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Homemade Vegan Herb Butter with Almond Cow's cashew creamer

Easy Homemade Vegan Herb Butter

Prep: 20 minutes, Wait: 1 hour

Enjoy this flavorful, homemade Vegan Herb Butter. Featuring cashew creamer made in your Almond Cow. This plant-based version tastes even better than regular butter. It's completely dairy-free and gluten-free. You won't believe how easy it is to make!

This herb butter recipe tastes delicious with roasted vegetables, bread, biscuits, or whatever you desire!

Servings: 6 small sticks


  • ⅓ cup (unsweetened) cashew creamer
  • 1 tsp apple cider vinegar
  • 1 cup refined coconut oil, melted
  • 2 Tbsp olive oil
  • 1 tsp nutritional yeast
  • ½ tsp sea salt
  • parsley, finely chopped


Step 1

Add cashew creamer and apple cider vinegar to a bowl. Stir and let sit for 5 minutes to allow it to curdle.

Step 2

In the meantime, add coconut oil, olive oil, nutritional yeast, and salt to a blender, and blend until smooth.

Step 3

When ready, add the curdled cashew creamer to the mixture and blend again until creamy. Add parsley, and stir.

*Feel free to swap out parsley for whatever herbs you have on hand - or use a variety of herbs if you want even more flavor!

Step 4

Pour into something resembling a butter stick (we used candy bar moulds, but can also be wrapped in parchment paper) and transfer to fridge to set for at least 1 hour.

Step 5

When ready, remove it from the fridge and allow it to slightly soften to room temperature for a few minutes. Spread over bread, biscuits, or whatever else you’d like!

Step 6

Store in the fridge for up to 1 week. Sticks can be stored in the freezer until ready for use as well.