CookEasy+ Vegan Butter

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recipe by Kenwood

  • Time icon
    Total Time
    3hrs 5mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    199

This home made vegan butter is creamy, smooth and rich. You can store the butter for up to 2 weeks.

recipe updated 14 Oct 2020

Ingredients

  • Coconut oil icon
    Coconut oil
    240 g
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Almond milk icon
    Almond milk
    80 ml
  • Apple cider vinegar icon
    Apple cider vinegar
    1 teaspoon
  • Nutritional yeast icon
    Nutritional yeast
    1 teaspoon
  • Ground turmeric icon
    Ground turmeric
    ½ teaspoon
  • Salt icon
    Salt
    ½ teaspoon

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Ramekin

Step preview

  1. Fit max blade to kCook bowl
  2. Add coconut oil and vegetable oil to the kCook bowl
  3. Fit kCook bowl to kCook Multi
  4. Attach lid to kCook bowl with filler cap fitted
  5. Mix with filler cap fitted - 2 min, 98°C, speed 1
  6. Mix with filler cap fitted - 30 sec, speed 6
  7. Then add almond milk and apple cider vinegar to the butter
  8. Mix with filler cap fitted - 45 sec, speed 8
  9. Then add nutritional yeast, ground turmeric and salt to the butter
  10. Mix with filler cap fitted - 45 sec, speed 8
  11. Pour butter into ramekin
  12. Chill in fridge until set - approx 3 hr
  13. Serve
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