Vegan Butta

Adapted from Miyoko Schinner's Glorious Butterless Butter

Ingredients

• 375ml deflavoured coconut oil (melted)
• 125ml butter flavoured avocado oil (if your fridge is really cold, you could add another 60ml avo oil, which is what I do in Winter)
• 125ml rice milk/soya milk/almond milk or a combination of these
• 20ml (4 tsp) soya lecithin granules
• 2.5ml sea salt

Steps

1. Blend all the ingredients together on high speed until well blended (a stick blender and its measuring cup work well). Don’t worry if the lecithin granules can still be seen after blending for about 3 minutes.
2. Pour into 2 glass/plastic containers with lids; use containers that will make spreading easy, like a rectangular container similar to the ones butter/margarine is sold in. If you go through butta quickly, feel free to use only one (larger) container.
3. Put one in the fridge, and one in the freezer. Refrigerated Vegan Venus Butta will keep for up to 3 weeks; frozen Vegan Venus Butta will last for 3 months.
4. Your Vegan Venus Butta can be used in all sorts of recipes as a substitute for dairy based butter and margarine.

Add some Vegan Venus Flair

Instead of pouring the Vegan Venus Butta into containers, try pouring it into silicone moulds (like the ones that are used for making chocolate shapes/ice cubes). These make really cute individual portions of butta – hotel style. Try it out when you have guests over.