Making your own homemade vegan butter is surprisingly simple and incredibly rewarding! This recipe requires just 7 ingredients and a little patience while the butter sets, but the result is a creamy, spreadable, and super buttery plant-based alternative that rivals any store-bought version. Perfect for spreading on toast, using in baking, or even melting over vegetables, this vegan butter is rich, silky, and utterly delicious.
The key to creating vegan butter that mimics the flavor and texture of traditional dairy butter is to use a combination of oils, nuts, and flavorings. This recipe uses coconut oil for richness and firmness, along with olive oil for its mild taste and the perfect amount of silky texture. The cashews contribute to the creamy consistency, while a touch of lemon juice and apple cider vinegar adds that subtle tang and balance. The result? A vegan butter that’s not only spreadable but also great for cooking and baking.
Ingredients:
- 1/2 cup refined coconut oil (solidified, not melted)
- 1/4 cup olive oil (or avocado oil for a milder flavor)
- 1/4 cup raw cashews (soaked for at least 4 hours or boiled for 10 minutes)
- 2 tablespoons sunflower or canola oil (for additional smoothness)
- 1/2 teaspoon salt (or to taste)
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
Instructions:
1. Prepare the cashews:
- If you haven’t soaked the cashews, place them in a bowl and cover with hot water. Let them sit for about 10-15 minutes, then drain. If you’ve soaked them overnight, just drain and rinse.
- Place the soaked cashews in a high-speed blender or food processor.
2. Blend the ingredients:
- Add the coconut oil (solidified, not melted), olive oil, sunflower or canola oil, salt, lemon juice, and apple cider vinegar to the blender with the cashews.
- Blend everything on high until the mixture is completely smooth and creamy. This may take 1-2 minutes depending on your blender. Make sure there are no lumps.
3. Set the butter:
- Pour the blended mixture into a small container or silicone mold. Use a spatula to smooth the top and ensure it’s evenly distributed.
- Place the container in the fridge and let it chill for at least 2 hours, or until it solidifies into a firm, spreadable butter.
4. Enjoy:
- Once it’s set, your homemade vegan butter is ready to use! Spread it on toast, use it in baking, or melt it over your favorite dishes.
- Store the butter in the fridge for up to 2 weeks. If it’s too hard to spread directly from the fridge, let it sit at room temperature for a few minutes before using.
Tips:
- Refined vs. unrefined coconut oil: Use refined coconut oil for a more neutral flavor (it won’t taste like coconut), which is perfect for a classic butter flavor. Unrefined coconut oil has a stronger coconut taste, which can add a slight coconut flavor to your butter.
- Storage: This vegan butter will keep well in the fridge for about 2 weeks, or you can freeze it for up to 3 months.
- Flavor variations: If you want to add extra flavor, you can mix in herbs like garlic or chives for an herb-infused butter, or even add a bit of smoked paprika for a smoky twist.
This creamy, super buttery homemade vegan butter is a perfect substitute for dairy butter, whether you’re using it to bake, spread, or cook. It’s versatile, easy to make, and a fantastic addition to any plant-based kitchen.
