This creamy ‘butter’ spreads beautifully, melts well, and works fine in baked goods. You can smoosh fresh pressed garlic into it for garlic bread. It’s ridiculously fast and easy. Even better, it tastes so sweet and fresh you won’t miss butter, let alone Earth Balance’s (or various others’) tub of unpronounceable ingredients. All you do is measure out six ingredients, whir them up in a blender, and chill.
The recipe is completely Miyoko Schinner‘s; the vegan cheese genius Miyoko gave me permission to blog it. Found it on the lovely blog Luminous Vegans. Adjust salt to your liking, from 1/4 tsp for extra sweet, to 1/2, to a whole teaspoon for lightly salted. You can find plant-based lecithin in the health food section of most groceries or order it from Amazon.
(makes 2 cups)
1 cup refined organic coconut oil (liquefied by warming)
1/2 cup unsweetened almond milk
1/4 cup canola or other mild oil
2 teaspoons liquid lecithin
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1. Whir it all up in the Vitamix or blender. It will turn light yellow and smooth very quickly.
2. Pour into a glass container, cover, and chill for about an hour. It stays fresh in the fridge for about two weeks.
*Miyoko’s book, Artisan Vegan Cheese, is a real winner! If you like this vegan butter, you may let someone know you want to experiment with vegan cheeses and end up receiving it for your birthday!