I did have tried a few times of vegan butter making, they’re good for spreading. But this time, I like to make something harder for some reason. You will find out later, stay tuned for more!
Until I found one here, the rose and bean. I feel over the moon because this is exactly what I eagerly hard to search.
The recipe calls for the ingredients are easy to find. The soy lecithin granules can always find in the health shop. Also, I research online to make sure this refined coconut oil hasn’t got any nasty-chemical that’s we want to eliminate. Except for the coconut smell, anything else still the healthy ingredient, like it’s still a raw and extra virgin.
- 200ml Water
- 160g Cashews
- 250ml Refined coconut oil, melted (it is important to use refined and not unrefined to avoid a strong coconut flavour)
- 20ml Sunflower oil
- 1tbsp Apple cider vinegar
- 2tsp Soy lecithin granules
- 1tsp Pink Sea salt (don’t add if using the butter for vegan croissants)
- Place all ingredients in a high-speed blender, like the Vita-mix will be perfect for this job.
- Blend until smooth.
- Pour into an old butter tub and leave to harden in the fridge.
- If you don’t have the Vita-mix like me, use the old fashion blender will get the similar result but need more time. Remember to take a few breaks between the blending to protect the machine from burning.
- The final quantity will be more than a normal 500g butter tub, so prepare another smaller container as well.