Homemade Vegan Butter

by Steph Sunshine at StephSunshine.com

Yield 1 2/3 cups (395 mL)

Prep Time 15 minutes

Cook Time a minute

Total Time 3 hours

Ingredients

  • 1/3 cup raw, unsalted cashews, soaked
  • 1/3 cup water
  • 1 cup melted and cooled refined coconut oil
  • 1/4 cup sunflower oil (or other neutral oil), chilled
  • 2 tsp. vegan soy lecithin granules
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. salt

Instructions

  1. Add your pre-soaked cashews and water to a blender and blend until a smooth cream forms. Then transfer the cashew cream to a container and chill in the freezer or refrigerator until it's cool to the touch.
  2. Measure out 1/3 cup of cashew cream and transfer it back to the blender together with the remaining ingredients. Blend until all the ingredients are well-mixed.
  3. If your oil and water is separating after blending, transfer the mixture to a container and put in the freezer for 15-20 minutes to cool down. Then, blend it again.
  4. Once your mixture has emulsified (isn't separating), pour it into silicone molds or a small food storage container, then refrigerate until it solidifies. This should take 2-3 hours, but will vary depending on the size and shape of the mold you use.
  5. Spread on toast or use in your favorite baking recipe!

Notes & Hints

Cashews should be soaked in water for 2 hours or boiled for 10 minutes, then drained before blending. Measure before soaking.

If you plan to use this vegan butter for frying or cooking on the stovetop, replace cashews and water with 1/2 cup of plain, unsweetened non-dairy milk.

StephSunshine