Once you try this easy homemade vegan butter, you will never want any other vegan margarine or vegan butter alternative again!Â
You can make this using Soy Milk and Coconut oil but I wanted to try something easier for starters, so I did the following, with a simple trick got something so awesome.
I used Silk Heavy Whipping Cream and poured it into an immersion blender container.
I did not add salt but you can add some if you like it salty.
Blend on high for 1 minute until it is well mixed and starts to feel more creamy and not liquid.
Add some ice cubes in it and blend again.
Pour into a glass container with a lid.
Place in the freezer for 1/2 hour until it sets then transfer it to the refrigerator.
Keep in the refrigerator for up to 5-7 days.