🧈 DIY Whipped Vegan Butter

A super quick & easy swap for butter in a recipe, you can do a straight swap for coconut oil, or Spectrum palm shortening, but in actuality real butter contains water (not just fat! It’s 80-82% fat, and 18-20% water) which can impact how your recipe bakes. Sometimes you need the water content in there to create steam and create lift (like in pastries, etc). To mimic butter, you can make this super fluffy vegan butter replacement at home in less than 5 minutes, and store it in the fridge or freezer for whenever you need it.

Want to follow along with our video? You can find it here: https://youtu.be/GB40S9joAvE

Ingredients:

1/2c (120g) coconut oil, softened (use refined for cleaner/less coconut taste)

1/4c (40g) spectrum shortening, softened

2 tbsp avocado oil (or other neutral oil)

2 tbsp almond milk (or other plant milk)

1/4 tsp sea salt

1/8 tsp turmeric, optional for buttery colour

1/8 tsp nut. yeast, optional for buttery flavour boost

Steps:

-Combine ingredients & whip in stand mixer/hand mixer or whisk until fluffy

-Transferred to air-tight container/jar & store in fridge, or freeze for longer storage.

-Use straight from the fridge, or let sit at room temp 5-10 minutes before using if you need it more spreadable. (Also if you primarily plan to use this as a buttery spread, you can add a bit more plant milk (start with 1 tbsp more) so it stays more spreadable.

🧈Easy, fluffy & delicious!

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