Ingredients

1.5 x cups of coconut oil
0.5 x cups of almond or soy milk
0.5 x cups of olive/avocado/sunflower oil
4 x tablespoons soya lecithin granules
2 x teaspoons apple cider vinegar
Salt to taste

My friend's hubby is vegan and while we were having dinner, it opened up many delightful conversations especially for Kitty and myself as we have been doing lots of research around vegetarianism and veganism. We have been slowly making lifestyle changers not only in the way we eat but also in the way we buy food. I'll share more about that soon. They kindly introduced us to their homemade vegan butter. I was intrigued and it tasted like pure heaven. They gladly shared the recipe, which I tested today. I used a fairly strong olive oil, which has added a taste variance because he used avo oil. I also used almond milk and not soya milk.

All in all, rather delicious.

Method

Add almond milk and soya licithin granules into the blender and make sure the granules are covered by the milk.
Add Apple cider vinegar and salt to the mixture.
Add the olive/avo oil and coconut oil next.
Blend together until thick and creamy.
Place into your containers and refrigerate / freeze.

Notes:-

Start your blender off on the slowest dial and move up to a faster speed.
Blend for a fair bit of time.
If mixture is runny and separates relatively soon after you have poured into your containers, then you have not blended enough.
Mixture must be thickish and creamy in consistency.

I love butter, all kinds and I don't use synthetic alternatives at all. When I'm very lucky, my mom shares goat's milk butter with me, which is a rare treat. I am currently waiting for my vegan butter to set so I can tuck in and I'm going to be testing alternative recipes in the next few weeks. For our next dinner date we are going to be having a vegan butter tasting to start off our evening.

I love this.