Description
This vegan butter takes just four simple ingredients (including salt!), a blender, an immersion blender, and minimal hands-on time. No churning and no melting required! It's creamy, buttery, made without added preservatives, and totally vegan, gluten-free, dairy-free, soy-free, and refined sugar-free!
Ingredients
Units
Scale
- 3/4 cup refined coconut oil, solid at room temperature (not melted)
- 1 1/4 cups avocado oil, room temperature
- 1/2 cup plain unsweetened almond milk, cold (I use Malk)
- 3/4 teaspoon fine salt
Instructions
- Add the refined coconut oil, avocado oil, almond milk and salt to a high-speed blender. Blend for about 1 minute, until smooth and creamy.
- Pour the mixture into a glass jar or airtight container and refrigerate.
- After 30-60 minutes, check the mixture. If it has separated or is solidifying unevenly, insert an immersion blender right in the same jar you store it in (This is the one I love to use) and pulse a few times until smooth and fully incorporated.
- Return to the refrigerator and chill overnight, until completely solid.
- Serve directly from the refrigerator, or let stand at room temperature for 20-30 minutes to soften for easier spreading.
Equipment
Buy Now → Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week. It spreads right from the fridge and softens significantly at room temperature. Left somewhere warm, it can eventually become liquid!
Freezing: For longer storage, freeze in individual portions (you can freeze it right in silicone butter molds). Thaw in the refrigerator before using.
- Prep Time: 5
- Chill Time: Overnight
- Category: Condiment
- Method: Blender, No-Cook