This vegan butter is not only a great store-bought alternative, but it's also free of palm oil, emulsifiers, and preservatives. It's smooth, creamy, rich, and spreads and melts just like regular butter. While it's not real butter, it's pretty close.
Add the almond flour, cashew milk, nutritional yeast, salt, and coconut vinegar into a blender and blend until smooth. The mixture should be completely smooth without any grainy bits.
Pour in the refined coconut oil and avocado oil then blend on full speed until velvety smooth and light. Blend the mixture for at least 2 minutes so a lot of air gets in.
Store leftover butter in an airtight container in the refrigerator for up to 2 weeks. (The shelf-life will be shorter if using homemade almond milk. The butter will last for however long your homemade milk lasts).
For longer term storage, freeze the butter in silicone ice cube trays. Once set, squeeze the butter cubes out and keep them in a sealed freezer bag for up to 3 months.
* If you can't find coconut vinegar, you can also use apple cider vinegar or lemon juice.
**If you want to use olive oil, avoid using extra virgin olive oil as it can turn bitter when blended. Pure olive oil is a much better choice.
***Make sure you use refined coconut oil. Unrefined coconut oil has a coconut flavor.
This recipe has been adapted from Virtual Vegan.