The probiotic culture is what makes this butter taste uncannily like dairy. The 48-hour fermentation builds the complex tangy flavour that regular dairy butter gets from the culturing of cream. Same result — no cow involved.
⏱️ 48 hours (fermentation) + 20 min active
🍽️ Makes ~1 cup butter
🛒 Ingredients
- 1 cup raw cashews (soaked 6 hrs)
- ½ cup refined coconut oil (melted)
- 2 tbsp apple cider vinegar
- 1 probiotic capsule (any brand, open and use the powder inside)
- 1 tsp salt
- ½ tsp turmeric (for the classic butter colour)
- 2 tbsp warm water
👨🍳 Instructions
1
Soak cashews for 6 hours, then drain and rinse well.
2
Blend soaked cashews with warm water until completely smooth and creamy — no graininess at all. This is your cashew cream base.
3
Open the probiotic capsule and stir the powder into the cashew cream. Add the apple cider vinegar and mix well.
4
Cover the bowl loosely with a cloth (not airtight) and leave at room temperature for 48 hours to ferment. The culture will develop a slightly tangy, yoghurt-like smell — that's exactly what you want.
5
After 48 hours, taste the cultured cashew cream — it should be pleasantly tangy. Now whisk in the melted coconut oil, salt, and turmeric until fully combined.
6
Pour into a small mold, container, or roll into a log with baking paper. Refrigerate for at least 2 hours until firm.
7
Spread on hot toast, melt over roti, dollop into dal. Cultured vegan butter — spreadable, golden, guilt-free. 🧈✨