Homemade Vegan Butter (Dairy, Gluten & Soy Free)
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!
Ingredients
- 1 Cup Refined/Odourless Coconut Oil (melted but cooled)
- 2 tbsp Olive Oil
- 1/8 Cup Raw Cashews (soak in hot water for an hour before)
- 1/4 Cup Neutral Unsweetened Plant Milk
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Salt
- 1 Pinch Turmeric optional - for yellow colouring
Instructions
- 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)
- 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)
- Place in the fridge to set for 2-3 hours
Notes
Cover and store in the fridge for up to 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.