Olive Oil Butter

Homemade Vegan Cheese, Yoghurt and Milk

Posted by Grub Street Publishing

About

Homemade vegan butter has the advantage of not using any palm oil. This recipe uses olive oil as a base.

Servings:
Makes about 180g

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You Will Need (5 things)

  • 100 g Coconut cooking Fat , liquid or soft
  • 40 g Olive Oil
  • 40 g Corn oil or another neutral-tasting Vegetable Oil
  • 1 pinch Of Turmeric (for colour)
  • ¹⁄8 tsp Himalayan Salt

Steps (3 steps, 35 minutes)

  1. 1

    Mix all the ingredients using a stick blender until the salt has dissolved.

  2. 2

    Then put the mixture in small silicon muffin trays and chill in the refrigerator for several hours.

  3. 3

    The olive oil butter can then be kept in the refrigerator or stored in the freezer until needed. It will keep in the refrigerator for about five days.

    Tip:
    As olive oil butter is very soft and melts easily, we prefer to use it in winter. Soya butter is better on toast, warm bread or pastries.