Vegan butter

Make your own vegan, dairy-free butter to enjoy with your favourite breads, scones and buns

Ingredients

• 1 tsp cider vinegar
• 1 tsp sea salt flakes
• 2 tsp nutritional yeast
• 400 g can chickpeas, drained (you'll only need the drained liquid, or aquafaba – use the chickpeas in another recipe)
• pinch of ground turmeric (optional)
• 225 g virgin coconut oil, melted and cooled
• 2 tbsp cold-pressed rapeseed oil

Steps

1. Line 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.
2. With 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.