Vegan butter, a healthy alternative to margarine and regular butter. It’s so creamy, ready in less than 5 minutes and out of this world.
1/2 cup unsweetened milk of your choice (125 ml), I used soy milk
2 tsp lemon juice
1 and 1/4 cups coconut oil (315 ml), melted, see notes
1/4 cup neutral oil (65 ml), I used sunflower oil, see notes
2 tsp nutritional yeast
3/4 tsp salt
Mix the milk and the lemon juice in a bowl. Stir and allow to sit for a minute or so. It will thicken and curdle. You can also mix them in the blender jar if you want.
Add the mixture and all the remaining ingredients to a blender and blend until smooth.
Pour the mixture into a container and refrigerate until set.
Keep it in the fridge for 2-3 weeks, or even longer. Remove from the fridge to soften for a few minutes if you want your butter soft. It’s freezable and will last about 3 months in your freezer.
Deodorized or refined coconut oil works best for this recipe, as they have a neutral taste. Extra virgin coconut oil has a stronger flavor, but it’s also a good option. If you can’t find them, just use regular coconut oil.
You can use any kind of neutral flavor oil or also extra virgin olive oil.
If you’d like your vegan butter yellow, you can add a little bit of turmeric powder, although that’s not necessary because the butter would taste different.
Omit the nutritional yeast if you can’t find it.
Add more or less salt depending on how salty you like your butter.