Plant-based butter is perfect dairy-free option for baking and cooking. This recipe is coconut oil based, so if you follow the steps in the Infused Oil recipe, you can then use that infusion to make this! You can use a store bought vegan butter and follow the Butter Infusion recipe as well, but I find that those brands tend to be high in fatty acids that can cause inflammation. This recipe is a great alternative to that and super simple to make!
Cannabis Ingredients:
- 218g Infused Coconut Oil
Note: If you wanted a lighter infusion, you could use a regular coconut oil and infuse the avocado oil. If you wanted it stronger, you could do both!
Other Ingredients:
- 112g Soy or Almond Milk
- 9g Apple Cider Vinegar
- 54g Avocado Oil
- 2g salt
- 3g nutritional yeast
- 6g Soy Lecithin (optional – keeps the emulsion)
- optional turmeric for color
Recipe:
- Combine the milk, vinegar, nutritional yeast, and optional lecithin to a bowl. Stir and let sit for 5 minutes
- Blend with slightly melted coconut oil, avocado oil, salt, and optional turmeric
- Pour into a butter tray or ice cube tray
- Transfer to the fridge and let it harden. About an hour
- Store in the fridge and use within 14 days
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