I have to give a shout out to the Virtual Vegan for this recipe – it’s based on her creation, and it’s absolutely fantastic. Who knew almond flour could be a base for vegan butter?!?! I made a couple of tweaks based on my personal taste (and doubled the recipe). I doubt I will ever buy vegan butter again. This comes together in about 5 minutes and is oh-so-tasty.
- 1/2 cup finely ground almond flour
- 1/2 cup + 2 tablespoons unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 teaspoon Himalayan pink salt
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon turmeric
- 1/4 cup extra virgin olive oil
- 1 cup melted coconut oil, cooled to room temperature
- Blend the almond flour, plant-based milk, nutritional yeast, salt, vinegar, turmeric, and garlic powder if using in a high speed blender until completely smooth. Don’t let the mixture get too warm or the butter will break.
- With the blender running on medium speed, stream in the olive oil and the melted coconut oil.
- Turn up the speed and blend completely.
- Pour the butter into your storage container(s). I used a small glass jar plus one of these trays I found at Tuesday Morning and still had enough left over for the toast I made while I was making the butter! (If you choose to do the same – once the cubes are frozen, pop them out of the tray and into a glass container; keep in the freezer and use as needed.)
You can use any unsweetened plant-based milk – I like rice milk or the Eden Soy brand of soy milk.
The Virtual Vegan does not recommend using this vegan butter for frying, grilling or broiling.