This vegan butter is perfect for all your baking needs, but it’s not recommended for use on toast. (In other words, I wouldn’t eat it raw.) You can make it in large batches and freeze it for later use.
- In a high-speed blender, combine the coconut oil, soy milk, sunflower oil, and soy lecithin powder and blend on high speed until thoroughly combined. Pour into an airtight container and refrigerate overnight to harden before use.
- Store in the refrigerator for 2 weeks or in the freezer for 1 month.
From THE LITTLE PINE COOKBOOK: Modern Plant-Based Comfort by Moby, to be published on September 7, 2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 by Moby Entertainment, Inc.