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.
1pinchground turmericoptional but helps make colour a little more yellow
¼ cup/ 60 ml mlneutral tasting liquid oil like light olive oil, avocado oil or canola oil
Please see the recipe notes before proceeding if you intend on using this butter for frying or sautéing.
Melt the coconut oil. I put it in the microwave for 20 or 30 seconds but you can also stand the jar in some hot water. Measure it when it's liquid and not when it's solid, then set it aside for a few minutes to cool. Don't use it while it's hot or warm. Allow it to get to room temperature first.
Place the almond flour, milk, salt, nutritional yeast, vinegar and turmeric into a blender and blend until smooth.
Pour in the refined coconut oil and olive oil then blend until velvety smooth. I use the smoothie setting on my blender. 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.
Pour the liquid butter into a container, cover and refrigerate until set.
Let is soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.
Sautéing or frying? This butter can be used in any way you would use regular butter, except for frying or sautéing. If you want to fry or sauté with it you will need to omit the almond flour from the recipe. If you aren't going to be sautéing or frying then please don't omit the the almond flour as that is what makes it buttery and rich when it is used for spreading/baking.*Almond flour is made from blanched skinless almonds and is super fine, powdery, soft and pale creamy yellow in colour. It has a mild, buttery flavour. Almond meal on the other hand is made with raw almonds, often with skins still on. It is coarser and grainier than almond flour, slightly stronger in flavour and darker in colour with small brown flecks throughout if the skins were still intact. For best results you need to use almond flour for this recipe. Almond flour is found in almost all grocery stores and it will be clearly labelled on the bag that it is made from blanched almonds. I buy mine in bulk from Costco but Bob's Red Mill is a popular brand of almond flour carried in most stores in North America. In the UK you can buy almond flour from Holland and Barrett.**Any neutral tasting, unsweetened milk is fine to use. I usually use cashew milk, oat milk or soy milk. I do not recommend using almond milk because it is too strongly flavoured and will give the butter a strange taste.How to store - Be sure to pour the butter into a container with a lid so that it's easy to keep it covered. I put mine in small or shallow jars mason jars. Store it in the refrigerator and it will keep for about 2 weeks. This does depend to some extent on the milk you use to make it with though. If you use store bought milk it lasts longer than it does if you use homemade milk. That's because store bought milk has preservatives in it and homemade doesn't.This vegan butter freezes really well. If you make more than you think you will comfortably eat in 2 weeks, or if you want to make a really big batch every couple of months, store it in the freezer where it will keep for up to 3 months.To freeze in an airtight freezer safe container - When you make the butter pour it into the freezer safe container cover with a lid and put it straight in the freezer. You can also freeze the already set butter if you prefer.To freeze in a silicone ice cube tray - Pour the liquid butter into the silicone trays. Place them gently and evenly in the freezer. Once the butter has solidified you can wrap the ice cube trays up really well or put them as they are in a sealed freezer bag. Or you can pop the frozen cubes out and store them in a bag or container so you get your ice cube tray back for other things.Success tips
Measure everything carefully and don't omit or change anything (except the turmeric which can be safely left out if you don't have it because it is only used for colour).
You must use refined coconut oil. It's sometimes labelled as "deoderized". You absolutely cannot use unrefined or virgin coconut oil because your butter will smell and taste of coconut. If you arne't sure if yours is ok, check the label. It will say somewhere. Or give it a sniff and taste. If you can smell or taste any trace of coconut it is not refined and not suitable for this recipe.
Make sure the refined coconut oil is liquid but at room temperature. Don't add it while it's hot.
Blend until completely smooth but don't let the liquid butter get hot while blending or it could split. If it starts warming up give the blender a break for a minute or two before continuing.