Homemade Vegan Butter
This homemade vegan butter is only 7 ingredients! It works so well in baked goods or just enjoying on a great piece of bread.
Equipment
Ingredients
- ½ cup raw cashews, soaked
- 2 tablespoons light olive oil
- 1 ½ tablespoons refined coconut oil
- 2 tablespoons water
- 2 tablespoons vegan yogurt, unsweetened and unflavored
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt, optional for salted vegan butter
Instructions
- Soak cashews in boiling water for 30 minutes until soft.
- In a high speed blender combine all ingredients and blend until smooth. This may take a few rounds and minutes of blending.
- Pour either into a mold, parchment lined small rectangular container (about 4 inches x 2 inches) to be able to make stick, or into a container to just make it to scrape out.
- Place in the fridge for at least 12 hours to set. If after 12 hours the vegan butter still feels a bit squishy and soft when you touch it you can place it in the freezer for 2 to 3 hours.
- If you want it to be a stick pull it out of the mold or parchment paper. If you want it to be a small container you can just enjoy immediately.
- Use in your favorite baked goods or bread.
Video
Notes
- If you want to soak the cashews overnight you can. Cashew pieces are cheaper if you can find them, that would be great to use here.
- You can use a ¼ teaspoon of turmeric to make it yellow, if desired.
- This will result in about 11 tablespoons (10.8 tablespoons) of vegan butter. Around 152g, a standard ½ cup stick of butter is 8 tablespoons.
- If you find the vegan butter doesn't firm up as much as it should after being in the fridge you can pop it in the freezer for a few hours. This could be due to your fridge being a little warmer it isn't a big deal.
Tried this recipe?Let us know how it was!