Palm-oil Free Vegan Butter Recipe
Making homemade vegan butter is really easy. This recipe is palm oil-free and soy-free. The best of all it can be used in any way you would use real butter!
Homemade vegan butter
- 1/3 cup raw cashews or soy milk
- 2/3 cup water
- 1 teaspoon raw apple cider vinegar
- 1/4 teaspoon sea salt
- 2/3 cup raw coconut oil, room temperature
- 1 tablespoon, plus 1 teaspoon organic canola oil or your choice of oil
- 1 heaping teaspoon raw sunflower lecithin or soy lecithin
- 1/4 teaspoon, 1/8 teaspoon guar gum or xanthan gum
Soak cashews for a few hours. Have all your ingredients and the molds ready so you can work quickly.
In a food processor, combine the cashews and water and mix until you have a smooth purée. The consistency should be like cream. Pour the cashew purée into a bowl, add the apple cider vinegar and salt. Stir and set aside for about 10 minutes. It should thicken a bit.
Clean out the food processor. If your coconut oil is not at room temperature, you can heat it until it’s just melted and then let it cool to room temperature.
Add the coconut oil, the canola oil, the cashew puree mixture, the sunflower lecithin and the guar gum to the food processor.
Process for about 2 minutes until it is completely smooth. Pour the mixture into the mould and freeze it until it is solid, about an hour or so. You can use an ice cube mold for short sticks of butter or you can use a small container for a tub effect. When it is solid, carefully pop the butter out of the mould.
The recipe makes 3 short sticks of butter. Wrap each in plastic wrap and put them in the freezer, where they should last for a year. When you want to use one, transfer it to the refrigerator in an airtight container.
Enjoy your homemade vegan butter!