Easy Vegan Butter Recipe (European Style, No Soy)

overhead of a slice of bread with butter, a loaf of bread, and jar of butter with a knife.

Easy Vegan Butter Recipe (European Style, No Soy)

This easy vegan butter recipe is creamy, rich, and flavorful with a taste similar to European cultured butter. It comes together quickly in a blender and requires very little setting time. This recipe is ideal for spreading on toast, scones etc. or dolloped over roasted vegetables; it melts beautifully and contains no soy.

Course condiment, Side Dish

Cuisine European

Keyword dairy-free butter, vegan butter, vegan butter recipe

Prep Time 5

Setting Time 35

Total Time 40

Servings teaspoons (or 250ml)

Calories 28kcal

Author Heidi Richter

Ingredients

¼ cup + 2 tablespoon raw cashews
5 tablespoon unsweetened almond milk or non-dairy milk of choice
½ teaspoon apple cider vinegar
¼-1/2 teaspoon sea salt depending on your taste
1 teaspoon nutritional yeast
2 tablespoon extra virgin olive oil
½ cup refined coconut oil melted

Instructions

In a high powered blender, add the cashews, non-dairy milk and apple cider vinegar. Blend these ingredients on high until a smooth, creamy consistency is achieved. You will need to turn off the blender and scrape down the sides a and blend again to ensure all the cashew pieces have been incorporated.
Add in the desired amount of sea salt, nutritional yeast, olive oil and melted coconut oil. Blend the mixture on high for approximately 30 seconds or until smooth aerated and creamy looking.
Pour the mixture into a freezer/fridge safe mold. Notes on molds: a silicone ice cube tray will create small portions, but once it is set, the portions need to be transferred to fridge safe container with a fitted lid for storage. Alternatively, a sterile 250ml mason jar with a lid can be used as a mold which also doubles as a storage container (this is my preferred method).
Cover the container or mold of choice and place it in the freezer for 15 minutes to set. After the elapsed time, move it to the fridge for for another 20 minutes to finish setting up. Note that this recipe must stay covered and refrigerated for food safety reasons and to keep it set.

Notes

This recipe must be stored covered in the fridge; it will keep for about 5 days.

For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

Nutrition