This recipe came about following our vegan croissant recipe. We noticed a large number of people were wondering where to find a vegan butter to make our croissants. Whilst we were recommending Miyokos Kitchen butter, it isn’t available worldwide which meant some people were struggling to find what was best.
Sam had actually already made butter before, and we’ve been doing this now for the past couple of months. It’s so easy to do, and we’ve been using it in baking and even just on toast. It melts perfectly and is a great substitute for shop brought products. As an added bonus, you’re getting rid of all the added nasties that shop versions have, as well as getting rid of palm oil. Wins all round.
A great idea is to empty out an old butter or margarine container, and fill it with your homemade butter. This is what we do and it keeps it safe from other stuff in the fridge and then you’ve got a great container filled with homemade goodness.
As mentioned, you can use this in baking in replace of butter, and it’s perfect for our vegan croissant recipe.
- 200ml water
- 160g cashews, soaked overnight
- 250ml refined coconut oil, melted (it is important to use refined and not unrefined to avoid a strong coconut flavour)
- 20ml sunflower oil
- 1tbsp apple cider vinegar
- 2tsp soy lecithin granules
- 1tsp salt (don't add if using the butter for vegan croissants)
- Step 1 Place all ingredients in a high-speed blender
- Step 2 Blend until smooth
- Step 3 Pour into silicon mould (or old butter tub) and leave to harden in the fridge
- Step 4 Serve!