Melt the coconut oil in a small pot and allow it to get to room temperature. The coconut oil must be in a liquid state.
Place the almond flour, milk, salt, nutritional yeast, vinegar, and turmeric into a blender and blend until smooth. Turn off the blender.
Add the refined coconut oil all at once and blend until very smooth. About 30 seconds on a medium-speed blender setting. Do not let the blender get hot, this can cause the mixture to separate.
Pour the liquid butter into a container, cover, and refrigerate until set, about 3 hours.
Let butter soften at room temperature for 10 or so minutes before spreading it on your favorite piece of bread or muffin.
Store butter in a tightly covered container in the refrigerator for up to two weeks.