Trying to eat a cruelty-free diet, for us at least, means eating a mostly vegan diet. One of the things that I always liked to make at home before we stopped drinking milk from animals was butter. Animal milk derived homemade butter is extremely easy to make and is more delicious than any store bought butter. The same thing is true for vegan butter. This vegan butter recipe is very easy to make and is delicious and spreadable. We use it in any of our recipes that require butter as an ingredient. We use it on our morning toast with delicious fruit spreads as well. Melt a little, add some granulated onion, granulated garlic, and a little salt, spread on some bread and make a mouth watering buttery garlic toast.
- 1 1/2 cups melted organic refined coconut oil
- 3/4 cup nondairy unsweetened milk (we use soy)
- 1/4 cup extra virgin light olive oil
- 1/4 cup safflower oil (or your oil of choice, we have used grape seed oil)
- 1 1/2 tsp Himalayan salt
- 4 Tbsp Soy Lecithin (liquid or granules)
Add 4 Tbsp of Soy Lecithin and 1 1/2 tsp Himalayan salt to 3/4 cup of soy milk, mix and allow to sit for about 2 minutes. In the meantime, melt 1 1/2 cups coconut oil. Add the soy milk mixture to a blender or food processor and process on high for 1 minute and 30 seconds. This will thoroughly mix and emulsify the milk and lecithin. Stop the blender and add 1/4 cup olive oil and 1/4 cup safflower oil. Process this addition for 1 minute and 30 seconds. Finally, add the 1 1/2 cups of melted coconut oil and process for another 1 minute and 30 seconds. Pour the butter mixture into a bowl and refrigerate overnight before using. The butter will solidify because of the coconut oil, but still be soft enough to be spreadable because of the milk and other oils.