- 1 1/2 cups melted refined coconut oil (not extra-virgin coconut oil)
- 1/2 cup Creamy Soy Milk with No Beany Flavor (page 51), Almond Milk (page 54), Cashew Milk (page 53), or Cashew Cream (page 56), or store-bought nondairy milk
- 1/4 cup canola, grapeseed, or light olive oil
- 1/2 teaspoon sea salt
- 2 teaspoons liquid lecithin
- Place all of the ingredients in a blender and process at medium speed for about 1 minute. Pour into a container of your choice–something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening. This glorious butter substitute will keep in the refrigerator for 3 to 4 weeks or many months in the freezer.