Olive Oil Butter
Ready in: Under 15 Mins
Is there anything better than melted butter on toast? There are surprisingly few vegan butters on the market today, and many of them contain unsustainable palm oil. Luckily, making your own butter is quite simple. Keep in mind that as olive oil butter is soft and melts easily, it’s ideal for use in winter. Soya butter, on the other hand, is great on toast or in pastries. To try your hand at making dairy-free butter, here’s a simple recipe to get you started. Recipe extracted from Vegan Cheese, Yoghurt and Milk by Yvonne Hӧlzl-Singh (Grub Street).
Ingredients:100g coconut cooking fat, liquid or soft
40g olive oil
40g corn oil or another neutral-tasting vegetable oil
a pinch of turmeric (for colour)
⅛ tsp Himalayan salt
- Mix all of the ingredients in a stand mixer or blender until the salt has dissolved.
- Put the mixture in small silicone muffin trays and chill them in the fridge for several hours. The butter can then be kept in the fridge for about five days, or stored in the freezer until needed.