Simple Vegan Butter
We blow through vegan butter. We use it for baking, pan frying, vegan buffalo sauce – you name it. I haven’t quite found a brand that I am in love with the ingredient list, so making my own vegan butter has been on my list for a while. Being we make a lot of dishes they require a rich and creamy butter, I was a little particular when it came to developing something that had not only a buttery flavor, but a richness to it.
This simple vegan butter is not only a workhorse, it can be made in large batches and frozen! In fact I freeze butter sticks and use the glass tub straight away. So, if you like this version of vegan butter, you can made in bulk and use for months and months. You can expect the results to be spreadable, meltable and great for both sweet and savory dishes.
Also, hello! We have just wrapped up on summer holiday, and I come baring new recipes from our trip! I was lucky enough to take some classes, try some new dishes and get re-energized to share new pantry staples and vegan recipes with you. First to share, I have this simple recipe that really is one of that staples everyone can easily make and stock up on.
Ingredients for Easy Vegan Butter
Cashews, Soaked and Rinsed
Soaking cashews overnight is ideal. If you have the time, simply fill a bowl wish raw cashews and cover with filtered water and then place a kitchen towel over the bowl and let sit overnight. If you are eager to start straight away to make your vegan butter, a little short cut is to boil the cashews for anywhere between 15 and 30 minutes, until they are softened.
Once your cashews are soft enough to blend, make sure to rinse them off so they don’t have any jelly/slimy feeling on them. After this, your cashews are ready to blend!
Coconut Oil, Refined
The type of coconut oil you use matters if you don’t want your vegan butter to taste like coconut. Refined coconut oil is flavorless. We want the texture from the coconut oil, but not the flavor.
Nutritional yeast is something that is kinda of a catch all for all cheesy and buttery flavors. I certainly have it in my pantry, but I don’t love using it too much. For this recipe to have that dairy flavor, you are going to want to include it. You can get the texture and color right without it, but that buttery flavor is because of it.
That buttery yellow color comes from the turmeric. I love adding turmeric to anything and everything because is contains curcumin, and curcumin is basically magic. It is and anti-inflammatory with the ability to increase the amount of antioxidants that the body produces – ie anti-cancer. It’s also known to help with anxiety, arthritis and a slew of other things people are looking to manage.
There isn’t enough curcumin in the recipe to be life changing, but I like including it in as much as I can in staples like this and chai mix to increase my daily intake. Turmeric is known to be the easiest way to get your curcumin.
Serving Vegan Butter
You can easily eat a full tub of butter just serving it with bread! If you plan to bake or fry with this vegan butter, here are some dishes I love using it with.
Vegan Cornbread Sausage Stuffing
This butter is great for both sweet and savory, baking and frying and simply spreading on whatever you want!
Simple Vegan Butter
Simple vegan butter made with pantry staples. Spreadable, meltable and buttery rich!
- 1/3 cup soaked and rinsed cashews
- 1 cup refined coconut oil
- 2 tbsp olive oil
- 1 tsp nutritional yeast
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1/4 cup plant based milk
- 1 tsp apple cider vinegar
- Mix together soy milk with apple cider vinegar and set aside until it begins to curdle. This is your "buttermilk"
- Add soaked and rinces cashews to blender along with "buttermilk".
- Blend on high until completely smooth.
- Add turmeric, salt, and nutrional yeast to blender and pulse for a few pulses.
- Add coconut oil and puree until completely smooth.
- Add the olive oil and pulse 2-3 times until mixed.
- Pour very smooth mixture into form.
- Let rest overnight in fridge to firm up.
Vegan butter can eaily be frozen! and used for 3 months!
If enjoyed this recipe let me know what you think by leaving a ★★★★★ star rating and comment below with any questions or feedback. These are two small things that add up to a ton of support, which I really appreciate. Also show off your pics to me on instagram by tagging @theveganholidayblog and #veganholidaypic – I am excited to see your meals!
Sometimes I can make a small commission if you purchase something I wholeheartedly recommend. The small percentage (that doesn’t cost you anything) helps me keep this blog alive! Thank you for your support.