Butter and cheese are probably the hardest things to “give up” or “cut out” when transitioning to a fully plant-based lifestyle. To put you at ease during the first month, during Veganuary, we’ve posted a smoked vegan cheese recipe a few days ago, and now comes the recipe for vegan home-made butter. No palm-oil, no emulsifiers, nothing processed – just good home-made spread!
- 48 gr almond flour
- 150 ml unsweetened cashew milk
- 3 gr nutritional yeast
- 3-5gr salt
- 5 ml apple cider vinegar
- 60 ml olive oil
- 240 ml coconut oil, refined if you don’t want the butter to taste of coconut
- Place almond flour, cashew milk, nutritional yeast, salt, and apple cidre vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
- Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
- Pour the vegan butter into an old-fashioned butter mold or silicone molds. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.
- You can use this vegan butter just like you would regular butter. However, I don’t recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
- Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.
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