Vegan Butter Nutter

 In Dips, Recipes

 

Vegan Butter

Kat
Making this vegan butter is very easy and a great alternative to dairy butter. When using an oil, I recommend a light oil so as not to overpower the butter with the oil's flavour, I used an organic Sunflower oil in this recipe. A light Olive oil would be fine or Avocado Oil. I do not recommend Canola and Soy in any recipes.
Prep Time 30 mins
Course Breakfast, Lunch, Main Course
Cuisine dairy free, Vegan

Equipment

  • Small Saucepan
  • Electric Whisk
  • Butter Dish

Ingredients
  

  • 1 Cup Refined Organic Coconut Oil (240ml) NOT cold pressed extra virgin for this recipe.
  • 1/2 Cup Organic Sunflower Oil
  • 1/4 Cup Organic Almond Milk Or any other organic non-dairy you prefer
  • Pinch Himalayn Salt
  • pinch Organic Turmeric (if you want the 'butter' look).

Instructions
 

  • Lightly heat coconut oil in saucepan.
  • Once completely melted, add almond milk, sunflower oil, salt and Turmeric.
  • Mix thoroughly and pop in fridge for 10-15 mins to cool. (leave in saucepan to save on dishes.
  • Now, whisk for a few minutes to completely combines all ingredients.
  • Pour into butter dish and let set in fridge.
  • This butter will keep well for 2-3 weeks and will make approx 2 cups butter.

Notes

 
This is a lovely vegan butter.  You could add some coconut cream and whisk in to give more depth. Have a play around with it.
Great to bake with, on toast, crackers, any baking.
Keyword Butter`, spread, Vegan
Tried this recipe?Let us know how it was!
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