For this recipe, not only do you learn how to make Vegan Cultured Butter, you also learn how to make 3 different kinds of non-dairy yogurt from scratch!
I have been making vegan butter to replace dairy butter for a few years now. I’m very happy with how tasty my recipe is and I don’t feel like I’m missing anything without dairy butter. I highly recommend you to try making it if you haven’t done so already.
As I also make my own soy yogurt and cultured tofu using rejuvelac, I have decided to experiment making yogurt with other kinds of nuts and seeds too.
Without commercial probiotics used and special yogurt makers or any food additives, I’m so happy to tell you that any kind of nuts and seeds can easily be used for making yogurt.
Yes, you read it right, any kind of nuts and seeds.
Once you have plant-based yogurt on hand, the next step is to use it to make Cultured Vegan Butter.
As Cultured Vegan Butter has a live culture, it’s not recommended to use it for cooking with heat. I usually use it for baked potatoes, toasted bread or pancakes that are not too hot to kill the live culture in it. If you want to cook or bake, the regular vegan butter is a great way to go.
I’m going to show you how to make it with 3 kinds of nuts and seeds, feel free to choose any of the 3 kinds to start with. Once you are used to making it—feel free to explore with other kinds of nuts or seeds you want.
This recipe makes about 4 sticks of commercial butter, but you can adjust it to make any amount you’d like.
Ready to make Cultured Vegan Butter? Let me show you how!
Ingredients:
For making plant-based yogurt:
- ½ cup of either, almonds, cashews,
- 1 cup of filtered water
- 4 TBSP of rejuvelac (see how to make it here)
For making Vegan Cultured Butter:
- ½ cup (120 ml) of plant-based yogurt (only yogurt cream without whey is best)
- 1 cup (240 ml) of coconut oil (if you don’t like to have coconut oil taste, use refined coconut oil instead)
- 2 TBSP (30 ml) of each extra virgin olive oil and avocado oil.
- ½ TSP (2.5 ml) of salt
Note: I like the combination of these 3 kinds of oil together, but feel free to substitute olive oil and avocado oil with other kinds if you can’t find them. However, coconut oil is important to keep the Vegan Cultured Butter solidified.
Instructions:
Making yogurt:
- Soak the nuts with filtered water overnight.
- The next day, dump the soaking water and rinse well. If you use almonds, make sure to remove the skin after rinsing. It’s very easy to do it after soaking and it doesn’t take long at all.
- Add the soaked nuts to the blender followed by filtered water. Blend on high speed until smooth.
- Transfer the mixture to a glass jar, add the rejuvelac. Mix well and cover it with a breathable cloth.
- Let it ferment at room temperature for 48 hour. You might be able to get it done between 24-36 hours depending on the temperature of your house. The temperature in my house is between 68- 72 F° and 48 hours of fermentation is perfect.
- When the yogurt is done, you can see a lot of active bubbels. You can use it now or keep it in the fridge until you are ready to use it, but try to use it within 7 days.
soaking cashews or any kind of nuts overnight
if use almonds, remove the skin first
cashew yogurt
almond yogurt
sunflower seed yogurt
Making Vegan Cultured Butter:
- Add yogurt, coconut oil, extra virgin olive oil, avocado and salt in a blender. Blend it on high speed until smooth.
- Put the mixture into a container you like with a lid. Keep it refrigerated to stay solidified. Note: if you want to get the amount of 1 stick of commercial butter, you can simply measure ½ cup of the mixture and put it into a container. I find that a big silicone ice cube mold makes a perfect amount that is equal to 1 stick of commercial butter. By putting it in the freezer overnight, it’s easier to remove the next day. Enjoy.
try to use only yogurt cream without whey
blend everything together until smooth
cultured almond butter
cultured cashew butter
Have you made Vegan Cultured Butter? Please share it with me, I’d like to hear about it!
