Sort ingredients
sereneosl
QR Code
Listen
Pdf
Get out a medium sized bowl. Add the soy milk and apple cider vinegar, stir and let sit for 5 minutes until it curdles.
While the milk/vinegar curdles, melt the coconut oil in the microwave (or stovetop) until warm, but not too hot.
To the bowl with the milk/vinegar mixture, add the melted coconut oil, salt, canola oil, coconut cream and optional tiny pinch of turmeric. Whisk well until smooth and pale in color.
Pour the mixture into glass containers or butter molds. Place in the refrigerator for an hour or two to set.
For whipped vegan butter, after whisking the mixture, place the bowl in the refrigerator for 20 minutes. Remove and mix with a hand mixer until light and fluffy, 3-4 minutes. Place back in the refrigerator to harden.