| Make your own vegan shortening to save money and avoid unhealthy ingredients. | |
| Yield | 1 cup |
| Time | 10 minutes, plus time to chill |
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| Ingredients |
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| 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 |
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Shortening
