vegan butter recipe

This homemade vegan butter is easy to spread and tastes a lot like real butter. You can even use it as a vegan butter replacement in baking recipes!

Vegan Butter

coconut oil (melted)

raw cashews (blanched)

water

apple cider vinegar

vegetable oil

tsp lecithin powder

Melt the coconut oil in the microwave until it&#039;s all liquid, and let it cool for about 5 minutes.

To blanch the cashews, pour boiling water over them and let them rest for about 20 seconds, then drain the water.

Put all the ingredients in a blender and blend for about 45 seconds, stopping halfway to scrape down the sides. Taste it now and if you want to add more salt you can.

Pour the vegan butter into a dish with a lid and chill in the freezer for about 30 minutes.

Take it out of the freezer and use a butter knife to gently mix the solidified parts into the parts that are still liquid. If you do this for a minute it will all become creamy and soft with a butter-like consistency.

Store your butter in the fridge for up to 1 month. You can also freeze it for up to 3 months.

The sweet mellow taste of this simple oil-free roasted garlic & herb vegan butter recipe is delicious spread on crusty bread, fresh corn on the cob, or even a baked potato. The possibilities are endless!

Vegan Garlic Bread Spread

garlic

vegetable broth

Italian seasoning

sea salt

Preheat oven to 400 degrees, and begin to...

Preheat oven to 400 degrees, and begin to prep garlic heads

Peel off the loose skin of each garlic...

Peel off the loose skin of each garlic head.

Next, cut off the head of the garlic....

Next, cut off the head of the garlic. You want to make sure that all of the cloves are exposed. If your knife misses a couple of cloves, just use a paring knife to cut the tips off.

Place heads in a baking dish, add about...

Place heads in a baking dish, add about 4 tablespoons of vegetable broth to keep it moist, place the lid on top. Another option is to simply wrap the garlic heads in parchment paper then an outer layer of foil instead of using a baking dish. This method keeps them quite moist.

Bake in the oven for approximately 40-45 minutes,...

Bake in the oven for approximately 40-45 minutes, until cloves begin to pull away from the garlic skin. 

Remove from oven and allow to cool.  Once the...

Remove from oven and allow to cool.  Once the garlic is finished cooking and cooled, you can easily squeeze out the cloves by pressing upwards from the root.

Squeeze cloves into a bowl and mash up...

Squeeze cloves into a bowl and mash up with a fork. Add Italian seasoning and salt. 

Now, it's ready to be spread on bread,...

Now, it's ready to be spread on bread, corn on the cob, or other cooked vegetables.  Garlic butter keeps for 7-10 days in the refrigerator in an air-tight container.

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These vegetable side dishes are deliciously healthy! Each one of the simple vegan recipes listed here are oil-free and diary-free. At my house, many times, we make a whole meal out of just two or three of these dishes!

Vegetable Side Dishes

This vegan butter is super buttery, creamy, rich, and spreadable! And it even melts on warm toast! The recipe couldn&#x27;t be much easier and the preparation takes just minutes. 

cashews

coconut oil, melted

nutritional yeast

salt

unsweetened soy or almond milk

turmeric

canola oil

Place the cashews in a blender and process until they resemble a fine flour. This should take about a minute. 

Add the remaining ingredients and process until everything is well combined.

Transfer the mixture into a small glass dish and place it in the fridge for at least 2 hours. 

If you want to learn how to make homemade vegan butter – look no further. This vegan spread recipe couldn’t be easier, and it includes several incredibly useful tips for making extra creamy plant-based butter that’s soft and spreadable straight out of the fridge. What’s more, it can be used also in baking and frostings!

How to Make Vegan Butter (Plant-Based Butter Alternative)

(240 mL) melted refined coconut oil ((Note 1))

(120 mL) sunflower oil

(60 mL) non-dairy milk ((such as almond, oat, soy or rice milk))

turmeric ((optional, for colour))

In a  bowl, whisk together all the ingredients until you get a homogeneous, pale mixture.

Refrigerate for about 10 – 15 minutes, until a bit firmer. Then, using a stand mixer with a whisk attachment or a hand mixer with the double beater attachments, whip the slightly firmed up vegan butter for about 2 minutes. It will become super pale and fluffy.

Transfer into a fridge-safe container of choice, smooth out the top and refrigerate for at least 8 hours or preferably overnight.

Once set, use as you would regular butter.

Storage:If stored in the fridge, the homemade vegan butter keeps for up to 2 weeks.You can also freeze it, in which case it keeps for up to about 3 months.

Top 4 vegan butter recipe recipes from across the web

The most viewed vegan butter recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Butter

Vegan Garlic Bread Spread

Vegan Butter

How to Make Vegan Butter (Plant-Bas...

Top 4 vegan butter recipe recipes from across the web

The most viewed vegan butter recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Butter

Vegan Garlic Bread Spread

Vegan Butter

How to Make Vegan Butter (Plant-Bas...

The most viewed vegan butter recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine