Lenten (Vegan) Butter 

Creamy, dreamy, cycle-supportive butter without the $6 price tag.

Let me just say it: I will not need to buy store-bought vegan butter anymore. After making this homemade version inspired by Miyoko’s vegan butter, I am totally sold. It’s silky, spreadable, and tastes amazing—without the gums or seed oil overload.

I made a huge batch and calculated the cost to be around $1.50 per 8oz brick (based on grocery prices here where I live). That’s nearly 75% cheaper than what you’ll find in stores, and I’m not compromising on taste or texture. But here’s the best part: this isn’t just about savings or clean ingredients—it’s about hormone-supportive nourishment.

This recipe is rich in healthy, whole-food fats—like coconut oil, avocado oil, and cashew cream—that help stabilize blood sugar, support brain function, and promote hormone production and repair. That’s especially important in the luteal phase, when your body craves grounding fats to build up the uterine lining and soothe stress. It’s also deeply supportive during the menstrual phase, when energy is low, inflammation can spike, and you benefit from stabilizing, anti-inflammatory ingredients like cinnamon or ginger (which you can mix into the butter itself or pair alongside it!).

This dairy-free butter also adapts beautifully to your needs through the cycle:

• During ovulation or the follicular phase, try blending in fresh parsley or basil for a detox-supportive herb butter—perfect for helping the body process excess estrogen.

• During menstruation, stir in cinnamon and raw honey to help stabilize blood sugar and bring in warming, grounding flavor and anti-cramping properties.

• Or keep it plain and versatile—ready to support any meal, any phase, any time.

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INGREDIENTS

• 1 ½ cups refined coconut oil (unrefined will make it taste coconutty)

• ½ cup cashew cream (see below for how to make it)

• ¼ cup + 1 tbsp avocado oil

• 2 tsp tapioca starch (or agar agar for a firmer butter)

• ½ tsp fine sea salt

INSTRUCTIONS

To Make the Cashew Cream:

In a high-speed blender (I use my Vitamix), combine:

• 1 cup raw cashews

• 2 cups filtered water
  Blend until completely smooth and creamy—about 1 minute.
  No Vitamix? Soak your cashews for 4 hours first, then drain and blend with fresh water until silky smooth.

Butter Instructions

1. Add refined coconut oil, cashew cream, avocado oil, tapioca starch, and sea salt to your blender.

2. Blend on high for 2 full minutes—you want it totally emulsified and smooth.

3. Prepare a silicone mold on top of a baking sheet (this makes it easier to transfer).

4. Pour the butter mixture into the molds and carefully place them in the freezer, making sure they sit flat.

5. Once solid, pop them out and store:

   • Keep one in a glass container in the fridge for daily use.

   • Store the rest in a freezer-safe container to thaw as needed.

You can also refrigerate the butter to set instead of freezing, but it will take longer to firm up.

RECIPE NOTES/TIPS

• These store perfectly in the freezer for up to 3 months. Just transfer one to the fridge a day before you plan to use it, and you’re set. I love prepping these during my follicular or luteal phase, so I always have lenten hormone-friendly fats ready to go, whether I’m baking, sautéing, or just slathering a warm slice of toast.

A Little Feminine Wisdom 

Healthy fats like those in this dairy-free butter are essential for balancing hormones, supporting skin health, reducing PMS symptoms, and even boosting mood. Don’t fear fat—embrace it wisely, joyfully, and deliciously. Your body (and your cycle) will thank you.