Description
This creamy, spreadable dairy free butter is perfect for toast and cooking, making it an ideal choice for those with lactose intolerance.
Ingredients
Scale
- 1 cup refined coconut oil, softened but not melted
- 1 1/2 cups almond flour
- 1/2 cup plus 2 tablespoons plant milk (soy, oat, or coconut)
- 2 teaspoons nutritional yeast
- 1 teaspoon salt (or to taste)
- 1 teaspoon apple cider vinegar
- 1 pinch ground turmeric
- 1/4 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. Stir until a unified mixture forms.
- Mix all ingredients together until smooth and creamy, using a whisk or electric mixer for a sleeker finish. Adjust salt if needed.
- Transfer the mixture to a container and refrigerate until solidified, about 1 to 2 hours.
- Once set, use as a spread or in recipes as a dairy free butter alternative.
Notes
Store 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: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dairy free, vegan butter, homemade butter, plant-based, spreadable