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Better Butter


Miyoko Schinner, Veg News

An easy-to-make butter substitute that works well for cooking or spreading.


120 ml 1/2 c. non-dairy milk
5 ml1 tsp. apple cider vinegar
2 ml1/2 tsp. salt
590 ml2 & 1/2 c. coconut oil, melted
59 ml1/4 c. canola, grapeseed or olive oil
10 ml2 tsp. liquid lecithin or 2 T. lecithin granules (I used soy lecithin granules)


In a blender or food processor, combine all ingredients and process one minute or more. Pour into a silicone container or line any container lined with waxed paper. Chill in refrigerator for a few hours until solid. Makes one pound.


I made half the recipe. I cut the solidified butter into cubes, wrapped them individually in waxed paper and put them all in a plastic bag in the freezer.

Major Ingredients: