Homemade Vegan Butter -- Palm Oil Free

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• 1/4 cup soymilk
• 2 teaspoons soymilk
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon salt
• 1/2 cup refined coconut oil
• 2 tablespoons refined coconut oil
• 1 teaspoon refined coconut oil
• 1 tablespoon canola oil or 1 tablespoon sunflower oil or 1 tablespoon safflower oil
• 1 teaspoon liquid soy lecithin (or 2 1/4 teaspoons dry)
• 1/4 teaspoon xanthan gum

Recipe

• 1 curdle the milk by mixing it with the apple cider vinegar and salt. set aside for about 10 minutes.
• 2 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.
• 3 pour the mixture into a mold and put it in the freezer to solidify. (a silicone ice cube tray works
• 4 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.
• 5 banana vegan butter is also from that same site.