I found this recipe from Nora Cooks. I only had to change a couple of ingredients in this recipe. Most of the ingredients are approved. The only thing I added was a 1/4 tsp. of butter extract. I wanted to see if it would make a difference. It didn't really, so you can take it or leave it. The link to the original recipe is listed under the title.
Ingredients
1/2 cup - Unsweetened Almond Milk
2 tsp. - Apple Cider Vinegar
1 cup - Melted REFINED coconut oil (unrefined coconut oil will taste like coconut)
1/2 tsp. - Salt
1/4 cup - Avocado Oil
1/4 cup - Coconut Cream (cream on top from the can of coconut milk)
Tiny pinch of turmeric for color. (Optional)
Instructions:
1,) In a medium sized bowl, add the almond milk and apple cider vinegar. Stir, and let sit for 5 minutes. It will start to curdle.
2.) While you wait for the milk to curdle, melt the coconut oil. Heat it just until melted. You don't want it to be too hot. Just warm.
3.) To the bowl with the milk/vinegar mixture, add the melted coconut oil, salt, avocado oil, coconut cream, and optional pinch of turmeric. Wisk together until smooth. You can also mix everything in a blender until smooth.
4.) Pour mixture into glass containers or butter molds. Let set in the refrigerator for 1-2 hours.
For extra tip on how to make it whipped, as well as how long you can store in the fridge follow the link here https://www.noracooks.com/vegan-butter/
Comments