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.Â
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:
No knead maple oat spelt bread
Recipe
European Style Vegan Butter
Ingredients
- ¼ cup + 2 tablespoon raw cashews pieces
- 5 tablespoon non-dairy milk, I use unsweetened almond milk
- ½ teaspoon apple cider vinegar
- ¼-1/2 teaspoon sea salt, to taste
- 1 teaspoon nutritional yeast
- 2 tablespoon olive oil
- ½ Cup melted coconut oil
Instructions
- 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.
Recipe Notes
Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Sydney Ojeda says
I made this butter for the first tine a couple weeks ago and have been loving it ever since, especially on my toast. It’s so delicious; texture is so incredible and creamy, flavor is wonderful, and I love that it’s homemade. I have been looking for a recipe like this for a while, and I’m so happy I came across this one. Thank you so much for sharing this gem!
Heidi Richter says
Thank you so much, Sydney! It makes my day to hear how much you like the recipe!
-Heidi 🙂
Alina says
Can I add probiotic capsules to this recipe to make it a cultured butter?
Heidi Richter says
Hi Alina! That is a great question and I haven't tried it myself to know whether it will work well. Let me know if you give it a try and how it works out 🙂
Alison says
I haven’t tried making this yet but I was wondering if the butter tastes of coconut at all?
Heidi Richter says
Hi Alison! I don't find this recipe to taste of coconut oil, however, if you are concerned about flavour, I would try using refined coconut oil which has a more mild taste than unrefined.
Ann Walker says
Heidi, thank you so much for fulfilling one of my health goals--giving up butter. Before I discovered your recipe, I came across ones that required using a probiotic, so I wasn't sure if your recipe would do the trick, look, spread and taste like butter. But, your simple butter is fantastic! Thank you!
Heidi Richter says
Ah thank you so much, Ann! Im happy you like the recipe. My family loves it too!
Lauren Cantrelle says
I actually made this Vegan butter recipe from the remnants of the cashew milk I made earlier. The recipe was a success and I absolutely love it!! It was easy to make and I hade all the ingredients on hand. Instead of sea salt, I used the Himalayan pink salt and it came out awesome! This will be a great addition ro my Plant-based lifestyle. Thank you for sharing this great recipe!
Heidi Richter says
That's great to hear, Lauren. I'm glad you like it 🙂
Andrea M says
I can’t wait to try this lovely recipe. Wondering if I can replace the coconut oil with olive oil as coconut oil raises cholesterol and I have a problem with high cholesterol. Thanks in advance. Andrea
Heidi Richter says
Hi Andrea! That's a good question but unfortunately, olive oil wont work here. You need an oil that will solidify like coconut oil does.