Ingredients
- 1/3 cup almond milk
- 1 tsp apple cider vinegar (or lemon juice)
- 1 cup coconut oil, melted
- 2 tbsp olive oil
- 1 tsp nutritional yeast
- ½ tsp sea salt
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Instructions
- Add almond milk and apple cider vinegar (or lemon juice) to a bowl, stir, and let it sit for 5 minutes to curdle.
- In a blender, combine coconut oil, olive oil, nutritional yeast, and sea salt. Blend until smooth.
- Add the curdled almond milk mixture to the blender and blend until creamy.
- Pour the mixture into a butter dish or molds.
- Transfer to the fridge and let it set for about 1 hour.
- Once set, let it soften slightly before using as desired.
Notes
- Store any leftovers in the fridge for up to 1 week. It can also be frozen for longer storage.