Millet Butter

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Creamy, delicious and spreads like butter. It’s also freezer friendly!

Makes about 1 cup


  • ¾ cup cooked millet (use ¾ cup water with 2½ Tbsp millet) (view instructions how to cook millet here)
  •  1/3 cup raw cashews (60 g/2 oz) (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. Add to high speed blender, the cooked millet, cashews, nutritional yeast, lemon juice, salt, turmeric and butter flavoring. Blend until creamy smooth. 
  2. Pour into a container, allow to cool then cover.
  3. Keeps well in fridge for 1 week to 10 days. This butter is also freezer friendly.