Spreadable Vegan Butter Recipe [The Original & Best]

One of the original and best vegan butter recipes out there. This unbelievably easy vegan butter recipe is creamy, rich and spreadable and comes together quickly in a blender. It's ideal for toast, scones or dolloped over roasted vegetables; it melts beautifully and contains no palm oil, no soy and no dairy of any kind. Makes approximately 250ml.

This recipe was originally published in 2016 and has since been updated with new images and more information on why this recipe has been a to go to for readers over the years.

Ingredients & Substitution Notes

It's important to note that the substitutions listed below are the closest possible alternatives to the recipe ingredients as written. Any substitution may slightly change the flavour or texture of the original recipe (this goes for any recipe, really).

• Coconut oil: this is the main base for this recipe and cannot be substituted. It adds smoothness and density to the final recipe and solidifies it beautifully. Be sure to use refined coconut oil, otherwise, the final result will taste like coconut.

• Raw cashews: are the other foundation for this recipe. Raw cashews are creamy, neutral tasting and, when blended with a small amount of liquid, create a thick viscosity similar to dairy cream. Again, there is no need to soak the cashews in advance. Note that "raw" cashews sold in stores are not really raw; they have been heat treated to remove their toxic resin. Cashews sold in stores labelled as "raw" are safe to consume.

• Unsweetened almond milk: this is main the liquid portion in the recipe and will help make the recipe creamy and smooth. Unsweetened almond milk works best for this recipe, however, you can use soy or cashew milk if you wish.

• Apple cider vinegar: this creates a tangy "cultured" or fermented flavour which you find with European or cultured butters. You can use regular white vinegar, however, this will make the final recipe a bit more sharp tasting.

• Sea salt: this recipe calls for either ¼ or ½ teaspoon of sea salt. You can adjust the amount depending on your personal preference or taste. If you want a saltier butter, go for a ½ teaspoon.

• Nutritional yeast: creates a rich depth of flavour which mimics cultured butter. It also adds a hint of cream colour to the final product. Feel free to omit this if you prefer.

• Extra virgin olive oil: adds smoothness and density to the final recipe. It also helps the recipe solidify. I prefer extra virgin olive oil for it's lighter taste as well.

How to Make Spreadable Vegan Butter

This recipe comes together in about 5 minutes and requires about 40 minutes of setting time. A high power blender is necessary to ensure the cashews blend into a creamy consistency and the liquid components fully emulsify. For the full detailed instructions, see the recipe card further down the post.

1. In a high power blender add the cashews, non-dairy milk and apple cider vinegar and blend until a fairly smooth consistency is reached (some smaller bits are ok at this stage).
2. Stop the blender and scrape down the sides to reincorporate the cashew pieces and blend again.

3. Stop the blender and add in the sea salt, nutritional yeast, olive oil and liquid coconut oil.

4. Blend on high until smooth and emulsified.

5. Pour the mixture in a freezer safe container with a fitted lid.

6. Cover and place in the freezer for 15 minutes to set. After the elapsed time, move it to the fridge for approximately 30-40 more minutes to finish setting up, or until firm throughout.

How to Use Homemade Vegan Butter

My vegan butter recipe is perfect spreading and melting applications. I like to enjoy this recipe on:

• steamed vegetables
• boiled corn on the cob
• cooked potatoes (boiled, mashed or roasted)
• scones, muffins
• toast
• bagels
• pancakes or waffles

How Not to Use Homemade Vegan Butter

• This vegan butter is not ideal for baking and high heat cooking. Store bought vegan butters contain lecithin (an emulsifier) which ultimately helps the butter to whip and hold a shape at room temp or withstand cooking and baking temperatures.
• I have used this recipe for pan sauteing so long as it's not at high heat, otherwise, the cashews and other solid components will burn.
• For alternative butter replacements, specifically for baking, you will find my 10 vegan butter replacements for baking tutorial helpful.

Storage Instructions

• This recipe should last about 5 days when kept covered in the fridge. This vegan butter must stay refrigerated; it is not stable nor safe to keep at room temperature.

• After prepping the butter mixture, pour it into feezer/fridge safe container with a fitted lid. My preference is to use a sterile 250ml mason jar with a lid.

• Alternatively, a silicone ice cube tray will work to create smaller portions. Once set, you can either transfer the portions to a container with a tight fitted lid or keep some portions covered in the freezer for up to 1 month. Defrost the portions in the fridge before using.

For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

Frequently Asked Questions