Coconut Vegan Butter

0.0 (0)
Write Review

Coconut Vegan Butter Recipe



Learn more about the food science behind Vegan Butter.

Coconut Vegan Butter Recipe

3 Tablespoons + 1 teaspoon soy milk
½ teaspoon apple cider vinegar
¼ + ⅛ teaspoon salt

1 Tablespoon canola oil, light olive oil or rice bran oil

4 teaspoons amber agave syrup
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder

1) Curdle the soy milk


2) Mix the Vegan Butter ingredients


3) Transfer the Vegan Butter to a mold so it solidifies


For more vegan butter recipes check out the Vegan Butter section.


User reviews

Already have an account?
Ratings (the higher the better)
Other Info


Where do you add the agave syrup it is in your ingredient list but not the method. Also my soy milk and vinegar isn't curdling why has that happened?

Was this review helpful to you? 

Soy milk substitute

Hiya, continuing on from a query below; can other alternatate milks be used in place of soy? Eg almond or hazelnut etc?

Was this review helpful to you? 

Is there anything I could substitute for the vinegar?

Was this review helpful to you? 

Guar Gum?


Thank you for being so passionate and creative!

Owner's reply



Was this review helpful to you? 

Can sunflower lecithin granules be used or can only liquid sunflower lecithin be used for any of your "butters"?

Owner's reply

Hi Jody! They make sunflower lecithin granules? Cool! I didn't know they were making that stuff now. They should definitely work in the Vegan Butters, but you may want to add some extra time whisking or food processing (depending on the recipe) to get the granules to dissolve properly. Good luck!

Was this review helpful to you? 

Substitute Coconut Milk


Owner's reply

Hi jsmith! Coconut Vegan Butter would have a slightly different taste if it was made with coconut milk. This is because the acid in the recipe curdles the protein in the soy milk and produces butter flavors (probably diacetyl, among others) as part of a chemical reaction. Since coconut milk contains only a miniscule amount of protein, these flavors would not be produced and the flavor is less buttery.

If you still want to make a truly soy-free vegan butter and a lack of buttery flavor isn't a concern, I'd recommend using light coconut milk from the can, shaken at room temperature before using to make sure it's mixed before you measure it. I find the coconut milks that come in the cartons to basically be "white water" and usually don't offer anything significant to flavor, texture or anything else. You should be able to do a one-to-one substitution of light coconut milk for soy milk. Good luck and let me know how it turns out!

Was this review helpful to you? 


So, the description of this recipe says it uses slightly more agave syrup than the regular butter . .. but there is no agave syrup in the original OR in this recipe. Am i the only one confused?

Owner's reply

Thanks for letting me know about this Cara! I've updated the recipe to not reference the original Vegan Butter recipe because it doesn't contain agave syrup. However, Coconut Vegan Butter does contain amber agave syrup in the ingredients list.

Was this review helpful to you?