Yes, 100% totally vegan shortbread is happening! I am currently eating the last few pieces as I type this. Shortbread is delicious without butter, it might even be better without butter. It might be difficult to compute that last sentence but I swear it’s true.
How to replace the butter? Grind cashews to form a butter and combine with coconut oil! Easy!
As you are aware, this edge of the internet is filled with mostly sweet things, that are usually vegan, and a place I share glances into my kitchen. Each glance is so different! Sometimes I am inspired by a close friend or family member, while other times it takes flipping through a beautiful recipe book. This post was inspired by my mom, a shortbread connoisseur. I wanted to make her the best shortbread and provide her with the recipe to make her own. Initially it wasn’t vegan but I took the challenge and the results were delicious.
I didn’t pierce or dock the shortbread. I tried in one of my earlier attempts and it didn’t look as pretty. Before baking this shortbread it’s more delicate and a crumbly mess was created when I did dock it.
To switch it up, you could dip in vegan friendly chocolate or add a little lemon zest. I love a simple shortbread because it is easy and if you want to add a flavour or to you can totally twist it up in a snap!
Hope you enjoyed this recipe! Thanks for poppin’ by and look forward to sharing more kitchen snippets.
P.S> If you really love butter you can replace the coconut oil and cashew butter with 1 cup butter. But seriously, it’s worth trying it vegan at least once!