Plant-Based Butter

Yield 250 gms

Author Minal Agrawal

Prep time

15 Min

Inactive time

6 Hour

Total time

6 H & 15 M

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Plant-Based Butter

Plant-based butters are easy to make at home.

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Ingredients

• 1/2 cup refined coconut oil (to avoid the strong smell of coconut)
• 1/2 cup sunflower or safflower oil
• 2 tbsp extra virgin olive oil
• 1 tsp apple cider vinegar
• 1/2 cup unsweetened soy, almond (strained), or cashew milk
• 1 tsp salt

Instructions

1. Bring the coconut oil to room temperature.
2. Mix the salt into the milk thoroughly.
3. Mix the apple cider vinegar into the milk and let it curdle for ten minutes.
4. Pour the milk mixture into the blender.
5. Mix all three oils in a separate bowl.
6. Add 50% of the mixed oil to the blender.
7. Blend on high speed for 2 minutes until smooth.
8. Add the remaining mixed oil and blend for 2 more minutes to form a homogeneous semi-liquid consistency.
9. Pour it into a mould or a glass jar and keep it in the freezer to solidify for 5-6 hours.
10. Remove it, unmould it, and keep it in the fridge.

Notes

Shelf life for this butter is 3 weeks in the fridge.

Contains: Nuts.

Disclaimer: Some or all allergens may not be listed

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