Homemade Vegan Butter
Gluten, Grain, Dairy, Egg, Nut and Sugar Free
Makes: 300g Time: 4 mins
I absolutely love this recipe. Finding a dairy free butter or margarine that contained only real ingredients was vertially impossible!! I use this butter for everything that I would have used another spread for.
INGREDIENTS:
- 100g Extra-Virgin Coconut Oil
- 70g Extra-Virgin Olive Oil (light if possible)
- 125g Coconut Cream/Milk (see notes)
- 1/3-1/2 tsp Fine Himalayan Salt (to taste)
METHOD:
- Weigh out the coconut oil and melt to a liquid if it is a solid.
- Place coconut oil into a recycled jar (approximately 300ml in size) and weigh all ingredents in.
- Mix together with a fork until the mixture emulsifies.
- Place in the fridge to set and use when needed.
Notes:
I find it emulsifies the best when the coconut cream or milk is cold from the fridge when added to the oils. Makes it so much easier to mix together.
It’s important for this to be stored in the fridge as the warmer weather will cause the coconut oil to melt.
If you find that the oils and the coconut cream seperate, simply keep mixing for a little longer and you’ll find that they will come together.