Vegan Butter
This homemade vegan butter is easy to spread and tastes a lot like real butter. You can even use it as a vegan butter replacement in baking recipes!
Servings 1 pound of butter
Calories 21kcal
Ingredients
- 1 1/4 cups coconut oil melted
- 1/2 cup raw cashews blanched
- 1/2 cup water
- 1 tsp apple cider vinegar
- 1/4 cup vegetable oil
- 1/2 tsp salt use 1 tsp for salted butter
- 1 tsp lecithin powder
Instructions
- Melt the coconut oil in the microwave until it's all liquid, and let it cool for about 5 minutes.
- To blanch the cashews, pour boiling water over them and let them rest for about 20 seconds, then drain the water.
- Put all the ingredients in a blender and blend for about 45 seconds, stopping halfway to scrape down the sides. Taste it now and if you want to add more salt you can.
- Pour the vegan butter into a dish with a lid and chill in the freezer for about 30 minutes.
- Take it out of the freezer and use a butter knife to gently mix the solidified parts into the parts that are still liquid. If you do this for a minute it will all become creamy and soft with a butter-like consistency.
- Store your butter in the fridge for up to 1 month. You can also freeze it for up to 3 months.
Nutrition
Calories: 21kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg