I cannot explain my EXCITEMENT to share this vegan butter recipe!
Pre-vegan, I was a butter lover. I loved it on toast, sandwiches, crumpets, baked potatoes, scones, potato cakes.. you name it. So it’s been an aim of mine to re-create a vegan butter for a while now, and I’ve finally nailed it!
Personally, I don’t like using the supermarket hydrogenated spreads and margarines too often. Don’t get me wrong, there’s nothing wrong with them (in fact they’re brilliant in baking) but I actually don’t think they taste very buttery when spread on toast, etc! Therefore, I wanted to create a slightly healthier buttery alternative – and here it is!
How about spreading some of this vegan butter on a warm slice of my Chocolate Chip Pumpkin Bread? Mmm.
It looks like butter, spreads like butter and tastes like butter.
If you try this recipe, please do make sure to either comment below or to tag me on Instagram @ginabnutrition or #ginabnutrition – I seriously love to see your recreations!
- 1 cup refined/odourless coconut oil, melted and cooled to room temperature (it is vital that you use the refined/odourless coconut oil)
- 2 tbsp olive oil (use extra virgin for a more olive-y taste!)
- 1/8 cup raw cashews
- 1/4 cup neutral, unsweetened plant milk (such as unsweetened soy cashew, or almond milk)
- 1/2 tsp apple cider vinegar
- 1/2 tsp fine sea salt
- Pinch turmeric (optional – for yellow colour)
- Pour the melted and cooled coconut oil into a blender along with the cashews, soy milk, apple cider vinegar, sea salt and turmeric (if using) and blend for 30 secs/1 minute until a creamy liquid has formed. Add the olive oil and quickly blend again until incorporated.
- Pour into your dish of choice – a butter dish or a ramekin will work well – then place in the fridge to set for 2-3 hours. Enjoy! Cover and store in the fridge for unto 1-2 weeks.
P.S. I haven’t tried using this butter as an ingredient in baking or frying, I only know that it works for simple uses like spreading.