Root To Rise Vegan Butter

 Butter. We all love it. We all want to use it. But we don't want the extra added crap and the non vegan option of cruelty ridden products. That's where making your own food comes in! This recipe for vegan butter is legit. It's salty and melts perfectly.

This recipe was created by Heather, the CEO of Root To Rise Kitchen one day when we really didn't want to use store bought butter. We looked up what ingredients would work well in butter and went for it! The end product works great on biscuits, crackers, in baked good and even in cooking. It really is BUTTER!

At a recent food tasting for a wedding, the father of the bride was given a plate of crackers and the Root To Rise butter and then a leading brand in vegan butters. We asked him to tell us what one he liked better without telling him what one was the homemade version. He chose our butter, hands down! This was probably one of the most exciting things, to see the spur of the moment creativity be loved by paying customers. SO. AWESOME! If you want to take a look at Root To Rise's website you can find it HERE! You can also find us on Facebook and Instagram.

So here the recipe is for you guys! I made this to go in the Gluten Free Cut Out Biscuits and they were the perfect addition. Let me know how this turns out for you guys!!


INGREDIENTS:
Cashew cream
🔸2 cups soaked cashews
🔸1/4 cup of water
🔸1 tsp salt
~
🔸2 cups coconut oil, room temp
🔸1 tsp Nutritional yeast (optional)
🔸1/4 tsp turmeric
🔸1 tsp salt
🔸1/2 cup of the cashew cream

DIRECTIONS
🔹In a high speed blender, blend all cream ingredients until smooth.
🔹Add all above ingredients + cashew cream to a high speed blender and blend until smooth and creamy.
🔹Pour into a butter mold or container of choice and line it with wax paper first for easy removal.
🔹Stick it in the freezer for at least 30 minutes or the fridge for a couple hours.
🔹Will store well in the fridge for 3-4 weeks or many months in the freezer.