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!

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Ingredient batch: 3× original. Base yield: 1 pound of butter.

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Vegan Butter
Yield
3 pound of butter
Prep
10 minutes
Cool & Set
1470 minutes

Ingredients

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

  1. Melt the coconut oil in the microwave until it's all liquid, and let it cool for about 5 minutes.
  2. To blanch the cashews, pour boiling water over them and let them rest for about 20 seconds, then drain the water.
  3. 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.
  4. Pour the vegan butter into a dish with a lid and chill in the freezer for about 30 minutes.
  5. 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.
  6. 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/