Homemade Ultra Creamy Vegan Butter
Ingredients
- 120g deodorized coconut oil
- 130g soy cream or soy milk
- 1 capful of vinegar
- 70g neutral vegetable oil (grape seed, peanut, etc.) or mixture of your choice
- 1 tablespoon nutritional yeast
- 1 teaspoon blond miso (optional)
- 2 pinches of salt
- 1 pinch of turmeric for color
Preparation
Mix the soy cream and vinegar to curdle it.
Melt the coconut oil.
In a mixer or blender, put all the ingredients and blend for a few minutes.
Pour into a ramekin or mold and let it set in the fridge
