Homemade Vegan Butter
Make your own vegan butter with just a few wholesome ingredients. Soft at room temperature, our version will spread on toast or can be used in baking to make your favourite recipes!
Yield: About 2 cups
INGREDIENTS
1¼ cups refined coconut oil (unrefined will have a coconut taste)
⅓ cup Nuts to You Cashew or Macadamia Cashew Butter
⅓ cup unsweetened dairy-free milk
2 tsp apple cider vinegar
2 tsp nutritional yeast
½ tsp salt
Pinch of turmeric (optional)
INSTRUCTIONS
Melt coconut oil in a pot over low heat until liquid.
Add the oil to a blender with all the other ingredients and blend until fully smooth. Taste to see if you want to add more salt for an extra salty butter.
Pour the mixture into a glass container and refrigerate for at least 2 hours. Alternatively, once the oil has cooled enough to allow the mixture to come to room temperature and it is more firm, you can form it into logs or blocks, using parchment paper. Please note that some separation can occur but the butter comes back together quickly with a good stir.
The butter can be kept in the fridge for 2 to 3 weeks or it can be frozen. Use as you please!
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