Whipped Dairy-Free Butter Recipe
There’s hardly a recipe out there that doesn’t require the use of butter. Beaten, whipped, clarified, whatever form it takes, butter brings with it all the inevitable problems of dairy with a load of extra fat to boot.
To be fair, there are a number of synthetic butter substitutes including margarine that claim to do the job. But nearly all of them come with their own issues like too many unhealthy saturated fats, added preservatives, chemicals and more.
Wouldn’t a healthy, 100% natural, organic, dairy-free alternative to butter be just perfect?
Don’t worry. We’ve got just the thing for you.
- Organic virgin coconut oil - 1 cup
- Organic extra virgin olive oil - 1 cup
- For salted dairy-free butter, add 1 teaspoon of sea salt
Makes about 2 cups of dairy-free butter
- HEAT - Gently combine the ingredients above in a small pan over low heat. Whisk until the oils are mixed well and the salt dissolves into the oil.
COOL- Place this mixture in the refrigerator for about 30 minutes or till just begins to harden. Be careful not to let it harden completely, else you won’t be able to whip it.
- WHIP - The cooled mixture is ready to be whipped when it goes from being translucent to a solid egg-shell white. Transfer the mixture into a stand mixer and mix on low speed for about 30 seconds to break down any clumps. Then switch to high speed and continue for another couple of minutes, till the mixture doubles in volume.
- STORE- Transfer your non-dairy butter into an ice tray and refrigerate for easy use later. A regular glass jar stored in the fridge is fine too, if you’re not the fussy type.
*Recipe courtesy Bare Root Girl