I can’t believe it’s not butter. You can believe it with this recipe because this isn’t dairy butter but it is butter. I first made this beautiful spread about 4 years after I started eating a lot of fresh dairy-free foods. I’ve used a lot of butter substitutes over the years and some were very good. But one day I decided to try a cashew version and was amazed at how well it turned out. It was also such a breeze to make I wondered how I could have missed it. Luscious butter flavor and thick creamy texture, what more could I ask for?
This butter is creamy, smooth and spreadable just like dairy butter or what some might call “margarine”. The flavor is so close I always manage to fool anyone trying it. I love to add herbs to my dishes so I included calendula in this butter recipe for no other reason that I simply like it. Calendula is a wonderful medicinal herb with a gorgeous deep yellow color. It accentuated the golden hues in my butter and adds the slightest extra buttery flavor. Adding it is purely optional or you can substitute with another herb of choice.
You can use this non-dairy butter wherever butter is called for Seasoned Cauliflower and Broccoli Soup with Jasmine , Mushroom Au Jus. It can be easily flavored as well. A great alternative for anyone who is avoiding dairy butter without compromising flavor. I hope you give this healthy delicious non-dairy butter a try.
This recipe is raw, dairy-free, and gluten-free.
Calendula has high amounts of flavonoids, plant-based antioxidants that protect cells from being damaged by unstable molecules called free radicals.
Calendula appears to fight inflammation, viruses, and bacteria. Traditionally, calendula has been used to treat stomach upset and ulcers, as well as relieve menstrual cramps, but there is no scientific evidence that calendula works for these problems.
Calendula today is often used topically. It’s been shown to help wounds heal faster, possibly by increasing blood flow and oxygen to the affected area, which helps the body grow new tissue. It’s also used to improve skin hydration and firmness.
Calendula plant petals are often dried and used in tinctures, ointments, and washes to treat burns, bruises, and cuts, as well as the minor infections they cause.
Calendula also has been shown to help prevent dermatitis or skin inflammation in breast cancer patients during radiation therapy.
Source: University of Maryland Medical Center
Whipped Non-Dairy Butter
- I included two different oils for the butter; gold flax seed oil which has a natural light buttery flavor, and extra virgin olive oil which the mixture set. Both oils help produce the taste and overall texture of butter, however you can use just olive oil if you wish.
- This mixture is very thick. You may need to use a plunger or stop your blender periodically to scrape down the sides.
- This butter will soften when left out on the counter, however it will not liquify or separate.
- For saltier butter, use water instead of orange juice. For sweeter butter, simply omit the salt.
- Try adding honey, herbs and/or spices for flavored butter.
- 1 cup raw cashews
- 1/4 cup fresh orange juice or water
- 2 Tbsp dried calendula (optional)
- 3 Tbsp gold flax seed oil
- 3 Tbsp extra virgin olive oil
- 1/4 tsp sea salt (optional)
- additional orange juice or water to blend as needed
- Add all ingredients except calendula to a high-speed blender.
- Start out blending slowly gradually building up speed until the mixture is very smooth. You will need to scrape down the sides periodically during blending with a spatula. If it’s too thick to blend, add just enough water until you can blend again.
- Once it’s smooth, add the calendula (if using) and blend again until well incorporated.
- Transfer to a sealed container or jar and refrigerate for at least one hour before using. It will set during this time.
- When ready, serve immediately with food of choice and enjoy.
- Yields about 2 cups.
- Can be stored refrigerated up to 2 weeks.
