Homemade Vegan Butter

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Quick Instructions

1. Gather Ingredients:
1/2 cup refined, odorless coconut oil
1/4 cup olive oil
1/4 cup cashews, soaked in hot water for at least 1 hour
1/4 cup soy milk
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1 tablespoon nutritional yeast
A pinch of turmeric for color

2. Blend all ingredients until smooth.
3. Pour into a mold and refrigerate until set.

Full Instructions

  1. Prepare Ingredients:
  • 1/2 cup refined, odorless coconut oil
  • 1/4 cup olive oil
  • 1/4 cup cashews, soaked in hot water for at least 1 hour
  • 1/4 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1 tablespoon nutritional yeast
  • A pinch of turmeric for color
  1. Blend Ingredients: Drain the soaked cashews and add them to a high-speed blender. Add the refined coconut oil, olive oil, soy milk, apple cider vinegar, salt, nutritional yeast, and a pinch of turmeric. Blend on high until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender a few times to ensure everything is well combined.
  2. Pour and Set: Pour the blended mixture into a silicone mold or a small container lined with parchment paper. Smooth the top with a spatula.
  3. Refrigerate: Place the mold or container in the refrigerator and let it chill for at least 2-3 hours, or until the butter is firm and set.
  4. Store: Once set, remove the vegan butter from the mold or container. Store it in an airtight container in the refrigerator. It should last for up to 2 weeks.

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