Jessica in the Kitchen · by Jessica Hylton★ 5.0 (38)
Vegan Butter
NUTRITION · PER SERVING245M COOK
CAL 4%·PRO 1%
CARBS 1G4% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 9G100% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade vegan butter made from coconut oil, soy milk, and cashews. Use for spreading, sautéing, and baking as a dairy-free alternative.
condiment🌀 blendergluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 32- 1/2 cup soy milk (room temperature, see notes for subs)
- 1 cup refined coconut oil (melted)
- 2 tablespoons neutral oil (such as sunflower oil, safflower oil, canola oil, or avocado oil)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon sea salt ((add up to 1 teaspoon for salted butter but you can leave it out completely it only using for baking) )
- 1 1/2 teaspoons nutritional yeast
- 1/3 cup raw cashews (soaked for at least 4 hours, preferably overnight, or easily boiled for 5 minutes on the stove top*)
At a glance
PER SERVING · TIME 245M
CAL 4%·PRO 1%
CARBS 1G4% OF CAL
0G FIBER0G SUGAR0G OTHER
FAT 9G100% OF CAL
7G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Sodium
- 4mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 9mg
- Calcium
- 0.44mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 4MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.