A recent article encouraging readers to avoid Earth Balance products has many stumped as to what alternatives are available. How about making your own? This raw/vegan "butter"/margarine recipe is not only quick and easy, but also free of GMO, canola, soy, palm & hydrogenated oils. The base is comprised of one of the healthiest (and most delicious) fats available: a very mildly flavoured, raw, unrefined coconut oil.
It's time to kick to toxic processed food products to the curb and start making your own healthy recipes. For all those purchasing imitation butters filled with below par ingredients, this recipe is for you.
- 1 Cup raw (unrefined) organic coconut oil.
- 1/4 Cup coconut or hemp milk
- 1 teaspoon apple cider vinegar
- 2 Tbsp organic, extra virgin olive oil (ice or cold pressed).
- 1/2 tsp Himalayan salt*
- 1/8 tsp (or less) turmeric (creates a yellowish "butter" colour -- turmeric also provides anti-inflammatory properties)
- Optional -- Organic, Non-GMO Xanthan Gum
* Grind to a "fine" consistency salt if possible with a mortar & pestle so that salt is a lighter, powdery consistency. Salt should be as powdery as possible for this recipe, to reduce sinking/settling during congealing process. Granular salt has a tendency to collect in one place, which will create an uneven flavour and texture in delicate, liquid-based recipes such as these.
- Liquid measuring cup
- Measuring spoons
- Shaping mould or container
- Vitamix (a regular blender could also work, though the high-speed mechanism of the Vitamix seems best for whipping & incorporating ingredients)
Important note: Coconut oil should be in liquid form. If it is a white solid, place a well-sealed container of it into a bowl of very warm water until liquification occurs.
Place the coconut milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
Blend the coconut milk mixture and the rest of the ingredients together in Vitamix at high speed, but be sure to keep from allowing the mixture to heat up (touching the sides of the carafe should help with monitoring any heat being generated during blend time).
Place receptacle container into a bowl of ice water, then pour "butter" mixture in as soon as blending has finished (pouring it into a cold container will cause it to congeal quickly, which will keep the oil from separating from the salt and turmeric. Separation will kill this recipe, so please do be careful).
If separation occurs quickly, the next time around you can try to add the optional Organic GMO-free Xanthan gum to the mix (if available in your area).
Yields two "regular" sized sticks of butter (or kept singularly in a covered tub -- use glass), which can be stored for several weeks in a refrigerator.
Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.