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Soy Butter




Source of Recipe


Alice Leonard (original from 3ABN)


List of Ingredients




1 cup coconut oil (or palm oil)
1/2 cup soy milk (up to 1 cup for a softer spreadable set)
1/2 cup lecithin granules -OR- 1 Tbsp (3 tsp) liquid lecithin
1/2 soybean oil
1/4 cup soy flour
1 tsp salt -OR- to taste

Recipe



1. Combine all ingredients in blender or food processor. Make sure that the coconut oil is soft. Cook the flour with a little soy milk, stirring constantly until thick, then add to the mixture in the blender.

2. Blend thoroughly until smooth. Pour into a butter dish mold or tub and allow to set in refrigerator or freezer until firm, about thirty minutes to one hour. Store in refrigerator. If you use the larger amount of milk, the set will not be as firm.

I believe this recipe will work as well with other milks, but am not sure if it will set up as well with the sunflower lethicin, making it totally soy free.