Are you tired of the battle of the butters? What’s “healthy” and what’s not (and what’s edible plastic in a tub)?
Well wait no longer mama. Instead of listening to commercials about the butter you should be buying, I want you to think about the butter you should be making.
Yup, that’s right.
No more hesitating and debating over which butter is best at the supermarket, while your 4-year-old hounds you about buying *insert sugary crap here*…again. No more reading butter labels, or feeling guilty about scooping another dab on your bread at dinner. Because at the end of the day, we should all be eating something we can feel good about, pleasing our personal ethics as well as our taste buds.
Now you can have the best of both worlds with this EASY to make, mostly raw, healthy homemade dairy-free butter spread!
With only a few simple ingredients, and your kitchen blender (this recipe fits perfectly into one of the Nutri Ninja Cups!), you can make your own butter without potentially harming your health (or baby cows yo!) in the process. This butter is not only dairy-free, cholesterol-free, and unrefined, but it also contains zero of those scary additives and preservatives that you find in all that crazy margarine.
Related: Why You Don’t Need to Eat Dairy (Plus Cheese Alternatives!)
It takes less than 5 minutes, is SUPER EASY to whip up, and makes approximately 16 oz. That’s a good “tub” of butter that lasts my family 2-3 weeks. As for the cost- it really depends on how much your local grocery is selling the ingredients for, but remember to try and buy organic/unrefined if you can.
By using unrefined coconut oil, you will be providing your body with HEALTHY fatty acids, which can help kill harmful pathogens and boost brain function. Coconut oil is also great for your blood cholesterol levels, and can help aid you in weight loss.
With extra virgin olive oil, you’re keeping your butter heart healthy, while also helping prevent osteoporosis (which btw, typically occurs in patients who consume high amounts of dairy products). EVOO contains healthy fatty acids too, as well as several bio-active compounds (like antioxidants!).
In other words, this is definitely a healthier choice than any of the processed vegan or dairy-laced butters you will find on the shelf at the grocery store.
By using unheated oils, you are keeping their healthy properties IN TACT, making it a win-win for your morning toast.
I love this butter because:
- It spreads WONDERFULLY on toast or pancakes.
- It MELTS on roasted or steamed veg.
- It’s a great SUBSTITUTE for any baking recipe you have.
- And it tastes AMAZING.
If you want to go super cute with it, you can even get your own butter stick mold. This comes in handy if you’re a mom like me, and you don’t want your tub of butter to look like it died tragically in a knife fight, because your 4-year-old has not mastered his butter skills yet.
I think this butter is so good, that even Homer J. Simpson would use it in his classic moon waffles:
And yes, while this butter is definitely a “healthy fat”, I don’t think I’d recommend eating it a stick at a time lol. #DOH!
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Homemade Healthy Dairy-Free Butter
All these ingredients should be easily found at your local grocery or health food store, but if you’re having trouble, I’ve provided direct links to help you out!
Ingredients:
- 1 C unrefined coconut oil (unrefined will have more of a “coconut” flavor, but it’s a healthier option than refined)
- ⅓ C extra virgin olive oil
- ½ C almond milk
- 3 tablespoon sunflower lecithin (soy lecithin also works here)
- 1 ½ teaspoon Himalayan pink salt
- 1 teaspoon apple cider vinegar
Directions:
- Combine all ingredients in a blender and process until smooth.
- Transfer to a container of your choice OR a butter stick mold*. Refrigerate for at least 1 hour (longer for butter stick mold) before use.
* If using a butter stick mold, refrigerate for a couple hours before trying to remove. To store, place sticks in a large rectangle container, using parchment paper to separate stacking. See the picture below for an example:
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Thank you so much for taking the time to invest in your health and happiness!
This post was shared on Healthy Vegan Fridays and I Am Pinnable.
Kay
Do you have a replacement for when a recipe calls for the stick butter or will this recipe work?
Randi Tisdall
Hi Kay, so for a recipe that calls for a stick of butter, you can totally switch it out for this butter, but it depends on the recipe. So for example, I wouldn’t use this butter for frosting, unless you’re okay with a slight olive oil taste. But for something like quick breads or cake, this should work fine. Otherwise, purchase store-bought dairy-free butter. Hope this helps!!
Carol
Can I use almond flour in place of sunflower lecithin and olive oil instead of evo. Thank you
Carol
Randi Tisdall
Hey Carol, good question! I have not tried to replace the sunflower lecithin, but it helps stabilize the mixture (and not separate). You could try the almond flour but I’m not sure it will act in the same way as the lecithin. But yes you can use regular olive oil instead of extra virgin. Hope this helps!
KMV
Looks absolutely amazing!
We are going to definitely going to have to try this, and I love that you use Himalayan salt.
Randi Tisdall
Thank you!! I would love to hear how it turns out!
kimmythevegan
ZOMG! Ah-mazing! You really are a homesteading goddess. I’m always stunned by the cool stuff you do! And so glad you share it so I can try it out too. I’ll have to track down some sunflower lecithin, but other than that, I have everything. I’m not a huge fan of Earth Balance and it doesn’t strike me as super healthy, but it works when I’m in a pinch. Can’t wait to try making my own though. And Homer J. Simpson approved!! 😉
Randi Tisdall
Lol, thanks Kimmy! Yes, Earth Balance definitely has its place, but I’m glad I don’t have to rely on it anymore for certain recipes- this butter works really well! Hope you have been doing okay and I’d love to hear how it turns out. Sending hugs!
Amber Harrop
I too am a Whole food kind of girl I hate “spreads ” with a passion and this looks like such a great alternative and good for my heart too Randi
Leanna
I always eat butter and never margarine oil, they can keep the “food products” I like to eat food instead.
I have no idea how you create all of these recipes. I have had to pretty much cut butter out of my diet because of cholesterol.
Pinning this as I think it is a very beneficial idea. Randi you amaze me.
Randi Tisdall
Thank you so much Leanna! I hope that you get a chance to make this recipe- it’s SO yummy and can be used for a number of recipes. I think my favorite part (other than it only taking 5 minutes to make!) is that it’s mostly raw, giving you those added benefits. I’d love to hear how it turns out if you make it, thanks for pinning and sharing!
Mary Ellen | VNutrition
This is such a great idea Randi! I just realized Earth Balance has palm oil in it and I feel too bad buying it anymore so I needed a replacement. So excited to try it!
Randi Tisdall
Yeah I hear ya on the palm oil- just another reason to love this alternative! It really goes great on toast and melts beautifully on baked veggies:) I hope you get to make it- I’d love to hear about your results!
Roseann Hampton
What a great healthy alternative! Thanks for sharing your recipe!
Randi Tisdall
Thank you Roseann, it was my pleasure!