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Vegan Cultured Butter

Vegan Cultured Butter

Full of Plants
Creamy and spreadable cultured vegan butter that smells and tastes like real butter! Palm oil-free, soy-free, and dairy-free!
4.7 from 71 votes
Prep Time 30 mins
Course Condiment
Servings 16 oz (450g)
Calories 96 kcal

Ingredients
 
 

Cultured Cashew Milk

Cultured Butter

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 6x4-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.

Video

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: 1tbspCalories: 96kcalCarbohydrates: 0.5gProtein: 0.3gFat: 10.5gFiber: 0.1g
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