Vegan Butter
Ingredients:
- 137 g (1 cup) raw cashews
- 80 ml (1/3 cup) refined coconut oil
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) lemon juice or apple cider vinegar
- 3 g (1/2 tsp) salt
- 0.4 g (1/4 tsp) nutritional yeast
Equipments:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Grain-Free
Nutrition:
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Soak the cashews in hot water for at least 1 hour before starting so the butter blends completely smooth.
Instructions:
- Blend: In a high-speed blender, combine the soaked cashews, melted coconut oil, plant milk, lemon juice, salt, and nutritional yeast, if using. Blend on high for 1-2 minutes, scraping down the sides as needed, until completely smooth and creamy.
- Pour: Pour the mixture into a small container or silicone mold.
- Chill: Refrigerate for at least 2 hours, or until firm.
- Store: Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The raw cashews blends into a rich, creamy base that stands in for dairy. The refined coconut oil adds richness and a subtle sweetness that supports the other flavors. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The lemon juice or apple cider vinegar adds acidity that brightens and balances the dish.
Vegan Butter
Ingredients:
- 137 g (1 cup) raw cashews
- 80 ml (1/3 cup) refined coconut oil
- 60 ml (1/4 cup) unsweetened plant milk
- 15 ml (1 tbsp) lemon juice or apple cider vinegar
- 3 g (1/2 tsp) salt
- 0.4 g (1/4 tsp) nutritional yeast
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The raw cashews blends into a rich, creamy base that stands in for dairy. The refined coconut oil adds richness and a subtle sweetness that supports the other flavors. The unsweetened plant milk adds creaminess and helps everything come together smoothly. The lemon juice or apple cider vinegar adds acidity that brightens and balances the dish.
Prep:
Soak the cashews in hot water for at least 1 hour before starting so the butter blends completely smooth.
Instructions:
- Blend: In a high-speed blender, combine the soaked cashews, melted coconut oil, plant milk, lemon juice, salt, and nutritional yeast, if using. Blend on high for 1-2 minutes, scraping down the sides as needed, until completely smooth and creamy.
- Pour: Pour the mixture into a small container or silicone mold.
- Chill: Refrigerate for at least 2 hours, or until firm.
- Store: Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
