Homemade Vegan Butter
Homemade Vegan Butter
Ingredients
For the Vegan Butter
- 1 1/2 cups raw cashews, unsalted
- 2 cups boiling water, for soaking cashews
- 1/2 cup plain vegan yogurt, unsweetened
- 1/4 cup light olive oil
- 1/2 cup refined coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/4 cup cold water, plus more as needed for blending
Instructions
- 1
Place the raw cashews in a heatproof bowl. Pour the 2 cups of boiling water over the cashews, ensuring they are fully submerged. Let them soak for 30 minutes to soften.
⏱️ 30 min
- 2
After 30 minutes, carefully drain the cashews thoroughly. Transfer the drained cashews to a high-speed blender.
⏱️ 2 min
- 3
Add the plain vegan yogurt, light olive oil, melted refined coconut oil, apple cider vinegar, salt, and the initial 1/4 cup of cold water to the blender with the cashews.
⏱️ 2 min
- 4
Blend all ingredients on high speed until the mixture is completely creamy and smooth. You may need to stop and scrape down the sides of the blender a few times. If the mixture is too thick to blend, add additional cold water, 1 tablespoon at a time, until a smooth consistency is achieved.
⏱️ 5 min
- 5
Line a small, rectangular container (such as a loaf pan or a small food storage container) with parchment paper, leaving an overhang on the sides for easy removal. Pour the blended mixture into the prepared container.
⏱️ 1 min
- 6
Cover the container and refrigerate the mixture for at least 8 hours, or preferably overnight, to allow it to solidify into a firm block of butter.
- 7
Once firm, use the parchment paper overhang to lift the vegan butter out of the container. Slice or scoop as needed. Store the homemade vegan butter in an airtight container in the refrigerator for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Vegan Butter
Ingredients
For the Vegan Butter
- 1 1/2 cups raw cashews, unsalted
- 2 cups boiling water, for soaking cashews
- 1/2 cup plain vegan yogurt, unsweetened
- 1/4 cup light olive oil
- 1/2 cup refined coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/4 cup cold water, plus more as needed for blending
Instructions
- 1
Place the raw cashews in a heatproof bowl. Pour the 2 cups of boiling water over the cashews, ensuring they are fully submerged. Let them soak for 30 minutes to soften.
⏱️ 30 min - 2
After 30 minutes, carefully drain the cashews thoroughly. Transfer the drained cashews to a high-speed blender.
⏱️ 2 min - 3
Add the plain vegan yogurt, light olive oil, melted refined coconut oil, apple cider vinegar, salt, and the initial 1/4 cup of cold water to the blender with the cashews.
⏱️ 2 min - 4
Blend all ingredients on high speed until the mixture is completely creamy and smooth. You may need to stop and scrape down the sides of the blender a few times. If the mixture is too thick to blend, add additional cold water, 1 tablespoon at a time, until a smooth consistency is achieved.
⏱️ 5 min - 5
Line a small, rectangular container (such as a loaf pan or a small food storage container) with parchment paper, leaving an overhang on the sides for easy removal. Pour the blended mixture into the prepared container.
⏱️ 1 min - 6
Cover the container and refrigerate the mixture for at least 8 hours, or preferably overnight, to allow it to solidify into a firm block of butter.
- 7
Once firm, use the parchment paper overhang to lift the vegan butter out of the container. Slice or scoop as needed. Store the homemade vegan butter in an airtight container in the refrigerator for up to 2 weeks.