Aquafaba Butter

By Elisa Booker

September 29, 2017

Taken from Nina's Recipe - this is so close to butter-tasting it's a bit freaky! You can add garlic in the final stage before chilling to create a garlic butter or any other appropriate flavouring you choose!

  • Prep: 10 mins
  • Cook: 5 hrs


45ml aquafaba (water from can of chickpeas) - slightly under room temp (i.e. pop in fridge for 10-15 mins)

100ml refined (non-scented/flavoured) coconut oil

20ml cold-pressed virgin rapeseed oil (this oil specifically gives the buttery flavour and colour)

2/3 tsp apple cider vinegar (that's two thirds)

small squeeze of lemon

1/3 tsp salt

Plus immersion or stick blender - essential


1Gently melt coconut oil in a pan - once it starts to melt, take it off the heat and allow the rest to melt

2Add rapeseed oil once coconut oil has melted, combine and allow to cool to room temp

3Pour aquafaba into a narrow container with salt, lemon and vinegar and start blender with immersion blender

4*A good tip here is to pop the container onto a bag of frozen peas to keep the mixture cool*

5With blender running, add the oil mixture very slowly (around a tsp at a time and ensure oil incorporated before adding more) - takes me about 4-5 mins to add all of the oil.

6Once oil added the consistency should be like a traditional mayo

7Add into a suitable container and chill in fridge overnight (only cover with a cloth or piece of paper towel - not airtight cover)

Adapted from this original recipe and further FAQ:


1 Review


March 10, 2018

Excellent recipe. I modified it with the addition of half teaspoon of lime juice with the vigegar. Also I used an extra 10ml rapeseed oil for a softer butter. I used butter bean (lima bean) aquafaba. The lime juice seems to give a more complex taste very reminiscent of real butter.

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