Sovegan's Homemade Vegan Butter
Ingredients
- 225g / 7.9oz refined (odourless) coconut oil
- 3 tbsp light olive oil
- 1 tsp nutritional yeast
- 1/2 tsp salt
- 1 tbsp carrot juice (optional, for colour)
- 130ml / 4.4fl.oz soya milk (at room temperature)
- 1 tsp apple cider vinegar
Preparation
Line the base and sides of a butter dish or lunchbox with greaseproof paper
Add the coconut oil to a heatproof bowl and microwave for 30-60 seconds until it has almost melted, then stir to melt the remaining coconut oil. Make sure it’s at room temperature, then add it to a blender along with the light olive oil, nutritional yeast, salt and carrot juice
Next combine the soya milk and apple cider vinegar in a jug and leave to sit for 1 minute then add straight to the blender. Blend for 5 seconds or so until smooth then quickly pour the vegan butter into the prepared butter dish
Refrigerate for a minimum of 4 hours or until set
Tips
It’s important the coconut oil and soya milk are at room temperature for the best texture. Ideally the mixture should be runny when you pour it into the butter dish, but don’t worry too much if it’s slightly thick because it’ll still work fine
