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
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🙄😐
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. :-)
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!!
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.
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
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!
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
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!
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 :)
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
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
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!!
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.
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!! :-)
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??
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.
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.
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
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 😅
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.
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.
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.
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 :)
