Today is an exciting day! I’ve just created an oil free vegan butter recipe that is healthy and tasty – and it make eating toast a joy again.
This vegan butter can be stored in the fridge for up to a week in an airtight container.
Vegan Butter That's Oil Free... Whaaaaaat?
Ingredients
- 125 ml Plant Milk, unsweetened I used soy milk (about 1/2 cup)
- 100 gram Cauliflower, cooked (about 1 cup)
- 1/8 tsp turmeric powder
- 1 tsp Coarse Celtic Sea Salt, or to taste
- 1 tsp Psyllium Husks
Servings: cup
Units:
Instructions
- Place all ingredients in a food processor or powerful blender and blend until smooth and creamy.
Recipe Notes
The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
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HI Anja, thanks for the recipe.
In the recipe are you adding psyllium husks (whole) or psyllium husk powder?
Whole
Thanks for replying so quickly Anja
Thank you so much. you are so talented and so generous. I love your channel
Thank you so much for your lovely comment. I really appreciate it 🙂
Any substitute for cauliflower? Also can use psyllium husk powder?
You can use corn kernels instead but the flavor is different. I haven’t tested with husk powder.
I did. IT Works.
Yes, psyllium husk powder works! I just tried it in my batch, and it came out beautifully thick and creamy!!
Fabulous…. thanks for letting us know 🙂
How much powder did you use?
Hi Anya, would this butter work on popcorn? Thanks for the recipe.
no
Hi Anja is it ok to use fine Sea Salt instead of the Coarse Celtic Salt?
Yes, but you will need to adjust to your preferred level of saltiness. Just start with a small amount and add more as needed.
How long will this keep/last for? Thanks
As per the details on the recipe page and in the video, this vegan butter can be stored in the fridge for up to a week in an airtight container.
why psyllium husk? Plese nolt this text is solight I cannot read i. Please considerreadability when crafting yourt pages.
I have been waiting for an oil- less butter recipe…..thank you
You’re welcome 🙂
Is the weight of the cauliflower before or after cooking?
After… about 1 cup of cooked cauliflower.
Anya, could you tell me what brand of Soy milk you use? I buy Vitasoy light, do you think that is compatible with a WFPBNO way of eating, with thanks, Pamela
I’m not brand loyal. Vitasoy light should be fine 🙂
I buy vitasoy protein plus as it’s the only soy milk I can find that has no added oil or sugar 🙂
Can you substitute any tthingvelse for the psyllium husk?
I did a lot of experiments and this is the ingredient that works the magic in this recipe.
I’m allergic to turmeric, is it necessary to use this? Any other substitute?
Just leave it out, it is just for the color. You could add some corn kernels or maybe a bit of nutritional yeast, but it’s not necessary.
Great recipe! But I have a question. Would Oat or rice milk work?
Maybe rice milk because it’s more of a neutral flavor than oat milk.
Hi Anja 🙂
I really want to make this!!! I can’t get psyllium husk where I live. Do you know what I could use instead and how much I would use?
Thank you!
Becky
I did a lot of experiments and this is the ingredient that works the magic in this recipe. Try to get it online. Or ask your local grocery store to order it in for you.
Thank you Anja. From some of the other comments I’m wondering if you if this would work putting on pasta? My daughter loves her angel hair pasta with vegan butter and grinds pine nuts for a “parmesan cheese”. This would make her so happy so she could be completely oil free!
Oops…if you know or think it would work? That sentence was messed up. Haha
You could probably stir it through of smear it across the top, just don’t heat it up because it will go spongy in texture if cooked.
Hi, Anja 🙂 Thank you so much for your recipe for no oil butter. What are your thoughts about using Ground Flax Seed as a substitute for Psyllium husk, I have so many ingredients right now that seemed to be used for a similar purpose.. Unfortunately, I am on a budget and need to substitute with what I have whenever it makes sense.
No it won’t be the same. Different color, flavor and texture. Sorry.
I always look forward to your recipes, so easy and quick. Is it possible for you to put the portions in Cups? It will be easier.
Do you have any similar Mayo recipe to make? I love dipping my veges in it and would love it (so will all the other Vegans) if you could make us a Vegan mayo recipe!
Just FYI, the white top is beautiful!
So glad you like the recipes. I’ll add those portions now. I have a couple of mayo recipes on my website. Have a look in the condiments section. Have a great day 🙂
I didn’t have any problems must be your settings
Hi Anja could you add garlic to this n make garlic bread?
Yes you can… just don’t heat it because it goes spongy.
Hi! What is psyllium and where can one get it? Thank you!
It’s a soluble fibre made from psyllium seed. You can get it in health food stores, bulk food stores, most grocery stores and online.
Does the butter melt? Wondering if you’ve tried a vegan butter with coconut butter
No, it is only good as a cold spread. It goes a bit spongy when heated. I don’t use oil in my cooking for heart health reasons. Oil causes inflammation in the body and builds plaque in the arteries. It is not a health food.
what section of the grocery store can I expect to find the psyllium husks?
With the cereals such as bran.
I made this today. Wow, it was good on my sourdough bread. Thank you for taking the time to create this and share it with us!!
I’m so glad you like the recipe… it took a lot of experimenting but I’m glad I managed to create it 🙂
Well, we made this butter right after you posted the recipe and I must say it’s very good and tastes a lot like butter, just a little different consistency. For some reason the colour of our butter wasn’t a nice yellow like yours though. Ours had a bit darker greenish tinge to it so not sure why that was, maybe from the psyllium husk? And we found the recipe a bit salty so we made a second batch without salt and mixed them together. Anyway it’s a really good simple and healthy recipe and it tastes really good as well. Thank you, much appreciated.
Glad you like the recipe. Yes it sounds like your psyllium husks may have been the issue. None of mine were discolored.
Anja,
I just tried this and it is AMAZING! Can’t wait to try it on asparagus with a squeeze of lemon. You are truly a one-of-kind genius.
Butter was what I missed most since becoming a Vegan and you solved that problem for me. Thank you from the bottom of my heart.
Mary Knowlson
Thanks Mary… I’m so glad you like it. It took a lot of experimenting 🙂
Awesome! My toast-loving hubby loves his butter and this THE BEST vegan oil-free butter I’ve ever found. Great work! Thank you so much!
So glad you like it… it did take a lot of experimenting to get it just right 🙂
Hey, Anja 🙂 Thanks a lot :* You always find the healthiest recipe 🙂 I just tried your butter. Next time I’ll prepared it from homemade coconut milk wich ist the most creamy and neutral (I didn’t like the taste and colour of soy) and I’m sure it’ll be perfect 🙂 I have Blendtec but probably it was to small quantity to blend the husks so you can taste (and see) them – I must find the solution for that also. Anyway your recipe is also a great idea how to prepare spreads and I’ll try many versions 🙂 Thank you and regards from sLOVEnia 🙂
Great to have you here and glad you are enjoying the recipes 🙂
Anja!
I wanted to start a new comment instead of replying to our previous comments asking about the psyllium husk and using it with angel hair pasta how my daughter likes it. Since psyllium husk was the only ingredient I was missing and it is used as the thickening agent… I kept thinking that is the reason it gets spongy when you heat it. So I made it without it and did some experimenting with success with all of them!!!. (Still works on toast). Melted in my daughter’s favorite way of eating her angel hair pasta, added to leftovers of your Alfredo you use in your potato bake recipe that I poured over tricolor pasta and reheated it, froze it and then thawed it the next day! Will eventually try it in baked goods and other recipes for family that’s not used to eating whole foods plant based. They will all still be vegan recipes!
Fantastic Becky. So glad it worked 🙂
Just to be clear I froze the oil free butter not the leftovers. Most importantly… THANK YOU for this recipe!!! I know you worked hard on this physically and especially mentally!
Glad you appreciate the recipe 🙂
Hi Anja, my fav Wfpb recipe maker! I got my whole husk Psyllium and I’m super excited to try this but I have a question. I’ve read all the comments about substitution and I’m the type that likes to make things as written and then tweak once I’m comfortable with the recipe, if needed. While you were experimenting, did you try this with cannellini beans instead of cauliflower? I’m just curious because I noticed that as the days go on, whatever I make with cauliflower becomes overpowered by the cauliflower smell and taste. Did this happen to you for this recipe? Because of a couple of your recipes I’ve found that subbing for the beans works nice to avoid the cauliflower issue. So I was just wondering if you tried it while you were experimenting?
I did try with beans but it didn’t taste as good to me. I couldn’t taste the cauliflower in this.
OMG!!!! Just made the “butter” and it’s wonderful – even my husband loved it. We are strick vegans but with summer fast approaching I have missed eating corn on the cob – but not anymore! The taste is so close to the real thing I am calling all my vegan friends to share this with! THANK YOU!
So glad you like it as much as I do… and thanks for sharing, I really appreciate it!!