|Make your own vegan shortening to save money and avoid unhealthy ingredients.|
|Time||10 minutes, plus time to chill|
|Directions||Place the empty ice cube tray or container in the freezer.
Heat** the coconut oil in the double boiler until barely melted, then transfer to the bowl. Let cool for a few minutes.
Add olive oil and whisk until smooth.
Transfer to the ice cube tray or container and freeze until solid, at least an hour.
|Notes||Since you can keep shortening in the freezer for a year or more, you might want to double or triple the recipe.
* Unrefined coconut oil will impart a slight coconut flavor, which is fine for some recipes and will make this shortening raw in addition to vegan. If you don’t’care about raw and don’t want a coconut flavor, be sure to use refined coconut oil.
** If your kitchen is hot, your coconut oil will already be liquid, so you can skip this step.
|Help||Abbreviations | Conversions | Cooking tips|