Vegan Butter Substitute (forkandbeans)

1 1/2 c melted refined coconut oil (not extra virgin coconut oil)
1/2 c nondairy milk (unsweetened)
1/4 c canola, grapeseed or light olive oil
1/2 t sea salt or to taste
2 t liquid lecithin (if using granules, you will need 2 – 4 times the amount) (found at Whole Foods)

Place all ingredients in a blender and process at medium speed for about 1 min. Pour into container of 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 – 4 weeks or many months in the freezer. Makes 1 lb butterless butter. Note: No weird aftertaste and super easy to make. Spreads on toast like…well, butter! You can bake with this stuff. Has all the great qualities of real butter: Creamy, salty (you can change this to your preference) and melt-in-your-mouth good…all without dairy.

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