Sweet or Savoury Butter
Author: Lulu Ong
Ingredients
- 1¼ cup Almond Meal, finely ground
- 1 cup Refined Coconut Oil
- ¾ cup Filtered Water
- 2 TBSP Apple Cider Vinegar
Sweet Option
- 2 TBSP Agave Nectar or Maple Syrup
- ½ tsp Turmeric Powder (for colour)
Savoury Option
- 2 TBSP Nutritional Yeast
- 1 tsp Sea Salt
Instructions
- In a blender, add almond meal, water and apple cider vinegar. Depending on the sweet or savoury option, add nutritional yeast and salt or sweetener and turmeric powder, and blend until mixture is smooth.
- Add coconut oil and blend again on high speed. Emulsification will take place and the mixture will thicken and turn more creamy and light.
- Pour the mixture into a mould or container of your choice. Smooth the surface with a spatula as the top part will become the base and you want an even layer as base.
- For a shorter waiting time, place the butter in the freezer for a few hours or leave it in the refrigerator section overnight. Enjoy the butter as spread on fruit slices, crackers and bread or use it in various recipes for soups, sauces, whipped cream etc.
Notes
Foods which are rich in fats should be consumed in moderation and as an indulgence. Although coconut oil has numerous beneficial properties, it is after all still purely fat and not a whole-food ingredient. This butter is high in calories, fats and sodium, so enjoy this only as an occasional treat. This recipe is not suitable for people who have cardiovascular disease.
Unlike virgin coconut oil (VCO), the refined type are processed with higher heat so that the end product has a neutral scent and flavour which is more suited as an ingredients to make vegan butter. The taste and flavour of unrefined coconut oil can be very overpowering. However, you can use VCO and the texture of the butter will be exactly the same.
Salt will not dissolve in fats, which is why it should be mix in water before the addition of coconut oil to ensure even distribution of the salt.
The butter has a soft and light texture when hardened in the fridge so it will start to melt quite fast at room temperature, approximately 10 minutes in the tropical climate. Add 1 tsp of lecithin (soy or sunflower) if you want a harder butter.
Unlike virgin coconut oil (VCO), the refined type are processed with higher heat so that the end product has a neutral scent and flavour which is more suited as an ingredients to make vegan butter. The taste and flavour of unrefined coconut oil can be very overpowering. However, you can use VCO and the texture of the butter will be exactly the same.
Salt will not dissolve in fats, which is why it should be mix in water before the addition of coconut oil to ensure even distribution of the salt.
The butter has a soft and light texture when hardened in the fridge so it will start to melt quite fast at room temperature, approximately 10 minutes in the tropical climate. Add 1 tsp of lecithin (soy or sunflower) if you want a harder butter.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/sweet-savoury-vegan-butter/