1/8 cup + 1 tsp. Canned Coconut Milk (full fat)
1/8 cup + 1 tsp. So Delicious Unsweetened Coconut Milk
1 tsp. Apple Cider Vinegar
1/4 + 1/8 tsp. Sea Salt
½ cup + 2 Tbs. + 1 tsp. Refined Coconut Oil, melted
1 Tbs. Extra Virgin Olive Oil (or other favorite oil, I used olive oil because I think it has a buttery taste)
1 tsp. liquid Sunflower Lecithin
1/4 tsp. Guar Gum (or xanthan gum if you are not allergic to corn)
the two coconut milks, apple cider vinegar and sea salt in a small bowl
and whisk together with a fork. Allow to sit for about 10 minutes
until the mixture curdles (there will not be a heavy amount of curdling,
but that's okay).
- Melt the coconut oil in a microwave until just melted. Allow to cool to room temperature before using.
- Measure out 1/2 cup + 2 Tbs. + 1 tsp. of melted coconut oil and add it and the olive oil to a food processor. (Note from Mattie:
Making smooth vegan butter is dependent on the mixture solidifying as
quickly as possible after it's mixed. This is why it's important to make
sure your coconut oil is as close to room temperature as possible
before you mix it with the rest of the ingredients).
- Add the
coconut milk mixture, sunflower lecithin and guar gum to the food
processor. Process for 2 minutes, scraping down the sides halfway
- Pour the mixture into a mold and place it in the freezer
to solidify. An ice cube mold works well. The vegan butter should be
ready to use in about an hour (I allow mine to sit in the freezer
overnight, it helps the butter pop out of the mold better).
it in an airtight container in the refrigerator for up to 3 months or
wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup or
the equivalent of 2 sticks vegan butter.