adapted from The Homemade Vegan Pantry by Miyoko Schinner
1 1/2 c refined coconut oil
1/2 c coconut yogurt ( I use GT’s Cocoyo plain)
1/4 c avocado oil
2 tsp liquid lecithin
Place all ingredients into a blender and blend on medium high speed for approximately 1 minute.
Pour into silicone molds or your choice of storage container
Place in refrigerator to set (2 hours).
This vegan butter will keep in the freezer for many months. Ideally, defrost in the refrigerator. I’ve kept the butter frozen for 9 months and was fine when defrosted.
This is a recipe for unsalted butter. If you prefer salted butter, add 3/4 tsp sea salt with other ingredients to blender.
If you cannot locate coconut yogurt, substitute with 1/2 cup of plant based milk (I like cashew or almond) and 1 tsp of apple cider vinegar.
Keywords: vegan butter