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A wooden board with a block of vegan butter garnished with two cashews. In the background, there's a bowl of cashews. Next to the board is a small bowl of salt. A knife rests on the board.

Homemade Vegan Butter

Olivia
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Cook Time 10 minutes
Resting time 3 hours
Total Time 3 hours 10 minutes
Servings 25

Ingredients
  

  • ¼ cup cashews
  • ¾ cup flavorless coconut oil
  • 1 neutral, unsweetened vegan milk such as soy milk
  • ½ tsp apple cider vinegar
  • ¾ tsp salt
  • ¾ tsp nutritional yeast
  • 1 pinch of turmeric (optional, for color)
  • ½ tbsp olive oil

Instructions
 

  • Soak cashews in hot water for an hour.
  • Melt the coconut oil and let it cool slightly. In a blender, combine coconut oil, cashews, vegan milk, apple cider vinegar, salt, nutritional yeast, and optionally: turmeric. Blend until smooth and creamy. Add olive oil and briefly blend again until combined.
  • Pour the butter mixture into a small rectangular silicone mold.
  • Refrigerate for about 2 hours until firm.

Notes

The vegan butter can be stored in the refrigerator for about 1-2 weeks.