VEGAN BUTTER:

160 ml of unsweetened plant-based milk (soy works best for this recipe)

5 ml of apple cider vinegar

25 g of almond flour

2 g of nutritional yeast

3.5 g of salt

240 ml of deodorized liquid coconut oil

45 ml of extra virgin olive oil

Storage: it can be kept in the refrigerator for 10-12 days or in the freezer.