Today’s recipe is not the same as before. They contain almond flour and nut milk with coconut oil and vinegar. Warmly suggest you get the refined coconut oil to avoid the strong coconut taste. I did a little bit of research to find which coconut oil is refined. The most common brand is the Pure KTC coconut oil, that’s is the refined one. But you need to be careful, except the Pure one, the others are virgin, extra virgin, organic virgin all are not refined coconut oil, it means that these few oils have the aroma of coconut smell. KTC coconut oil you can get it from the Sainsbury supermarket in the UK easily.
Also, highly recommend you to get a silicon butter mould, it will be much easier to get the butter out of the mould after the butter solidify.
Wish you have happy baking, enjoy!
Recipe adapted from Petra. A great to find her blog, a Holistic Nutritionist.
- 8 tbsp Almond Flour
- 10 tbsp unsweetened cashew milk, (I use almond milk)
- 1 1/2 tsp Nutritional yeast (optional)
- 1/2 – 1 tsp Pink salt
- 1 tsp coconut vinegar (I use Apple cider vinegar), or (you can use lemon juice instead)
- 4 Tbsp. olive oil or rapeseed oil
- 1 cup Refined coconut oil, melted
Place almond flour, nut milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
Pour the vegan butter into a butter mould or silicone mold. Place it in the fridge and let it set. Depending on the size of your container, it might take several hours for the butter to solidify.
You can use this vegan butter just like you would regular butter. However, not recommend using it when high temperatures are involved. This includes frying, broiling, and grilling.
Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts). For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.