Vegan butter

• cider vinegar↗1 tsp tsp
• sea salt flakes↗1 tsp tsp
• nutritional yeast2 tsp tsp
• chickpeas, drained (you'll only need the drained liquid, or aquafaba – use the chickpeas in another recipe)↗400g can can
• ground turmeric↗ pinch

  (optional)

• virgin coconut oil↗225g g

  melted and cooled

• cold-pressed rapeseed oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Line a butter dish or container with baking parchment and set aside. Meanwhile, put the vinegar, salt, nutritional yeast, aquafaba and turmeric, if using, in a high-powered blender. Blitz until thoroughly combined.

2. 2

   With the motor running, slowly drizzle in the cooled coconut oil, then the rapeseed oil, blending continuously until the mixture is thick. Scoop the butter into the prepared container and cover with another sheet of baking parchment. Chill overnight to set. Will keep covered for two weeks in the fridge.