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Perfect Vegan Butter

Course Breakfast, Side Dish
Keyword butter, vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4


  • ½ cup almond meal
  • ½ cup cashew milk or almond milk
  • 2 tsp nutritional yeast
  • 1 tsp sea salt
  • 2 tsp lemon juice or apple cider vinegar
  • 1 tsp spice mix Cafe de Paris
  • ¼ cup olive oil
  • 1 cup coconut oil melted and at room temperature


  • Melt the coconut oil and let it cool to room temperature.
  • Add almond meal, milk, nutritional yeast, salt, lemon juice, and Cafe de Paris spice mix to the blender and blend for 15 seconds.
  • Add the coconut oil and olive oil and blend for another minute on high speed.
  • Pour into a mold. I used a silicone mold which worked really well. Transfer to the fridge for at least 2 hours.
  • Release the butter from the mold. You can store the butter in the fridge for up to a week.