Hallelujah Butter

Hallelujah Butter

Submitted By: Hallelujah Acres

A Hallelujah version of one of your Holiday necessities!


  • 1 cup pine or macadamia nuts, soaked over-night and drained
  • 2Tablespoon Udo’s Oil Blend
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoon fresh lemon juice
  • ½ cup distilled water
  • ½ cup organic coconut oil
  • 1 teaspoon Celtic Sea Salt® (optional)
  • Pinch of turmeric for color




  1. Place all ingredients in a Vitamix or other powerful blender and process until smooth.
  2. If too thick, slowly add more water until desired consistency is reached.
  3. Pour into glass jar, cover, and refrigerate or freeze.
  4. Use anywhere butter would normally be used.

OPTIONS: For a more flavorful butter, add minced fresh herbs, and/or garlic, and/or a little raw unfiltered honey.

Rhonda’s Kitchen Tip:Pine nuts (pignoli or pignolia) are the edible, soft, white seed of a number of western North American pine trees. They add versatility in the kitchen with a creamy consistency when used in sauces or dressings and a wonderful texture when used whole. Because pine nuts have a very short shelf life, they should be stored in the freezer.


Spruce up your salads, enjoy a dessert and make every meal a treat.

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