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 and add any number of flavors to it. It’s 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.
Today, calendula 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.
The dried petals of the calendula plant are 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; golden flax seed oil which has a natural buttery flavor, and extra virgin olive oil which helps it set. Both oils help produce the taste and overall effect of butter but you can use just olive oil if you wish. If you substitute the both oils, make sure the oil you use will solidify when refrigerated.
- This mixture is very thick. You may need to use a plunger or stop your blender periodically to scrape down the sides.
- Butter will soften when left out on the counter.
- For sweeter butter, omit the salt.
- Try adding honey, fresh herbs and/or other ingredients for flavored butter.
- 1 cup raw cashews
- 1/4 cup fresh orange juice
- 2 Tbsp dried calendula (optional)
- 3 Tbsp golden 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.