Millet Butter

Makes about 1 cup


  • ¾ cup, (6oz) water
  • 2½ Tbsp, (35g/1.25oz) millet (learn more about millet here)
  •  1/3 cup, (60g/2oz) cashews (learn more about cashews here)
  • 2 tsp nutritional yeast
  • 1-1½ tsp lemon juice
  • ½ tsp salt
  • 1/16 tsp turmeric                                                                    
  • ¼ tsp butter flavoring, (I use Watkins, do not over use)


  1. Rinse the millet and toast briefly to remove any excess water. Stove top, bring millet to boil, cover and simmer for 45 to 50 minutes, or until soft. Instant Pot 10 minutes on manual. Let pressure drop naturally.
  2. Add to high speed blender, the hot cooked millet, cashews, nutritional yeast, lemon juice, salt, turmeric and butter flavoring. Blend until smooth. 
  3. Pour into a container, allow to cool then cover.
  4. Keeps well in fridge for a 1 week to 10 days. This butter is also freezer friendly.


  • Be mindful of the size of your instant pot as the water needs to be deep enough to cover the bottom of the pot, other wise the millet may not cook properly. The water millet ratio above works well for a 6 quart instant pot or smaller.