I am not a huge fan of store bought vegan butters. They all contain either nuts, soy, pea protein, sunflower, or flaxseed which many of us can’t have. Store bought vegan butters also contain ingredients and preservatives that are not healthy for us. It became my mission to make my own butter & I really like how this one turned out. It can be made top 8 free and seed free. It can also be made legume free. The finished product is firm, but spreadable. The taste is creamy. Makes about 40 (2TB) servings of butter or about 5 cups (40oz) butter. Takes about 5-10 mins to make.

Ingredients

For the buttermilk:

1. 1 cup oat milk , or other non dairy milk
2. 1TB apple cider vinegar

For the rest:

1. 2 cups palm shortening, OR if you can have coconut—refined coconut oil *See notes
2. 1 teaspoon salt
3. 1/2 cup olive oil
4. 1/2 cup canned coconut milk, cold (use the solid part, not the liquid) *See notes if you can’t do coconut
5. 1 TB nutritional yeast, if desired
6. 1/8 tsp turmeric for color, if desired

Directions

1. Mix your buttermilk ingredients together and let sit for about 5 mins. The oat milk should look partially separated.
2. Then, blend everything with a hand mixer till smooth. You can also use a strong powdered blender or kitchen aid with whisk attachment.
3. Pour into a glass container or other containers as desired and let refrigerate for 2-3 hours till firmly set. It’s ready!
   

Notes:

*Using unrefined coconut oil will make your butter taste like coconut, so I highly recommend the refined for creating a neutral flavor.

**If you can’t do coconut, I recommend non dairy homemade yogurt, OR plant based heavy whipping cream (contains legumes). If using the yogurt, add in 2 TB maple syrup to reduce the tartness of the yogurt.

Enjoy on toast in recipes, or more!