- 11/2 cups melted refined coconut oil
- (not extra-virgin coconut oil)
- 1/2 cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk
- 1/4 cup canola, grapeseed, or light olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons liquid lecithin (see sidebar)
- Place all of the ingredients in a blender and process at medium speed for about
- 1 minute. Pour into a container of your choice—something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.
- Recipe reprinted with permission from Miyoko Schinner and Ten Speed Press.
- Lecithin is an emulsifying agent generally derived from soybeans. It will help mix oil and water and prevent separation. If you can find only lecithin granules, you’ll need to use two to four times the amount of the liquid lecithin called for.
- CULTURED BUTTER Replace the nondairy milk with 1⁄2 cup plain nondairy yogurt, or add 1 teaspoon of apple cider vinegar or lemon juice to the nondairy milk.
- REALLY HARD BUTTER This is helpful for making puff pastry, croissants, and the like. Increase the coconut oil to 21⁄2 cups or substitute deodorized cocoa butter for 1⁄2 cup of the coconut oil.
- WHIPPED BUTTER Increase the canola oil by 1 tablespoon and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.
- UNSALTED BUTTER This is often called for in buttercreams and some desserts. Simply omit the salt!
- Serving Size: 25
- Calories: 435
- Sugar: 0
- Sodium: 49
- Fat: 50
- Saturated Fat: 42
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0