Homemade Vegan Butter

by Steph Sunshine at StephSunshine.com

Yield1 2/3 cups (395 mL)

Prep Time15 minutes

Cook Timea minute

Total Time3 hours

Ingredients

  • 1/3 cup raw, unsalted cashews, soaked
  • 1/3 cup water
  • 1 cup melted and cooled refined coconut oil
  • 1/4 cup sunflower oil (or other neutral oil), chilled
  • 2 tsp. vegan soy lecithin granules
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. salt

Instructions

  1. Add your pre-soaked cashews and water to a blender and blend until a smooth cream forms. Then transfer the cashew cream to a container and chill in the freezer or refrigerator until it’s cool to the touch.

  2. Measure out 1/3 cup of cashew cream and transfer it back to the blender together with the remaining ingredients. Blend until all the ingredients are well-mixed.

  3. If your oil and water is separating after blending, transfer the mixture to a container and put in the freezer for 15-20 minutes to cool down. Then, blend it again.

  4. Once your mixture has emulsified (isn’t separating), pour it into silicone molds or a small food storage container, then refrigerate until it solidifies. This should take 2-3 hours, but will vary depending on the size and shape of the mold you use.

  5. Spread on toast or use in your favorite baking recipe!

Notes & Hints

Cashews should be soaked in water for 2 hours or boiled for 10 minutes, then drained before blending. Measure before soaking.

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