Easy Vegan Butter

Easy Vegan Butter requires just 5 minutes of hands on time! The perfect dairy free substitute for baking, cooking, and buttering bread.

Ahhhhhh, butter and bread. Is there anything really truly more satisfying?? Bread with a good crusty crumb slathered with a generous layer of silky smooth, salty butter.... It is absolute perfection.

Well, unless you're dairy free. Then you are relegated to the butter substitutes aisle of the store where the choices have odd textures and highly questionable synthetic tasting flavors. Will we ever butter our bread again?!

The answer is a definite YES! This Easy Vegan Butter is not only a breeze to make but it is so versatile. It spreads onto bread straight outta the fridge. You can use it to sauté veggies and even incorporate it into baked goods.

It has that je ne sais quois that is present in high quality butter. Except in this case we do sais quois because that delightful complex butter flavor comes from the butter being cultured. This process involves leaving the cream out to ferment slightly before it gets churned into butter. This not only infuses the spread with flavor, but it adds good-for-your-gut probiotics to the mix as well.

So how do we get that cultured flavor and probiotic punch at home without taking days to culture? We use vegan yogurt. This gives our vegan butter its signature tang and complex flavor while keeping the recipe easy as pie.

So grab your crusty loaf of bread and get ready to make Easy Vegan Butter!

How to make vegan butter:

1: Soak the cashews.

Place your raw cashews (not roasted!) in a lidded container and cover them with filtered water. Place them in the fridge to plump up overnight. If you're in a hurry, you can cover your cashews with boiling water and they should be ready in 1 hour. Drain the nuts and add them to a high speed blender.

2: Blend the butter until it's silky smooth.

Add the remaining ingredients into the blender and blend on high until the mixture is smooth as a... you know what. Err on the side of over blending here. You won't want any chunks in your finished butter, so blast them all up now.

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3: Pour into molds and let set.

If you are using a silicone mold: Place the mold on a sheet pan and pour the butter into the mold. Use the sheet pan to transfer the butter to the freezer to set up. Once the butter is firm to the touch, about 2 hours. Pop it out of the molds and into a lidded container. Store in the fridge for 1 week or the freezer for 6 months. I like to wrap each stick in plastic wrap and keep them in the freezer. I transfer one stick at a time to the fridge for use. This extends the life of the vegan butter and ensures that I always have plenty on hand!

If you're not: Pour the butter into a lidded container and store in the fridge. If you want the butter to firm up faster, place it in the freezer for about 2 hours. The butter will keep in the fridge for about 1 week. If you want to extend the shelf life of your vegan butter, pour it into several smaller lidded containers and store them in the freezer. Transfer one container at a time to the fridge for use.

Tools you'll need in order to make Easy Vegan Butter:

Vitamix (or other high speed blender like a Blendtec)

Silicone mold

Quarter sheet pan

Ingredients you'll need in order to make Easy Vegan Butter:

Raw cashews

Dairy free yogurt (homemade or store bought)

Coconut oil

Avocado oil

Liquid sunflower lecithin

Nutritional yeast

Salt

What to do with your cultured vegan butter:

• Maple Butter Oatmeal
• Gluten Free Garlic Knots
• Spread it on bread, pancakes, and muffins

Plant Basics: Easy Vegan Butter

• Author: Laurel
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3 sticks of butter 1x
• Category: Plant Basics

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Description

Easy Vegan Butter requires just 5 minutes of hands on time! The perfect dairy free substitute for baking, cooking, and buttering bread.

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Ingredients

Scale 1x2x3x

• ⅓ cup raw cashews
• 1 cup melted coconut oil
• ⅓ cup unsweetened dairy free yogurt
• ¼ cup avocado oil
• 1 teaspoon liquid sunflower lecithin
• 1 teaspoon nutritional yeast
• ½ teaspoon salt

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Instructions

1. Place the cashews in a lidded container and cover them with filtered water. Place them in the fridge overnight to soften. For a quick soak method, cover the cashews with boiling water and led them soak for 1 hour.
2. Drain and rinse the soaked cashews. Add them to a high speed blender with the remaining ingredients. Blend until the mixture is completely smooth, scraping down the sides as needed.
3. Place your silicone butter mold on a sheet pan and pour the butter into the mold. Use the sheet pan to transfer the butter to the freezer to set up. Once the butter is firm to the touch, about 2 hours. Pop it out of the molds and into a lidded container. If you don't have a silicone butter mold, pour the butter into a lidded container and place in the fridge.

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Notes

Store in the fridge for 1 week or the freezer for 6 months. I like to wrap each stick in plastic wrap and keep them in the freezer. I transfer one stick at a time to the fridge for use. This extends the life of the vegan butter and ensures that I always have plenty on hand!