Wendy introduced us to this recipe when she shared her home-made vegan butter with the group as part of our bring & share lunch after the permablitz garden work party in August.
It was absolutely delicious and had us all begging her for the recipe.
I couldn’t believe how much it tasted like one of the creamiest, butteriest, smoothest butters I’ve ever eaten.
Thanks for sharing the recipe Wendy. Here it is for us to share even more…
This recipe is taken from The Homemade Vegan Pantry by Miyoko Schinner
3/4 cup refined coconut oil
1/4 cup cashew cream
1/8 cup rapeseed oil
1/4 teaspoon salt
1 teaspoon liquid lethicin
Make cashew cream by blending one part with three parts water. Needs blending very well
Blend well together. Put in non plastic container or line something with baking paper. Put in fridge for at least 4 hours.
Some extra tips from Wendy
The butter is supposed to last 3-4 weeks.
I found sunflower lecithin online.
Cashew cream thickens when heated and is like bechamel.
Tried it last night, using the excess from the butter, and made a sauce of old salad leaves, capers, nutritional yeast and seasoning and had it with pasta. It was lush!