If you love butter but hate the ingredients in store bought dairy free versions then this recipe is the answer to your prayers. It's dreamily smooth, rich & creamy & can be whipped up in minutes. It is also palm oil & emulsifier free & can be used in any way you would use real butter!
Ingredients
Instructions
Ingredients
- � cup / 8 tablespoons almond flour/meal if you make your own in a food processor make sure there is no skin on the almonds as otherwise you'll end up with little brown bits through your butter
- � cup + 2 tablespoons / 150 mls any mildly flavoured unsweetened non-dairy milk but NOT soy, and not canned coconut milk , see recipe notes for suggestions
- 2 teaspoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon apple cider vinegar
- � cup/ 60 ml / 4 tablespoons olive oil standard or extra virgin. Only use extra virgin if you don't mind a slight taste of olive oil in the finished butter
- 1 cup / 240 mls melted & room temperature refined coconut oil it must be refined NOT unrefined
- 1 pinch ground turmeric optional but helps make colour a little more yellow
Instructions
- Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth.
- Don't let the blender get too warm while it's blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between. I used the smoothie setting on mine. It needs to be completely smooth with no grainy bits.
- Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. It took about 1 minute in my Blendtec . If you have a less powerful blender just keep going for longer.
- Pour into a container, cover and refrigerate. A glass jar with a lid is perfect. The time it takes to set will depend on how deep your container is. You are looking at at least a couple of hours although you can hurry it up by placing it in the freezer for a little while.
Easy Vegan Butter
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5
Oleh
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