Vegan Butter: An Almond Flour & Coconut Oil Butter with Olive Oil & Lime — Yields 2 Sticks

This vegan butter is a genuine achievement in whole-food fat science. Almond flour (or home-blanched raw almonds processed into flour), nutritional yeast, salt, lime, water, olive oil, and refined coconut oil — blended in two stages until velvety smooth — produce a butter that sets firm in the refrigerator, spreads easily at room temperature, and has the rich, slightly savory, buttery flavor of real dairy butter. The refined coconut oil (not virgin) provides the neutral fat that sets solid when cold; the olive oil provides the richness and monounsaturated character that gives the butter its spreadability and heart-protective fat profile; the almond flour provides the emulsifying proteins and mild flavor.

Jump to Recipe ⬇

🌿 The Healing Ingredients

• Almond Flour (8 Tbsp.) — The protein and emulsifier base. The natural proteins in almond flour help bind the water and oil phases together during blending, producing a stable emulsion that holds together in the refrigerator. Rich in vitamin E, monounsaturated fats, magnesium, and calcium. Raw almond variation: ½ cup raw almonds can be used in place of almond flour — see Directions for the blanching process. → Shop Almond Meal, Fine Ground, Blanched | Shop Almonds, Whole, Organic (Raw) | Shop Almonds, Whole
• Refined Coconut Oil (1 cup) — The setting agent that gives this butter its firm, stick-like consistency when refrigerated. Refined (not virgin) coconut oil is essential here — its neutral flavor allows the almond and olive oil notes to define the butter’s taste rather than coconut. Rich in MCTs for rapid, clean energy. → Shop Coconut Oil, Organic, RBD | Shop Coconut Oil
• Olive Oil (4 Tbsp.) — Provides the monounsaturated fat richness that makes this butter spreadable and gives it a luxurious mouthfeel even when cold. → Shop Olive Oil | Shop Olive Oil, Extra Virgin, Organic, Braggs
• Nutritional Yeast (1½ tsp.) — Adds a subtle, savory, buttery depth that is the difference between a butter-flavored fat and something that genuinely tastes like butter. → Shop Yeast Flakes, Nutritional, Organic
• Lime (1 tsp.) — Fresh lime juice provides the bright, subtle acidity that mimics the natural lactic acid tang of real dairy butter.
• Salt (½–1 tsp.) — The most important flavor element — real butter is always salted. Adjust to taste.

📖 The Two-Stage Blend Method

Stage 1: Blend the almond flour, water, nutritional yeast, salt, and lime until completely smooth and no longer grainy — this fully hydrates and emulsifies the almond proteins. Stage 2: Pour in both oils with the blender running on full speed, and blend for at least 2 full minutes until the mixture is velvety smooth and slightly lightened in color. The extended high-speed blend incorporates air and fully emulsifies the fat and water phases, producing a stable, creamy butter rather than a separated, oily mixture.

📋 The Recipe (Yields 2 sticks)

Ingredients

• 8 Tbsp. Almond flour
• 10 Tbsp. Water
• 1½ tsp. Nutritional yeast
• ½–1 tsp. Salt
• 1 tsp. Lime
• 4 Tbsp. Olive Oil
• 1 cup Coconut Oil, refined

Directions

1. Blend almond flour, water, nutritional yeast, salt, and lime until no longer grainy.
2. Pour in oils.
3. Blend on full speed until velvety smooth and light, at least 2 minutes.
4. Pour into a container.
5. Place in the refrigerator to set. (This may take several hours.)

Raw Almond Variation

• Raw almonds can be used in place of almond flour.
• Place ½ cup raw almonds in boiling water for approximately 30 seconds.
• Drain and pinch to peel the skins off.
• Layer almonds evenly on a cookie sheet and dry overnight in the oven (turned off).
• In the morning, put almonds in a blender and blend until you have a flour.

💡 Tips & Serving Ideas

The extended 2-minute blend on full speed is essential — under-blending produces a grainy, separated butter that will not set properly. Allow at least 3–4 hours to set in the refrigerator, or overnight for a fully firm stick. Use exactly as you would dairy butter: spread on toast, crackers, or bread; melt over steamed vegetables; finish soups and grain dishes; or use as the fat base for plant-based baking. The raw almond variation produces a slightly denser, more textured butter with a more pronounced almond character.

Part of The Healing Kitchen series at Black Hills Health Retreat.