Margarine (Homemade Plant-Based)

Name: Margarine (Homemade Plant-Based)
Cuisine: From Scratch
Ingredients: 200 g Refined coconut oil (odorless); 200 g Neutral vegetable oil (sunflower, canola, or grapeseed); 100 ml Soy milk or almond milk (unsweetened); ½–1 tsp Salt; 1–2 tsp (for tang) Lemon juice or apple cider vinegar; tiny pinch (for yellow color) Turmeric or beta-carotene (optional)

A recipe from From Scratch.

From ScratchMargarineFromScratchPlantBasedVeganButterSubstituteHomemade

Nutrition (per serving)

720Calories

0 gProtein

0 gCarbs

80 gFat

0 gSugar

800 mgSalt

Ingredients

200 g Refined coconut oil (odorless)
200 g Neutral vegetable oil (sunflower, canola, or grapeseed)
100 ml Soy milk or almond milk (unsweetened)
½–1 tsp Salt
1–2 tsp (for tang) Lemon juice or apple cider vinegar
tiny pinch (for yellow color) Turmeric or beta-carotene (optional)

Method

Melt coconut oil in microwave or double boiler until liquid (do not overheat).
In blender, combine melted coconut oil + vegetable oil + cold soy/almond milk + salt + lemon juice/vinegar + optional color.
Blend on high 1–2 minutes → mixture will emulsify and thicken (should look like thick cream).
Pour into container → refrigerate 2–4 hours until solid.
Once set, let sit at room temp 5–10 min to soften slightly → whip with fork or hand mixer for lighter, spreadable texture.
Store in fridge up to 3 weeks (or freeze).
Makes ≈500 g — creamy, spreadable homemade plant-based margarine.