I personally really enjoy putting some sort of buttery substance on my toast, popcorn, steamed greens ... and when I get into a baking tizzy, I most definitely need a lot of this! Some margarine is vegan, but often it contains whey or other milk products - so it doesn't work for those who are lactose-intolerant, plant-based or dairy-free. I love all of the artisanal butters that are being released these days, but I don't always have the budget for them. This recipe is very easy and works well in all the applications I need it for! I have yet to make any flaky pasteries with it yet ... but it works well in icings, cookies, and scones (that I've tried so far!)
- scant 1/2 cup of oat milk (recipe here!)
- 1.5 tsp apple cider vinegar
- 1/2 cup 1 and 1/4 cup refined coconut oil (if using un-refined, just expect a coconut-y flavour!)
- 2 tbsp. neutral oil (like sunflower seed oil or grapeseed oil)
- 1 tbsp. olive oil
- 1.5 tsp nutritional yeast ("nooch" as the vegans call it!)
- approx 1 tsp
1) To your scant 1/2 cup of oat milk, add apple cider vinegar, stir and set aside
2) Melt coconut oil - in microwave for about 1 minute or in a pot on the stove-top
3) Add remaining ingredients to oil
4) Blend all together until smooth!
5) Pour into containers and set in fridge until hardened (min. 3-5 hours)
* Take it out of the fridge 5-10 minutes to soften before using.
Enjoy this plant-based, vegan, butter substitute recipe for you all and all my lactose-free, dairy-free friends!