I just made this today, after having the cultured cashew cream ripen over three days. I didn't have probiotic powder /capsules - so I used a heaping tablespoon of plain cashew yogurt. The butter turned out perfect and delicious. Thank you!! But what I'm most pleased about, is the left over cultured cream. I thinned it down a bit with unflavored soy milk and added it to mushrooms, onion and garluc that I had sautéed, in the butter😀. Added some chopped tomatoes and black olives, then tossed in a bunch of fettuccine and fresh basil. This was the vegan Alfredo base I've been looking for!!!! Thank you again for the wonderful recipe
It's very important the coconut oil *is NOT warm* (for anyone planning to make this recipe!). It is also extremely important that you do not overheat the mixture in the blender. If you pour even slightly warmed butter into the moulds, it will split as it chills. It's not always very noticeable, but the warmer the mixture is, the more it will split. I strongly recommend using room-temp coconut oil, still in solid form, and it will decrease the chance of your butter mixture being warm before you chill it :)
Fiore Martinek no it all has to be liquid to blend proper Not ever one has a super hi speed Vita mix type .Ive been making this a,long time Im a chef The coconut oil shouldnt be hot but liquid..4 proper emulsion And i stated earlier powder the granules for better emulsion especially if u dont have a super blender so not yellow beads unblended ...its just better to take caution even with a high speed dulexe blender thats so trendy. But not cold solid coconut oil its harder to blend and measure. Sarah shows the correct ways theres others that don't use cashews or fermenting it too Then its like earth balance spread which is good too faster cheaper not nuts Still the coconut oil has to be.liquid oil and i stand by the powdering the granuels
I STRONGLY ADVISE people to powder grind the lethicin after measuring especially if you don't have a hi speed fancy blender This way your butter will be blended perfectly no yellow spots I do it anyway it just blends up better
You can also add a tiny, tiny pinch of turmeric to add a yellowish hue to your butter, but be careful not to add too much so that it changes the flavor. I add Nutritional yeast to the last pour and make "cheesy butter" which is amazing on pretty much everything. :-)
Sarah!! I made this a week ago and oh my god, I am obsessed. I've never been a huge butter fan but this has so much depth of flavor that I can't stop adding it to everything! We don't get Miyokos where I'm from but this has to be on par with hers because I can't imagine it tasting any better
A batch is the same quantity as a regular old package of butter. Honestly, I've never had it go bad in my fridge 🤔but if you want to be safe, you can definitely freeze what you're not using.
Hannah Grace i freeze it i only fridge what i know ill use i dont use it daily or much so i guess 1/4 lb? Amount rest in freezer lasts forever it seems
This is amazing! I have not made it yet, but was just telling my partner I want to learn how to make vegan butter that taste like Myokos butter! So looking forward to this
I made it with both cashews and almonds. They both taste great. This was my first time making plant based butter, and impressed with my picking this recipe. I made the cashew first , and then the almonds. I fogot to strain the almonds so it was a little grainy, but it still tasted great. This recipe will be my go to recipe for now.
Can I ask how hard this is at room temp and if you know roughly wat fat percentage it is? I'm thinking about making sheets of this to use in croissants, but that'd only work if it was plyable and not brittle at room temp and around 80% fat. This looks so tasty though, I'm going to make it for other stuff if not croissants!!
Thank you so much for sharing this and perfected it first, i dont have access to Myoko's products in Canada and have always been curious trying something close to what her brand sells in store since i only heard good feedback especially about the butter. Well lets be real i dont think i could afford to buy it on a regular basis even if i had access to it cause its pretty expensive so i cant even believe how much they would sell it over here
@@HeatherMiscellaneous thanks for the info but sadly in Montréal theres no Superstore, the Québec branch of it is name Provigo and its not even close in my opinion to the superstore i was going to when i lived in Vancouver for a few years. But ill check for it if i happen to pass through a place with a Superstore
So glad your cooking your own stuff Not buying processed foods This is the Sarah I admire and have been watching from the get go I make this n almost out of my freezer supply Thanks 4 reminding me I need to make cheese too Can you make several fast cheeses like The Gentle Chef? They take 15 minutes!
I use cashew butter (cashew processed thoroughly until it reaches the consistency of a thick liquid) to make milk, I wonder how much of it I can use instead of the raw cashews.
Thank you so much for sharing. I already make my own uncultured which happens to be a miyokos recipe. She does offer a cultured version, but none seemed as appealing as your recipe with the cashews. Excited to try :)
Sooo excited to try this recipe, Iv been using melt butter that you recommended and I liked it better than other butter alternatives. Making my own would be even better!!
Is soy/sunflower lecithin good to use for homemade plant milks to prevent it from separating? I make plant milks and my biggest issue is the separation. I mean, it's not that serious we can just shake it but to my kids it isn't appealing plus all the good stuff goes to the bottom if u don't hurry up and drink it.
Sarah, I’m trying to make the butter. I ordered the molds, have my cashew mixture waiting on the side lines. I accidentally ordered Fearn Lecithin granules instead of the sunflower lecithin granules. Also the link you left for the sunflower granules is in powder form. Can I use the Fearn brand Lecithin granules or does it need to be sunflower Lecithin? You have two links in your description box so I’m not sure which to use. Thank you.
I'm surprised that you didn't give the amounts of the oils, and very surprised that no one else mentioned it. In fact, several thanked you for how detailed you were. I'm part way through the recipe with all my ingredients out and now find that I will have to get someone else's video to know how much oil to add!
Bro she literally has a recipe link in the description like all of her other recipes with the exact measurements. You need some awareness my friend pay attention 😅
Tried making the cultured cashew cream by following the instruction on here. I left the cashew cream (with a lid on ) out on the kitchen corner and after a few days it has spores growing on top and smells a bit off. Is that normal??
OMG - I have been waiting for this for forever!!!!! (in reality it has probably been about a year since you mentioned that you would make a video about it. haha!) Thank you so much!!!
@@SarahsVeganKitchen I'm sorry that you had to go through filming it twice and not being satisfied! That really sucks! Thanks for being so persistent for all of us. That means that your recipe must be AMAZING! Can't wait to try it out. I appreciate all of your hard work!
bbybear712 its available everywere even reg supermarkets even the dollar store! Refined organic Gom free coconut oil i also use some avacado n olive oil
You'll need a blender or a food processor to break up the cashews! If you don't have a blender you can still make this recipe using vegan yogurt, though.
Oh gosh, I used a capsule of a probiotic I use, and the milk became a chunk with separated water the day after, like what happens to cheese, it didn't go well. I used liquid soy lecithin and now the butter tastes like old oil. Won't be making this recipe again with cultured milk, though.
I loved this video, very informative. Thank you for including the reasons why to add/not add something. I feel like im learning more about the science of cooking everyday even though i've been cooking for 15 years :)
I don't want to be vegan. I was for several years and my health got progressively worse. And I ate whole foods, barely eating out. Please don't push this on people.
BUTTER. New editor really likes boomerangs I see. Joshua McFadden has a bunch of really good compound butter recipes in his six seasons of vegetables cookbook. It's not vegan but has a ton of vegetable recipes.
Hello there ,this looks amazing, I just find you!!!! but where is the amount of oils? I miss it, can anyone please let me know? thank you very much; looing forward to make it!! :-)
Lmao bruh, I thought I was on Mary's Test kitchen's channel. Then you started talking and I was like shawty sound different 😂😂 but it's just you Sarah. Thanks for this anyway!
MARY'S A NUT 🥜JOB 😄🤣 LOL ALWAYS giggling praising🏆🎖🎉 herself and promoting products mid video Her recipes fail alot with people Watched her twice and thought is this Saturday Night Live? Shes no Sarah whos normal and whatever she cooks works and no crazy self praise crazy giggling My opinion🙄😐
I just made this today, after having the cultured cashew cream ripen over three days. I didn't have probiotic powder /capsules - so I used a heaping tablespoon of plain cashew yogurt. The butter turned out perfect and delicious. Thank you!! But what I'm most pleased about, is the left over cultured cream. I thinned it down a bit with unflavored soy milk and added it to mushrooms, onion and garluc that I had sautéed, in the butter😀. Added some chopped tomatoes and black olives, then tossed in a bunch of fettuccine and fresh basil. This was the vegan Alfredo base I've been looking for!!!! Thank you again for the wonderful recipe
Debbie Diamond wow. I think I’m more excited to try your fettuccine. Thank you for sharing! Be safe.
@@pinkcashmere573 I hope you enjoy!!! Stay safe and strong, wishing you and your family well from the PNW
I struggle with appettite and reading such things helps me thank you
It's very important the coconut oil *is NOT warm* (for anyone planning to make this recipe!). It is also extremely important that you do not overheat the mixture in the blender. If you pour even slightly warmed butter into the moulds, it will split as it chills. It's not always very noticeable, but the warmer the mixture is, the more it will split. I strongly recommend using room-temp coconut oil, still in solid form, and it will decrease the chance of your butter mixture being warm before you chill it :)
Fiore Martinek no it all has to be liquid to blend proper Not ever one has a super hi speed Vita mix type .Ive been making this a,long time Im a chef The coconut oil shouldnt be hot but liquid..4 proper emulsion And i stated earlier powder the granules for better emulsion especially if u dont have a super blender so not yellow beads unblended ...its just better to take caution even with a high speed dulexe blender thats so trendy.
But not cold solid coconut oil its harder to blend and measure.
Sarah shows the correct ways theres others that don't use cashews or fermenting it too
Then its like earth balance spread which is good too faster cheaper not nuts Still the coconut oil has to be.liquid oil and i stand by the powdering the granuels
Should have read your comment before making it. Wasted ingredients, and cashew is extremely expensive in Brazil, even though it grows here.
@@DDios-ih9de Very helpful, thanks! Which specific probiotic or vegan yogurt do you prefer and how long do you let it sit to ferment? Tia!
Can we stop for a moment and appreciate how thorough and yet concise this video is?? Well done Sarah. Now to order my Lecithin!
I STRONGLY ADVISE people to powder grind the lethicin after measuring especially if you don't have a hi speed fancy blender
This way your butter will be blended perfectly no yellow spots
I do it anyway it just blends up better
Good call!
Sarah's Vegan Kitchen 😉👍😋🍞🔪
@@SarahsVeganKitchen may God bless you and your family to lead a happy healthy and wealthy life ahead ☺️
You can also add a tiny, tiny pinch of turmeric to add a yellowish hue to your butter, but be careful not to add too much so that it changes the flavor. I add Nutritional yeast to the last pour and make "cheesy butter" which is amazing on pretty much everything. :-)
Sarah!! I made this a week ago and oh my god, I am obsessed. I've never been a huge butter fan but this has so much depth of flavor that I can't stop adding it to everything! We don't get Miyokos where I'm from but this has to be on par with hers because I can't imagine it tasting any better
How long does the butter keep? Looks like one batch makes a lot so I’m wondering if I should half it...
You can probably freeze it
A batch is the same quantity as a regular old package of butter. Honestly, I've never had it go bad in my fridge 🤔but if you want to be safe, you can definitely freeze what you're not using.
Hannah Grace i freeze it i only fridge what i know ill use i dont use it daily or much so i guess 1/4 lb? Amount rest in freezer lasts forever it seems
This is amazing! I have not made it yet, but was just telling my partner I want to learn how to make vegan butter that taste like Myokos butter! So looking forward to this
Can I use nutritional yeast interact of the lecithin, thank you..
I guess you can say this recipe is a-butter alternative than animal products (I'll stop, I swear lmao)
Please don't stop
Yeah you could, but you'd be wrong.
Lmaooo
@@Josephfrom1990 that’s what she s- (okay i’ll stop too)
😂😂😂
I can remember the first time you said you’d share this recipe about 10 years ago lol
so excited to try this!
I made it with both cashews and almonds. They both taste great. This was my first time making plant based butter, and impressed with my picking this recipe. I made the cashew first , and then the almonds. I fogot to strain the almonds so it was a little grainy, but it still tasted great. This recipe will be my go to recipe for now.
Can I ask how hard this is at room temp and if you know roughly wat fat percentage it is? I'm thinking about making sheets of this to use in croissants, but that'd only work if it was plyable and not brittle at room temp and around 80% fat. This looks so tasty though, I'm going to make it for other stuff if not croissants!!
Thanks for the recipe! Is it possible to use it for lamininated doughs?
GNC also carries the granules
I can see why this video took so long to create - you are so detailed!! Thank you and I’m excited to try it!
Thank you so much for sharing this and perfected it first, i dont have access to Myoko's products in Canada and have always been curious trying something close to what her brand sells in store since i only heard good feedback especially about the butter. Well lets be real i dont think i could afford to buy it on a regular basis even if i had access to it cause its pretty expensive so i cant even believe how much they would sell it over here
Not sure if you have them where you are but I recently found her butter at Loblaws. It's delicious.
I found Miyoko's butter in Superstore.
@@HeatherMiscellaneous thanks for the info but sadly in Montréal theres no Superstore, the Québec branch of it is name Provigo and its not even close in my opinion to the superstore i was going to when i lived in Vancouver for a few years. But ill check for it if i happen to pass through a place with a Superstore
So glad your cooking your own stuff
Not buying processed foods
This is the Sarah I admire and have been watching from the get go
I make this n almost out of my freezer supply
Thanks 4 reminding me
I need to make cheese too
Can you make several fast cheeses like The Gentle Chef?
They take 15 minutes!
Can i substitute lecithin granules for other emulsifiers like arabic gum or tapioca starch?
Shea,-cocoa,- or mangobutter could also work? And a slight pinch of turmeric to make it yellow..or moringa flower extract..🤷🏻♀️😊
I use cashew butter (cashew processed thoroughly until it reaches the consistency of a thick liquid) to make milk, I wonder how much of it I can use instead of the raw cashews.
yesssss i've been waiting for this recipe for soooo long! looks easier than i thought it would be
Can coconut oil be substituted with anything else?
Thank you so much for sharing. I already make my own uncultured which happens to be a miyokos recipe. She does offer a cultured version, but none seemed as appealing as your recipe with the cashews. Excited to try :)
The recipe from Miyoko's cookbook is the one I started with and I've been tweaking it for the past few years! :)
Even more perfect then! Thank you.
Can we use this butter for frosting
how does nooch for color + garlic for emulsification sound as a replacement for the lecithin?
Sooo excited to try this recipe, Iv been using melt butter that you recommended and I liked it better than other butter alternatives. Making my own would be even better!!
How long does it last in the fridge before going bad?
Is soy/sunflower lecithin good to use for homemade plant milks to prevent it from separating? I make plant milks and my biggest issue is the separation. I mean, it's not that serious we can just shake it but to my kids it isn't appealing plus all the good stuff goes to the bottom if u don't hurry up and drink it.
the day has finally arrived! I have waited for this so long! I cant wait to try it out! Thank youuuuuu
Can you use vegan yogurt starter for this?
Can we use macadamia nuts?
How much time can the leftover cultured cashew cream be stored? Can it be frozen? Thank you for this wonderful recipe.
How long will it keep in fridge? Is it freeze able?
Can you use this for pastries?
I have lecithin powder not the granules. Will it be the same measurement?
Can you freeze this? I have everything to make it, but won't use it that much.
Yes, absolutely!
@@SarahsVeganKitchen great! I'll be making some this weekend! (Have to let the cashew cream culture!)
👋 is there a substitute for the coconut oil?
Wondering if this vegan butter can sub normal butter for making cookies.
Sarah, I’m trying to make the butter. I ordered the molds, have my cashew mixture waiting on the side lines. I accidentally ordered Fearn Lecithin granules instead of the sunflower lecithin granules. Also the link you left for the sunflower granules is in powder form. Can I use the Fearn brand Lecithin granules or does it need to be sunflower Lecithin? You have two links in your description box so I’m not sure which to use. Thank you.
I have never tried making my own vegan butter. Great video, thanks for breaking it down. 🌱
I'm making this now. I've got my cashew cream culturing up in the bread machine right now on the yogurt setting
How long does the cultured cashew cream last in the fridge?
Where are the amounts listed?
I'm surprised that you didn't give the amounts of the oils, and very surprised that no one else mentioned it. In fact, several thanked you for how detailed you were. I'm part way through the recipe with all my ingredients out and now find that I will have to get someone else's video to know how much oil to add!
Bro she literally has a recipe link in the description like all of her other recipes with the exact measurements. You need some awareness my friend pay attention 😅
Tried making the cultured cashew cream by following the instruction on here. I left the cashew cream (with a lid on ) out on the kitchen corner and after a few days it has spores growing on top and smells a bit off. Is that normal??
Exactly what I was looking for. Thank you, Sarah. Subscribed. ❤️
OMG - I have been waiting for this for forever!!!!! (in reality it has probably been about a year since you mentioned that you would make a video about it. haha!) Thank you so much!!!
Haha I think it might be over a year. 🙈 I kept tweaking the recipe. I've actually filmed it 2x before and wasn't satisfied lol.
@@SarahsVeganKitchen I'm sorry that you had to go through filming it twice and not being satisfied! That really sucks! Thanks for being so persistent for all of us. That means that your recipe must be AMAZING! Can't wait to try it out. I appreciate all of your hard work!
I’m in the process of making this but how much of each ingredient do you add? Is there a recipe?
Thank you very much, Sarah! Say, have you tried this one for croissants?
Yes! It's worked for me. Just be careful to keep the butter cold when you're working with it, especially if it's hot in your kitchen.
@@SarahsVeganKitchen Lovely news! Thank you very much! ^_^
Yes! Finally! Now all I need is refined coconut oil
bbybear712 its available everywere even reg supermarkets even the dollar store! Refined organic Gom free coconut oil i also use some avacado n olive oil
@@DDios-ih9de I know I can easily get it just didn't have it on hand. Thanks though
Is the blender necessary for this recipe can a simple whisk be used instead?
You'll need a blender or a food processor to break up the cashews! If you don't have a blender you can still make this recipe using vegan yogurt, though.
So many opportunities to use deez nuts and you didnt🤣🤣🤣
I don't have coconut oil ☹️ what can I substitute? Thank you
Go buy some...🙄
Is it possible to Brown this butter?
Oh gosh, I used a capsule of a probiotic I use, and the milk became a chunk with separated water the day after, like what happens to cheese, it didn't go well. I used liquid soy lecithin and now the butter tastes like old oil. Won't be making this recipe again with cultured milk, though.
And suggestions for those of us who don't want to use lechithin?
Thank you for this information! What is the manufacturer of your butter container?
Please tell.
How much oil do I use?
How about the butter red container? Link?
can i use soy lethicin ?
I loved this video, very informative. Thank you for including the reasons why to add/not add something. I feel like im learning more about the science of cooking everyday even though i've been cooking for 15 years :)
This sounds amazing. Will try. How much butter did you get from the measurements you showed?
Any way to replicate this pretty closely without the use of oil? Just curious.
This demystified vegan butter for me. I can't wait to give this a try! Thank you!
This looks sooooo good can't wait to try it out!
How long will it last in the fridge? Can I freeze it if I don’t think I can eat that much that fast?
You can absolutely freeze it! Truthfully, I've never had it go bad in the fridge and I've had it in there for a few weeks in the past.
Sarah's Vegan Kitchen Niiice
Hi Sarah! When you talk about "a warm place", what do you mean? Is room temperature considered warm?
I have issues with coconut, is there a sub?
What is the manufacturer of your butter container? Please tell.
Out here singing FINALLY IT HAS HAPPENED TO ME!! Been waiting for this one! Thank you, love! 💕
VEGAN MOTIVATION: Went vegan at 13, not rich, non vegan family, and still vegan 3 years later. If I can do it, so can you!
Vegan TH-camr btw
I don't want to be vegan. I was for several years and my health got progressively worse. And I ate whole foods, barely eating out. Please don't push this on people.
100 times healthier than regular butter and I'm sure tastes 100 times better! Thank you for the recipe=)
100 times healthier.... the drs would disagree. all those omega 6's. Its okay though. Vegan butter is meant to be a treat anyways.
I am now a big fan! Using lot of aquafaba for emulsifier.
Is this like Mioko's butter?
this is awesome and looks so fun to make!
This is AWESOME!! Thanks for sharing, I can't wait to try it!!! 💛
love that you can do it in the IP too!
BUTTER. New editor really likes boomerangs I see. Joshua McFadden has a bunch of really good compound butter recipes in his six seasons of vegetables cookbook. It's not vegan but has a ton of vegetable recipes.
hehe this was still me editing. i haven't hired one yet.
Miyoko butter? Oh yum!
Omg that looks amazing! Thank you!
Hello there ,this looks amazing, I just find you!!!! but where is the amount of oils? I miss it, can anyone please let me know? thank you very much; looing forward to make it!! :-)
YEEEEEEEESSSSSSSSSSSS! I've waited so long for this video!
🙌🏼
I cant wait to try this!
I'm very excited to make my own butter
Can you make a video about how to flavor the butter? I know you said experiment but... I just don’t want to muck it up
This looks so delicious
Love my cow milk based butter
this is an AMAZING recipe. Thank you!
AMAZING video! Editing, angles, everything is awesome!
aw thank you!
thanks HELP i cant see the recipe and the quantity thanks for helping
Lmao bruh, I thought I was on Mary's Test kitchen's channel. Then you started talking and I was like shawty sound different 😂😂 but it's just you Sarah.
Thanks for this anyway!
Hahaha that's so funny. I guess I rarely do pure voiceovers. 😂
Same here lol!
MARY'S A NUT 🥜JOB 😄🤣 LOL ALWAYS giggling praising🏆🎖🎉 herself and promoting products mid video
Her recipes fail alot with people
Watched her twice and thought is this Saturday Night Live?
Shes no Sarah whos normal and whatever she cooks works and no crazy self praise crazy giggling
My opinion🙄😐
Yaaaas the true vegan queen. ❤️❤️🥰🥰
Omg yay! I forgot I was even being patient for this video 😅
Wow ty simple tutorial easy to follow
This is nice, thanks!
peaceful cuisine came out with the same exact recipe 18 hours after you posted this????
zookz1499 Copycats!
these recipes are pretty common and if you Google it there's tons of recipes that have similar steps and the same ingredients
lol that's weird.
Great minds think alike 😋
can you make puff pastry with this??
Yess finally!! What an amazing recipe :)
I like this recipe. Thank you
Where I live (in the Tropics) coconut oil is not solid at "room temperature". What can I use instead? Lard?😂