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Vegan "Butter"

SERVINGS
3 1⁄2 cups
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SERVINGS
3 1⁄2 cups
RATE THIS RECIPE
(0)

Ingredients

Ingredients
  • cups melted unscented coconut oil
  • 1 cup canola oil
  • ¾ cup rice milk
  • ¼ cup coconut milk
  • 1 teaspoon agave nectar
  • 2 tablespoons granular sunflower lecithin
  • 1 tablespoon salt
  • 2 teaspoons xanthan gum
  • 1 tablespoon fresh lemon juice
  • Preparation

    Line a shallow pan, such as a loaf pan, with parchment paper and set aside.

    In a liquid measuring cup, combine the coconut oil and canola oil, stir gently, and set aside.

    In a blender or food processor, combine the rice milk, coconut milk, agave nectar, sunflower lecithin, salt, and xanthan gum and blend for 1 minute. Very slowly add half of the oil mixture, followed by the lemon juice, and then the remaining oil mixture. Blend for 1 more minute.

    Pour the mixture into the prepared pan and refrigerate until solid, about 3½ hours. Chop the butter into 1-inch cubes and store in an airtight container for up to seven days.