Recipe
Vegan Butter
This homemade vegan butter is easy to spread and tastes a lot like real butter. You can even use it as a vegan butter replacement in baking recipes!
Ingredient batch: 1× original. Base yield: 1 pound of butter.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 1 pound of butter
- Prep
- 10 minutes
- Cool & Set
- 1470 minutes
Ingredients
- 296 mL coconut oil melted (volume measure)
- 118 mL raw cashews blanched (volume measure)
- 118 mL water (volume measure)
- 4.9 mL apple cider vinegar (volume measure)
- 59 mL vegetable oil (volume measure)
- 2.5 mL salt use 1 tsp for salted butter (volume measure)
- 4.9 mL lecithin powder (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 1 pound of butter.
- 1 1/4 cups coconut oil melted
- 1/2 cup raw cashews blanched
- 1/2 cup water
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
- 1/2 tsp salt use 1 tsp for salted butter
- 1 tsp lecithin powder
Instructions
- Melt the coconut oil in the microwave until it's all liquid, and let it cool for about 5 minutes.
- To blanch the cashews, pour boiling water over them and let them rest for about 20 seconds, then drain the water.
- Put all the ingredients in a blender and blend for about 45 seconds, stopping halfway to scrape down the sides. Taste it now and if you want to add more salt you can.
- Pour the vegan butter into a dish with a lid and chill in the freezer for about 30 minutes.
- Take it out of the freezer and use a butter knife to gently mix the solidified parts into the parts that are still liquid. If you do this for a minute it will all become creamy and soft with a butter-like consistency.
- Store your butter in the fridge for up to 1 month. You can also freeze it for up to 3 months.
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https://adfreecook.com/vegan-butter/