Empty My Fridge
Homemade Cultured Vegan Butter
Ingredients
- Cashew1 ⅓ cups
- Coconut oil1 ½ cups
- Vegetable oil3 tbsp
- Sunflower seed3 tbsp
- Salt¾ tsp
- Yoghurt1 tbsp
Instructions
- Drain and rinse the soaked cashews well, then blend them with 1 cup water until completely smooth.
- Pour into a clean glass container with a lid, stir in 1 heaping tablespoon unsweetened plain vegan yogurt (or the contents of 2 probiotic capsules).
- Cover and keep in a warm place for 2 to 4 days, tasting now and then; stop when it reaches the tartness you like. It should taste pleasantly tart and be slightly bubbly, with no funky smell or color change. If it smells or looks off, discard it and start again with clean equipment.
- Measure out 1/3 cup of the cultured cashew cream and put it in a blender with 1 1/2 cups melted refined coconut oil, 3 tablespoons neutral oil, 3 tablespoons sunflower lecithin granules (use 2 teaspoons if liquid lecithin), and 3/4 teaspoon salt if using.
- Blend until fully combined, the lecithin has dissolved, and the mixture is a light buttery color.
- Pour into containers and refrigerate until firm. For baking, chill in 1/2 cup portions, the volume of a standard stick of butter.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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