Directions. Place the melted refined coconut oil and canola oil in a blender. In a small-sized mixing bowl, add the apple cider vinegar to the plant milk. Stir until the milk curdles, becoming vegan "buttermilk.". Pour the mixture into the blender. Toss in the nutritional yeast, turmeric, and sea salt.
Cooking with ghee is a heart-healthy alternative that offers the flavor of butter and the cooking benefits of oil. Many vegans enjoy it because all the protein/milk solids have been removed in the process of making ghee. It's a 1:1 substitution measurement ratio—so, if you were using 2 tsp (9.9 mL) of butter, you would use 2 tsp (9.9 mL) of ghee.
Cooking Tip: Use butter to replace coconut substitute in baking in a 1:1 ratio. 2. Extra Virgin Olive Oil (EVOO) Extra virgin olive oil is another good substitute for coconut oil. This option is liquid at room temperature. When heated, though, you'll notice a thinner consistency.

When your favorite bottle of olive oil is down to the last drop, or your stir-fry dinner plan is thwarted when you discover you're out of canola oil, butter is a natural substitute. Butter is one of the easiest swaps for cooking oils that we know, and it brings tons of flavor to everything it touches.

A good rule of thumb for this substitution: Replace about ¾ of the butter in a recipe with olive, canola, or vegetable oil (if the recipe calls for 1 cup butter, use ¾ cup oil). If the recipe calls for melted butter, though, you can swap the ingredients in equal amounts — there's no need to adjust your ratios.

How to Substitute: Swap 1 cup of butter with 1 cup of ghee. Note: Ghee has a low melting point. So if you use it to make biscuits or cookies, be sure to properly chill the dough before baking. 2. Margarine. Hear me out here - margarine is low-cost, readily available, and was literally made to be a butter substitute.

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butter oil substitute uses