It's been four years since I posted my original recipe for spreadable vegan butter! I've made it so many times since then, and it's gradually evolved into a much improved version, so I thought I'd share it! This spread has more depth of flavour than the original recipe, and is closer in taste and texture to dairy butter. The main differences are the addition of miso and cashews, and I've left out the natural food colouring this time; it's a pale yellow anyway, but if you'd like it to be a sunnier yellow, feel free to add some colouring. You might think because of the nutritional yeast and miso that this butter recipe is only suitable for savoury dishes, but like dairy butter, you can use it with sweet things too, and just leave out the sea salt if you'd like unsalted butter.
It's not only great as a spread on toast and sandwiches, but it is amazing on corn on the cob, stirred through mashed potato, makes delicious pastry, hollandaise sauce, tossed through noodles or steamed vegetables, added to salted caramel sauce, etc. You can also use it to saute things in the frying pan, but like its dairy counterpart, it burns easily, so keep the heat low.
Ultimate Spreadable Vegan Butter
1/2 cup soy milk
1 teaspoon lemon juice
1/2 cup raw cashews (no need to soak them if you use a blender - I have a NutriBullet and it blends them until creamy)
1 teaspoon shiro miso (mild white miso)
2 teaspoons nutritional yeast (savoury yeast flakes)
salt to taste (I put in 2 pinches of sea salt flakes)
1/2 cup mild tasting vegetable oil (such as canola, macadamia, grape seed, rice bran)
1/2 cup refined coconut oil (the kind with no discernible coconut aroma - I use organic extra virgin expeller pressed)
3 teaspoons granular soy lecithin, dissolved in a little boiling water
scant 1/8 teaspoon guar gum (or xanthan gum)
Start by measuring the lecitihin into a small bowl and adding the small dash of boiling water. Stir it and leave it aside for at least 10-15 minutes until the granules have started going soft and translucent, and the mixture is thick and gloopy.
Add the lemon juice to the soy milk and set aside for a couple of minutes to curdle, then add it to your blender with the cashews, miso, nutritional yeast, salt and vegetable oil. Blend until thick, smooth and creamy without any graininess.
Warm the coconut oil until it's only just melted (microwave is fine) - a few soft lumps remaining is okay, it should not be too warm. Pour it into the blender with the lecithin and guar gum (don't overdo the guar gum - a tiny pinch - or it will have an unpleasant texture). Blend for 1-2 minutes, scraping the sides half way through.
The butter mixture will be thick and creamy, Pour it into a small container (about 400-500 ml/14-17 fl oz capacity is perfect). The emulsion can split if it's not chilled quickly, so pop it in the freezer for 30-60 minutes, then transfer it to the fridge and use once it's firm. It will be just the right consistency to spread straight from the fridge, and will keep for around a week.