Description
This vegan butter recipe offers a smooth, creamy, and dairy-free alternative perfect for baking, cooking, and spreading. Made from simple, wholesome ingredients like soy milk, coconut oil, cashews, and nutritional yeast, this butter sets beautifully in the fridge and mimics the rich flavor and texture of traditional butter without any animal products.
Ingredients
Vegan Butter Ingredients
- 1/2 cup soy milk (room temperature, see notes for substitutions)
- 1 cup refined coconut oil (melted)
- 2 tablespoons neutral oil (such as sunflower oil, safflower oil, canola oil, or avocado oil)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt (add up to 1 teaspoon for salted butter or omit for baking)
- 1 1/2 teaspoons nutritional yeast
- 1/3 cup raw cashews (soaked for at least 4 hours or boiled for 5 minutes)
Instructions
- Prepare Ingredients: Ensure all ingredients are at room temperature, and soak or boil the cashews as needed to soften them for blending.
- Blend Ingredients: Add soy milk, melted coconut oil, neutral oil, apple cider vinegar, sea salt, nutritional yeast, and soaked cashews into a high-powered blender. Blend on high speed for 15-30 seconds until completely smooth and creamy. Take care to avoid overheating the mixture to prevent separation.
- Mold Butter: Pour the blended mixture into a container of your choice that will shape the butter. Cover it and refrigerate for at least 5 hours, preferably overnight, to allow it to set fully.
- Use and Store: Remove from the fridge when ready to use. This vegan butter works perfectly for spreading, baking, frosting, and cooking. After use, store it back in the refrigerator to maintain firmness.
Notes
- For soaking cashews: Soak for a minimum of 4 hours or overnight for best texture; alternatively, boil for 5 minutes to soften quickly.
- You can substitute soy milk with other plant-based milks like almond or oat milk, but soy provides a creamier base.
- Adjust salt to taste depending on whether you want salted or unsalted butter; omit salt entirely if using for baking.
- Use refined coconut oil to avoid a strong coconut flavor—unrefined coconut oil will impart coconut taste.
- This butter holds well in the refrigerator and can be used similarly to dairy butter in various recipes.
- Prep Time: 10 minutes (excluding cashew soaking time)
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
