What’s so special about cultured vegan butter? Culturing the cashew cream gives this butter a movie-theater decadent flavor. You’ll want a batch of fresh bread just to enjoy this with! For ultra-rich movie theater vegan buttered popcorn, melt this and toss into butter with extra salt and nutritional yeast.
The aquafaba is an emulsifier to bind the oil to water. You can find lecithin to purchase as an alternative, but why not use this common kitchen ingredient (lurking in your cans of chickpeas) instead?
1/2 cup plain vegan yogurt (or…
1/4 cup raw cashews, 1/3 cup water, 1/4 capsule acidophilus)
1 & 1/4 cups refined coconut oil
4 tbsp olive oil or neutral oil
3/4 cup aquafaba (liquid from cooking chickpeas)
1 cup unsweetened soy milk, or other non-dairy for soy free option
1/2 tsp sea salt
Small pinch turmeric
If culturing cashews, soak cashews overnight, drain and rinse well, and blend with 1/3 cup water and 1/4 capsule acidophilus. Cover and let sit in warm area overnight.
Combine aquafaba, soymilk, salt and turmeric in a saucepan and bring to a boil. Reduce heat and let cook until it reduces by half. Let cool.
Melt coconut oil (if needed) and combine with olive or neutral oil.
Add milk, aquafaba, and yogurt to blender or use an immersion blender — while blender is running, pour oil mixture in slowly to create an emulsion.
Pour mixture into molds…I use silicone molds but you can simply use whatever containers you have on hand. Refrigerate or freeze – I like to keep as much frozen as possible, as this doesn’t keep as long as typical margarines. Spread on bread, melt into popcorn, or use in your baking