The concept of vegan butter is kind of a controversial topic for me. From a health point of view, it is made from more than 80% fat, so not very desirable to eat. I get that. If I do eat it, I use it sparsely and hardly ever buy it at the supermarket. It’s not that I dislike it, it’s just that I have gotten so used to decorating my slices of bread with stuff like hummus, nut butter and veggie spreads instead of a high cholesterol butter spread. On the other hand, there is something so comforting and familiar about letting your butter melt on a slice of warm bread. I do get that too.
So many childhood memories of me and my brother having sourdough bread with butter and homemade jam for breakfast. Do you get that cozy feeling around butter on warm bread as well? If your answer is yes, I have heard your vegan breakfast butter prayers. Here comes my plant-based butter recipe.
But I didn’t want a bland vegan butter recipe, I wanted something a bit more exciting. So spice helps with blandness right? Cafe de Paris is a classic butter spice which goes perfectly with veggies and on bread. It has turmeric which gives your butter that slight yellow color. If you have never tasted or smelled Cafe de Paris, it so reminds of a mild BBQ butter. Flavors of mustard, rosemary, parsley, garlic, paprika, lime, wild garlic, and dill just really make Cafe de Paris the perfect vegan butter companion.
I have worked with the organic spices from Lebensbaum for a while now and I am stoked that they have brought back Cafe de Paris into their product range.
So how can you actually make vegan butter when usual butter is made from dairy? The answer is coconut oil. It doesn’t only make our skin super soft and our pancakes tasty, coconut oil is the perfect basis for a really fine vegan butter spread.
Perfect Vegan Butter
- ½ cup almond meal
- ½ cup cashew milk (or almond milk)
- 2 tsp nutritional yeast
- 1 tsp sea salt
- 2 tsp lemon juice or apple cider vinegar
- 1 tsp spice mix Cafe de Paris
- ¼ cup olive oil
- 1 cup coconut oil (melted and at room temperature)
Melt the coconut oil and let it cool to room temperature. Add almond meal, milk, nutritional yeast, salt, lemon juice, and Cafe de Paris spice mix to the blender and blend for 15 seconds. Add the coconut oil and olive oil and blend for another minute on high speed. Pour into a mold. I used a silicone mold which worked really well. Transfer to the fridge for at least 2 hours. Release the butter from the mold. You can store the butter in the fridge for up to a week.
This vegan butter still has a fat content of over 80% (even so it is saturated fat) so I recommend using it sparsely. It works perfectly as a spread but