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Vegan Butter Recipe

Ingredients

How to make it

  • Mix soy milk, vinegar and salt in a cup and let stand 10 minutes.
  • Heat the coconut and canola oils just until barely liquid (you need them to be as close to room temperature as possible).
  • Add to a food processor along with the soy milk mixture, butter flavour, soy lecithin and guar gum.
  • Process for 4 minutes, scraping down the sides halfway through.
  • Pour the mixture into a mould and place it in the freezer for 1 hour.
  • Store it in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 year.

  • Serving Size:

  • Makes 1 cup, 48 tsp or 215g)

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  • jo_jo_ba 9 years ago
    Amount Per Serving
    Calories: 27.3
    Total Fat: 3.1 g
    Cholesterol: 0.0 mg
    Sodium: 12.2 mg
    Total Carbs: 0.0 g
    Dietary Fiber: 0.0 g
    Protein: 0.0 g
    Was this review helpful? Yes Flag

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