Soak the Cashews:
Place cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight.
Drain and rinse before using.
Blend Ingredients:
In a high-speed blender, combine soaked cashews, olive oil, neutral oil, plant milk, nutritional yeast, salt, and turmeric.
Blend until smooth and creamy. Scrape down the sides as needed to ensure all ingredients are well incorporated.
Taste and Adjust:
Taste the mixture and adjust salt or nutritional yeast as needed. Blend again if you make any adjustments.
Set in Freezer:
Transfer the mixture into a suitable container and smooth the top. Cover and place in the freezer.
Allow it to set for at least 4-6 hours or overnight.
Enjoy:
Once set, scoop out the vegan butter as needed. Store any leftovers in the refrigerator or freezer.

Approximate values may vary based on specific brands and ingredients used:

Calories: 90
Total Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Carbohydrates: 2g
Dietary Fiber: 0.5g
Sugars: 0g
Protein: 1g
Sodium: 100mg
Vitamin B12 (from nutritional yeast): Varies depending on the brand.
Iron, Calcium, and other vitamins/minerals: Varies depending on the plant milk used.

Flavor:
Creamy with a subtle nutty flavor from the cashews, enhanced by the richness of the olive oil. A hint of umami from the nutritional yeast balances the taste. The salt adds savory depth, while turmeric contributes an earthy note.
Texture:
Smooth and spreadable, similar to traditional butter. It maintains a slight firmness when stored in the refrigerator, but softens at room temperature.
Color:
A beautiful yellow hue from the turmeric makes it visually appealing.

Use this vegan butter like you would regular butter: spread on toast, in cooking, or baking. It’s a versatile substitute that adds creaminess to various dishes. Enjoy!

Vegan Butter