Ingredients:
- 1 cup refined coconut oil (melted)
- 1/2 cup unsweetened almond milk or soy milk
- 1/4 cup neutral-flavored oil (such as grapeseed or canola oil)
- 1 teaspoon apple cider vinegar or lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon turmeric (for color, optional)
Instructions:
- Prepare the Ingredients:
- Ensure the coconut oil is melted and at room temperature.
- Measure out the almond milk and let it come to room temperature if it was refrigerated.
- Have all ingredients ready to go before starting.
- Combine Ingredients:
- In a blender or food processor, combine the melted coconut oil, almond milk, neutral oil, apple cider vinegar (or lemon juice), salt, and turmeric (if using).
- Blend Until Smooth:
- Blend the mixture on high speed until everything is well combined and smooth. This usually takes a couple of minutes. Scrape down the sides of the blender or food processor as needed to ensure everything mixes evenly.
- Chill the Mixture:
- Pour the mixture into a container with a lid. Place it in the refrigerator and let it chill until solidified. This typically takes about 4-6 hours, depending on your refrigerator temperature.
- Store and Use:
- Once solid, your vegan butter is ready to use! Store it in the refrigerator where it will keep for 2-3 weeks. You can also freeze it for longer storage.
Notes:
- This vegan butter will soften at room temperature and melt when heated, similar to regular butter.
- Feel free to adjust the salt level to your taste.
- You can customize the flavor by adding herbs, garlic powder, or other seasonings if desired.
