Vegan Butter

• 1 ¼ cup of coconut oil
• 3/4 cup of olive oil
• 2 tablespoons of lecithin (liquid or granules)
• Put all ingredients in a blender. Blend for about 1 minute until creamy.

Mix until dissolved:

• 1 c. water
• 1 ½ Tbsp. salt

1. Trickle it into the creamy mixture in the blender for another minute.
2. Pour into container and freeze, then remove and keep in refrigerator.
3. You do not have to re-freeze it after you begin using. Has a very low melting point.

*When wanting to make Garlic Butter, add 1 tsp garlic powder & 1 tsp Italian seasoning to ½ of the recipe.