Whipped Dairy-Free Butter

1. 1

   Combine ingredients in a small saucepan over low heat.

2. 2

   Gently heat, whisking until oils are mixed and salt is melted.

3. 3

   Pour mixture into the bowl of your stand mixer and place the bowl in the fridge.

4. 4

   Cool the mixture until it just begins to harden, about 30 minutes.

5. 5

   (DO NOT let it harden all the way or you won't be able to whip it.)

6. 6

   It's ready to whip when it turns solid in color, rather than translucent.

7. 7

   If you get impatient, you can freeze the bowl for NO LONGER THAN 2-3 minutes.

8. 8

   With your stand mixer on low speed, mix to break up clumps, about 30 seconds.

9. 9

   Turn to high speed (about an 8 on my Kitchenaid) and mix until the mixture doubles in volume, about 1-2 minutes.

10. 10

    Scoop into molds (I use ice cube trays) or just throw it into a container and keep in the fridge.

11. 11

    If left on the counter, the mixture will not stay whipped.

* Per serving · 4 servings · Values may vary.

No additional tips available.