Soy Free Vegan Butter (3 Kinds)

gourmetvegetariankitchen.com

Trey Sullivan

subheading: FOR MAKING NUT MILK:

1 cup (240 ml) of dried nut of your choice (almonds, sunflower seeds, and cashews work great)

3 cups (720 ml) of filtered water for blending and more for soaking

subheading: CURDLING SOLUTIONS:

2 tsp (10 ml) either fresh squeezed lemon juice or apple cider vinegar

subheading: FOR MAKING SOY FREE VEGAN BUTTER:

1 cup (240 ml) of nut oil Note: cashew milk gets very thick curd after ward, so you only need ½ cup (120 ml) for cashew milk

2 tsp (10 ml) of either fresh squeezed lemon juice or apple cider vinegar

1 cup (240 ml) of melted coconut milk

2 TBSP (30 ml) of avocado oil

2 TBSP (30 ml) of olive oil

½ tsp (2.5 ml) of salt

note: Note : you can use refined coconut and olive oil if you don’t like the taste and smell of them. I use unrefined extra virgin olive olive, and unrefined cold pressed coconut oil.

Directions at gourmetvegetariankitchen.com

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