Vegan butter
- Preparation and cooking time
- Prep:
- No cook; plus overnight chilling
- Easy
- Makes about 375g
Skip to ingredients
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- 1 tsp cider vinegar
- 1 tsp sea salt flakes
- 2 tsp nutritional yeast
- 400g can chickpeas, drained (you'll only need the drained liquid, or aquafaba – use the chickpeas in another recipe)
- pinch of ground turmeric(optional)
- 225g virgin coconut oilmelted and cooled
- 2 tbsp cold-pressed rapeseed oil
Nutrition: Per tbsp
- kcal81
- fat9g
- saturates7g
- carbs0.1g
- sugars0.1g
- fibre0g
- protein0.2g
- salt0.18g
Method
step 1
Line a butter dish or container with baking parchment and set aside. Meanwhile, put the vinegar, salt, nutritional yeast, aquafaba and turmeric, if using, in a high-powered blender. Blitz until thoroughly combined.
step 2
With the motor running, slowly drizzle in the cooled coconut oil, then the rapeseed oil, blending continuously until the mixture is thick. Scoop the butter into the prepared container and cover with another sheet of baking parchment. Chill overnight to set. Will keep covered for two weeks in the fridge.
