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.