I don’t like to use margarine and stuff with questionable ingredients so I came up with my own plant based spread/ butter.
1/2 cup Almond Meal/ Flour
150mls, (1/2 Cup + 2 Tablespoons) Cashew milk
2 Teaspoons nutritional yeast
1 teaspoon salt
1 teaspoon Apple Cider Vinegar
60ml (1/4 Cup) Olive Oil
240ml (1 cup)melted & room temperature refined coconut oil
Pinch Turmeric.
Instructions
Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender (I use a nutri bullet) and blend until smooth.
Don’t let the blender get too warm while it’s blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between. It needs to be completely smooth with no grainy bits.
Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and light and airy. It takes about a minute. If you have a less powerful blender just keep going for longer.
Pour into a container, cover and refrigerate. A glass jar with a lid is perfect. The time it takes to set will depend on how deep your container is. You are looking at at least a couple of hours although you can hurry it up by placing it in the freezer for a little while.
If you use this for cooking be sure to use an oil in the pan so the butter doesn’t burn