As with most plant-based substitutes, I want to make clear that this recipe does not taste exactly like butter. Because nothing tastes exactly like butter. If the margarine companies could have replicated the taste, texture, and mouth-feel of butter, they’d have done it by now. Even so, this is a pretty darn good recipe for plant-based butter. The flavour is buttery, the mouth-feel is excellent, and it’ll melt on your toast in a way that won’t leave you longing for the real thing. It’s made with fairly inexpensive ingredients and contains no emulsifiers or preservatives, so it’s a much more natural choice if you’re trying to cut down on additives in your food. 

As I have no patience for sites with an hour-long scroll through thirty photos and a spiel about every single ingredient used, I’ll get right to the recipe. You’ll just have to trust that I’ve chosen every ingredient carefully, and that each serves an essential function in the recipe. In exchange, I’ll give you the recipe right now. 🙂

Plant-Based Butter – makes about two cups
75g cashews, soaked in water for at least six hours – drain before use
75ml cashew milk (any plant milk will work, but I like the creaminess of cashew milk)
2 teaspoons nutritional yeast
2 teaspoons salt
1/2 teaspoon apple cider vinegar
175g refined coconut oil (softened)
100ml rice bran oil (any flavourless oil will work)
1/4 teaspoon annatto powder (for colour if desired)

Place the first five ingredients into a blender and pulse until smooth. Then add the coconut oil, rice bran oil, and the annatto powder and pulse until the mixture becomes airy and fluffy. Transfer into a container with a lid and refrigerate for at least two hours.

This plant-based butter will last about two weeks in the fridge, and it freezes well. It works as a substitute for butter in recipes and as a spread. You can also sauté with it, just like you would with butter.

If you don’t have annatto, you can use turmeric, but it might impart a slight flavour depending on how much you add. This is a lightly-salted butter recipe, so feel free to add more or less salt if you prefer. You can also play about with the liquid/solid oil ratio to get the texture you like.

If there are any extras you’d like to add – go for it. A teaspoon of garlic powder, or a tablespoon of chopped herbs will transform this simple butter into something special. A tablespoon of maple syrup and 1/2 teaspoon of cinnamon makes it into a wonderful spread for toast or bagels.

 

Posted by:elizabeth

Full-time entrepreneur, part-time ukulele plinker, occasional photographer, skin care fanatic, slightly over-sized clothes horse, moderately-successful gardener, unapologetic crazy cat lady, creative soapmaker, happy hen keeper, and enthusiastic birdwatcher. I bake nice cakes, but can’t find a hat to fit.

3 replies on “A Classic Plant-Based Butter

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