100% Plant Based, Palm Oil Free Butter RECIPE # 3
- 4 tablespoons almond flour/meal (if you make your own in a food processor make sure there is no skin on the almonds as otherwise you'll end up with little brown bits through your butter)
- 5 tablespoons any mildly flavoured unsweetened non-dairy milk
- 1 teaspoon nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons olive oil (standard or extra virgin)
- 1/2 cup melted & room temperature refined coconut oil (it must be refined NOT unrefined)
- a pinch of turmeric (optional but helps make colour a little more yellow)
- Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender and blend until smooth. If your blender is quite large it will be hard for it as there is so little to blend but stick with it. You can tip the blender slightly to one side to get it to hit the blade more.
- Don't let the blender get too warm while it's blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between. I used the smoothie setting on mine.
- It needs to be completely smooth with no grainy bits.
- Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. It took about 1 minute in my blender . If you have a less powerful blender just keep going for longer.
- Pour into a container, cover and refrigerate. A glass jar with a lid is perfect. The time it takes to set will depend on how deep your container is. You are looking at at least a couple of hours although you can hurry it up by placing it in the freezer for a little while.
The milk has to be unsweetened. Any mildly flavoured non-dairy milk will work. If you use homemade milks just bear in mind that it has a shorter shelf life than store purchased milks so your butter won't last as long. If you do use homemade milk I suggest keeping your butter in the freezer and just removing what you need as you need it.
This butter will last for about 2 weeks in the fridge in a sealed container and it also freezes well. If you don't use a lot of butter you could pour it into silicone ice cube trays to set. Once set squeeze them out and freeze in a freezer bag then just take out a block as needed.
It is normal to see a few tiny little beads of moisture on the top of your butter when you remove it from the fridge. If they bother you just use a piece of paper towel to blot them off.
Do not use this butter for frying or for anything that needs broiling/grilling. It tends to go a bit strange and lumpy!