Homemade cashew based vegan butter

Raw, paleo, vegan, dairy free, vegetarian friendly




  1. Start off by pulsing the cashew nuts with warm water until a creamy consistency begins to form.
  2. Once the creaminess has formed, transfer the nut puree into a small bowl with the apple cider vinegar and set aside for 10-15 minutes. After a few minutes the mixture should congeal and thicken up.
  3. The next step includes the melted coconut oil, if it hardens, melt again in a bowl surrounded by some warm water.
  4. Add of the ingredients into a blender or food processor. If using a blentec or vitamix 45 seconds should suffice. A food processor – blend for roughly 2 minutes.
  5. Once finished add the smooth, runny liquid to a mould or ice cube tray and freeze for 1 hour or so. I stored mine in the freezer, so left it there until use (recommended).


Use sunflower lecithin granules to keep soya free

Can use a large mould, ice cube or silicon for small butter sticks

Butter has a very shelf life (a week or so maximum) I advise to retain butter in freezer, thaw and use accordingly or set butter in small mould for ease.