Miyoko’s Butter Recipe | Vegan Butter Recipe

Miyoko’s butter recipe is trending because home cooks are looking for an easy way to make creamy, dairy free vegan butter recipe at home. This Miyoko inspired vegan butter recipe uses simple plant-based ingredients like refined coconut oil, neutral oil, and plant milk to create a spreadable butter alternative for toast, baking, and cooking.

This homemade vegan butter is inspired by the viral Miyoko Schinner-style plant-based butter method and is not affiliated with Miyoko’s Creamery. But, tastes remarkably close to miyoko’s creamery original vegan butter, and it costs a fraction of the price.

This is a blender only quick miyoko’s butter recipe that takes about 5 minutes and palm oil free, dairy free, and perfect for spreading, baking, and cooking.

As a certified nutritionist and a vegetarian cook, I have tested this recipe in everything from flaky parathas to rich bread spread, and it performs beautifully. I am also breaking down the full nutrition profile so you know exactly what you are putting into your body.

What Is Miyoko’s Butter?

Miyoko butter is a European style plant based butter made from organic cultured cashew milk, coconut oil, and sunflower oil. Unlike regular margarine, it is cultured and churned using traditional creamery techniques, which gives it a subtle tanginess and rich flavor. It contains no palm oil, soy, or artificial flavors and works as a one to one swap for dairy butter.

The brand was founded by Miyoko Schinner and has become one of the most popular vegan butter in the United States. However, it can be expensive (around $5 to $7 for an 8-ounce block) and has experienced supply issues in some regions. Making your own version at home is a practical, cost-effective solution that gives you full control over the ingredients.

Why Make Your Own Vegan Butter at Home?

• Save money: A homemade batch costs roughly $2 to $3 for the same amount you would pay $5 to $7 for at the store.
• Control your ingredients: No palm oil, no preservatives, no mystery natural flavors. You choose exactly what goes in.
• Customize the texture: Want it softer and more spreadable? Increase the liquid oil. Need firm sticks for baking? Use more coconut oil. You are in charge.
• Availability: Miyoko’s has had periods of limited stock in many stores. Homemade means you are never caught without vegan butter when you need it.
• It is surprisingly easy: The quick method needs nothing more than a blender and 10 minutes of your time.

Nutritionist’s Note:

Is Miyoko’s Butter Recipe or Homemade Vegan Butter Healthy?

Let me be upfront with you: vegan butter is still a fat heavy food, and it should be used in moderation, just like dairy butter. That said, there are some meaningful nutritional differences between miyoko’s butter and dairy butter.

Coconut oil, which forms the base of most homemade vegan butter recipes, is high in saturated fat. However, a significant portion of that saturated fat comes from medium chain triglycerides (MCTs), particularly lauric acid, which the body metabolises differently than the long chain saturated fats found in dairy butter. Coconut oil contains zero cholesterol, whereas a tablespoon of dairy butter has about 31 milligrams.

When you add cashew cream to make the miyoko’s butter recipe , you are also introducing heart healthy monounsaturated fats, along with small amounts of iron, magnesium, and zinc. The sunflower oil contributes vitamin E and polyunsaturated fats.

The bottom line? Homemade vegan butter is a reasonable swap for dairy butter, especially if you are managing cholesterol or following a plant-based diet. It is not a health food on its own, but used thoughtfully, it fits well into a balanced vegetarian or vegan kitchen.

Vegan Butter vs Dairy Butter: Nutrition Comparison

Per 1 tablespoon (14g) serving:

Miyoko’s Butter Ingredients

Here is a breakdown of every ingredient, why it matters, and what to use if you need a swap.

1. Refined coconut oil: This is the backbone of the recipe. It must be refined (also called deodorized) to avoid a strong coconut flavor. Do not use virgin or extra virgin coconut oil unless you enjoy coconut-flavored butter. Refined coconut oil is solid at room temperature, which is what gives the butter its firm, scoopable texture.
2. Neutral liquid oil: Sunflower oil, avocado oil, or canola oil all work. This softens the texture so the butter is spreadable rather than rock hard straight from the refrigerator. I prefer sunflower oil for its neutral flavor and vitamin E content.
3. Raw cashews (for cultured version): Cashews blend into a silky cream that mimics the richness of dairy milk solids. Soak them for at least 4 hours or boil for 10 minutes to soften. If you have a tree nut allergy, you can use plain unsweetened soy milk as a substitute.
4. Plant based milk (for quick version): Plain unsweetened soy milk gives the best results because its protein content helps emulsify the butter. Oat milk is a close second. Avoid flavored or sweetened milks.
5. Apple cider vinegar: A small amount curdles the plant milk, creating a vegan buttermilk that adds tanginess and depth. This is the secret to getting that cultured butter flavor in the quick method.
6. Sunflower lecithin (optional but recommended): This natural emulsifier keeps the oils and water-based ingredients from separating. It is what makes the difference between butter that holds its shape beautifully and butter that splits into layers. Use liquid or granules.
7. Probiotics (cultured version only): Acidophilus capsules or any vegan probiotic powder with live cultures. These ferment the cashew cream overnight, developing that authentic, complex, tangy flavor.
8. Sea salt: Enhances flavor. Add up to 1/2 teaspoon for a salted butter, or leave it out entirely for unsalted (ideal for baking).

Miyoko Butter Ingredients

Here is exactly where to find every ingredient that you need for making Miyoko butter at common American and Canadian grocery stores:

• Refined coconut oil: Trader Joe’s (Organic Refined Coconut Oil, about $5), Costco (Kirkland Organic, large tub, best value), Walmart (Great Value or LouAna), Whole Foods (Nutiva or 365 brand).
• Sunflower lecithin: Whole Foods (NOW brand liquid or granules), Amazon (NOW or Hoosier Hill Farm), some Sprouts and Natural Grocers locations. The baking aisle or supplements section.
• Raw cashews: You can buy raw cashew pieces at great price from Trader Joe’s, at Costco buy bulk raw cashews, Walmart, or any bulk bin section. Pieces are cheaper than whole and work just as well since you are blending them.
• Vegan probiotic capsules: Whole Foods, any pharmacy or supplement aisle. Look for acidophilus or a multi-strain vegan probiotic. Garden of Life, NOW, and Culturelle make widely available options.

More Such Recipes

• Homemade Almond Milk
• Vegan Iced Coffee
• Mushroom Sauce
• Creamy Mushroom Pasta
• Garlic Bread
• Roasted Vegetables

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Miyoko’s Vegan Butter (10 Minutes, No Fermentation)

This is the weeknight-friendly version. No soaking, no fermenting, no waiting overnight. You blend everything together, pour it into a container, and let it set in the refrigerator. It is perfect for spreading, baking, and cooking.

Quick Homemade Vegan Butter

Creamy, spreadable plant-based butter made in 10 minutes with a blender. Palm oil free and perfect as a one-to-one swap for dairy butter in any recipe.

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1 minute min

Total Time 1 minute min

Course accompanimemnts, condiments

Cuisine American

Servings 24

Calories 97 kcal

Ingredients

  

1x2x3x

• 1 cup coconut oil melted and slightly cooled
• 1/4 cup sunflower oil or avocado oil or canola oil
• 1/2 cup plain unsweetened soy milk cold
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt up to 1/2 teaspoon for saltier butter, omit for unsalted
• 1 teaspoon sunflower lecithin liquid or granules (optional but recommended)
• Tiny pinch of turmeric for color optional

Instructions

 

• Step 1: In a small bowl or measuring cup, combine the cold soy milk and apple cider vinegar. Stir once and set aside for 5 minutes. The milk will curdle slightly and thicken into a vegan buttermilk. This is exactly what you want.
• Step 2: Melt the coconut oil gently in the microwave or on the stovetop. It should be liquid but not hot. Let it cool to about room temperature. If it is too hot, it will prevent the butter from emulsifying properly.
• Step 3: Pour the melted coconut oil, sunflower oil, curdled soy milk mixture, salt, lecithin, and turmeric (if using) into a high-speed blender. Blend on high for 60 to 90 seconds until the mixture is completely smooth, frothy, and uniform.
• Step 4: Pour the mixture into a glass container, silicone butter mold, or a parchment-lined loaf pan. Tap the container gently to remove air bubbles.
• Step 5: Place in the freezer for 15 to 20 minutes to kick-start setting, then transfer to the refrigerator for at least 4 hours or until completely firm. The butter will solidify as the coconut oil cools.

Nutrition

Calories: 97kcalCarbohydrates: 0.3gProtein: 0.1gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 26mgPotassium: 6mgFiber: 0.1gSugar: 0.1gVitamin A: 10IUCalcium: 6mgIron: 0.03mg

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