CountryChic

1/2 cup unsweetened soy milk

2 teaspoons apple cider vinegar

1 cup melted refined coconut oil *make sure to use REFINED, unrefined will taste like coconut

1/2 teaspoon salt

1/4 cup canola oil *OR light tasting olive oil, avocado oil or other neutral flavored oil

1/4 cup coconut cream *may omit, but it helps make the butter gloriously soft

tiny pinch turmeric, optional for color

Instructions

Get out a medium sized bowl. Add the soy milk and apple cider vinegar, stir and let sit for 5 minutes until it curdles.

While the milk/vinegar curdles, melt the coconut oil in the microwave (or stovetop) until warm, but not too hot. I microwave it in a glass measuring cup, so I can make sure I have exactly 1 cup of melted coconut oil.

To the bowl with the milk/vinegar mixture, add the melted coconut oil, salt, canola oil, coconut cream and optional tiny pinch of turmeric. Whisk well until smooth and pale in color. This will take less than 5 minutes. You could also place everything in a blender or food processor and blend until smooth.

Pour the mixture into glass containers or butter molds. If you use 1 large container, the butter will take longer to harden in the refrigerator, small molds will be ready faster. Place in the refrigerator for an hour or two to set.

For whipped vegan butter

This is so delicious, but just a little more work. After you have whisked the butter mixture well, place the bowl in the refrigerator for 20 minutes so it slightly hardens. Remove it from the refrigerator and, with a hand mixer, mix and whip until light and fluffy, 3-4 minutes. Add to glass storage containers and place back in the refrigerator to harden.

How to store vegan butter

Vegan butter will keep in the refrigerator for 2-3 weeks. To use for baking, slightly soften it by leaving out at room temperature for 30 minutes. You can also microwave it for 15 seconds, but some may melt that way which is not ideal.

It freezes very well, too! Simply let it thaw in the refrigerator before using.

Notes

It is fine to use another unsweetened non-dairy milk, but I like soy the best here. Almond, coconut, perhaps even oat milk will work okay though. Just make absolutely sure it is unflavored and unsweetened, with no sugar added.

If you don't have apple cider vinegar or can't eat it, you can substitute lemon juice or white vinegar.

There is no substitute for REFINED COCONUT OIL, it is what makes the butter. Unrefined coconut oil will make your butter taste too much like coconut.

I really like the coconut cream in the butter. It doesn't make it taste like coconut, but it adds a creaminess and softness. You can skim the top of a can of full fat coconut milk to get only the cream, or use a can of coconut cream.

Nutrition

1 1/3 Cups all purpose flour

2/3 Cup whole wheat flour

1/4 granulated sugar

2 1/2 Teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons butter cut into small pieces

1/4 Cup sweetened dried cranberries

2 Teaspoons grated orange rind

1 lg egg lightly beaten

1/2 Cup fat free buttermilk

1 teaspoon confectioners sugar

Preheat the oven to 375. One a baking sheet with parchment or wax paper.

Combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender, in the butter until the mixture is crumbly.

Add the cranberries an orange rind and stir with a the fork. Add the egg and buttermilk and stir with the fork until dry ingredients are just moistened. Gather the mixture into a ball, place on the baking sheet, and pat into a 7 inch circle. Cut into wedges with a knife dipped in flour. Do not separate the wedges. Bake until golden brown and a toothpick insert it in the center comes out clean, about 20 minutes. Transfer to a rack. Cut with a serrated knife and serve warm.