Vegan Cultured Butter
This vegan butter is not only a great store-bought alternative, but it's also free of palm oil, emulsifiers, and preservatives. It's smooth, creamy, rich, and spreads and melts just like regular butter. While it's not real butter, it's pretty close.
Servings: 2 regular butter sticks
Calories:
Ingredients
- 10 Tbsp. unsweetened cashew milk
- 1 probiotic capsule*
- 8 Tbsp. almond flour
- 1 1/2 tsp. nutritional yeast
- 1 tsp. sunflower lecithin, liquid or powdered
- 1/2 - 1 tsp. salt
- 4 Tbsp. avocado oil or olive oil**
- 1 cup refined coconut oil, melted***
Instructions
- Before you proceed with the recipe, sterilize all your kitchen equipment. I like to use a dishwasher, but regular soap and hot water work just fine.
- Add a little bit of the cashew milk into a small bowl together with the probiotic capsule. Stir with a wooden spoon (avoid using metal utensils as metal can react with the probiotics). When the probiotics are completely mixed in with the milk, add the rest of the milkCover the bowl with a piece of cheesecloth and let the milk culture on the counter for a few hours or until the milk reaches the tanginess you like.
- Add the cultured milk, almond flour, nutritional yeast, sunflower lecithin, and salt into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
- Pour in the avocado oil and refined coconut oil. Blend until velvety smooth and light.
- Pour the vegan butter into an old-fashioned butter mold or an air-tight glass container. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.
- You can use this vegan butter just like you would regular butter. However, I don't recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
- Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts).
For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.
Notes
*If possible, choose probiotic capsules that offer several strains of Lactobacillus bacteria, as well as beneficial Streptococcus thermophilus and Bifidobacterium strains. This will create a more complex sour cream flavor than using Lactobacillus acidophilus alone.
**If you want to use olive oil, avoid using extra virgin olive oil as it can turn bitter when blended. Pure olive oil is a much better choice.
***Make sure you use refined coconut oil. Unrefined coconut oil has a coconut flavor.
**If you want to use olive oil, avoid using extra virgin olive oil as it can turn bitter when blended. Pure olive oil is a much better choice.
***Make sure you use refined coconut oil. Unrefined coconut oil has a coconut flavor.