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.
Makes about 180g
© 2019 Yvonne Holzl-Singh / Grub Street Publishing · Reproduced with permission.
Mix all the ingredients using a stick blender until the salt has dissolved.
Then put the mixture in small silicon muffin trays and chill in the refrigerator for several hours.
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.
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.