Dairy Free (Vegan) Butter

Making your own dairy free butter is easy and allows you to ditch the bad oils that cause inflammation.

Easy, healthy AND delicious!

Instructions

1 cup coconut oil (unrefined for a more neutral flavor)*

1/3-1/2 cup extra virgin olive oil* or avocado oil (I find avocado oil provides a more neutral-tasting butter)*

1/2 c dairy-free milk (such as almond or cashew milk)

3 Tbsp sunflower lecithin

1.5 tsp Himalayan pink salt

1 tsp apple cider vinegar

pinch of turmeric (optional) - to give a yellow color like regular butter

Directions

Combine all ingredients in a blender and mix until smooth.

Transfer to a glass bowl and let it firm up.

Using a stand or hand mixer, whip the butter until fluffy.

Place back into glass bowl or transfer into stick molds.

Store in the refrigerator.

This should work in most recipes to replace regular butter.

Notes

*For a creamier butter, use up to 1/3 cup coconut cream in place of coconut oil (for example 1/3 coconut cream and 2/3 cup coconut oil)

*The oils we use make a huge impact to our health. A couple tips to find a high-quality, pure olive oil:

When choosing your olive oil, look for a harvest date on the bottle. Olive oil is not like wine - it does not get better with time. It should be consumed within 6-12 months (2 years max) from the harvest date.

Light, air and heat are olive oils worst enemies so be careful how you store your oil. Look for olive oil that comes in a dark, glass bottle; keep the cap of the bottle on; and store away from any heat source such as around the stove.

* How much olive or avocado oil you use depends on how firm you want your end product. The more you use, the softer your butter will be.