Ingredients
Equipment:
For the buttermilk:
- 1 cup (279g) oat milk , or other non dairy milk
- 1TB (14g) apple cider vinegar
For the rest:
- 2 cups (477g) palm shortening, OR if you can have coconut—refined coconut oil *See notes
- 1 teaspoon (10g) salt
- 1/2 cup (120g) olive oil
- 1/2 cup (147g) non dairy homemade yogurt, OR **See notes
- 1 TB (4g) nutritional yeast, if desired
- 1/8 tsp turmeric for color, if desired
Instructions
- Mix your buttermilk ingredients together and let sit for about 5 mins. The oat milk should look partially separated.
- Then, blend everything with an immersion blender OR strong powered blender, till smooth. (Most regular blender and hand mixers don’t make a great finished product and you might burn through a motor if your blender isn’t strong enough—-speaking from experience twice, hahaha..)
- 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.
**Whats fun about making it homemade, is there are lots of substitutes. I have tried every substitution and they all work lovely.
You can sub 1/4 cup palm shortening or coconut oil for the homemade yogurt. This substitute will make your butter a bit more solid and less spreadable, but it does work! Or if you can have legumes —You can use 1/2 cup plant based heavy whipping cream (contains legumes), & if you can have coconut—1/2 cup canned coconut milk, cold (use the solid part, not the liquid).
Finally, if you have a store-bought yogurt you can safely eat, go ahead and use that!
- Prep Time: 7 Min
- Category: butter