Simple vegan butter with no special ingredients. If you sterilize your utensils with boiling water first, you prolong the shelf life of the butter - which should be about 7 days (except first time you make it, then it will be around 5 minutes from taking the first bite). You want the aquafaba to be slightly chilled and the oil to be around room temperature when you mix them.
Recipe by Nina fra Plantepusherne on July 18, 2015
Prep time: PT5M
Cook time: PT5M
Total time: PT10M
Rating
4.92 stars (100 reviews)
Ingredients
3 tbsp aquafaba (45 ml and yes, it's chickpea water)
7 tbsp coconut oil
4 tsp cold pressed rapeseed oil, canola or olive oil
2/3 tsp apple cider vinegar (or freshly squeezed lemon juice or if you have, 1/8 tsp of lactic acid)
1/3 tsp salt
Steps
Let the coconut oil melt gently until it's almost all liquid. Remove the pan from the heat and let the rest melt. Add your rapeseed or other preferred oil. Let the oil mixture cool to room temperature.
Pour the (just under room temperature cold) aquafaba in a narrow container with the salt and vinegar. Start blending it with an immersion blender/stick blender.
With the blender running, slowly pour the oils in, all while making sure all oil thoroughly incorporated before you add more. It should take a couple of minutes to add all the oil and achieve a thick mayo like consistancy. (If you live in a hot area I suggest you place the container on a bag of frozen peas when pouring in the oil, to help the process along)
IF you taste test it, know that it will taste pretty salty and tangy. This will be numbed a bit when it has chilled and remember, that you normally eat butter WITH something and not on it's own (right?) so it will be easier to make final judgements when spreading it on toast ... mmm ...
Pour it in a suitable container - DO NOT COVER IT - and put it in the fridge (or maybe a short while in freezer if you're in a hurry). It will take some hours for the butter to solidify, I recommend leaving it one night in the fridge.Store it in the fridge, especially if you live in a hot area. Depending on what blend of oils you used (unrefined coconut is softer then the refined one) you should be able to spread it directly from the fridge. Leave it on the counter for 15 minutes to make it even softer.
Reviews
Boostaro on 2025-12-18 (5 stars): I can't wait to try Nina's Game Changing Vegan Butter with Aquafaba! The idea of using aquafaba is so creative, and I love finding new ways to make plant-based recipes rich and creamy. Thanks for sharing this delicious twist on butter!
MT on 2025-08-27 (5 stars): This sounds incredible, Nina! I love the idea of using aquafaba in butter - can't wait to try it out in my recipes. Thank you for sharing such a game-changing vegan alternative!
Malorie on 2024-12-03 (5 stars): I do not even know how I ended up here, but I thought
this post was good. I don't know who you are but definitely you are going to
a famous blogger if you aren't already ;) Cheers!
Ron Spinabella on 2024-05-06 (5 stars): I have actually bookmarked this to follow back to :)
Blitzo on 2022-10-13 (5 stars): This recipe was so incredible! Good job on such an amazing creation
Magnolia on 2021-11-16 (5 stars): Saved as a favorite, I love your blog!
Jerome Sparrow on 2021-06-20 (5 stars): You're so cool! I don't think I have read a recipe like that - with some originality.
Brittny Rangel on 2021-06-17 (5 stars): Thanks
Matilda Moorhouse on 2021-06-15 (5 stars): :)
Jaimie Southerland on 2021-06-10 (5 stars): I enjoyed that a lot!
