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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 1 1/2 cups melted refined coconut oil (not extra-virgin coconut oil)
- 1/2 cup Creamy Soy Milk with No Beany Flavor (page 51), Almond Milk (page 54), Cashew Milk (page 53), or Cashew Cream (page 56), or store-bought nondairy milk
- 1/4 cup canola, grapeseed, or light olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons liquid lecithin (see Notes)
Method
- 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.
