Recipes Vegan Butter 7 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Lost art cooking skills, recipes are easy to learn admin February 17, 2022 New Recipe: Which Food Network Chef Has the Highest Net Worth? admin March 7, 2021 New Recipe: Strawberry Shortcake Recipe – How to Make Strawberry Shortcakes admin March 15, 2022 New Recipe: MiVT: Douglas Sweets admin January 25, 2022 New Recipe: Baker delivers 10,000 loaves of banana bread to front-line workers during pandemic – WISH-TV | Indianapolis News | Indiana Weather admin March 24, 2021 New Recipe: Helen Goh’s cherry, lemon and pistachio loaf cake Recipe admin February 25, 2022 About The Author More from this Author One Response TzuChiCultureMission October 21, 2021 Ingredients: * 1tsp soy lecithin * 45ml cold water * 60ml cold-pressed coconut oil * 30ml cold-pressed flaxseed oil * 1/4 tsp of sea salt * Assorted greens * Seaweed * Cherry tomatoes * Pomegranate * 3 oranges * No-knead bread Directions: 1. Wash the vegetables and soak them in iced water. 2. Prepare the fruits to be used in the salad. Peel and cut out the meat from the oranges. 3. Mix soy lecithin with cold water. Wait for 30 minutes and stir well. 4. Add salt, flaxseed oil, and coconut oil into the mixture and stir. 5. Turn the mixture into butter by cooling and whisking it for 5 to 10 minutes until it becomes silky smooth. 6. Serve with bread or salad. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.