Nina's 3 minute vegan butter - with just 5 everyday ingredients (dairy free, nut free)
Servings 150 ml or 2/3 cups - 135 grams)
Ingredienser
- 1/3 cup +1 tsp (75 gr or 84 ml) coconut oil melted but not hot
- 1 Tbsp organic rapeseed oil or canola, olive or other liquid oil you like the taste of
- 3 Tbsp 1 tsp (50 ml) plain unsweetened soymilk shake it before you meassure it!
- 1/4 tsp salt evt mere ved tilsmagning
- 1/2 tsp freshly squeezed lemon juice
For optimum consistency place the blending jar in a bowl of ice cubes, frozen peas or the like to help the emulsion along and reach a mayo like consistency and faster solidification of the butter.
Sådan gør du
Optional but recommended: Place a narrow blending container in a bowl of ice cubes, peas or whatever frozen stuff you have. If you don't have any, simply place the jar in the fridge or freezer to chill while you prepare the rest:
- Gently melt the coconut oil. we want it liquid but not hot. Removing it from the heat when only about 3/4 of it is melted usuually does the trick. Let it melt competely.
- Mix coconut oil with rapeseed (or other) oil, preerably in some sort of pouring jug for easier pouring in step 6.
- Pour milk into blending jar together with salt and lemon juice.
- With an immersion/stick blender shortly blend together the milk mixture.
- With the blender running slowly pour in the oils. It will take 1-2 minutes to incorporate all the oil and the emulsion will get very thick and mayo like in the end.
- Use a spatula to scrape the butter into any appropriate container and put it in the fridge UNcovered untill it reaches desired consistency. If you cover it up, it will stay soft and spreadable. Covering it with something like wax paper will make it semi-solid.
Noter
- How long will it last? I've experienced anything from 3-10days. This all depends of the freshness of your ingredients and on the level of cleanliness of your utensils. If you scold them with bioling water before use, the butter will naturally last longer before going moldy.
