Vegan Butter

Vegan Butter

I did have tried a few times of vegan butter making, they’re good for spreading. But this time, I like to make something harder for some reason. You will find out later, stay tuned for more!

Until I found one here, the rose and bean. I feel over the moon because this is exactly what I eagerly hard to search.

The recipe calls for the ingredients are easy to find. The soy lecithin granules can always find in the health shop. Also, I research online to make sure this refined coconut oil hasn’t got any nasty-chemical that’s we want to eliminate. Except for the coconut smell, anything else still the healthy ingredient, like it’s still a raw and extra virgin.

Vegan Butter


  • 200ml Water
  • 160g Cashews
  • 250ml Refined coconut oil, melted (it is important to use refined and not unrefined to avoid a strong coconut flavour)
  • 20ml Sunflower oil
  • 1tbsp Apple cider vinegar
  • 2tsp Soy lecithin granules
  • 1tsp Pink Sea salt (don’t add if using the butter for vegan croissants)


  1. Place all ingredients in a high-speed blender, like the Vita-mix will be perfect for this job.
  2. Blend until smooth.
  3. Pour into an old butter tub and leave to harden in the fridge.


  1. If you don’t have the Vita-mix like me, use the old fashion blender will get the similar result but need more time. Remember to take a few breaks between the blending to protect the machine from burning.
  2. The final quantity will be more than a normal 500g butter tub, so prepare another smaller container as well.

4 thoughts on “Vegan Butter

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