Easy Vegan Butter

• Vegan
• Gluten free

• Refrigerated

  • 5 tbsp Mildly flavoured unsweetened non-dairy milk

• Baking & Spices

  • 4 tbsp Almonds/ almond meal, ground
  • 1 tsp Nutritional yeast
  • 1/2 tsp Salt
  • 1 pinch Turmeric

• Oils & Vinegars

  • 1/2 tsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1/2 cup Refined coconut oil

Found on avirtualvegan.com

Description

Ingredients

• 4 tablespoons ground almonds/ almond meal (make sure there is no skin on the almonds as otherwise youll end up with little brown bits through your butter)
• 5 tablespoons any mildly flavoured unsweetened non-dairy milk (see recipe notes for suggestions)
• 1 teaspoon nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon apple cider vinegar
• 2 tablespoons olive oil (standard or extra virgin)
• 1/2 cup melted & room temperature refined coconut oil (it must be refined NOT unrefined)
• a pinch of turmeric (optional but helps make colour a little more yellow)

Directions

• Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth. If your blender is quite large it will be hard for it as there is so little to blend but stick with it. You can tip the blender slightly to one side to get it to hit the blade more.
• Dont let the blender get too warm while its 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.