This European style dairy-free vegan butter is essentially a homemade vegan butter substitute. It is very creamy, rich, and flavorful. It comes together quickly, and spreads beautifully over a piece of bread, toast, muffins or warm baked goods.
The term “butter” refers to a dairy based spread when not qualified by other nouns. However, when you add descriptors, you can have fruit butters, nut or seed butters, body butters (but I wouldn’t necessarily eat those), cocoa butters…you get the idea.
But what about vegan butter? Sounds like an oxymoron to you? Well, it’s perfectly legitimate to question that, considering what is commonly used as butter replacements in vegan recipes.
Conventional vegan butter
Although I have used them in the past (sparingly), conventional vegan butter replacements are not my cup of tea. Not only are these “butters” loaded with hydrogenated oils (making them margarine instead of butter), the non- hydrogenated versions mostly contain palm oil, which is sadly attributed to rain forest destruction. But what about sustainable palm oil, you ask? I don’t know if that really exists or if it’s a marketing ploy.
What you will soon discover is that this homemade european style dairy-free vegan butter recipe yields a final product remarkably like dairy butter. I encourage you to stick (no pun intended) around and delve into the wonderful world of homemade vegan butter.
European style vegan butter
So what makes this recipe European style? European butters are cultured/fermented to add richness and depth of flavour. They are also exceptionally creamy.
To achieve that for this recipe, apple cider vinegar, nutritional yeast and salt are added to a base of nuts and vegetable oils. The nuts give this recipe that smooth and creamy base while the other ingredients mimic the taste of “culture”.
Uses for this recipe
So, what about satisfying that craving for, say, butter on toast? I’ve always been a “dry toast” kinda girl, but since I was introduced to the idea of making my own vegan butter, I’ve put that sh– on everything, and so will you. Steamed veggies, potatoes, scones, toast, pancakes, waffles etc.
Using this recipe in baking and cooking
I have yet to use this vegan butter in baking. However, I note that other variations of vegan butter contain lecithin (not as scary as it sounds) which ultimately helps the butter hold a shape at room temp and allows it to be whipped/pipped.
I have used it in cooking and, so long as it is not high heat cooking, the cashew component of this butter does not burn.
There is a great resource for other variations of vegan butter from Mattie at www.veganbaking.net (white chocolate vegan butter? yes please).
This recipe is inspired and adapted from Mattie at www.veganbaking.net.
Are you craving some fresh bread with your vegan butter?
If you love this recipe, try pairing it with a loaf of fresh bread or one of my quick-bread recipes. Here are some of my favorites:
European Style Vegan Butter
an easy dairy-free vegan butter recipr which is super creamy, rich, and flavorful. It comes together quickly, and best of all, it spreads and melts beautifully over a piece of bread or toast.
- 1/4 cup + 2 tbsp raw cashews pieces
- 5 tbsp non-dairy milk I use unsweetened almond milk
- 1/2 tsp apple cider vinegar
- 1/4-1/2 tsp sea salt to taste
- 1 tsp nutritional yeast
- 2 tbsp olive oil
- 1/2 Cup melted coconut oil
In a high powered blender (I use a Vitamix), add the cashews, non dairy milk and apple cider vinegar. Blend these ingredients on high until all the cashews are broken down and you achieve a creamy consistency. Turn off the blender and scrape down the sides. Blend again until smooth (about 30 seconds).
Add in the sea salt (to taste), nutritional yeast, olive oil and melted coconut oil. Blend the mixture on high for approximately 30 seconds or until smooth aerated and creamy looking.
Pour the mixture butter in a mold. There are several ways to mold it: use a silicon ice cube tray for squares shapes (very pretty and easily portioned for brunch or breakfast). Or use a clean 250 ml mason jar with a lid (the latter is my preferred method for ease of storage).
Place it in the freezer for 15 minutes to set up, then, move it to the fridge for storage. It will stay firm, yet spreadable right from the fridge.
This butter does not stay very solid at room temperature; store it in the fridge when not in use. This butter will keep for a least a week, but that doesn’t mean it won’t last longer; I haven’t actually uncovered how long because it’s eaten before the week is up in our home. It also freezes well if you prefer to make a double batch and freeze half in a freezer safe container.