Vegan Butter
Author:The best tasting vegan butter! It's plant based, super buttery, smooth, rich & creamy & can be made in minutes. Use it for all of your spreading and baking needs. No fancy ingredients are required and unlike most store bought vegan butters it is palm oil free.
Ingredients
- 1 cup (240 mls) refined coconut oil , it must be refined NOT unrefined
- ½ cup (50 grams or 8 tablespoons) almond flour
- ½ cup + 2 tablespoons (150 mls) dairy-free milk , must be unsweetened & unflavored. See the post above for my fave milks to use.
- 2 teaspoons nutritional yeast
- 1 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 1 pinch ground turmeric , optional but helps make colour a little more yellow
- ¼ cup (60 ml ml) neutral liquid oil , such as light olive, canola, vegetable, or sunflower oil.
INSTRUCTIONS
Please see the recipe notes before proceeding if you intend on using this butter for frying/sautéing.
- Gently melt the coconut oil. I put it in the microwave on defrost for about 20 seconds but you can also stand the jar in some hot water. Measure it when it's liquid and not solid, then set aside for a few minutes to cool to room temperature. Do not use it while warm or hot.
- Place the almond flour, milk, salt, nutritional yeast, vinegar, and turmeric into a high speed blender and blend until completely smooth. Touch the blender jar and make sure the contents aren't really warm or hot. If they are wait until they are at room temperature again before moving onto the next step.
- Pour in the refined coconut oil and olive oil then blend again until completely emulsified. It's important not to let the contents of the blender get warm/hot so blend in short bursts and give it a break for a minute or two in between if you can feel it getting warm.
- Pour the liquid butter into a container, cover and refrigerate until set.
- Let the butter soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.
NOTES
Refrigerate for about 2 weeks. This does depend on the milk you use to make it though. If you use store-bought milk the butter lasts longer than when using homemade milk. That's because store-bought milk contains preservatives and homemade doesn't.
Freeze for up to 3 months. If you only use a small amount at a time use an ice cube tray and pop it in a freezer bag or airtight container to protect from freezer burn. Then you can pop out a small cube of butter at a time.
Sautéing or frying? This butter can be used in any way you would use regular butter (spreading, baking etc), except for frying or sautéing. This is only for aesthetic reasons. It tastes fine, but for some reason as the water present in the milk evaporates in the pan the almond flour starts reappearing and makes little tiny clumpy bits. To avoid this simply omit the almond flour from the recipe.
NUTRITION
Serving: 1tablespoon | Calories: 84kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Sodium: 74mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 0.001mg | Calcium: 9mg | Iron: 0.1mg
