Ready to venture beyond the land of store-bought butter and unflavored coconut oil? Once you’ve got the ingredients, making this easy-to-spread vegan butter is a snap. Slather it up!
- 1 cup of unflavored coconut oil (refined, not virgin)
- ¾ cup of sunflower (or safflower oil)
- ¼ cup of unsweetened, plain non-dairy milk
- 1 tablespoon of lecithin powder
- ¾ teaspoon of salt (optional)
- Place a glass container in the freezer to chill while preparing the Better Butter.
- In a blender, process all ingredients together at medium speed for 30-60 seconds, until completely combined. Be careful not to over-process or the oils may separate.
- Transfer quickly to the chilled container, cover, and store in the refrigerator for up to two weeks.
- Unflavored coconut oil is also called “refined coconut oil,” and is sold in a jar in most health food stores. The most common brand is Spectrum. “Virgin” will taste like coconut, which is best to use for coconut-flavored dishes.
- Lecithin is used to emulsify or combine the ingredients. Although lecithin is most commonly made from soy, sunflower lecithin is becoming more popular. Look for it in the supplement section of health food stores, or online (see link below).
- How much is a pinch? Not much! It’s approximately half of ⅛ teaspoon.
- This is a soft, spreadable butter. If you’d like something harder, decrease the sunflower or safflower oil and increase the coconut oil. You can start with ¾ cup sunflower or safflower and 1 cup coconut oil, and adjust by the tablespoon until you get your preferred texture. Just make sure that the total of both oils always equals 1 ¾ cup.
Keywords: vegan butter, vegan spread, butter, margarine, vegetable spread