Easy Vegan Butter (Dairy Free, Gluten Free, Soy Free, Palm Oil Free)

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!

You’ll Need:

• 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

Instructions:

1. Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth.
2. 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.
3. 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.
4. 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.

Notes:

• 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.