Description
A quick and easy recipe for creamy, plant-based vegan butter that you can customize to your liking.
Ingredients
Scale
- 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
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.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 1g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: vegan butter, plant-based spread, dairy-free spread, creamy spread, homemade butter