3 g (1/2 tsp) salt – ground to fine powder for lightly salted OR
6 g (1 tsp) salt – ground to fine powder for regular salted butter
DIRECTIONS
1. Melt the coconut oil
2. To a mixing bowl add the almond milk and apple cider vinegar. Stir and set aside for 15 minutes to allow to curdle
3. Pour the melted coconut oil into the curdled almond milk, then the olive oil, avocado oil, the nutritional yeast and sunflower lecithin. Transfer into a blender and blend at high speed for 2 – 3 minutes to emulsify the ingredients fully. Pour into molds or a glass container with an airtight lid. Refrigerate until solid.
MACRONUTRIENTS CHART
FYI
This vegan butter will keep well in the fridge for 2- 3 weeks if stored in an airtight container.
The vegan butter can also be frozen for up to 3 months.
By Angela Wilkes
