HOW TO MAKE

butter

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MAKES: about 425 g (15 oz)

PREPARATION: 10 minutes

COOKING: none, once you have melted the coconut oil

1 teaspoon soya lecithin granules

150 ml (5 fl oz) soya milk

1 tablespoon soya milk powder

1 teaspoon fine sea salt

140 ml sunflower oil

½ teaspoon xanthan gum

2 teaspoons nutritional yeast

200 ml (7 fl oz) refined coconut oil, melted

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Non-dairy butter is widely available in shops but it’s also simple to make from scratch. This version is versatile enough to use as a like-for-like replacement for butter in most recipes, particularly pastry, cakes and buttercream icing. It also melts nicely on toast. It’s not really suitable for frying. Soya lecithin granules, widely available from health food shops, are often used as an emulsifying agent.

Grind the soya lecithin granules very finely in a mortar or spice grinder.

Transfer to a food processor (it’s difficult to make this work well in a blender) and add all the remaining ingredients except the coconut oil. Blitz until well combined.

With the motor running, gradually pour in the coconut oil. The mixture will thicken almost immediately.

Scrape into an airtight plastic container or roll up in baking paper and chill in the fridge to firm up. Keeps well, covered, for about 1 week.