooo much for this and the tips! Best wishes!

[@susan6942]

I see you have some happy babies to love they are beautiful just wanta hug them all Thanks for the butter recipe I’m definitely doing this one your awesome

[@snow86241]

This is amazing! I knew about this but didn't know you could use aquafaba to replace the lecithin !! thank you so much :)

[@audreymaqks]

So glad to be able to watch all your marvelous tips and recipes

[@lindapb6529]

Wow, thank you so much for the recipe and the thorough instructions with troubleshooting! I can’t wait to try it :^)

[@dmfc04]

Thank you! I'm definitely going to try this! ❤

[@StudioVegan]

I truly love miyoko I’ve been using that cookbook for 7 years

[@samatronn]

OMG I JUST REALISE! I have your book hahahah thanks so much for the videos to accompany the recipes. Brings the recipe to life when it can sometimes feel overwhelming

[@Tarotqueen-uv1qy]

Omg I’m a huge fan love your butter it is thee best vegan butter I have tasted to date and I use it everyday for me and my son! ❤

[@Divayogi]

This looks great! I can not wait to make some. Thanks for giving us the aquafaba option! That is a big help!

[@VirginiaFeuRosa]

Absolutely wonderful recipe!! Thanks you so much!!

[@beyourownforceofnature7291]

I am beyond happy! You are an amazing Soul and I am in total love and support of you! 🕊️🍃💯💯💯

[@siegfried60]

Looking forward with excitement!!!!!

[@rpadilla72]

Wow! to get her recipes with her demonstrating them is mind blowing!! So awesome!! Love this. Thank you!!!

[@dr123hall]

Just Excellent person … and great chef too!! Thank you very much!

[@scienceislove2014]

Wow... I'm just amazed.. I'm so happy for the animals you helped

[@seattlejayde]

I just Love Mioko!

[@cheriebraden]

Miyoko, you're a genius. My husband and I always tell people you are the Vegan Wizard.

[@mserf8132]

I’m new to your channel, it is brilliant! Thank you for sharing your knowledge and presenting your recipes in an easy to understand and follow method! Your videos are produced well; they are upbeat, well lit and paced perfectly! Keep up your diligent and dedicated work!❤😋

[@valeriedaws6290]

I just use a light flavoured olive oil and a little curry powder and a light pinch of salt and I shake it as often as I can then the next day strain off curry powder and return to the container with a lid. I use a butter brush and spread it on my toast. I toast all my bread as it helps kill off some yeast. Easy peasey.

[@VirginiaFeuRosa]

So now I can finally have the famous Miyoko butter right here in Brazil!! Thank you!! So many great tips!! Arigato!!! 😀😀😀😀😀🙏🙏🙏🙏

[@charitealove]

I started watching your videos and loved them. Your name sounded familiar, but I didn’t realize where from until you showed your book. I’ve borrowed it from my local library and read it several times, and every recipe I’ve tried has been delightful!

[@momstheword11]

Thank you Miyoko! I love your channel and your recipes. We ordered your cheeses and they are fantastic! Your products are so good that they are always sold out!

[@onexpressocafe1821]

Just made this for the first time, it is a beautiful whipped spreadable butter for making mac and cheese. My son tasted the spatula and was loving it! Waiting for my fresh nut milk to chill to make the stick butter too. Then we are making mozzarella and pizza!

[@xionamayes6754]

Thank you so much for this recipe. I am not vegan. I consume meat but avoid dairy, soy, eggs and tons of other things to cure my daughters Ezcema while we work on her gut. I LOVED your butter and your brand values but the amount of butter I use it didn’t fit my grocery budget. Last year I Found a recipe on KZbin and wanted to make it for months but been having a hard time finding a reputable sunflower lecithin. Only place I find it is Amazon or Walmart thru sellers. I don’t want to purchase from them since I don’t know the quality etc……Long story short now I can finally have some butter 😢😢😢 thank you so much for sharing this with us. I appreciate you. Thank you for also sharing about your business. I keep up with companies ingredient list often because I’ve known companies to this to the original owners often. You either go broke fighting for your rights or you have to just let it be, and start a new business. A business I remember it happening to a few years ago was Honey Pot. Now when you look at their ingredients they are terrible. They used to a herbal and holistic way to help women with female reproductive issues by having HEALTHY clean pads, feminine wash, etc. now the people who were the investors/ owners of these big big brands took over her WHOLE brand. It’s so sad. Thank you for being up front and honest. People need to know now more than ever how these companies are so we can get back to eating as natural as possible. They do everything for profit. So again. Thank you so much I support and appreciate you so much 🫶🏽

[@teagoldleaf4137]

I had bad eczema starting from about 3yrs old until I went vegan. In addition to going vegan I cut out wheat and processed foods. Took a few months, eczema gone! Years of mom taking me to dermatologists. Always hearing the same thing, there's no cure, here's some steroidal topical cream, ointments. It was awful. Salt, lemon, tomatoes, hurt my hands so much. I was a trained chef but touching food literally caused me pain. And the itching at times was so persistent it would keep me up at night. The lesions, the skin flakes that would catch onto a piece of fabric and tear the still attached skin, the blisters, incessant itching. It's like a lifetime ago. Needless to say, I don't miss it. I also had anemia before turning vegan, which also went away in less than a year. I'm not sure if it's related, but I'll include it incase, During this time I also did hatha yoga about 3 times a weeks and took long, Relaxing walks about 3 times a week. Best of luck to you and your daughter. ✨️💕✨️

[@marjoriepark1198]

What a delightful discovery! Some time back I had purchased a kindle edition of “:The Vegan Pantry”.:When I clicked on this vegan butter video, I didn’t realize you were the author of that book til you showed it. So glad to find your channel and learn more about your other ideas. Thanks and am a new satisfied subscriber. Marjorie

[@mattsapero1896]

Can’t wait!! My first recommendation to the vegan curious has always been that they try Miyoko’s butters and cheeses!

[@JanE-rb2wr]

Same here! And the herbed spreads are always a big hit with non vegans :).

[@AngelicMission777]

So simple! I think vegan butter tastes even better than real butter! Thanks!❤

[@JaneThomas58]

That book is a must have for every cook’s tool box

[@rebeccaspratling2865]

I love this woman! Her cheeses are amazing. 🥰

[@melissasalasblair5273]

Love making compund butters 💚🧈🌶️🥑🍓🥥🍞🥐🥞🍔🥨🥔

[@RashomiSilva]

Thank you so much Miyoko, for this recipe without lecithin. by the way please shoot a video of your beautiful barn, so we can get to know your friends

[@johnblagrove5177]

It's always good to lratn new things. Making healthy eating foods a good thing/ habit.😊❤

[@twhyt]

We finally worked up the nerve to try this and it came out beautiful! TYSM

[@thevegangoodlifewithmiyoko]

I'm so glad!

[@tochashona]

Looks delicious! I'm going to try making this. Putting your blender container in the fridge or freezer before you mix ingredients so that it's already nice and cold before you blend would assist in making sure your batch is cold enough on the first go-round.

[@358239]

Thank you can’t wait to make this , Hello from northern Alberta Canada ❤️😊

[@leanalovejoy631]

thanks so much for sharing this recipe!

[@raeraesma]

Thank you so much for sharing. 😊

[@carlaweems72]

Miyoko,... you are so rockin' cool it's hard for me to put into words. I LOVE ALL your recipes!! I am grateful for all your experimenting and research to produce some of the best food recipes!!! And I love that you are a true animal lover.. it's a beautiful thing!! ❤❤❤

[@teagoldleaf4137]

❤

[@debbieporter1513]

The homemade vegan pantry is my kitchen bible❤❤❤❤

[@brandondolguin]

This is on my todo list. Looks amazing! I do not have some of the ingredients yet; hopefully soon.

[@Mirandaeber]

I made this today! I added cinnamon and maple syrup! Thank you for making these videos and encouraging us to cook at home

[@mgb426]

Hi, at what stage did you add the cinnamon and maple syrup? And how much of it . This sounds devine

[@BeingReal1]

I will give this a go, but I have had best success with the cultured cashew butter. If my daughter gives it a big thumbs up you know its really good 👍🏼

[@ilianamaiesia3276]

Love the recipe, thanks for sharing❤🎉

[@magspies]

looks great. definitely going to try! thanks :)

[@lisac.2083]

Love this recipe!

[@mikiniwilliams5916]

Stick blender to emulsify would probably cause less heat. Love your videos!

[@peterkatznelson12]

Thanks, this is worth trying!🙏🏻

[@cindystrother7710]

Awesome and amazing thank you so much for sharing

[@Hipoporita]

Wow, thank you so much for sharing this recipe! I also LOVE your cultured cashew butter😍 It truly is a game-changer & Vegan Savior! Bakes beautifully in any baked goods and makes anything simple as mashed potatoes so divinely delicious😋💕

[@_trram]

I’m making this today! I need some vegan butter!

[@VintageAtticHideaway]

So glad to see you're doing KZbin content again! Your cookbooks made transitioning to veganism really easy over a decade ago. I still use your pantry staples cookbook regularly.

[@ushere5791]

wow--love this!!

[@balderdashery1]

Yay! Thank you for this!

[@GS-lq2is]

Wow!

[@leem200]

I have your cookbook. Just subbed. So happy to see this. Thank you Thank you!

[@jpreston628]

Another fun episode. Oh, an I must comment on the Corona beer on the counter. Butter and bear! Doesn't get any better than this!

[@cl9022]

I love that book 🎉

[@dwalker6868]

Thank you for sharing

[@magickitchen54]

Thank you!

[@21stcenturyhomestead84]

I would love ❤😊 your advice and years experiences on substitutes for cashew in cheese making. My family can eat nuts but have problems with cashews.

[@kimcampbell9107]

I love these shows! Thank you Miyoko!❤️

[@abchappell01]

That was very interesting!

[@susan1380]

wow!

[@pierf.car.2592]

Aspetto il video con curiosità ed entusiasmo!

[@thevegangoodlifewithmiyoko]

Non dovrai aspettare molto! Spero che ti piaccia!

[@kasaka28]

Thanks for this! Always chose your butter before any other!

[@kalakumar8513]

Thank you for sharing your wonderful plant butter recipe, Miyoko! Thank you also for showing your sweet rescue babies. Such sweet souls. Thank you for rescuing them, and giving them a happy home. ❤❤❤

[@MysteriousBeingOfLight]

Vegan butter doesnt even exist in my country I'm so happy to be able to make it from EASY ingredients !! Thank you so much

[@rwheeler4156]

I love her! She's adorable! I am trying this! I need to go dairy free again but the vegan butters are expensive or made with crummy ingredients. I have all of these in my pantry. Thank you!

[@tobynsaunders]

Thanks for sharing.