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!
- ½ 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
- ½ cup + 2 tablespoons 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
- ¼ cup / 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
- 240mls | 1 cup melted & room temperature refined coconut oil it must be refined NOT unrefined
- 1 generous a pinch of turmeric optional but helps make colour a little more yellow
- 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.
- I like to use cashew milk for making this butter. It is creamy and rich without having an overpowering flavour so works really well for optimum buttery flavour. Although I love soy milk, there is a chance it will curdle in this recipe which is why I recommend not using it.