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
ScaleIngredients
- 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
- Combine all ingredients in blender (i used a nutribullet) and blend until creamy
- Pour into a glass dish with lid and freeze for 30 minutes-1 hour (or refrigerate until solid)
- Remove from freezer and use as desired or store in fridge
by predominantly paleopredominantly paleo
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.
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?
Thanks, we might give it a go!
How long do you think it will last in the fridge?
i would say about 5 days chronicrants because that is the lifespan of the canned coconut milk after opening. hope this helps!
I’m featuring this recipe at this week’s AIP Recipe Roundtable. Thanks for linking up!
Wonderful! Thanks. I have another I was going to post as well.
i am making this right now! i have some plantain drop biscuits that would be so good with butter! thanks so much!
Awesome Erin! Hope you enjoy it!
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
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.
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?
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!
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!
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.