I have a Facebook group where I share these recipes every Tuesday. When new people join, I ask their biggest stumbling blocks in eating this way. 9 times out of 10 people’s difficulty is in giving up dairy products. We can’t give em up because of an actual addiction, see Forbes article "Your Brain on Cheese" for more info. Bottom line - the west is at the breast! Most adults in the western hemisphere still consume copious amounts of baby cow breast milk daily. It sounds strange to hear it said that way, but it’s so darn ubiquitous & dangerous. So here’s one step in the right direction for weaning off the bovine-breast....butter-less butter!
This homemade vegan butter is my obsession. It takes up permanent residence in my fridge. It literally takes 90 seconds to make. You can start baking with it, or licking out the blender, immediately, and the taste is par excellent. I have been told by multiple people this is the best butter they have ever tasted. Swoon!
Let's get to it..
What you need:
1.5 c refined coconut oil (not extra virgin-you don't want the coconut aroma)
1/2 c almond milk, or any other nut or soy milk
1 tsp sea salt
1/4 c neutral oil (grape seed, canola etc)
1 tbl liquid lecithin (don’t let this ingredient sound scary, a large jar ($10 on Amazon here will last you dozens of uses)
What you do:
Melt the coconut oil in a microwave or stovetop and add to a blender with all other ingredients and blend on a Medium speed (not high!) for 1 minute. Pour into a container with a lid and refrigerate for about 2-3 hours to harden. That’s it!