Makes 1 ½ cups

1 cup softened or melted refined coconut oil

½ cup neutral oil, like canola

½ cup unsweetened soymilk, cashew milk or almond milk

5 teaspoons granulated lecithin or 2 teaspoons liquid

¼ to 1/2 teaspoon coconut or cider vinegar

½-1 teaspoon fine salt

Pinch of turmeric for color (optional)

Place all of the ingredients in a blender bowl and process on medium speed for

about a minute or until all of the ingredients are smooth and completely blended.

Pour the butter into a covered container and refrigerate until set, about 2 hours.

Alternatively you can store in the freezer. Best if used within 6 weeks.

Lecithin helps oil and liquids stabilize and blend, preventing separation…