There are lots of recipes for vegan “butter” on the internet but most have a nut base.
In a blender combine:
1 cup avocado oil (or any oil you like but the avocado has a very light flavor)
1/3 cup non-dairy milk (I used oat)
1 teaspoon vinegar
2 teaspoons nutritional yeast
Pinch of turmeric
1/2 teaspoon of sea salt
Blend until smooth, about 30 seconds to 1 minutes. Pour into a 2-cup dish with a lid. Place in the freezer for 1 hour and then transfer to the refrigerator until set (about 2-4 hours or if you skip the freezer, overnight 6-8 hours).
I was born and raised in central New Hampshire but have also lived in Boston; Tempe, Arizona; Pittsfield, Massachusetts; and Derry, New Hampshire before moving to Edina, Minnesota in 2019 after my husband died. I'm a retired archivist, worked for the Arizona State Archives and the National Archives and Records Administration. Began cooking at age 4, learned to read reading a cookbook. As a teenager, I often cooked family meals as my mother was busy correcting papers or doing class preparations for the next day.
Began developing food allergies at menopause and the number has grown over the last several decades.
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