Homemade Dairy-free Butter
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.
Welcome to the world of homemade dairy-free butter, where you can whip up a spread that not only tastes great but also won’t have you digging through your pantry for ingredients hidden behind an avalanche of snacks. This butter is perfect for anyone looking to kick dairy to the curb, whether you have dietary restrictions or just want to feel like a kitchen wizard. Seriously, even I didn’t mess this up, and that’s saying something.
Why This Recipe is Awesome
Alright, let’s get real for a moment. This recipe is nothing short of fantastic for a few reasons. First of all, it’s quick and easy. We’re talking about a spread that requires minimal effort and yields maximum result, so you can spend more time binge-watching that show you’ve been meaning to catch up on. Plus, the best part? You can tailor it to your taste. Want it a little more savory? Add some herbs. Want it more like a dessert spread? Throw in a dash of maple syrup. Honestly, the possibilities are endless.
And let us not forget about the fact that you are DIY-ing it. You get all the credit with none of the food scientist vibes from pre-packaged products. It’s just you, some easy-to-find ingredients, and your mixing bowl. Did I mention you can impress your friends while avoiding those awkward conversations about weird ingredients? Because you can. Win-win.
Ingredients You’ll Need
Time to gather your arsenal of ingredients. Here’s what you’ll need to rock this dairy-free butter:
- 1 cup refined coconut oil: Because who doesn’t want their butter to smell like a tropical vacation?
- ½ cup almond flour: Gives it that delicious nutty flavor without causing your heart to go "wait, what?"
- ½ cup + 2 tbs plant milk (not almond milk, please): Goof-proof your spread by using soy, oat, or coconut milk.
- 2 tsp nutritional yeast: Aka the unicorn of the vegan world. It gives your butter a cheesy vibe. No actual cheese was harmed in the making of this butter.
- 1 tsp salt: Because butter isn’t butter without a sprinkle of salt, right?
- 1 tsp apple cider vinegar: Adds a zing that you’ll thank me for later.
- 1 pinch ground turmeric: Not just for curry, but a splash of color and health benefits too.
- ¼ cup neutral tasting liquid oil (like light olive oil, avocado oil, or canola oil): Just to keep things smooth and sassy.
Step-by-Step Instructions
Time to get down to the nitty-gritty. Grab that mixing bowl and let’s roll. Follow these easy steps, and you’ll be all set:
In a mixing bowl, combine the refined coconut oil and neutral tasting oil until well blended. This is where the magic starts. Make sure there are no fatty clumps, or you’ll end up with butter that’s more “lumpy potato” and less “silky spread.”
Add almond flour, plant milk, nutritional yeast, salt, apple cider vinegar, and ground turmeric. It is basically a party in a bowl, and everyone is invited.
Mix all ingredients together until smooth and creamy. Use a whisk, spoon, or whatever you feel like wielding. Just make sure it’s creamy and dreamy.
Transfer the mixture to a container and refrigerate it until it solidifies, around 1-2 hours. You’re almost there! Patience is a virtue, friend.
Once set, use as a spread or in recipes as a dairy-free butter alternative. Slather it on toast, muffins, or whatever your heart desires. Your dairy-free dreams are now a reality!
Common Mistakes to Avoid
Let’s not go ruining our butter before we even start, shall we? Here are some rookie mistakes to dodge like a pro:
- Using unrefined coconut oil: If you want to smell like a tropical island while making cupcakes, sure, but that scent will not mesh well with everything. Trust me.
- Thinking you can skip the refrigeration step: If you want a spread instead of a soup, let this bad boy chill in the fridge.
- Ignoring the salt: Sure, you can play “hard to get,” but salt is your butter’s best friend. Don’t be stingy here.
- Substituting ingredients randomly: Yes, you can get creative but don’t go throwing in something wild and expect delicious results. A recipe is like a relationship. It takes balance.
Alternatives & Substitutions
Feeling a little wild and want to shake things up? Here are some alternatives or substitutions to consider when making this dairy-free magic:
- Coconut oil alternatives: If you’re not into coconut vibes, try using vegan margarine or vegetable shortening. Just remember, they each bring their own energy.
- Oil options: You can choose avocado oil for its rich flavor, or stick with canola for a more neutral vibe. Just stay away from extra virgin olive oil unless you’re going for a salad dressing.
- Flour swap: Almond flour is great, but feel free to experiment with cashew flour or even oat flour if you’re feeling adventurous.
- Nutritional yeast playground: If you can’t find nutritional yeast, a dash of miso paste or a bit of grated dairy-free cheese can work in a pinch. But just don’t skip it altogether. You want that cheesy magic.
FAQs (Frequently Asked Questions)
Got questions? I’ve got answers. Let’s tackle some of those burning inquiries:
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? You want something delicious and guilt-free, right?
How long does it last in the fridge? If you keep it in an airtight container, this butter can hang out for up to two weeks. That’s enough time for you to make some friends and do brunch.
What do I do if it’s too hard? If your butter is harder than your last breakup, simply let it sit at room temperature for a few minutes, or microwave it for like two seconds. Just don’t go full blast or it’ll melt into a puddle.
Is this recipe nut-free? Uh-oh—if you have nut allergies, you’ll need to skip the almond flour. Try using a seed flour instead, like sunflower seed flour.
Can I add flavors? Absolutely! Get creative and toss in vanilla extract, cinnamon, or even some garlic and herbs. Go on, I dare you!
Can I freeze it? Yes, freezing works like a charm. Just make sure to store it in a freezer-safe container or portion it out into smaller batches.
Is this recipe gluten-free? You bet! As long as you use certified gluten-free ingredients, you’re all set to spread it with glee.
Final Thoughts
Now that you’re equipped with the knowledge of making your very own dairy-free butter, go impress someone or just yourself with your new culinary skills. You’ve earned it, and your taste buds will be singing your praises. Now go spread it, slather it, and enjoy every bite. Life is too short for boring butter. Get ready to make your toast, muffins, and pancakes shine like the culinary star you are. Happy butter-making, my friend!
Print
Homemade Dairy-Free Butter
- Total Time: 130 minutes
- Yield: 16 servings 1x
- Diet: Dairy-Free, Vegan
Description
A quick and easy homemade dairy-free butter that can be tailored to your taste. Perfect for anyone avoiding dairy or looking for a delicious alternative.
Ingredients
- 1 cup refined coconut oil
- ½ cup almond flour
- ½ cup + 2 tbsp plant milk (soy, oat, or coconut)
- 2 tsp nutritional yeast
- 1 tsp salt
- 1 tsp apple cider vinegar
- 1 pinch ground turmeric
- ¼ cup neutral tasting liquid oil (light olive oil, avocado oil, or canola oil)
Instructions
- In a mixing bowl, combine the refined coconut oil and neutral tasting oil until well blended, ensuring no fatty clumps remain.
- Add almond flour, plant milk, nutritional yeast, salt, apple cider vinegar, and ground turmeric. Mix until combined.
- Mix all ingredients together until smooth and creamy.
- Transfer the mixture to a container and refrigerate until solidified, about 1-2 hours.
- Once set, use as a spread or in recipes as a dairy-free butter alternative.
Notes
Store in an airtight container in the fridge for up to two weeks. Can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Condiment
- Method: Mixing and Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dairy-free, vegan butter, homemade butter, quick recipes, easy spread
