By J.M. Shephard

Buttery Margarine

MAKES ABOUT 1¾ CUPS

Free of dairy, gluten and soy, this margarine is close to butter in taste and can be used as a tasty spread and in cooking and baking. It contains no hydrogenated or trans fats. Vary the taste by adding parsley, chopped scallions, basil, thyme, tarragon, cayenne or other spices.

1 tablespoon coconut oil (liquid or solid)
½ cup sunflower oil or corn oil
½ cup olive oil
1 teaspoon liquid lecithin*
½ cup So Delicious coconut creamer
½ teaspoon salt, more to taste
- Dash ground turmeric

1. Put all ingredients in a blender with a deep 2- to 3-cup container. Blend on medium-high speed for about 2 minutes until ingredients are well incorporated and mixture is creamy, similar to cake batter.

2. Pour margarine into a shallow 2-cup container, cover tightly and place in the freezer for several hours or overnight.

3. About 10 minutes before using, remove container from freezer and uncover. With a table knife, scrape across the top to make “buttery curls” for hot toast, waffles, pancakes, muffins, mashed potatoes and more. Store margarine in the freezer for up to a month.

Each teaspoon contains 26 calories, 4g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 14mg sodium, 0g carbohydrate, 0g fiber, 0g protein.

*Lecithin can be made from soy, eggs, sunflower or corn. Many people who are allergic to soy can tolerate soy lecithin. Check the label carefully. If in doubt, contact the manufacturer to confirm ingredients.

Reader JM Shephard lives in St. Paul, Minnesota.

Read More on These Topics

• Casein-Free/Dairy Free
• Additional Allergies
• Cooking
• Ingredients
• Celiac/Gluten Free