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Vegan Butter

10 min
easy
30 servings

This butter will keep for 2 weeks in the fridge. It also freezes well using ice cube trays to freeze and then popping out the frozen butter cubes into freezer bags for storage for up to 3 months.

Nut free Butter

Ingredients

80 g coconut cream
120 g coconut oil, melted
125 ml extra virgin olive oil
60 ml unsweetened soy or oat milk
2 tsp nutritional yeast
1 tsp sea salt
1 tsp apple cider vinegar
0.25 tsp ground turmeric

Directions

1

Place all ingredients into a food processor or blender, mix until smooth.

2

Place food processor bowl or blender jug into the fridge for 15 minutes. Remove from fridge then blend again for 30 seconds.

3

Pour the butter into a silicone mold, ice cube tray or butter dish, cover and refrigerate until set, around 1 hour.

Vegan Butter (cashew version)

Ingredients

80 g cashews
120 g coconut oil, melted
125 ml extra virgin olive oil
60 ml unsweetened soy or oat milk
2 tsp nutritional yeast
1 tsp sea salt
1 tsp apple cider vinegar
0.25 tsp ground turmeric

Directions

1

Place all ingredients into a food processor or blender, mix until smooth and fluffy.

2

Place food processor bowl or blender jug into the fridge for 15 minutes. Remove from fridge then blend again for 30 seconds.

3

Pour the butter into a silicone mold, ice cube tray or butter dish, cover and refrigerate until set, around 1 hour.

Hungry for more?
Try these vegan delights.

Raspberry Cartwheels

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4 ingredient Vegan Ice Cream

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Curry Bites with Cashew Cream

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