Homemade Vegan Butter
Servings: 32
This vegan butter blends refined coconut oil, olive oil, almond flour and a few cashews into a golden spread for toast that also bakes into cookies. Nutritional yeast and a pinch of turmeric give it that buttery flavor and color.
Ingredients
- 1 cup refined coconut oil it must be refined
- ½ cup almond flour finely ground one
- ½ cup water
- 2 tablespoon raw cashews
- 2 teaspoon nutritional yeast
- 1 ½ teaspoon fine sea salt
- 1 teaspoon fresh lemon juice
- 1 pinch turmeric, ground or more to get the color right
- ¼ cup olive oil
Instructions
- Gently melt the coconut oil, then set aside to cool to room temperature.
- Combine the almond flour, water, cashews, salt, nutritional yeast, lemon juice and turmeric in a high-speed blender and blend until completely smooth. Make sure the mixture isn't warm before continuing.
- Pour in the coconut oil and olive oil and blend until completely emulsified, blending in short bursts with a minute or two of rest between so the mixture doesn't warm up.
- Pour into silicone ice cube trays and freeze until set.
Notes
- Coconut Oil: Use refined coconut oil, which is neutral in flavor; unrefined will make the butter taste like coconut. More on cooking with coconut oil.
- Oil Swaps: If you swap the olive oil, choose a neutral oil like avocado or grapeseed so the flavor stays buttery.
- Texture Tip: For a softer, more spreadable butter, use a little more olive oil.
- Storing: Once the cubes are set, keep them in an airtight container in the fridge for 2 to 3 weeks or in the freezer for longer.
Nutrition
Serving: 1tbsp, Calories: 86kcal, Carbohydrates: 1g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Sodium: 109mg, Potassium: 7mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 0.01IU, Vitamin C: 0.1mg, Calcium: 4mg, Iron: 0.1mg
