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 minutes mins
Course Breakfast, Lunch, Main Course
Cuisine dairy free, Vegan
Small Saucepan
Electric Whisk
Butter Dish
- 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).
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.
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