If organic vegan margarine was your “butter choice”, trust me, from today you’ll be blown away by this spreadable vegetable butter.
It’s deliciously tasty, incredibly easy to make, palm-oil/trans-fat free and healthy! And last but not least, you can customize it: you can make it thicker, thinner, add herbs and flavours and if you feel really naughty, try adding a few drops of maple syrup and dark chocolate chips for a sumptuous sweet vegan spread!
Oh, yes, I forgot, it can be used to cook (…just like real butter).
1 1/2 cup of refined coconut oil
1/2 cup almond milk (unsweetened)
1/2 cup olive oil (or any other vegetable and mild vegetable oil of your choice)
6 tbsp soy lecithin
salt (optional and to taste)
1 tsp apple cider vinegar
Combine all the ingredients into a blender and process for 1 minute to ensure that the mixture is properly soft and blended. Pour into a container and let set in the fridge for a couple of hours (silicon moulds are great, as the vegetable butter will pop out easily. As you can see, I used some popsicle silicon moulds…).
PS: I suggest you not to try it before putting it inside the fridge because even soft is tastes really – really! – good! 😉
Store Vegan Butter in an airtight container in the refrigerator for up to 1 month or wrapped in plastic, in the freezer for up to 1 year.
Make Vegan Butter in large batches and store it in your freezer. The night before baking, transfer it to your refrigerator!
Myioko says: In order to make really hard butter (for puff pastry, croissants, etc.):
Replace ¼ cup of melted coconut oil with ¼ cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons.
In order to make whipped “butter”:
Increase the liquid oil by one tablespoon, and process at high speed in the blender for about 2 minutes to incorporate as much air as possible