Alright alright, just to put any and all guessing to rest… futter = fake butter.

This recipe is great for cooking and for spreading on food. It is also a good vegan alternative for baking, but can change the texture of your baked goods. I did this for fun, I have no intention of becoming vegan.

The differences you will see when using futter in baking depend on your exact measurements and how much you use in the recipe, but include: thicker dough, denser cakes/bars, baked goods that don’t do well in the fridge (aka turn rock hard). SO it may be a little more difficult to use futter, but is definitely a healthier alternative that you’ll love.

1 Cup RAW coconut oil.

2 Tablespoons organic, extra virgin olive oil. I like Spanish, Italian or Greek oils. (OPTIONAL). I prefer without, but both versions solidify equally.

3/4 tsp salt

Pinch of nutritional yeast flakes (optional. if you add bouillon instead, be AWARE of palm oil in most of those cubes and also broth powders.)

Very small pinch of turmeric (NOT optional to make futter, as it not only gives futter anti-inflammatory properties, but the most lovely buttery color as well.)

  1. Put 1 Cup coconut oil in a sauce pan on low heat. Stir for about a minute, wait till you notice about 1/2 of coconut oil heats up to liquid, and take off burner, put on trivet on counter. Do NOT heat on burner for very long, and don’t allow liquid get HOT. The ingredients only blend together when cooled (congealed) quickly.
  2. Add tiny pinch turmeric, a bit larger pinch nutritional yeast flakes, and 2 Tbsp of organic extra virgin olive oil into the saucepan. Mix all together.
  3. Fill a bowl or deep pan with ice water. Pour contents of saucepan into a 2 C glass pyrex/glass container. Put your glass container with the FUTTER/vegan butter mixture in the ice water, making SURE the water doesn’t get into your glass container.Time is important here: continue to stir until the mixture congeals. This will take about 5 minutes. 


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