Use it anywhere you would use butter!

This homemade vegan butter is the perfect plant-based and dairy-free version of butter. It's super smooth, rich and creamy and with the Vibe Blender System it literally only takes a couple of minutes to make, plus some chill time. It spreads beautifully, melts perfectly, will cream into frosting and is great for baking and frying. You can pretty much use it anywhere you would use a regular dairy butter. 

You can find several vegan butter alternatives at the supermarket, but not many of them are healthy. When you make your own, you know exactly what does into it and you can avoid the unhealthy blend of trans-fats, artificial colours, flavours, and preservatives.

Just like traditional butter, homemade vegan butter does get very hard in the fridge. If you want to spread it or cream it up for baking, it’s best to let it soften slightly out of the fridge first. Note, it will melt if left out in warm weather so always store it in the fridge when you are not using it.

To make vegan butter soft and spreadable we use a blend of oils. Mainly coconut oil, which sets solid, plus a portion of mild tasting oil to make it creamier. Only use refined coconut oil which doesn’t taste or smell like coconut. (very important!) Different types of oil will change the flavour profile. If using olive oil be sure to use pure olive oil, as extra virgin olive oil can turn bitter when blended.

Nutritional yeast helps to create the buttery flavour and the turmeric is just for colour. 

WATCH HOW TO MAKE VEGAN BUTTER HERE 

INGREDIENTS 

1/3 cup raw cashews or macadamia nuts (or a combination)
½ cup plant-based milk*
1 cup refined coconut oil, soft
2 teaspoons nutritional yeast
½ teaspoon salt (plus more to taste)
1 teaspoon apple cider vinegar
1 pinch ground turmeric (optional but helps give it a little more yellow)
¼ cup refined avocado or other mild tasting oil

*Try homemade almond milk, macadamia milk, soy milk (coconut milk is too strong tasting and is not recommended) 

METHOD

1.   Add the nuts and plant-based milk into the Vibe Blender jug and process on ‘nut’ mode for 30 seconds or until the mixture is completely smooth without any grainy bits.
2.   Stop and scrape down the sides and under the lid.
3.   Add all the remaining ingredients and blend for a further 30 seconds or until completely smooth but don't let the liquid butter get hot.
4.   Transfer the mixture into a small dish and place in the fridge for at least 2 hours to chill and set.

5.   Remove from the fridge to thaw for a few minutes before using.
6.   Vegan butter will last for around 10-12 days covered in the fridge. Note, the shelf life will depend on the plant-based milk you use. If you used store bought milk that has preservatives added, homemade vegan butter will last longer. 
7.   If you’re going to want to use it for more than 2 weeks, then freeze a portion and only keep on hand what you are going to use. Homemade vegan butter can be frozen for 3 months.  

If you make this, or any of our recipes, we would love to see your creations. Leave us a comment, or tag a photo using #luvelelife on Instagram. 

PIN THIS RECIPE