DAIRY FREE PLANT-BASED BUTTER
Plant-based butter does not taste or perform like butter made from dairy milk. You may enjoy the taste better.
Blending plant-based milk, vegetable oils, nuts, or seeds with flavoring will create a creamy butter-like texture. Adding a plant-based emulsifying agent such as Lecithin (derived from soybeans) will prevent oil and liquids from separating.
INGREDIENTS
PLANT-BASED BUTTER
With Lecithin emulsifier
1-1/2 cups/375 ml coconut oil
1/2 cup/ 125 ml Milk (Soy milk, almond milk, cashew milk, or cream)
1/4 cup/ 60 ml Oil (canola, grassed, or light olive oil)
1/2 tsp salt or omit for unsalted butter
2 tsp liquid lecithin*
HARD BUTTER
Increase coconut oil to 2 1/2 cups/625 ml
Great for slapping on bread and baked goods
WHIPPED BUTTER
Add an extra tbsp of the canola oil to the finished butter. Process at high speed to incorporate air.
CULTURED BUTTER
Substitute non-dairy milk with 1/2 cup unflavored non-dairy yogurt.
OR add 1 tsp apple cider vinegar or lemon juice to the plant-based milk