This Easy Homemade Vegan Butter is crazy smooth and creamy, rich and buttery and most importantly, it spreads and melts just like the "real" deal. You will love it on toasts, baked goods, potatoes, sauteed veggies... just about anywhere you would normally use regular butter!
Grease a 3" x 5.75" mini loaf pan with coconut oil and then line the bottom and longer sides with parchment paper, leaving a bit of an overhang on both sides. Set aside.**
Place the cashew butter, water, avocado oil, nutritional yeast, apple cider vinegar and salt in the container of a blender and blend on high speed until completely smooth and free of any grainy bits. Stop to scrape the sides if and as necessary.
Add the deodorized coconut oil and resume blending on high-speed until the coconut oil is completely melted and well incorporated, and the mixture is once again super smooth and free of any lumps.
Pour into the prepared mini loaf pan and place it in the fridge until the butter is completely set, about 4 to 6 hours.
Once set, you can remove the butter from the pan by pulling on the parchment paper (you might have to warm the pan up slightly to help release the papeand then place it into your butter dish.
Store the finished butter in the refrigerator for up to a few weeks.***
*I like to make my own, but it's perfectly fine to use store-bought cashew butter**You can totally skip this step if you want to leave your finished butter in the pan. Alternatively, you could also use any container that will hold 2 cups of liquid, or divide your butter between several smaller containers, like ramequins or glass storage containers with fitting lids.***You could also pour the liquid butter into silicon ice cube trays, squeeze them out once set and freeze the butter cubes in freezer bags for up to several months.