To be honest, I’m cheap and I don’t want to spend a ton of money on a healthy, alternative vegan butter I can make at home. This recipe is really easy peasy to make.My criteria is that it needs to spread easily on toast, I can use it to bake with, and it doesn’t have a terrible after taste. This recipe fits the bill. Check, check, check! Try it and see for yourself!
Prep Time: 5 minutes
Chill Time: 3-4 hours
1 1/2 Cups melted refined coconut oil
1/2 cup non-dairy milk (I used unsweetened cashew milk)
1/4 cup light olive oil
1 teaspoon salt
2 teaspoons liquid lecithin
- Add all ingredients to a food processor and blend for a minute or 2
- Pour into a glass dish or Silicone Mold and refrigerate for 3 or 4 hours until firm.
Storage Notes: I usually make a batch that lasts for 3 or 4 weeks in the fridge. Or store in the freezer for 2-3 months.