Bryanna's Easy Butter

By Vegiegail

Ingredients

• 1/2 cup soy milk
• 1/2 Tbs soy or sunflower lecithin
• 3/4 cup neutral tasting oil
• 1/4 cup cruelty-free coconut oil, melted but not hot.
• 1/2 tsp lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp guar gum or xanthan gum

Details

Adapted from veganfeastkitchen.blogspot.ca

Preparation

Step 1

Pour the soymilk and the lecithin into the blender container and place the cover on it, with the central cap off. Turn on to Low speed and pour a thin stream of a mixture of the two oils slowly into the milk until all of it is used up. Still blending, add the lemon juice, salt, and guar or xanthan gum. Increase the speed of the blender to High. Blend for a short time, just until it thickens to the consistency of a very thick mayonnaise.

Use a small silicone spatula to scoop the mixture into a shallow glass refrigerator container or a butter dish. Scrape as much of it out of the blender container as you can. Smooth the top. Cover and refrigerate for several hours before using. You can also freeze it, or freeze it until the mixture is firm and then refrigerate.

NON-SOY VARIATION:
Instead of soymilk, use coconut milk creamer (Original) or you can use a creamy sort of plant-based milk. (Rice milk is too thin). Use 3/4 tsp. guar gum and 1 Tbsp. sunflower lecithin in the non-soy version.