July 6, 2016
This butter substitute is quick and easy to produce. Refined coconut oil tends to work better as it has a more buttery flavour. Experiment with different types of oil to replace the rapeseed oil as the flavour will change with the oil type. When refridgerating the product be sure to leave it uncovered whilst it sets, otherwise it will take forever to set.
45 ml aquafaba
1Over a gentle heat, allow the coconut oil to melt in a pan until it's almost all liquid. Remove from heat and let the rest melt slowly.
2Add and mix in the rapeseed oil and let the mixture cool to room temperature.
3Pour the aquafaba into a blender with the salt and vinegar and begin blending.
4With the blender running, slowly pour the oils in ensuring that all the oil is well mixed in as you go
5(Optional) Add parsley or garlic and mix in to flavour
6Once all the oil is incorporated and it is a thick creamy consistency, pour the mixture into a suitable container and put it in the fridge over night.