Aquafaba butter

1. Melt the coconut oil in a saucepan over a medium heat.

Remove from the heat and allow it to cool for a moment.

2. Add the rapeseed oil and stir, then leave the mixture to cool

to room temperature.

3. Add the aquafaba, salt, nutritional yeast and vinegar to a bowl

and start blending with a stick blender. While the blender

is running, add your oil slowly, making sure that the oil is

incorporated throughout before adding any more.

4. The consistency should begin to thicken nicely once all the oil

is added. Place the bowl in a deep dish of ice and continue to

blend. The ice surrounding the bowl will help with the thickening

of the oils. Once thickened to the consistency of a mayo or aioli,

remove and place in a sterilised jar. Place a small cloth over

the opening and leave in your fridge for up to 6 hours. Once it

hardens, seal the jar and keep in the fridge for up to 7 days.