Vegan Butter
Deliciously creamy homemade vegan butter. It's easy to make, probiotic and free from palm oil and cashews!
Servings: 7 sticks
Calories: 225kcal
Equipment
- Immersion Blender or high-speed blender
- butter mold or a clean margarine tub or tupperware container
Ingredients
- 125 ml soy milk unsweetened and unflavoured, at room temperature
- 180 g coconut oil melted, use deodorised/refined coconut oil if you dislike the coconut flavour
- ½ teaspoon lemon juice or sub for any white vinegar
- ½ teaspoon fine sea salt
- 1 tablespoon white miso paste optional, but highly recommended for flavour
- 1 teaspoon liquid lecithin optional, but guarantees a smoother vegan butter. Soy or sunflower lecithin both work, but use a liquid variety
Instructions
- Place all the ingredients in a measuring jug and blend together with an immersion blender until thick, smooth and creamy. Alternatively, blend in a high speed blender.125 ml soy milk, 180 g coconut oil, ½ teaspoon lemon juice, ½ teaspoon fine sea salt, 1 tablespoon white miso paste, 1 teaspoon liquid lecithin
- Pour into a butter mould or empty margarine tub and refrigerate for 8 hours.
- Serve cold or at room temperature for a spreadable vegan butter.
Nutrition
Calories: 225kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 263mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 0.2mg