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10 vegan butter recipes to use in different ways

Vegan butter is perfect for those who do not consume animal products. This versatile food can be enjoyed in pasta, stir-fries, bread, toast and more. It’s worth having this fresh homemade version at home. Enjoy their different combinations!

1. Simple Vegan Butter

Ingredients

  • ¼ cup of extra virgin olive oil
  • ¼ cup extra virgin coconut oil
  • 1 teaspoon of salt
  • ⅛ teaspoon of turmeric

Preparation mode

  1. Place the olive oil and coconut oil in a container;
  2. Add salt and saffron. These seasonings are optional;
  3. Beat with the mixer until you create a light foam;
  4. Transfer to a pot and cover;
  5. Leave in the freezer for 30 minutes;
  6. Remove from the freezer and leave at room temperature for 10 minutes before consuming.
  7. enjoy.

2. Vegan cashew butter

Ingredients

  • 40 grams of raw cashews
  • 100 ml liquid coconut oil
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of turmeric

Preparation mode

  1. Soak the chestnuts in water for 2 hours;
  2. Drain and transfer the chestnuts to the blender;
  3. Add liquid coconut oil, olive oil, salt and turmeric;
  4. Blend until it becomes a smooth and homogeneous cream;
  5. Pour into a container and leave in the fridge for 1 hour and a half;
  6. Is ready!

3. Vegan Cauliflower Butter

Ingredients

  • 1 cup of almond milk
  • 3 teaspoons of psyllium
  • 2 cups of cooked cauliflower
  • 1/3 teaspoon turmeric powder
  • 1 teaspoon of sea salt

Preparation mode

  1. Mix the milk and psyllium. Let it rest for 10 minutes;
  2. In the blender, place the cooked cauliflower, the milk mixture, the saffron and the salt;
  3. Beat until you form a homogeneous and thick cream;
  4. Transfer to a container and leave in the fridge for at least 1 hour;
  5. Now it’s just a case of tasting.

4. Vegan cashew milk butter

Ingredients

  • 1 cup liquid coconut oil
  • 2 teaspoons of apple cider vinegar
  • ¼ cup olive or vegetable oil
  • ½ cup neutral plant-based milk
  • 2 pinches of turmeric powder
  • 1 pinch of salt

Preparation mode

  1. Place the following ingredients in a blender or mixer: coconut oil, apple cider vinegar, olive oil, vegetable milk, turmeric and salt;
  2. Beat until the mixture is very uniform;
  3. Line a pot or container with parchment paper;
  4. Pour the butter over the paper;
  5. Place in the fridge and wait for it to harden. The process should take an average of 1 hour;
  6. Serve immediately.

5. Vegan almond milk butter

Ingredients

  • 200 ml liquid coconut oil
  • 2 tablespoons of oil or olive oil
  • 100 ml almond milk at room temperature
  • 1/2 teaspoon of salt
  • Turmeric, turmeric or food coloring to taste
  • 1 teaspoon apple cider vinegar or lemon juice

Preparation mode

  1. In the blender, add the coconut oil, oil, milk, salt and apple cider vinegar;
  2. Start beating and leave for 1 minute. Meanwhile, add the turmeric little by little until you reach the desired color;
  3. Transfer to a glass jar and leave in the fridge for at least 2 hours;
  4. Enjoy with a bun.

6. Vegan butter with soy milk

Ingredients

  • 200 ml unflavored liquid coconut oil
  • 2 tablespoons of olive oil
  • 100 ml of soy milk
  • 1 teaspoon fresh squeezed lemon or apple cider vinegar
  • 1/2 teaspoon of salt
  • turmeric powder to taste

Preparation mode

  1. Add the ingredients in the blender in this order: coconut oil, olive oil, soy milk, squeezed lemon, salt and turmeric;
  2. Blend until the cream is smooth and homogeneous. If necessary, add more turmeric to add color;
  3. Pour into a container and cover. Leave in the fridge for 1 hour;
  4. enjoy.

7. Vegan aquafaba butter

Ingredients

  • 6 tablespoons of aquafaba
  • 1 tablespoon of apple cider vinegar or alcohol
  • 2/3 cup coconut oil
  • 1/3 cup of olive oil
  • 1 pinch of salt

Preparation mode

  1. Mix liquid coconut oil and olive oil. Reserve;
  2. Place the aquafaba, vinegar and salt in the mixer. Whisk until foamy;
  3. Keep the mixer on and insert the oil mixture gradually until it thickens and becomes homogeneous;
  4. Transfer the mixture to a container and leave it in the fridge for at least 2 hours;
  5. Is ready!

8. Vegan Flaxseed Gel Butter

Ingredients

  • 1/3 cup flaxseed
  • 1 cup of water
  • 1 teaspoon saffron
  • 1/2 tablespoon of vinegar
  • 1/4 tablespoon of salt
  • 1 cup of coconut oil

Preparation mode

  1. Mix the flaxseed with the cup of water. Let it hydrate for 6 hours;
  2. Pour this mixture into a blender and grind until the seeds are broken. If necessary, add 1 more tablespoon of water to make it easier;
  3. Transfer to a colander and extract all the gel;
  4. In a blender, place ½ cup of the flaxseed gel, turmeric and vinegar. Beat until smooth;
  5. Add salt and beat again;
  6. Melt the coconut oil in a bowl or microwave. Don’t let it boil;
  7. With the blender on, add the liquid coconut oil gradually;
  8. When it gets a firm consistency, turn it off;
  9. Pour into a container and take it to the fridge for 2 hours;
  10. Eat with warm bread.

9. Vegan Butter with Cashew Milk and Almond Flour

Ingredients

  • 1/2 cup liquid coconut oil
  • 2 tablespoons of vegetable oil
  • 5 tablespoons unsweetened plant-based milk
  • 1/3 cup of almond flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of vinegar
  • 1/4 teaspoon of turmeric

Preparation mode

  1. In a blender, place the coconut oil, vegetable oil, vegetable milk, almond flour, salt, vinegar and turmeric;
  2. Beat for approximately 2 minutes until the ingredients are incorporated;
  3. Pour the mixture into a pot and cover;
  4. Leave in the fridge for at least 2 hours;
  5. Now it’s just a case of tasting.

10. Vegan Aviation Butter

Ingredients

  • 1/4 cup of plant-based milk
  • 1 teaspoon of apple cider vinegar
  • 1 coffee spoon of salt
  • 1/3 cup unflavored coconut oil
  • 1/4 teacup of olive oil
  • 1 teaspoon soy or sunflower lecithin
  • 1 teaspoon guar gum or xanthan gum

Preparation mode

  1. Pour the vegetable milk into a bowl;
  2. Add vinegar and salt. Mix well with a spoon and let it rest for 6 minutes;
  3. Put this mixture in the blender;
  4. Add the coconut oil, olive oil, soy lecithin and guar gum;
  5. Beat until smooth;
  6. Transfer to a container lined with parchment paper;
  7. Keep in the fridge for at least 3 hours to harden.
  8. enjoy.

Anyone can make this delight at home. And to accompany, how about a warm vegan cake to taste with butter? The combination is irresistible!

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