Homemade Vegan Butter -- Palm Oil Free

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READY IN: 7mins
SERVES: 16
YIELD: 1 Cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Curdle the milk by mixing it with the apple cider vinegar and salt. Set aside for about 10 minutes.
  • Add your room temperature coconut oil and canola oil to a blender. (You don't want the coconut oil too warm, because it needs to set up quickly after everything is mixed.) add the curdled milk and xanthan gum. Process about 2 minutes, scraping down the sides as needed.
  • Pour the mixture into a mold and put it in the freezer to solidify. (A silicone ice cube tray works
  • It can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.
  • Recipe #495910 is also from that same site.
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