- Preparation time
- 20 mins
- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Any Meal
- Posted by
- Posted on
- August 27, 2017
- 14 tsp
- Almond Milk
- 4 Ounces
- Flax Seed Oil
- 2 tbsp
- Coconut Oil
- 1 tsp
- Sunflower lecithin
- 1/2 tsp
- Psyllium Husk
This is regular ‘ol Vegan Butter that’s designed to mimic your favorite commercial variant. Use it wherever you use butter or margarine. Like traditional butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon light flax seed oil.
[wpurp-searchable-recipe]Sano Butter – – almond milk, Himalayan salt , coconut oil , olive oil, Sunflower lecithin, psyllium husk powder, ; ; – [/wpurp-searchable-recipe]
- Place the almond milk in a small cup and whisk with a fork.
- Melt the coconut oil in a pot so it's barely melted and as close to room temperature as possible. Measure it and add it and the flax seed oil to a food processor. Add the almond milk mixture, Sunflower lecithin and psyllium husk powder to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.
- TIP: 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.
- Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. It should be ready to use in about an hour. Store Vegan Butter in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
Have made this several times, it is so so good…. going to try a sweet version
of this using monk fruit or some other sweetener.