Homemade Vegan Butter

Making your own vegan butter is easier than you might think! This recipe combines creamy cashews with coconut oil for a buttery spread that's perfect for baking, cooking, or spreading on toast.

With its smooth texture and rich flavor, this homemade vegan butter is free from preservatives, artificial ingredients, and any animal products. Let’s dive in!

PREP TIME         

5 min + 2h setting  

INGREDIENTS:

• 170g refined coconut oil
• 25g raw cashews (soaked in hot water for at least 1 hour)
• 15ml unsweetened plant-based milk (I use soy milk)
• 1/2 tsp nutritional yeast
• 1/2 tsp sea salt
• 1/2 tsp white vinegar (apple cider vinegar works as well)
• 13g olive oil

INSTRUCTIONS:

1. Add all ingredients except the olive oil to the blender.
2. Blend for 1 minute.
3. Add the olive oil and blend again until incorporated.
4. Pour into molds.
5. Refrigerate to set for at least two hours.

Once firm, your vegan butter is ready to use! It will stay fresh in the refrigerator for up to 2 weeks and can also be frozen for up to 3 months.

Tips for the Perfect Vegan Butter

• Blending: A high-speed blender is essential for achieving a smooth consistency.
• Coconut Oil: Use refined coconut oil for a more neutral flavor if you want to avoid a coconut taste.
• Flavor Adjustments: Add a pinch of garlic powder for extra savory depth.

Enjoy this vegan butter as a versatile, plant-based alternative that you can feel great about! Whether you're baking, sautéing, or just spreading it on a slice of warm bread, this homemade butter will add a deliciously creamy touch.

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