Vegan Butter (cashew base)

Name: Vegan Butter (cashew base)
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: World Cuisine
Ingredients: 200 g refined coconut oil (melted); 80 g neutral oil (sunflower or rice bran); 70g cashew cream (mix 35g cashews + 35g water blended smooth); 35 g soy or almond milk; 1 tsp soy lecithin (liquid ); 1 tsp apple cider vinegar or lemon juice; 3/4 tsp salt; 1 tsp nutritional yeast (optional); tiny pinch turmeric (optional)

6 steps

Prep:15minCook:4h 30min

CHATGPT Yield: 2 × 200 g blocks (400 g)

Updated at: Sat, 27 Dec 2025 07:14:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories1283.5 kcal (64%)

Total Fat144 g (206%)

Carbs0.9 g (0%)

Sugars0.3 g (0%)

Protein0.9 g (2%)

Sodium878.4 mg (44%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gcoconut oil

refined, melted

80gneutral oil

sunflower or rice bran

35gcashew cream

70g, mix cashews 35g water blended smooth

35gsoy milk

or almond

1 tspsoy lecithin

liquid

1 tspapple cider vinegar

or lemon juice

¾ tspsalt

1 tspnutritional yeast

optional

turmeric

optional

Instructions

Step 1

Melt coconut oil gently.

Step 2

Add everything to a blender.

Step 3

Blend on high for 1–2 minutes until glossy, completely emulsified.

Step 4

Pour into two moulds (200 g each).

Step 5

Chill until firm.

Notes

Step 6

Keep refrigerated at all times. Shelf life: 3–4 weeks when stored below 6°C. Do not leave out at room temperature for long periods. Freezes well if needed.