Easy Vegan Butter RECIPE

Easy Vegan Butter  Recipe that gives you an smooth, rich and creamy  butter that you can spread on your warm  morning toast. Melts and drips and tickles your appetite .

Uses:
–  baking cakes,

-baking cookies,

-baking cupcakes

– on bread, toast,

-on potatoes,

-in mashed potatoes,

– on popcorn .

But don’t  fry  with it, or spreading it on something that needs broiling  like garlic bread.

This butter is very high in fat so the best is to  eat  it sparingly.

Ingredients

-4 tbsp almond flour
– 5 tbsp any mildly flavored unsweetened non-dairy milk ( NOT soy, and not canned coconut milk )
– 1 tsp nutritional yeast
– 1/2 tsp  salt
– 1/2 tsp apple cider vinegar
– 2 tbsp olive oil standard or extra virgin(optional)
– 1/2 cup melted & room temperature refined coconut oil(NOT unrefined)
– a pinch of turmeric (optional)

Preparation:

  • put the  ground almonds, milk, salt, nutritional yeast & vinegar into a blender
  • blend  but don’t let the blender get too warm  because  the butter can split
  • the best is to blend in short bursts
  • when its completely smooth pour in the refined coconut oil and olive oil
  • blend on full speed until velvety smooth ( 1- 3  minutes)
  • pour into a container
  • cover
  • refrigerate
  • let it sit for a couple of hours
  • store in the freezer

STORAGE

  • you can keep it for 2-3 weeks
  • keep it in the fridge
  • wrap it well first
  • put it in a silicone ice cube tray and let it cool
  • then pop it out and store in a freezer bag in the freezer.

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Notes

  • milk has to be unsweetened
  • 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
  • do not use this butter for frying or for anything that needs broiling/grilling
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