Dairy-free butter – who’d’ve thought?! I was pleasantly surprised at how buttery this tastes. You do get a little bit of a coconutty flavour, but as I’m in love with coconut oil I didn’t mind that at all. You may find it a bit salty for baking though, so perhaps adjusting the salt to maybe 1/2 tsp might be better if you’re going to use it for baking. I’ll definitely be making this from now on instead of using DF margarine!
The first time I made this, it was the evening and put it in the fridge overnight. Mistake! Just like dairy butter, futter turns to concrete in the fridge, and I had to zap it in the micronuker the next morning to make it spreadable on my toast.
- 1 cup virgin coconut oil (unrefined)
- 30mL extra virgin olive oil
- 3/4 tsp salt
- Pinch of savoury yeast flakes, aka nutritional yeast flakes, aka nooch – available from health food stores (optional – you can also use a pinch of vegetable stock powder, or leave it out completely)
- Very small pinch of turmeric (NOT optional to make futter, as it gives it anti-inflammatory properties as well as the lovely buttery colour)
I slightly changed the method, as my coconut oil was liquid not solid (it’s solid under 24 degrees). Here’s what I did.
In a glass/pyrex bowl, mix all ingredients thoroughly. In a larger bowl, add some ice-cubes and some cold water, then put the smaller bowl with the mixture in it inside the larger bowl, but make sure no water gets into the mixture. This makes the coconut oil solidify, so make sure you KEEP STIRRING the mixture to make sure the salt doesn’t settle on the bottom. It will start to go opaque, then start to solidify within 5 mins. Transfer to an airtight container for storage.
Adapted from: http://vegangster.org/2011/08/22/futter-for-all-your-faux-butter-needs