Throwback Thursday: Cultured Vegan Butter

About a decade ago, I realized I was had developed a dairy allergy to match my lactose intolerance.  The first thing my mom said was, "What about butter?!?!  What will you put on toast?!"  I had been violently ill for a couple months at that point and finally had the solution, so I could have cared less about toast, but now I enjoy all things through plant-based alternatives, and I love to share with you.  

I am generally an Earth Balance girl all the way, but I know that's not for everyone for a variety of reasons.  Recently, I ordered some Cultured Butter from Miyoko's Creamery and was blown away because it was a whole different and delightful flavor.  This is my attempt to replicate it.

Recipe

1/2 cup aquafaba (the liquid from a can of chickpeas, learn more here)
1 Tbsp cultured cashew cheese
1/2 tsp pink salt (or whatever salt you like)
1/2 cup coconut oil (concerned about ethical coconut oil?  Nutivia is a safe brand)
​1/4 cup avocado oil

Place all ingredients in wide mouth jar and blend with immersion blender.  It gets creamy and smooth like mayonnaise, and then when you chill it solidifies.  I didn't want to add any fancy ingredients to emulsify it, and the texture turned out a little separated, but the taste was close to Miyokos and tangy/salty/rich.  I cooked veggies in it, topped pasta with it, and put it on toast all with good results.  I'm not sure how well it would work for baking, but a nice start.

Way More Vegan Butter and Alternatives

My mom's question isn't uncommon, "What do you put on toast?"  Coconut oil, olive oil, avocado oil, peanut butter, tahini, avocado, hummus, just jelly with no butter, cultured cashew cheese, Sunbutter, almond butter, or vegan mayo are all good on toast.  You don't need a single option, you can experiment.  
The real question is, "What are you missing about butter?" and then replace those qualities rather than an exact substitution.  
You don't need butter, you need something "like buttah."
​

This list of vegan butters from Vegan Baking is comprehensive and covers all different uses with specialty flavors.  I am eager to delve into it and try several of them!

​This recipe uses aquafaba, like mine, but doesn't require the time and effort of culturing cashew cheese.

And in case you don't already know this, don't worry about what to put on your popcorn in place of butter, because nutritional yeast is popcorn's best friend and soul mate.