Vegan Butter

1: Line the base and sides of a butter dish or lunchbox with greaseproof paper.

2: Add the coconut oil to a heatproof bowl and microwave for 30-60 seconds until it has almost melted, then stir to melt any remaining coconut oil. Make sure it’s at room temperature, then add it to a blender along with the light olive oil, nutritional yeast, salt, and carrot juice.

3: Combine the soya milk and apple cider vinegar in a jug and leave to sit for 1 minute, then add it to the blender. Blend until smooth, then pour the vegan butter into the prepared butter dish.

4: Refrigerate for a minimum of 4 hours or until set.