Vegan Butter

Vegan Butter

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.

Vegan Butter

Ingredient: 

  • 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)

Method:

  1. Place all ingredients in a high-speed blender, like the Vita-mix will be perfect for this job.
  2. Blend until smooth.
  3. Pour into an old butter tub and leave to harden in the fridge.

Note: 

  1. 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.
  2. The final quantity will be more than a normal 500g butter tub, so prepare another smaller container as well.
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