Compliments of: Mattie
Vegan Butter (June's version)
(Mattie's original recipe with a few changes)
1/2 cup organic unsweetened soy milk
1 t. fresh lemon juice
1 t. sea salt
1 t. agar agar powder
1 cup "refined" coconut oil
("Spectrum" is best if available)
1 T. organic walnut, sunflower or safflower oil
1 t. liquid sunflower or soy lecithin
or (2 t. sunflower or soy lecithin granules)
Place the soy milk, lemon juice, agar agar and salt in the food processor and mix to emulsify.
Let mixture set to thicken for about 2 minutes.
Add the "refined" coconut oil, choice of organic oil and lecithin. Process for 3 minutes, scraping down the sides to thoroughly mix. Pour the mixture into a covered dish and place it in the refrigerator to solidify (about 10 minutes). Store the butter in an airtight container in the refrigerator for up to 3 months or freezer for up to one year.
(Equivalent: 2 cups of delicious vegan butter).