Perfect for baking, cooking, frying, sauteing or spreading on your bread, this vegan butter is heaven! You guys asked so much and I’ve made it! Vegan butter plus a bonus; Three flavored vegan butters! This plain vegan butter I have made in the video is perfect for your sandwich, for cooking and for baking The first one is roasted garlic, thyme, and lime butter, then a walnut and cranberry butter and finally, my favorite of them all, a bloody Mary butter, made with sun-dried tomatoes, horseradish, and Tabasco. Total lush!
Lots of love!

Plain vegan butter and 3 flavored butters

Prep Time: 30 minutes

Total Time: 30 minutes

Plain vegan butter and 3 flavored butters


  • For the plain butter:
  • 1/2 cup vegetable milk
  • 1/3 cup of any vegetable oil of your preference
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon of salt
  • 1 and 1/2 cup of unscented coconut oil, melted
  • 1/2 cup soy lecithin granules
  • For the lemon, thyme and rosted garlic butter:
  • 2 cloves of garlic
  • zest of 1 lemon
  • a bunch of fresh thyme
  • pinch of salt
  • For the walnut cranberry butter:
  • 1/4 cup of crushed walnuts
  • 1/4 cup of minced dried cranberries
  • For the bloody Mary butter
  • 1/4 cup of minced sun dried tomatoes
  • 1/3 teaspoon celery salt
  • 1/2 teaspoon of horseradish
  • 1/2 teaspoon of Tabasco (or less if you prefer milder a flavor)
  • a pinch of salt


  1. -For the plain vegan butter:
  2. Combine all the ingredients in a high-speed blender and blend for about 3 minutes, starting from low speed then increase to maximum.
  3. Put the butter in 2 or 3 containers and refrigerate for at least 4 hours.
  4. -For the lemon thyme and garlic butter:
  5. drizzle two unpeeled garlic cloves with olive oil, wrap them in aluminum foil and roast them for 20 minutes at 360F. Add the roasted garlic to a mortar and pestle with the thyme, a pinch of salt and the lemon zests and crush it until becomes a rough paste.
  6. Add the butter to a parchment paper or aluminum foil, wrap it sausage style and put it in the fridge for at least two hours.
  7. - For the walnuts butter:
  8. -Incorporate the minced walnuts and dried cranberries with the butter, mix and wrap it like the later flavored butter. Refrigerate for at least 2 hours
  9. - For the bloody Mary butter:
  10. Add the minced sun-dried tomatoes, the celery salt, the Tabasco, the salt, and the horseradish to a bowl, add the butter, mix until all is incorporated and proceed to warp like the latter butter.


The best milk to make it is unsweethened soya milk, it tastes more like butter at the end and smells very nice. The best vegetable oil to make the butter is canola or corn oil, for the same reasons, it is more neutral and will leave the butter more butter like both in taste, smell and appearance.


And here you can make the shredded vegan chicken:


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