How Do You Make Miyoko's Vegan Butter?

The home version of Miyoko's vegan butter is made in four stages: blending soaked raw cashews to a smooth cream, culturing that cream with probiotic powder at room temperature for 12 to 24 hours, emulsifying the cultured cream with melted refined coconut oil, sunflower lecithin, and salt, and chilling the mixture until firm. The complete process takes about 15 minutes of active work and 12 to 24 hours of hands-off fermentation time.

What Happened to Miyoko's Vegan Butter?

Miyoko's Creamery, the company founded by chef and food activist Miyoko Schinner, has been available in major US grocery retailers since the mid-2010s and remains commercially available as of 2026. The brand has faced various business transitions over the years, including a period in 2022 when Miyoko Schinner stepped down as CEO amid a public dispute with the company's board, which drew significant attention in the plant-based food community. The products themselves have continued under the Miyoko's Creamery brand name.

What Are the Ingredients in Miyoko's Vegan Butter?

The commercial Miyoko's European Style Cultured Vegan Butter lists organic cashews, organic coconut oil, organic sunflower oil, cultures, salt, and sunflower lecithin as its primary ingredients. The homemade version in this recipe mirrors that composition closely, using raw cashews, refined coconut oil, probiotic cultures, sunflower lecithin, salt, and apple cider vinegar.

What Are the Three Ingredients in Vegan Butter?

The three essential structural ingredients in a functional vegan butter are a plant-based fat (coconut oil provides the solid-at-cold structure), a plant-based cream base (cashew cream provides the water component and the body), and an emulsifier (sunflower lecithin binds the fat and water phases together). Salt and culturing agents are additions that improve flavor but are not structurally required for the butter to set and function in baking.

Can I Use This Miyoko's Vegan Butter Recipe for Baking Cookies?

Yes. Because the fat content and melting behavior of this homemade vegan butter closely mirror dairy butter, it works in cookies, cakes, quick breads, and pastry with minimal adjustment required. Use it in a 1:1 substitution for dairy butter by weight rather than by volume for the most reliable results, since homemade vegan butter can vary slightly in density between batches.

Does It Taste Exactly Like Dairy Butter?

The culturing process brings the flavor notably closer to dairy butter than any uncultured plant-based spread can achieve, particularly the tangy, slightly complex finish that characterizes good European-style cultured butter. The texture at room temperature is slightly softer than dairy butter due to the coconut oil base, and the flavor, while genuinely close, has a subtle cashew warmth that distinguishes it from dairy on careful tasting. Most people using it in baking find the flavor difference undetectable in the finished product.

Can I Use Roasted Cashews Instead of Raw?

No. Roasted cashews have a toasted, slightly bitter flavor that carries through the entire recipe and produces a finished butter with an off-flavor, particularly after culturing, which amplifies existing flavor notes rather than neutralizing them. Raw cashews are essential for a neutral, clean base.

1 Easy Miyoko's Vegan Butter Recipe (Homemade & Dairy-Free)

Name: Homemade Miyoko's Vegan Butter Recipe (Dairy-Free and Cultured)
Cuisine: Vegan
Ingredients: 1 cup raw cashews; 1/2 cup refined coconut oil, melted; 2 probiotic capsules; 1 tablespoon sunflower lecithin; 1 teaspoon apple cider vinegar; 1/2 teaspoon sea salt; 3 tablespoons filtered water

Homemade Miyoko’s Vegan Butter Recipe (Dairy-Free and Cultured)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Chef Alex
Yield: 1 cup (2 sticks) 1x
Category: Condiment
Cuisine: Vegan

Ingredients

Scale

1 cup raw cashews
1/2 cup refined coconut oil, melted
2 probiotic capsules
1 tablespoon sunflower lecithin
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
3 tablespoons filtered water

Cook Mode Prevent your screen from going dark

Instructions

Soak the cashews overnight.
Blend with water until completely smooth.
Add probiotic powder and culture for 12–24 hours.
Blend with melted coconut oil.
Add lecithin, vinegar and salt.
Blend until emulsified.
Pour into a mold.
Refrigerate until firm.

Notes

Store refrigerated for up to 2 weeks or freeze for up to 3 months.

Nutrition

Serving Size: 1 tablespoon
Calories: 95
Sugar: 0g
Sodium: 85mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg

Find it online: https://www.adorarecipes.com/miyokos-vegan-butter-recipe/