Vegan Cultured Butter

Creamy and spreadable cultured vegan butter that smells and tastes like real butter! Palm oil-free, soy-free, and dairy-free!

THE RECIPE

INGREDIENTS

Cultured Cashew Milk:

• 1/2 cup (75g) raw cashews
• 2/3 cup (160g) water
• 1 capsule (about 1/8 tsp) acidophilus (or a pinch of mesophilic culture)

Cultured Butter:

• 1/2 cup (130g) cultured cashew milk
• 1 and 1/4 cup (250g) refined coconut oil
• 1/3 cup (64g) grapeseed oil (or other neutral oil)
• 1 tsp liquid sunflower lecithin (or 2 tsp powdered lecithin)
• 2 tsp carrot juice (for color)
• 1/4 tsp salt

INSTRUCTIONS

1. Place the raw cashews in a bowl. Cover and let soak overnight, or for at least 8 hours.
2. Drain the cashews and put them back in the bowl. Bring a pot of water to a boil. Once boiling, pour the water over the cashews. This step will kill possible bacterias. Drain the cashews.
3. Add them to a blender with the 2/3 cup water and blend on high speed until smooth and creamy. Scrape down the sides from time to time until everything is smooth.
4. Get Full Recipe => fullofplants.com

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