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Guilt-Free Vegan Butter

Guilt-Free Vegan  Butter

Toss the churn. Making your own vegan butter is quick and easy and this recipe can be made with almond milk so that it is palm-oil and soy-free, too

  Total Time: 45 Min 

  Yield: 3 Sticks


1/3 cup raw cashews or soy milk

  • 2/3 cup water
  • 1 teaspoon raw apple cider vinegar
  • 1/4 teaspoon sea salt
  • 2/3 cup raw coconut oil, room temperature


  • 1 tablespoon, plus 1teaspoon organic canola oil or your choice of oil
  • 1 heaping teaspoon raw sunflower lecithin or soy lecithin
  • 1/4 + 1/8 teaspoon Cape Crystal guar gum (or xanthan gum)

How to Make It:

Step 1:


Soak cashews for a few hours. Have all your ingredients and the molds ready so you can work quickly.

Step 2:


In a food processor, combine the cashews and water and mix until you have a smooth purée. The consistency should be like cream. Pour the cashew purée into a bowl, add the apple cider vinegar and salt. Stir and set aside for about 10-minutes. It should thicken a bit.

Step 3:


Clean out the food processor. If your coconut oil is not at room temperature, you can heat it in the microwave until it’s just melted and then let it cool to room temperature.

Step 4:


Add the coconut oil, the canola oil, the cashew puree mixture, the sunflower lecithin and the guar gum to the food processor.

Step 5:


Process for about 2 minutes until it is completely smooth. Pour the mixture into the mold and freeze it until it is solid, about an hour or so. You can use an ice cube mold for short sticks of butter or you can use a small container for a tub effect. When it is solid, carefully pop the butter out of the mold.

Step 6:

The recipe makes 3 short sticks of butter. Wrap each in plastic wrap and put them in the freezer, where they should last for a year. When you want to use one, transfer it to the refrigerator in an airtight container.

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