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How To Make Vegan Butter that MELTS!

October 21, 2020


If you’ve been considering giving up dairy for a while but still haven’t fully made the change . . .  . I have a recipe and a message that may convince you to make the changes sooner than later.

At the time of writing this, I am experiencing fibroids.  Sometimes it’s painful. Most times it’s heavy and causes me bloat and constipation.

But I refuse to live with this and am detoxing them out of my system.  When I found out that dairy was a major contributor to this feeling, I began eliminating it.  Little by little. Replacement by replacement.

Milk, yogurt and ice-cream were easy . . . cheese and butter, not so much.  I tried a ton of vegan options on the market and non seemed to hit the spot.  They reminded me more of margarine than they did of that cultured taste that I grew up on. That is until I came across this creamy, spreadable, meltable butter that reminds me of the rich European butter I grew up eating as a child in Rotterdam.

It’s easy to make and comes together with 5 ingredients in less than 10 minutes! Stores in the fridge for up to 2 weeks and in the freezer for up to 6 weeks.  




How To Make Vegan Butter that MELTS!

Creamy. Spreadable. Melts.



  • 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


  1. Using a high powered blender, blend the first 4 ingredients until smooth
  2. With the blender still on, stream in the olive and coconut oils
  3. 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)
  4. Pour into clean, sterilized glass containers or a butter dish or an ice trays (if you plan to freeze TB sized portions immediately)
  5. Place in fridge until firm and ready for use
  6. Place in freezer for later use.

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