Vegan Butter Substitute

• Refrigerated

  • 1/2 cup Nondairy milk, unsweetened

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Canola
  • 1 1/2 cup Refined coconut oil

• Other

  • 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount

Found on forkandbeans.com

Description

Ingredients

• 1½ c. melted refined coconut oil (not extra virgin coconut oil)
• ½ c. nondairy milk (unsweetened)
• ¼ c. canola, grapeseed, or light olive oil
• ½ tsp. sea salt
• 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)

Directions

• Place all the ingredients in a blender and process at medium speed for about 1 minute.
• Pour into container of 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.

Nutrition