Spreadable Vegan Butter

This quick and easy recipe makes 1½ cups

Ingredients:
3/4 cup Coconut Oil
3/4 cup Rice Bran Oil / Olive Oil
   (I prefer the taste of Rice Bran Oil)
¼ tsp Xanthan Gum
¼ tsp Oryx Desert Salt
¼  tsp Tumeric (to give it that butter colour)
add a few shakes of black pepper to activate the tumeric.
Optional: a few drops of lemon juice

Instructions:
Leave the Coconut Oil out so it's at room temperature.
Place all the ingredients in the food processor and blend for 60 seconds.
Pour in to a bowl and refrigerate for an hour before serving.
Keep in the fridge until you need to serve. 

It is spreadable directly from the fridge and will melt if left out. 

Tastes great with sweet bread toppings or savoury toppings.
Lasts for weeks.

(For baking purposes you can just mix equal amounts of Coconut Oil and Rice Bran Oil/Olive Oil to the amount required in your recipe)