03/02/2026
First time trying my homemade vegan butterβ¦ π§β¨ Me, applauding like I cured Monday π€£
This recipe from Miyokoβs new book, The Vegan Creamery, is a total game changer. No lecithin, no emulsifiersβjust pure, plant-based goodness that actually melts and tastes like the real deal.
It is the absolute dream pairing for our yOlicious gluten-free sourdough! That tangy, toasted crunch meeting silky plant-based butter? Absolute heaven. βοΈπ₯
π§ The 30-Second Butter Recipe:
β’ 3/4 cup melted refined coconut oil (melted but not hot)
β’ 1 cup liquid oil, chilled in fridge (avocado, sunflower, safflower, etc)
β’ 1/2 cup to 1 cup cold plant milk (soy, oat, cashew)
β’ 1/2 to 1 teaspoon salt (optional, for taste)
The Method: Blend the two oils, then add cold milk and process until it looks like mayonnaise. It will firm up in the fridge!
π Spreading the love (and the butter) here in Key West, FL. π΄βοΈ
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