Three Herbed Vegan Butter

Three Herbed Vegan Butter is the ultimate Vegan Butter because three fresh herbs are infused into it, resulting in multiple layers of buttery goodness. Feel free to mix up the herbs to add your own special flavor profile. Slather this butter on crusty artisanal breads for an amazing flavor combination. You can also use Three Herbed Vegan Butter to make buttermilk biscuits or a savory pie crust. This is currently my best attempt at making a vegan butter that rivals real butter.

Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon olive oil.

Learn more about the food science behind Vegan Butter.

Three Herbed Vegan Butter Recipe

¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
¼ + ⅛ teaspoon salt

¾ cup + 1 Tablespoons refined coconut oil, melted
1 Tablespoon extra virgin olive oil
0.2 ounces thyme
0.2 ounces tarragon
0.2 ounces basil

1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder

1) Curdle your soy milk

Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.

2) Infuse your fats with herb essences

Melt the coconut oil in a microwave then measure it and add it to a small saucepan with the olive oil. Place the herbs in the saucepan and bring the oil up to about 100 - 150F (38 - 66C). Give the vegetables a quick stir then remove the saucepan from heat. Set aside for about 10 minutes then strain out the herbs. Allow the coconut oil to cool to near room temperature. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.

3) Mix your ingredients and transfer the Vegan Butter to a mold so it solidifies

Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. This recipe makes 1 cup (215 grams), or the equivalent of 2 sticks of Three Herbed Vegan Butter.

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