1/2 cup Creamy Soy Milk with No Beany Flavor, Almond Milk, Cashew Milk, or Cashew Cream, or store-bought nondairy milk
1/4 cup canola, grapeseed, or light olive oil
1/2 teaspoon sea salt
2 teaspoons liquid lecithin (see sidebar)
Steps
Place all of the ingredients in a blender and process at medium speed for about
1 minute. Pour into a container of your choice—something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.
Recipe reprinted with permission from Miyoko Schinner and Ten Speed Press.
