Vegan Shortening

Vegan Shortening

Vegan Shortening Recipe

¾ cup refined coconut oil

¼ cup canola oil, safflower oil, or sunflower oil

1) Melt and mix your fats

Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth shortening is dependent on the mixture solidifying as quickly as possible after it's mixed. This smoothness depends on the fats solidifying before they get a chance to separate. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the canola oil.

2) Transfer the Vegan Shortening to a mold and freeze

Process for 1 minute, scraping down the sides halfway through the duration. Pour the mixture into a mold such as an ice cube tray and place it in the freezer to solidify. An ice cube mold works well. The vegan shortening should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 3 months or wrapped in plastic wrap in the freezer for up to 2 years. This recipe makes 1 cup, 215 grams, or the equivalent of 2 sticks Vegan Shortening..