Olive Oil Butter

Homemade Vegan Cheese, Yoghurt and Milk

https://www.cutoutandkeep.net/projects/olive-oil-butter • Posted by Grub Street Publishing

Homemade vegan butter has the advantage of not using any palm oil. This recipe uses olive oil as a base. Servings: Makes about 180g

You will need

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

Project Budget

Time

Difficulty

Description

Homemade vegan butter has the advantage of not using any palm oil. This recipe uses olive oil as a base. Servings: Makes about 180g

Instructions

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

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

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.