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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
35 mins

Homemade Vegan Cheese, Yoghurt and Milk
Homemade vegan butter has the advantage of not using any palm oil. This recipe uses olive oil as a base.

Servings:
Makes about 180g

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© 2018 Yvonne Holzl-Singh / Grub Street Publishing · Reproduced with permission.
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  • Step 1

    Mix all the ingredients using a stick blender until the salt has dissolved.

  • Step 2

    Then put the mixture in small silicon muffin trays and chill in the refrigerator for several hours.

  • Step 3

    The olive oil butter can then be kept in the refrigerator or stored in the freezer until needed. It will keep in the refrigerator for about five days.

    Tip:
    As olive oil butter is very soft and melts easily, we prefer to use it in winter. Soya butter is better on toast, warm bread or pastries.

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