Homemade vegan butter is delicious and simple to make. Just add the ingredients in a good blender and let the mixer do the work. I use this butter as a spread on bread, it is so creamy and delicious. I am yet to try it with my backing recipes.
I like trying different recipes for myself because I trust and enjoy the food I make compared to the ready-made/packaged food.
This helps to know the ingredients and the quantities I add during preparation. In addition to that, most of the components are readily available in my kitchen pantry, so I experiment with them before I come up with a recipe.
You do not need a ton of ingredients to make this butter, but it still tastes fresh and yummy. I hope you will like it.
This vegan butter alternative doesn’t taste vegan, besides it is also versatile. You not only have to spread it on your toast but you can use it in sauce and soups.
Why make homemade vegan butter?
It is less expensive
Making homemade butter is cheaper compared to buying, and besides, you can make a more substantial amount by just spending less.
You get to know the ingredients you add to it thus you do not end up eating unfamiliar food items and preservatives you don’t know anything about.
It is fresh
Homemade foods are always fresh and flavorful. Their shelf life is short; hence you are forced to eat them while they last.
The nutrients and flavor are intact, unlike most store-bought butter whose natural nutrients and tastes tampered with during processing. Want to eat fresh? Make your homemade butter!
Easy to make
It is easy to make homemade butter, and it takes only a few minutes. All you need is an excellent high-speed blender, add your ingredients and let it do the job.
When done transfer the mixture in a clean container or mold and freeze. There you have your homemade vegan butter.
How to make homemade vegan butter
Soak one cup of raw cashews overnight. Drain the water from the cashews the next day and rinse to clean them.
Place the cashews in a blender; add ½ cup non-dairy milk,(I used cashew milk) ½ tsp nutritional yeast, salt,1 Tablespoon olive oil, and coconut oil.
Blend starting at low speed then proceed to high speed. Puree until smooth. Transfer the pureed mixture to a clean container or plastic mold and freeze for at least three hours or overnight.
Place the butter at room temperature for about 15 minutes to thaw before spreading it on your bread or using it .
I hope you enjoy this recipe.Print
Homemade vegan butter
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Breakfast
- Cuisine: American
- 1 cup soaked cashew
- ½ tsp salt
- 1 Tbsp. olive oil
- ¼ cups refined coconut oil melted
- 1 tsp nutritional yeast
- ½ cup plant milk. ((I used cashew milk))
- 1 Tbsp.Lemon juice.
- Place the soaked cashew, nutritional yeast, salt, melted coconut oil, and plant-based milk in a blender and puree until smooth. Start blending on low then increase to high speed.
- Transfer the blended mixture to a clean container or molds and freeze overnight or for 8 hours.
- Remove from the freezer the next day, let sit at room temperature for about 15 minutes before using it.
- Store in the refrigerator. It can stay fresh for about one month.