Makes 1 ½ cups
1 cup softened or melted refined coconut oil
½ cup neutral oil, like canola
½ cup unsweetened soymilk, cashew milk or almond milk
5 teaspoons granulated lecithin or 2 teaspoons liquid
¼ to 1/2 teaspoon coconut or cider vinegar
½-1 teaspoon fine salt
Pinch of turmeric for color (optional)
Place all of the ingredients in a blender bowl and process on medium speed for
about a minute or until all of the ingredients are smooth and completely blended.
Pour the butter into a covered container and refrigerate until set, about 2 hours.
Alternatively you can store in the freezer. Best if used within 6 weeks.
Lecithin helps oil and liquids stabilize and blend, preventing separation…