Long before vegan spreads became a grocery-store staple, Miyoko Schinner was quietly working out the mechanics of what makes butter butter. How it melts, browns, emulsifies, and behaves in baking. And of course, how to make it delicious. That curiosity, rooted in classical French technique and food science, led her to develop a French-style vegan butter years before most people imagined such a thing was possible.
VegNews first published her homemade recipe in 2013, and it has remained a classic ever since. While Schinner has continued to evolve her butter recipes over the years, this version remains a tried-and-true, all-purpose staple—firm but spreadable, rich without heaviness, and equally suited to sautéing, baking, and finishing dishes.
Much of its success comes down to Schinner’s thoughtful technique. Apple cider vinegar adds a subtle tang, mimicking the flavor of cultured dairy butter without fermentation. Cold plant milk offsets the warmth of melted coconut oil, encouraging quick emulsification and preventing separation. Refined coconut oil provides structure without coconut flavor, while a neutral liquid oil—such as avocado, sunflower, or grapeseed—softens the texture.
And it’s is flexible, too: cashew, almond, soy, or oat milk all work well, provided they’re not overly thin (homemade is best, Schinner says); salt can be omitted or herbs and spices can be added; and a mild olive oil can be used in a pinch, provided its flavor won’t overpower the butter’s delicate notes—find one that is mild and neutral, not spicy and peppery.
As a special treat for the plant-based world, we’ve pulled out this cherished recipe and are sharing it here. Who knew world-class vegan butter could be so easy to make?
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Miyoko Schinner’s Original French-Style Butter
Makes 1 pound
What you need:
½ cup vegan milk, cold
1 teaspoon apple cider vinegar
½ teaspoon salt
2 cups refined coconut oil, melted but not hot
¼ cup canola, grapeseed, or neutral olive oil, cold
What you do:
1. Into a blender, combine all ingredients and blend at medium speed for 1 minute or longer, until completely smooth.
2. Pour into a storage container, and chill in refrigerator for a few hours until solid.
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