Fermented Whipped Vegan Butter – Nuttelex Copy Cat Recipe

A living pantry staple from Wildhorse Homestead

At Wildhorse Homestead, the pantry is an extension of the garden. It’s where harvests are transformed, ferments are nurtured, and everyday staples are made slowly, intentionally, and with respect for the body and the land.

This fermented whipped vegan butter recipe will feel familiar to many plant-based households — it’s intentionally inspired by Nuttelex-style vegan butter, but made at home with fermented ingredients, fewer additives, and at a fraction of the cost.

Think of it as a homestead pantry version of Nuttelex: whipped, spreadable, neutral in flavour, and versatile — but with the added benefits of fermentation, prebiotics, and knowing exactly what goes into your food.

This butter is a natural continuation of our fermented cashew milk — a recipe designed to bring together healthy fats, beneficial bacteria, and functional plant-based ingredients into a spread that feels both nourishing and indulgent.

Unlike commercial vegan butters, this version is alive, cultured, and free from unnecessary fillers. It’s soft, spreadable, gently tangy, and incredibly versatile.

 A HOMESTEAD TAKE ON NUTTELEX

If you’ve ever relied on Nuttelex as a dairy-free staple, this recipe will feel instantly recognisable in both texture and use.

Commercial vegan butters like Nuttelex are designed to be:

• Neutral tasting

• Spreadable straight from the fridge

• Stable for everyday cooking and baking

This fermented whipped vegan butter achieves the same goals — but from a homemade, wholefood-first perspective.

By using fermented cashew milk, natural oils, lecithin, and miso, we replicate the creaminess and emulsification of store-bought spreads while:

• Reducing ultra-processed ingredients

• Adding beneficial bacteria and prebiotics

• Supporting gut health rather than just replacing dairy

It’s not about perfection or purity — it’s about bringing industrial food back into the pantry, where it belongs.

 COST COMPARISON: HOMEMADE VS STORE-BOUGHT

One of the biggest surprises with this recipe is just how cost-effective it is.

 Store-Bought (Nuttelex)

• Approx. $9.00 per litre

• Highly processed

• No live cultures

• Limited control over ingredients

 Homemade Fermented Vegan Butter

• Approx. $4.40 total ingredient cost

• Makes roughly 1 litre

• Contains fermented cashew milk

• Includes prebiotics (inulin) and natural emulsifiers

• No artificial preservatives

That’s less than half the price of supermarket vegan butter — with added nutritional value and far greater transparency.

For households using plant-based spreads daily, this adds up quickly in both savings and health benefits.

 WHY THIS MATTERS 

At Wildhorse Homestead, cost matters — but so does resilience. Learning to recreate everyday staples like vegan butter at home is part of reclaiming food independence, reducing reliance on industrial systems, and building a pantry that supports both health and sustainability.

This Nuttelex-style fermented vegan butter is proof that with a little knowledge and intention, better food can also be cheaper food.

 Why Fermented Vegan Butter?

Fermentation adds depth of flavour while supporting gut health and digestion. By using fermented cashew milk as the base, this butter carries living cultures into a food traditionally seen as purely fat-based.

The combination of coconut oil and rice bran oil creates structure without overpowering flavour, while lecithin and inulin help emulsify and stabilise the butter, giving it that smooth, whipped consistency.

This is a butter you can feel good about using daily.

 How to Use

• Spread on sourdough or toast

• Melt over steamed vegetables

• Use in baking or savoury cooking

• Whip again for a softer, spreadable texture

• Serve alongside fermented or wholefood meals

 Pantry Notes from the Homestead

• Refined coconut oil is used to avoid coconut flavour and keep the butter neutral. We use this one from AWO. (Please note – Links to external websites are provided for convenience only. We are not compensated, affiliated, or endorsed by any of the external sites linked on this website, and we do not receive commissions for recommendations.)

• Inulin acts as a prebiotic, feeding beneficial bacteria

• Lecithin ensures a stable emulsion without synthetic additives

• This butter keeps for 2–3 weeks refrigerated in a sealed container

 From Our Pantry to Yours

This fermented whipped vegan butter is a reminder that nourishing food doesn’t need to be complicated — just thoughtful. By fermenting, blending, and storing with care, we create foods that support health, reduce waste, and reconnect us with traditional food wisdom.

At Wildhorse Homestead, this is how our pantry grows — one intentional recipe at a time.