Vegan Brandy Butter

• Baking & Spices

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

• Oils & Vinegars

  • 1/4 tsp Apple cider vinegar
  • 1/2 cup Coconut oil

• Dairy

  • 5 tbsp Plant-based milk

• Beer, Wine & Liquor

  • 3 tbsp Brandy

Found on avirtualvegan.com

Description

Ingredients

• 5 tablespoons plant-based milk
• 4 tablespoons ground almonds/almond meal
• ½ cup powdered sugar (be sure to use organic to be sure its vegan. You can sub this for a lightly coloured granulated sugar but the finished result might be a little grainy)
• ½ teaspoon nutritional yeast
• ¼ teaspoon salt
• ¼ teaspoon apple cider vinegar
• ½ cup coconut oil (refined varieties are best as they have a more neutral flavour but if you don’t mind a hint of coconut then you can use unrefined or virgin)
• 3 tablespoons brandy
• small pinch of turmeric

Directions

• Add all of the ingredients to a blender and blend. I use the smoothie setting on my Blendtec but if you don’t have that, start on low and work up to high over the course of 30 seconds. If your blender is not a high powered one then it might take a little longer. The result should be very smooth but dont let your blender run so long that the butter gets warm.
• Pour into a small jar or other lidded container and refrigerate until set.
• Once set the butter will have the texture of very thick , stiff frosting but it will melt into a deliciously smooth, sauce.