Vegan butter (gf)

Vegan butter is not at all hard to make. In fact it’s easier than normal butter! Normal butter requires so much shaking that your arms are aching afterwards. The butter requires no shaking and no it doesn’t taste like coconut.

Dairy free milk. Almond milk or unsweetened coconut milk work best.
Lemon juice. For a little sour like real butter.
Refined coconut oil. Unrefined will NOT work for two reasons. 1. Coconut flavor and 2. It will not harden properly.
Coconut cream. The thick top part of a can of coconut milk (full fat).
Turmeric. For buttery color (optional).

• ingredients

• category: American/irish

• serves: makes 2-3 cups

• prep time: 10-20 minutes

• hands off time: 1-2 hours or more

• 1/2 cup dairy-free milk.
• 2 tsp lemon juice.
• 1 cup refined coconut oil, melted.
• 1/2 tsp sea salt.
• 1/4 cup avocado oil.
• 1/4 cup coconut cream from a can of full fat coconut milk (top layer).
• pinch of turmeric powder.
Directions

mix the lemon juice and dairy free milk together. Let curdle then warm up slightly. In a blender combine the lemon juice and milk mixture, sea salt, coconut oil, avocado oil, coconut cream, and turmeric powder. Pour into a container with a lid and refrigerate until firm (2-3 hours).

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