Trying to find something that tasted good and resembled butter was quite a task. I know you can buy vegan spreads, however I really do not like anything with Palm Oil in it (even if it says sustainably sourced) and was trying to get something that wasn’t too processed. This recipe makes approximately 4 ramekins of butter. One for the fridge and 3 for the freezer.
8 Tablespoons ground almonds
12 Tablespoons soy milk
2 Teaspoons nutritional yeast
1 Teaspoon apple cider vinegar
4 Tablespoons olive oil
1 Cup melted and cooled fragrant free coconut oil (Amazon or Ocado, Biona Product)
Pinch of turmeric
Mix ground almonds, soy milk, nutritional yeast, apple cider vinegar and turmeric together in a blender until a smooth paste. Add coconut and olive oil to the paste and whizz together. Pour into glass container or ramekins and put into the fridge to set.