How To Make Vegan Butter that MELTS!
Creamy. Spreadable. Melts.
Scale
Ingredients
- 4 TB almond meal
- 5 TB almond milk
- 1/2 tsp salt
- 1/2 tsp ACV
- 2 TB olive oil
- 1/2 cup room temp melted coconut oil
- pinch of turmeric for color
Instructions
- Using a high powered blender, blend the first 4 ingredients until smooth
- With the blender still on, stream in the olive and coconut oils
- At this point you should have a creamy whitefish cream colored batter. With the blender still on, add a pinch of turmeric (little by little until you achieve the color you desire)
- Pour into clean, sterilized glass containers or a butter dish or an ice trays (if you plan to freeze TB sized portions immediately)
- Place in fridge until firm and ready for use
- Place in freezer for later use.