How to Make Vegan Cultured Butter | CHOW-TO — Cook #WithMe

In this episode of Chow-To, Guillermo meets with Francesca Chaney, the youngest restaurateur in Brooklyn, at her vegan café Sol Sips. Francesca teaches Guillermo how to make vegan cultured butter using coconut oil (scroll down for recipe), creating not only a healthier and tastier alternative to the commonly found substitutes (looking at you margarine), but also an affordable option compared to store-bought. Cultured vegan butter can be used as a tasty spread or browned and used for baking as well. Francesca was named one of Eater’s Young Guns ’19, as recognition of her culinary talent and her amazing community work out of Bushwick. Her plan is to offer affordable wellness to underserved customers, and make sure her products are accessible to all.

Vegan Cultured Butter recipe:
Ingredients
For the cultured cashew milk
½ cup of raw cashews
⅔ cup water
1-2 capsules acidophilus
For the butter
1/2 cup (130g) cultured cashew milk
1 ¼ cup (250g) refined coconut oil
1 ½ tsp liquid sunflower lecithin (or 2 tsp powdered lecithin)
1/4 tsp salt

Directions
Soak cashews in water overnight in a covered bowl, or for at least 8 hours.
Drain the cashews and return to the bowl.
Boil water and pour over the cashews. This step will kill any possible bacteria. Drain the cashews again.
Add cashews to a blender or food processor with the 2/3 cup water and blend on high speed until smooth and creamy (make sure to scrape the sides occasionally until everything is smooth.
Transfer the mixture to a small bowl and stir in the acidophilus powder.
Cover and let sit at room temperature for at least 24 hours.
After 24 hours, the cashew cream should have a light sour taste, and you should see some air bubbles.
In a mixing bowl combine the 1 ¼ cup of softened coconut oil, 1/2 cup of cultured cashew milk, sunflower lecithin, and salt.
Mix all ingredients until well combined and smooth (you can pulse the mixture in a blender for a minute if needed)
Line a 6×4-inch container with parchment paper (or use a non-stick container like in the video). Transfer the mixture to the container and place in the freezer for at least 1 hour, or until firm. Once the mixture is firm, transfer to the refrigerator (it will become softer after a few hours).
This vegan butter will keep for up to 7 days in the refrigerator.
*Because this butter contains live cultures it might get a stronger taste/smell with time.

CHOW-TO is a documentary series where our host, Guillermo Riveros, takes viewers behind the scenes at the workspaces of chefs and makers, to learn how the most intriguing foods and dishes are made.

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