Tired of those homemade vegan butters that are hard as stone? Tired of having to take them out of the fridge a long time before breakfast just to be able to spread them on bread? And if it takes too long to eat it melts entirely? Don't worry, I have the recipe for you.
This homemade vegan butter recipe is your new best friend! Super easy to make, creamy, and delicious. It is made with simple, healthy ingredients just the way you like it!
The Vegan Butter Recipe that will change your breakfast forever
Perfect for everyone, whether vegan, vegetarian, lactose intolerant, or the just curious. For everyone looking for texture and flavor in a vegan butter.
I don't know why I didn't make this recipe before! I lived so many years in Brazil being vegan at a time when vegan products didn't exist like today. I used to want to eat butter eating industrialized margarine full of chemicals. I heard they've just launched a vegan butter brand! If you've already tried it, let me know in the comments below if it's worth trying when visiting Brazil.
Simple and Healthy Ingredients
When developing this recipe, I decided to choose ingredients that would make life easier for those who would like to make this recipe. It's disappointing wanting to eat vegan butter and not being able to find the ingredients, is it? Also, as there are many of you who keep asking me for recipes with healthy ingredients, I knew this one would be no different:
Cashew Nuts are the main ingredient in this recipe. I realized that when it comes to replacing the flavor of milk, our little cashew nut is the best choice. In addition to the taste, it also helps with the creaminess of our butter and is a healthy ingredient as it helps control blood sugar, prevent osteoporosis, heart disease, among other benefits.
Refined Coconut Oil is second in quantity in this recipe. It will bring firmness to our butter, as well as being great for our immunity.
Avocado Oil is the oil I like to use in this recipe, but here you can substitute any other neutral flavor edible oil you prefer. I like using avocado as it's an ingredient that helps control cholesterol. But my husband prefers when I do this recipe with Canola Oil
Turmeric in this recipe is just to add some color to our butter, but you can also omit it. Turmeric is great as it has anti-inflammatory properties. Which is always good.
Water needs no introduction, it hydrates our body, is essential to life and helps our body get rid of impurities.
Apple Cider Vinegar gives a little bit of a sour taste and is great for diabetics, helps protect the liver, and protects the heart.
Soy Lecithin which is an emulsifying agent prevents the separation of water and oil. Making the oils present in this butter mix and have an intermediate texture. In other words, in the fridge, the coconut oil is very hard and the avocado or canola oil doesn't even harden, but with the help of lecithin, the consistency of all ingredients of this recipe will mix with and reach the perfect consistency we are looking for in butter. Soy lecithin also has several health benefits, it aids mental performance, improves gastrointestinal health, and is a great antioxidant. In addition to containing several vitamins and minerals.
Salt I think is the only "almost unhealthy" ingredient in this recipe. But of course, it's the exaggeration of salt that's bad for you. Salt in moderation is an ally of the heart and is good for the muscles.
Nutritional Yeast is optional in this recipe, but like everything optional, it makes all the difference. It helps make your butter taste amazing, as well as being rich in vitamin B12 which is essential for everyone.
Creamy texture of our vegan butter:
I tried to show the consistency of the butter in the photos, but I find it difficult. That's why I left a video at the end of the post showing the recipe step by step, the texture of the butter, and it melting into the bread
But then let's get to the recipe!
INGREDIENTS:
1 cup of raw cashew nuts
1 cup coconut oil
4 tablespoons of the oil of your choice. I recommend avocado oil or canola oil.
A pinch of turmeric
1/2 cup of water
1 teaspoon of apple cider vinegar
1 teaspoon soy lecithin
1/2 teaspoon of salt
1/8 cup nutritional yeast (optional)
INSTRUCTIONS:
Leave the cashew nuts in water for at least 8 hours or cook the nuts for 20 minutes.
Remove the chestnuts from the water and add to your blender, along with the rest of the ingredients.
Beat everything until the mixture is homogeneous
Put the contents of the blender in molds or a container with a lid and refrigerate for 2 hours.
Step by step of the recipe:
Hope you like it!
Until the next post!
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