I’m so excited about this recipe!!!! This deliciously creamy, smooth, rich, and healthy Vegan butter is an ultimate vegan alternative to traditional butter! Whether you are Vegan, vegetarian or none of the above I’m sure this creamy butter will titillate your senses.
This butter has a perfect consistency, spreads well, melts nicely on toast, goes perfect with rice, dahls, buckwheat, pasta, it is great for baking and the list goes on… The most challenging part for me is to not overdo it 😆.
Even though the Sattvic (yogic) diet allows for dairy products, my body doesn’t digest dairy well (if at all). For that reason and some others, I prefer to stay away from dairy products. I think this recipe will become handy for those who are Lacto-vegetarians but in intense sadhana, or in preparation for advanced meditation programs.
For me, this butter is one of a fridge must-haves. The addition of creamy vegan butter will elevate virtually any simple dish right away, adding creaminess and a multidimensional taste.
Vegan Butter Anatomy
Cashews are the best base component for vegan butter because of the neutral taste, creamy consistency, and low protein content. Nuts and seeds with high protein content have a higher probability of curdling when in contact with acid. That would limit a variety of ways you can use this butter. Because cashews have low protein content they behave well in acidic environments. Therefore, you can incorporate this butter in a broad variety of dishes.
With cashews as one of the base ingredients, this vegan butter can be used just like traditional butter. With this said, I wouldn’t recommend it for grilling, roasting, or broiling processes.
Refined coconut oil (or filtered coconut oil) is a necessary ingredient for this butter because of its neutral flavor and ability to remain solid at room temperature.
I’m using avocado oil for the second oil in this recipe, because of its rich buttery flavor. But you can use grapeseed oil or olive oil if you wish. If you like to go with an olive oil be sure not to use extra virgin variety because it can add bitterness to your butter.
Made with wholesome positive pranic ingredients, this Vegan butter seems to me to be the best vegan alternative.
- 1 cup cashew (soaked)
- 0.5 cup water (filtered)
- 1 tbsp lemon juice
- 1/2 tsp sea salt
- 1 cup coconut oil* (refined, melted)
- 4 tbsp avocado oil
- 1/4 tsp turmeric powder
- Add soaked cashews**, salt, turmeric powder, lemon juice, and water to a blender and blend until absolutely smooth.
- Add melted refined coconut oil and avocado oil and blend it on high speed for at least a couple more minutes. The mixture should be well-whipped, light and airy.
- Transfer the vegan butter mixture into a glass container and place it in a fridge for several hours or overnight. The dimensions of your container will determine how long it will take for your butter to solidify.
- Slice your vegan butter into bars. Keep some butter in the fridge, and the rest should go in the freezer. In the fridge, your butter will last for about four days. For long term storage, you should keep it in the freezer and take out as needed.
- You can use your Vegan butter just like you would use regular butter. I would not recommend it for frying, grilling, and broiling.
What about you?
Have you ever tried to make vegan butter before?
Did you try this recipe?
Let me know how it went in the comments below and share a picture of your vegan NUT butter on Instagram with the hashtag #positivepranic so that I can see your beautiful creation 🙂 🙏
❤ Love, Julia