notbutter is acefrom Miyoko's The Homemade Vegan Pantry
Butterless butter - Makes 1 pound / 2 cups
1 1/2 cups melted refined coconut oil (tasteless - unrefined will taste of coconut)
1/2 cup non dairy millk (mentions soy, almond, cashew or cashew cream)
1/4 cup canola, grape seed or light olive oil
1/2 teaspoon of sea salt (I use less than this)
2 teaspoons of liquid lecithin or 2-4 times that amount of lecithin granules*
(*I've found 4 teaspoons works for me with soya milk and light olive oil)
Put all ingredients together in the blender, blend on medium for about a minute or so. Pour into silicon container/something lined with wax paper so easy to remove and use like normal butter.
Sets in the fridge in a few hours, keeps for about 3 weeks in the fridge. Can be frozen for several months. .
it is oddly excellent