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  • VIDEO

Keto Vegan Butter

Servings: 32


INGREDIENTS

  • 240 g (1 cup)  REFINED coconut oil  
  • 128 g (1/2 cup) unflavored & unsweetened almond milk
  • 30 g (2 tbsp)  olive oil  
  • 30 g (2 tbsp)  avocado oil  
  • 10 g (2 tsp)  apple cider vinegar 
  • 10 g (2 tbsp) nutritional yeast 
  • 5 g (2 tsp) sunflower lecithin 
  • OPTIONAL – choose one of the two below
  • 3 g (1/2 tsp)  salt – ground to fine powder for lightly salted OR
  • 6 g (1 tsp) salt – ground to fine powder for regular salted butter

DIRECTIONS

  • 1.   Melt the coconut oil

  • 2.   To a mixing bowl add the almond milk and apple cider vinegar. Stir and set aside for 15 minutes to allow to curdle

  • 3.   Pour the melted coconut oil into the curdled almond milk, then the olive oil, avocado oil, the nutritional yeast and sunflower lecithin. Transfer into a blender and blend at high speed for 2 – 3 minutes to emulsify the ingredients fully. Pour into molds or a glass container with an airtight lid. Refrigerate until solid.
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART

FYI

This vegan butter will keep well in the fridge for 2- 3 weeks if stored in an airtight container.

The vegan butter can also be frozen for up to 3 months.


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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: How to videos
  • Created: March 21, 2020

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