Vegan Butter

Ingredients

• 1 ¼ cup Extra Virgin Coconut Oil (use a high quality oil)
• ¾ cup Extra Virgin Olive Oil ("First" Cold Pressed is best nutritionally; just "Cold Pressed" is next best)
• ¼ cup Extra Virgin Flax Oil (may substitute Extra Virgin Olive Oil or grapeseed oil)
• 1 cup COLD water
• 1 to 4 T (up to ¼ cup) lecithin (nutritional yeast) flakes or granules
• 1 - 2 tsp. Celtic (sea) or Himalayan Salt (or other salt)

Instructions

1. To keep butter from separating as it cools, very important to keep EVERYTHING very cold, especially as the blender tends to warm the mixture.
2. Recommend PRE-MEASURING the coconut oil when warm enough to pour, then freezing it, or at least refrigerating overnight.
3. Also, pre-measure the olive and flax oils (may combine) and leave overnight in refrigerator.
4. Water should be ICE COLD ... recommend making ice water, and scooping or pouring out a cup of the water to use when blending.
To start:
5. Scoop pre-measured cold coconut oil into Vitamix and add the one cup of ice cold water.
6. Blend to just barely even consistency.
7. Add the other ingredients, and blend thoroughly -- flax and olive oils will give it a yellow-ish color.
8. Pour into small tub-like containers. Refrigerate or freeze (freezes very well!)
9. If the butter blend separates, you can add a bit of coconut oil and re-blend. Usually this is a sign the blend was warm when you tucked it away. Sometimes leaving off the lid for while when you first put it in the freezer is good.
10. This blend is fantastic in place of regular butter on breads, biscuits, pancakes, etc. However, if you use it for cooking/baking best to replace the flax oil with grapeseed oil, which takes high heat better.