Step 1

Melt the coconut oil. I put it in the microwave for 20 or 30 seconds but you can also stand the jar in some hot water. Measure it when it's liquid and not when it's solid, then set it aside for a few minutes to cool. Don't use it while it's hot or warm. Allow it to get to room temperature first.

Step 2

Place the almond flour, milk, salt, nutritional yeast, vinegar and turmeric into a blender and blend until smooth.

Step 3

Pour in the refined coconut oil and olive oil then blend until velvety smooth. I use the smoothie setting on my blender. Don't let the blender get too warm while it's blending or the butter can split a bit. If your blender does run a little warm then blend in short bursts and give it a break for a minute or two in between.

Step 4

Pour the liquid butter into a container, cover and refrigerate until set.

Step 5

Let is soften at room temperature for a few minutes before spreading for ultimate creaminess and ease of spreading.