its not really much of a butter replacement, but I still love it as a spread on just about anything.
its not really much of a butter replacement, but I still love it as a spread on just about anything.
I put some RBD (tasteless and much cheaper than extra virgin) coconut oil and some extra virgin olive oil in a small tub and melted them together by placing in a cup of boiled water. Then I added a little salt and a splash of soya milk. Shook well to emulsify and then chilled. I shook it once more while it was setting.
Came out nice and spreadable, but melts at room temperature - will have to experiment and quantify best ratios to use. Obviously tastes olivey, rather than buttery. Using a less strong oil in place of olive should give a more neutral result.
"Danger" could be my middle name … but it's "John"
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