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Vegan Cultured Butter

Vegan Cultured Butter

Creamy and spreadable cultured vegan butter that smells and tastes like real butter! Palm oil-free, soy-free, and dairy-free!



Ingredients

Cultured Cashew Milk

  • 1/2 cup (75g) raw cashews
  • 2/3 cup (160g) water
  • 1/2 capsule (about 1/8 tsp) acidophilus (or a pinch of mesophilic culture)

Cultured Butter


Instructions

  1. Place the raw cashews in a bowl. Cover and let soak overnight, or for at least 8 hours.
  2. Drain the cashews and put them back in the bowl. Bring a pot of water to a boil. Once boiling, pour the water over the cashews. This step will kill possible bacterias. Drain the cashews.
  3. Add them to a blender with the 2/3 cup water and blend on high speed until smooth and creamy. Scrape down the sides from time to time until everything is smooth.
  4. Transfer to a small bowl or container and stir in the acidophilus powder. Cover with a clean towel and let sit at room temperature for at least 24 hours. The cashew cream should have a light sour taste, and you should see some air bubbles.
  5. Melt the coconut oil over low-medium heat. Measure 1 and 1/4 cup of melted coconut oil and put it in a blender. Add the cultured cashew cream, neutral oil, sunflower lecithin, salt, and carrot juice. Blend on high speed about 1 minute.
  6. Line a 6×4-inch container with parchment paper. Transfer the mixture to the container and place in the freezer at least 1 hour, or until firm. Once firm, transfer to the refrigerator. It will become softer after a few hours.
  7. This vegan butter will keep for up to 7 days in the refrigerator. Since this butter contains live cultures it might get stronger in taste/smell as time passes. If the smell is too strong, trash it. It will keep in the freezer for up to two months.

Notes

Recipe adapted/inspired by Vegan Baking, Miyoko’s VeganButter, and Nutcrafter’s Bettah than Buttah, as well as traditional butter-making techniques.

If using mesophilic instead of acidophilus, just use a tip of a fork, or a pinch. If there are too many bacterias the cashew milk will turn bad.

To make flavored butter: follow the recipe as stated. Once firm, let the butter on the counter for 1-2 hours, or until soft. Stir in your add-ins (herbs, garlic, or raisins, cinnamon, or chocolate for a sweet version), and transfer to a container. Place in the refrigerator until firm again.