1/2cupsoy milkroom temperature, see notes for subs
1cuprefined coconut oilmelted
2tablespoonsneutral oilsuch as sunflower oil, safflower oil, canola oil, or avocado oil
1teaspoonapple cider vinegar
1/4teaspoonsea salt (add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking)
1 1/2teaspoonsnutritional yeast
1/3cupraw cashewssoaked for at least 4 hours, preferably overnight, or boiled for 5 minutes on the stove top
Instructions
Add all of the ingredients into a high powdered blender. Ensure they are all room temperature.
Blend on high speed until completely combined and cashews are blended out. This took about 15-30 seconds in a high powdered blender like Blendtec or Kitchenaid. If you're not using a high powered blender, blend until everything is fully blended, looking out that the mixture doesn't get too hot as it'll cause it to separate.
Pour the butter into a container that you're fine the butter taking the shape of. Cover and allow to set completely, at least 5 hours, but preferably overnight.
Remove from fridge, use as pleased, and put back. It's been testing for several uses including in frostings and works perfectly!
Notes
If you can't have soy milk, you can use full-fat cashew milk + soy lecithin granules. The lecithin in the cashew milk is crucial for the butter to set up. Serving size is for 1 tablespoon. This recipe makes about 2 cups butter.This butter lasts in the fridge for about 2-3 weeks. You can easily freeze it too. When ready to thaw, thaw it in the fridge overnight.You want to use refined coconut oil else it'll taste like coconut oil.
Tips and tricks for making the best vegan butter
Follow the instructions. This isn't a recipe to skip something or replace based on what you have; it just won't work.
Do NOT use extra virgin olive oil to make this. I usually love this oil but oh my gosh, it's so bitter once emulsified! Use a neutral oil (sunflower, canola, vegetable, safflower) for the best results.
Don't use only coconut oil. Coconut oil will solidify, and will not give you the desired result
Room temperature is best for the best quality. If you don't use room temperature, your butter may whip up a bit like my vegan mayo and it'll still taste delicious, but will never set like regular butter.
Can I make vegan butter without nuts?
Yes, you can! So you'll make the recipe as listedand just remove the nuts. That's literally it.