The REAL Miyoko’s Vegan Butter: How to make the famous CULTURED, TANGY & SPREADABLE butter at home 🧈

Sanitize the blender jar by pouring boiling water into it and letting it sit.

Boil 1 cup of raw cashews for 1-2 minutes to kill surface bacteria.

Blend the boiled cashews with 3 cups of water to make cashew milk.

Add vegan culture to the cashew milk and blend briefly.

Pour the cashew milk into a sterilized jar and let it sit in a warm place for 12-20 hours to culture.

After culturing, measure the pH or taste the milk to check for tanginess.

Melt 3/4 cup of refined coconut oil until it's just melted, not hot.

Chill 1 cup of avocado oil in the freezer or refrigerator before use.

Combine the melted coconut oil and chilled avocado oil in a bowl.

Add a little bit of salt if desired and blend until it resembles a salad dressing.

Slowly add the cultured cashew milk to the oil mixture and blend until combined.

Equipment Needed

Dietary

Allergens