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Be sure to use refined coconut oil to avoid giving the butter a coconut flavor. If making homemade butter is not your thing, try Earth Balance Buttery Spread, available in most supermarkets.


  • ¼ cup plain unsweetened almond milk store-bought or homemade (see below)
  • 1 teaspoon rice vinegar
  • ½ teaspoon salt
  • teaspoon ground turmeric
  • ¾ cup refined coconut oil
  • ¼ cup grapeseed or sunflower oil


  1. In a blender or food processor, combine the milk, vinegar, salt, and turmeric and let it sit for 10 minutes.
  2. Heat the coconut oil in a microwave-safe bowl in the microwave until it is just melted. Let it cool slightly, then add it to the mixture in the blender or food processor, along with the grapeseed oil. Blend until smooth and thoroughly combined.
  3. Transfer to a container or butter mold and refrigerate to set and firm up, at least 1 hour. Keep tightly covered in the refrigerator for 3 to 4 weeks or wrap tightly and store in the freezer for up to 6 months.

Recipe Notes

Note: For a firmer texture, add 1 teaspoon soy lecithin liquid or 2 teaspoons soy lecithin granules to the mixture.