Dairy Free Butter
Ingredients
1 cup melted coconut oil
½ cup vegetable oil (canola, sunflower, etc.)
¼ cup dairy free milk (oat, rice, soy, almond, etc.)
Pantry staples/optional:
¼ tsp salt
¼ tsp turmeric (optional, for colour)
Method
Whisk all ingredients together until well combined using a hand whisk, electric whisk, or beater.
Refrigerate for 10 to 15 minutes to allow the mixture to firm slightly.
Using an electric beater or whisk, whip for about 2 minutes until pale and fluffy.
Transfer to a clean container (a 500 g margarine container works well) and refrigerate overnight before using.
Once set, use like regular pata.
Will keep for up to 2 weeks in the fridge or up to 3 months in the freezer.
Straight from the fridge it will be firm and crumbly, but softens and spreads well once brought to room temperature.