Ingredients
Cultured Cashew Milk
- 1/2 cup (75g) raw cashews
- 2/3 cup (160g) water
- 1 capsule (about 1/8 tsp) acidophilus (or a pinch of mesophilic culture)
Cultured Butter
- 1/2 cup (130g) cultured cashew milk
- 1 and 1/4 cup (250g) refined coconut oil
- 1/3 cup (64g) grapeseed oil (or other neutral oil)
- 1 tsp liquid sunflower lecithin (or 2 tsp powdered lecithin)
- 2 tsp carrot juice (for color)
- 1/4 tsp salt
Instructions
- Place the raw cashews in a bowl. Cover and let soak overnight, or for at least 8 hours.
- 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.
- 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.
- 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.
- 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 1/2 cup of cultured cashew milk, neutral oil, sunflower lecithin, salt, and carrot juice. Blend on high speed about 1 minute.
- 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.
- 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.
Nutritional information is an estimate.
Soy lecithin can be used as a substitute for the sunflower lecithin.
Nutrition
- Serving Size: 1 tbsp
- Calories: 96
- Sugar: 0
- Fat: 10.5g
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Protein: 0.3g