Vegan Butter Made from Chickpea Water
Ingredients
- 75g coconut oil, melted
- 4 tsp olive oil
- 3-5 tbsp chickpea water (aquafaba)
- 1/2 tsp salt
- 1 1/2 tsp nutritional yeast
- 1 tsp apple cider vinegar or lemon juice
Preparation
Add the aquafaba, salt, nutritional yeast and vinegar to a bowl and start blending.
While the blender is running, slowly start to pour the coconut oil and olive oil, making sure the oil is incorporated before adding any more.
The consistency should begin to thicken nicely once all the oil is added. Place the bowl in a deep dish of ice and continue to blend.
Once thickened to the consistency of mayo or aioli, remove and place in a sterilised jar.
Place a small cloth over the opening and leave in the fridge up to 2-3 hours or once it hardens. Keep in the fridge for up to 7 days.
