Uploaded June 2026 | Updated September 2026, 3 hours ago
In this video, I show you how I make a vegan butter with the complexity of a cultured artisan butter.
The recipe combines cultured cashew & hay-infused oil to create a butter that is rich, spreadable and full of flavour.
I’ll also show where you can simplify the process if you want to make a more approachable version at home.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM - instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens/MY COOKBOOK - carelpress.uk/walled_gardens
Recipe below.
Chapters -
00:00 - Artisan Vegan Butter
01:05 - Understanding Butter
01:38 - The Cultured Base
03:16 - Hay Infused Oil
04:49 - Building the Fat Blend
05:26 - Emulsifying the Butter
05:48 - Shaping & Serving
06:09 - Finished Versions
06:37 - Final Thoughts
Related Videos -
Cultured Cashew - youtu.be/9jd9s8wA6BI?si=J4Gd-aUh9qDdUSlg
Croustades - youtu.be/6cuB-OOx9cE?si=J7D3pi-PA1UWAJLM
Artisan Vegan Butter Recipe -
Cultured Cashew Milk -
1 litre cashew milk
15g live soy milk yoghurt
Ferment at 30°C for 20–24 hours.
Thickened Cultured Cashew Base
200g cultured cashew milk
135g unseasoned fermented cashew pâté - see my video on this linked above
35g white miso
17g salt
1.1g locus bean gum
3.4g iota carrageenan
Combine and heat.Pass through a sieve and cool.
For the hay infused oil -
40g Organic Hay
400g Mild Olive Oil or Oil of your choice.
Combine and infuse in a waterbath at 60C for 12 hours
Optionally lightly smoke the oil with a little burnt hay.
Thickened Oil Base-
125g hay oil - (see recipe or use an alternative oil)
125g mild olive oil
18g smoked oil
405g deodorised coconut oil
45g glycerine flakes
Mix all ingredients and heat to 75°C.Cool.Chill in the fridge.
Finished Butter -
600g thickened oil base from above
265g thickened cultured cashew base
Emulsify the cashew mix into the oil base while blending with a stick blender.Freeze in moulds.
Bring to room temperature to serve.
In this video, I show you how I make a vegan butter with the complexity of a cultured artisan butter.
The recipe combines cultured cashew & hay-infused oil to create a butter that is rich, spreadable and full of flavour.
I’ll also show where you can simplify the process if you want to make a more approachable version at home.
DOWNLOAD MY COOKBOOK HERE - veggiechef.co.uk/store/p/eddie-shepherd-the-walled-gardens-a-plant-based-chefs-cookbook
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM - instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE - specialingredients.co.uk/?ref=e-s
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens/MY COOKBOOK - carelpress.uk/walled_gardens
Recipe below.
Chapters -
00:00 - Artisan Vegan Butter
01:05 - Understanding Butter
01:38 - The Cultured Base
03:16 - Hay Infused Oil
04:49 - Building the Fat Blend
05:26 - Emulsifying the Butter
05:48 - Shaping & Serving
06:09 - Finished Versions
06:37 - Final Thoughts
Related Videos -
Cultured Cashew - youtu.be/9jd9s8wA6BI?si=J4Gd-aUh9qDdUSlg
Croustades - youtu.be/6cuB-OOx9cE?si=J7D3pi-PA1UWAJLM
Artisan Vegan Butter Recipe -
Cultured Cashew Milk -
1 litre cashew milk
15g live soy milk yoghurt
Ferment at 30°C for 20–24 hours.
Thickened Cultured Cashew Base
200g cultured cashew milk
135g unseasoned fermented cashew pâté - see my video on this linked above
35g white miso
17g salt
1.1g locus bean gum
3.4g iota carrageenan
Combine and heat.Pass through a sieve and cool.
For the hay infused oil -
40g Organic Hay
400g Mild Olive Oil or Oil of your choice.
Combine and infuse in a waterbath at 60C for 12 hours
Optionally lightly smoke the oil with a little burnt hay.
Thickened Oil Base-
125g hay oil - (see recipe or use an alternative oil)
125g mild olive oil
18g smoked oil
405g deodorised coconut oil
45g glycerine flakes
Mix all ingredients and heat to 75°C.Cool.Chill in the fridge.
Finished Butter -
600g thickened oil base from above
265g thickened cultured cashew base
Emulsify the cashew mix into the oil base while blending with a stick blender.Freeze in moulds.
Bring to room temperature to serve.
