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.
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.
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