A pale golden block of homemade plant butter in a white ceramic dish, a knife beside it and a curl spread onto a slice of bread.

House Butter

Firm out of the refrigerator, soft on the counter, spreads on warm bread and creams for baking. Made with refined coconut oil and a plant buttermilk you stir together in two minutes.
Gluten-Free Bread Reading House Butter 3 minutes Next Cashew Ice Cream

A pale golden block of homemade plant butter in a white ceramic dish, a knife beside it and a curl spread onto a slice of bread.

This behaves like butter. Firm out of the refrigerator, soft on the counter, spreads on warm bread, creams for baking.

A word about what it is, because we’d rather say it than have you work it out: this is a fat. Coconut oil and avocado oil, made to behave like a dairy fat. It isn’t a health food and we won’t present it as one. What it is, is the thing that lets a person keep making cornbread and biscuits without dairy — and for a great many people that’s the difference between lasting and quitting.

Use refined coconut oil. Unrefined tastes of coconut, which is fine in some things and wrong in most.

Ingredients

  • 8 oz refined coconut oil
  • 2 Tbsp avocado oil
  • 2.9 oz soy milk (about 1/3 cup)
  • 1 tsp apple cider vinegar
  • 1 tsp nutritional yeast
  • 1/2 tsp unprocessed salt (Himalayan, Celtic or Real Salt)
  • 1 small pinch turmeric — for color only

Method

  1. Make the buttermilk. Stir the soy milk and apple cider vinegar together and let stand five minutes. It will thicken slightly.
  2. Melt the coconut oil gently — just to liquid, not hot. Stir in the avocado oil.
  3. Add the buttermilk from step 1, along with the nutritional yeast, salt and turmeric.
  4. Blend until it emulsifies and looks uniform, about a minute.
  5. Pour into a butter dish or mold and refrigerate until set.

Notes

  • Keeps two weeks refrigerated; freeze the rest.
  • For a softer, spreadable butter that still bakes well: use 1/2 cup refined coconut oil and 1/2 cup avocado oil in place of the amounts above, and follow everything else as written.
  • Olive oil works but turns bitter under high-speed blending. Stir it in at the end instead.
  • That buttermilk trick works anywhere. One cup of any plant milk with one teaspoon of apple cider vinegar, rested ten minutes, replaces buttermilk in any recipe you have.
  • Use unprocessed salt — Himalayan, Celtic sea salt or Real Salt. Standard table salt and most standard sea salt have been refined, and that processing matters more than the trace minerals people usually talk about.

Makes: About a 9.7 oz block


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