Make your own vegan, dairy-free butter to enjoy with your favourite breads, scones and buns
- Serves: 375 persons
- 1tsp cider vinegar
- 1tsp sea salt flakes
- 2tsp nutritional yeast
- 400g can chickpeas, drained (you'll only need the drained liquid, or aquafaba – use the chickpeas in another recipe)
- pinch of ground turmeric (optional)
- 225g virgin coconut oil, melted and cooled
- 2tbsp cold-pressed rapeseed oil
Step 1Line a butter dish or container with baking parchment and set aside. Meanwhile, put the vinegar, salt, nutritional yeast, aquafaba and turmeric, if using, in a high-powered blender. Blitz until thoroughly combined.
Step 2With the motor running, slowly drizzle in the cooled coconut oil, then the rapeseed oil, blending continuously until the mixture is thick. Scoop the butter into the prepared container and cover with another sheet of baking parchment. Chill overnight to set. Will keep covered for two weeks in the fridge.