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Turmeric Butter

A delicious, easy to make, dairy-free butter alternative with the added antioxidant benefits of turmeric. Plus, it's a breeze to make in 5 minutes, no special equipment needed. This will become your new favourite fridge staple!
Course Side Dish, Staple
Cuisine American
Keyword butter
Servings 12
Calories 92kcal
Author Buffy Ellen

Ingredients

  • c extra virgin cold-pressed coconut oil softened (not melted)
  • ¼ c extra virgin cold-pressed olive oil
  • tsp turmeric powder
  • ½ tsp sea salt or less to taste

Instructions

  • Add all ingredients to a bowl or cup and whisk vigorously with a fork until they are completely combined with no lumps.
  • Pour into a sealed glass jar and place in the fridge to set. Give the jar a good shake after 30 minutes or so, as this will prevent separation. The mixture should then harden to a beautifully spreadable semi-soft butter. Store in the fridge for up to two months.

Video

Notes

  • If your turmeric and salt settles to the bottom (may happen if your coconut oil is too soft or melted), simply bring your butter out of the fridge and heat it gently until softened, then whisk up with a knife until remixed and place back in the fridge. Again, shake it after half an hour just to ensure that everything mixes up nicely.
  • My blend is quite salty as I love the extra flavour it gives on its own to plain bread, toast or corn, but if you prefer your 'butter' less salty feel free to halve my salt measurement.

Nutrition

Calories: 92kcal | Fat: 10g | Saturated Fat: 5g | Sodium: 96mg