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Dairy Free Paleo Butter

March 11, 2014 by predominantlypaleo 35 Comments

 

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Dairy Free Paleo Butter

I am a recovering butter addict. Grass fed creamy delicious butter was on or in just about everything I made. When I found out that I had to ditch dairy I was pretty bummed and have missed it since.  I *cheat* with vegan butter sometimes, but it has less desired vegetable oils which I otherwise would not eat. So, today was the day. Today I made butter – paleo style – and it totally worked! It spread, it melted on warm bread, and it tasted amazing. score! 

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    Dairy Free Paleo Butter

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    • Author: Jennifer Robins

    Ingredients

    Scale
    • 2 tablespoons full fat coconut milk (i used native forest in the can)
    • 3 tablespoons olive oil
    • 2 tablespoons melted coconut oil
    • 3 tablespoons avocado oil
    • 1/2 teaspoon salt

    Instructions

    1. Combine all ingredients in blender (i used a nutribullet) and blend until creamy
    2. Pour into a glass dish with lid and freeze for 30 minutes-1 hour (or refrigerate until solid)
    3. Remove from freezer and use as desired or store in fridge

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by predominantly paleopredominantly paleo
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Filed Under: aip friendly, condiments, dairy free, egg free, gluten free, grain free, nut free, soy free, sugar free, vegan

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Comments

  1. Elizabeth says

    March 18, 2014 at 10:23 pm

    How does the taste compare to actual butter? My kid is allergic to dairy and eats way too much Earth Balance. I’d love to get her off of it, but it will be a hard sell if it doesn’t taste buttery.

    Reply
  2. predominantly paleo says

    March 19, 2014 at 1:58 am

    Elizabeth, the taste to me was definitely buttery and one which i could easily live with…I am not sure how particular your daughter is. Perhaps it is worth trying out or mixing with Earth Balance and then slowly phasing the Earth Balance out?

    Reply
    • ancestralhome says

      March 19, 2014 at 4:36 am

      Thanks, we might give it a go!

      Reply
  3. chronicrants says

    March 23, 2014 at 2:37 pm

    How long do you think it will last in the fridge?

    Reply
  4. predominantly paleo says

    March 24, 2014 at 1:30 am

    i would say about 5 days chronicrants because that is the lifespan of the canned coconut milk after opening. hope this helps!

    Reply
    • Lisa says

      May 9, 2021 at 5:36 pm

      I made some this morning and swapped out the olive oil for flaxseed oil. Also it’s kind of bitter. You wouldn’t think that flaxseed oil would be the culprit? I wonder if maybe I blended it too long?

      Reply
  5. Phoenix Helix says

    March 27, 2014 at 12:34 am

    I’m featuring this recipe at this week’s AIP Recipe Roundtable. Thanks for linking up!

    Reply
  6. predominantly paleo says

    March 27, 2014 at 1:02 am

    Wonderful! Thanks. I have another I was going to post as well.

    Reply
  7. erin says

    June 25, 2014 at 2:36 pm

    i am making this right now! i have some plantain drop biscuits that would be so good with butter! thanks so much!

    Reply
    • predominantlypaleo says

      June 25, 2014 at 3:13 pm

      Awesome Erin! Hope you enjoy it!

      Reply
  8. sharon says

    July 21, 2014 at 1:35 pm

    Hi, i was wondering if i can substitute anything for the avocado oil…it’s a bit hard to find where i live. Maybe i can double the olive oil? or will that compromise the buttery effect? thanks

    Reply
    • predominantlypaleo says

      July 21, 2014 at 2:04 pm

      You can use any combination of oils, I just found this particular blend to be the most mild in terms of not having one oil overpower another. If you use extra olive oil, you might look for a lighter one.

      Reply
  9. Simmie says

    November 6, 2014 at 5:10 pm

    Loved this in liquid form, but no so much in hardened form, as the salt all seemed to rise to the top. How can that be avoided?

    Reply
    • predominantlypaleo says

      November 7, 2014 at 3:27 pm

      Simmie, try blending it higher speed or using an immersion blender and then freezing it right away. Maybe you just need to get it colder faster to avoid the separation. Hope this helps!

      Reply
  10. Simmie says

    November 6, 2014 at 5:11 pm

    How does everyone get the salt from rising to the top in the refrigerated version of this? It made it inedible. I really like the liquid version of it, tho!

    Reply
  11. Betty K says

    July 3, 2017 at 6:10 pm

    So yummy!
    To work around the “salt rising” issue, just give it a good stir about 10-15 minutes after putting it in the freezer, then place it in the fridge to finish firming up.

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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