Name: Vegan Butter Substitute
Prep time: 5 min
Total time: 5 min
Ingredients: 1 1/2 c. melted refined coconut oil (not extra virgin coconut oil); 1/2 c. nondairy milk (unsweetened); 1/4 c. canola, grapeseed, or light olive oil; 1/2 tsp. sea salt; 2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)

Ingredients

Scale

1 1/2 c. melted refined coconut oil (not extra virgin coconut oil)
1/2 c. nondairy milk (unsweetened)
1/4 c. canola, grapeseed, or light olive oil
1/2 tsp. sea salt
2 teaspoons liquid lecithin (if using granules, you will need 2-4xs the amount)

Instructions

Place all the ingredients in a blender and process at medium speed for about 1 minute.
Pour into container of choice–something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).
Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening.

Notes

This glorious butter substitute will keep in the refrigerator for 3-4 weeks or many months in the freezer.

Nutrition

Serving Size: 1 Tablespoon
Calories: 116
Sodium: 32mg
Fat: 13.4g
Carbohydrates: 0.2g
Protein: 0.1g