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Palm-Oil Free, Soy-Free Butter [Vegan]

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Making your own vegan butter is easy. Making your own vegan butter is easy. Of course, that’s because all the hard work has been done by others who figured out all the science, like Mattie at www.veganbaking.net. All that’s left to do is create your own variation to make the butter you like best. When I set out to make my vegan butter, I knew two things: (1) it would be palm-oil free and (2) it would be soy-free. I ordered huge ice trays and bought organic raw coconut oil and raw sunflower lecithin. I already had guar gum and xanthan gum because I use them in gluten-free baking.

The only question was which milk to use. I don’t use soy milk because I wanted my butter to be soy-free. I normally drink unsweetened, 40 calorie almond milk but it’s a thin milk. I ended up making 2 batches of butter: one with the almond milk and one with a cashew puree. The results were close – they both looked like butter, they both tasted like butter, but the almond milk butter was oilier and had a looser texture. The cashew-based butter was creamier and had a more solid texture. It was the winner!

Of course, if you don’t need the butter to be soy-free and/or you need it to be nut-free and seed-free, you could use soy milk and soy lecithin in the recipe instead of the cashews and sunflower lecithin.

Now I have homemade vegan, palm-oil free butter in my freezer. Less tubs in the fridge will mean more room for veggies. And most importantly, it’s a such an easy thing to do that means so much for the animals. Because they need their home a whole lot more than we need butter.

Homemade Vegan Butter (Palm Oil-Free, Soy-Free)

This Recipe is :

Dairy Free Soy Free Vegan




  • 1/3 cup raw cashews or soy milk
  • 2/3 cup water
  • 1 teaspoon raw apple cider vinegar
  • 1/4 teaspoon sea salt
  • 2/3 cup raw coconut oil, room temperature
  • 1 tablespoon, plus 1teaspoon organic canola oil or your choice of oil
  • 1 heaping teaspoon raw sunflower lecithin or soy lecithin
  • 1/4teaspoon, 1/8teaspoon guar gum or xanthan gum


  1. Soak cashews for a few hours. Have all your ingredients and the molds ready so you can work quickly.
  2. In a food processor, combine the cashews and water and mix until you have a smooth purée. The consistency should be like cream. Pour the cashew purée into a bowl, add the apple cider vinegar and salt. Stir and set aside for about 10 minutes. It should thicken a bit.
  3. Clean out the food processor. If your coconut oil is not at room temperature, you can heat it until it’s just melted and then let it cool to room temperature.
  4. Add the coconut oil, the canola oil, the cashew puree mixture, the sunflower lecithin and the guar gum to the food processor.
  5. Process for about 2 minutes until it is completely smooth. Pour the mixture into the mould and freeze it until it is solid, about an hour or so. You can use an ice cube mold for short sticks of butter or you can use a small container for a tub effect. When it is solid, carefully pop the butter out of the mould.
  6. The recipe makes 3 short sticks of butter. Wrap each in plastic wrap and put them in the freezer, where they should last for a year. When you want to use one, transfer it to the refrigerator in an airtight container.





When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.



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54 comments on “Palm-Oil Free, Soy-Free Butter [Vegan]”

Click to add comment
Diane Croteau
1 Years Ago

How come I took that receipi on ONE GREEN PLANET it says to rape it in PLASTIC !!!

1 Years Ago

Hi there! I\'m confused by the last line of the ingredient list: "1/4teaspoon, 1/8teaspoon guar gum or xanthan gum"
Could you clarify for me? 1/4 or 1/8 tsp? Thanks, can\'t wait to try this!

Vicky Watson
22 Jul 2017

Hey Suzy,
I was wondering this same thing. Did you end up giving it a go? If so, how much did you go for?
I\'m wondering if the 1/4 teaspoon was meant to be added to step 2 and then the 1/8 teaspoon added at step 4?

donna m
09 Dec 2017

I thought it meant use 1/4 if using guar gum but use 1/8 if using xanthan gum

05 May 2018

i would also like an answer to this question. i\'ve got all the ingredients ready, but can\'t start yet. please, please, please tell us what it should be, thanks!

1 Years Ago

Can you use this butter recipe in baking? And can you replace the coconut oil with a different oil? (I have someone in my family with a coconut allergy).

Samara Nicole
1 Years Ago

Michelle Mae Metz

Samara Nicole
1 Years Ago

Michelle Mae Metz

Samara Nicole
1 Years Ago

Michelle Mae Metz

Melanie Wright
1 Years Ago

Rich Freeman

Cynthia Soule Fox
1 Years Ago

I have made vegan butter and it came out better than any store bought that I've ever had.

Cynthia Soule Fox
1 Years Ago

I have made vegan butter and it came out better than any store bought that I've ever had.

Cynthia Soule Fox
1 Years Ago

I have made vegan butter and it came out better than any store bought that I've ever had.


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