Easy Vegan Butter - No Palm Oil

I have to give a shout out to the Virtual Vegan for this recipe - it's based on her creation, and it's absolutely fantastic. Who knew almond flour could be a base for vegan butter?!?! I made a couple of tweaks based on my personal taste (and doubled the recipe). I doubt I will ever buy vegan butter again. This comes together in about 5 minutes and is oh-so-tasty.


  • 1/2 cup finely ground almond flour

  • 1/2 cup + 2 tablespoons unsweetened plant-based milk

  • 2 tablespoons nutritional yeast

  • 1 teaspoon Himalayan pink salt

  • 1 teaspoon apple cider vinegar

  • 1/2 teaspoon garlic powder (optional)

  • 1/4 teaspoon turmeric

  • 1/4 cup extra virgin olive oil

  • 1 cup melted coconut oil, cooled to room temperature


  1. Blend the almond flour, plant-based milk, nutritional yeast, salt, vinegar, turmeric, and garlic powder if using in a high speed blender until completely smooth. Don't let the mixture get too warm or the butter will break.

  2. With the blender running on medium speed, stream in the olive oil and the melted coconut oil.

  3. Turn up the speed and blend completely.

  4. Pour the butter into your storage container(s). I used a small glass jar plus one of these trays I found at Tuesday Morning and still had enough left over for the toast I made while I was making the butter! (If you choose to do the same - once the cubes are frozen, pop them out of the tray and into a glass container; keep in the freezer and use as needed.)

  5. Enjoy.

You can use any unsweetened plant-based milk - I like rice milk or the Eden Soy brand of soy milk.
The Virtual Vegan does not recommend using this vegan butter for frying, grilling or broiling.

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