Plant-based Butter

Ingredients

¾ Cup refined Coconut Oil

1 Cup Avacado or other liquid oil of choice

1/2-1 Cup cold non-dairy milk

½ Cup Cashews

1.5 Cups Water

Thermophilic Starter

¼ - ½ teaspoon fine sea salt, to taste

Directions:

Make the Milk First!

1/16 teaspoon of the Starter, ½ cup cashews and 1.5 cups water - mix together and then let sit for 12-16 hours at 100 degrees F.

Once that is complete:

In a blender, combine coconut oil, liquid oil, and process on Medium for about 15 seconds until cloudy and white. (if it does not turn cloudy it is likely too warm, so place in a jar in the refrigerator and let chill unitl at or below 80F. ) Pour in the cold milk in a steady stream, and the salt and continue blending. Within 15-20 seconds it will thicken and start to look like mayonnaise. The more milk you add the thicker it will become and the softer the it will be for spreading after chilling. Transfer the mixture into a container and chill. (if the mixture doesnt thicken like mayonnaise-type texture in the blender than the temperature is too high, place in refrigerator for 30 minutes, then reprocess)

Enjoy!

Recipe Credit to: Miyoko Schinner - Miyoko Vegan Creamery Book