Vickys Easy Homemade Margarine, Gluten, Dairy, Egg & Soy-Free

1. 1

   Pour the grapeseed oil and half of the olive oil into a measuring jug so you have 240mls / 8 fluid ounces / 1 cup measuring

2. 2

   Add the cocoa butter in until the liquid reaches 360mls /12 fluid ounces / 1.5 cups

3. 3

   Add the rest of the oil into the jug and melt the cocoa butter into the oil either by microwaving in 30 second bursts or over a low heat bain marie

4. 4

   Once melted, add the lemon juice and salt and using an electric whisk, whip it up for 2 minutes until it turns a paler colour

5. 5

   Pour into a container with a lid and chill in the fridge until solid

6. 6

   This is fab for frying and I made a banana loaf and a batch of shortbread using it today instead of the usual sunflower spread I buy and they both came out fantastic!

7. 7

   I wouldn't use it on a sandwich as it tastes a bit oily on it's own but for cooking and baking it worked great!

8. 8

   It would actually be a good idea to set it in ice cube trays instead of a large tub like I did, then you can just pop out cubes as required.

9. 9

   If I'd thought of it before that's what I would've done

* Per serving · 4 servings · Values may vary.

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