Vegan Butter

I absolutely love butter. I especially love it slathered on toast with marmalade or generously spread onto a crusty loaf when I'm enjoying my favourite soup. Unfortunately, however, I haven't yet found a store-bought vegan butter that quite hits the mark, plus I'm always wary of the long lists of questionable ingredients.

I'd previously blended desiccated coconut to make butter. It was a simple approach that fell short of the creamy buttery texture that I craved, so I set my sights on perfecting a new formula.

Help came from a childhood friend of mine, who's so gloriously vegan that she has the word tattooed on her neck. She shared a recipe that she swore was the answer to every vegan's buttery prayers. After a couple of attempts, I tweaked the recipe to suit my own tastes and desired quantity, and I was ridiculously happy with the results.

This butter is perfectly spreadable, beautifully creamy and absolutely delicious. You wouldn't believe that it's not regular butter! Best of all, the kids love it and it's a delight to see them tucking in so enthusiastically.

Simply put the following ingredients in your vitamix / food processor and blend until totally smooth:

1 cup almond meal

1 cup water

¼ cup cashew nuts

1 tbsp nutritional yeast

2 tsp sea salt

2 tsp apple cider vinegar

½ cup virgin olive oil

2 cups organic coconut oil

Transfer into two small bail lid glass jars and put one in the freezer and one in the fridge. The one in the fridge will set in about 2 hours and lasts for ages...we've found ourselves digging into the same pot for up to ten days and it still looks and tastes good. When it's finished, simply take the next jar out of the freezer and tuck in again!

Enjoy!