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As homemade vegan butters, such as this soya butter, do not keep for very long, I recommend you put it in small containers and freeze it. Defrost small portions as required.

Makes: about 320g

• 115ml (½ cup) soya milk, homemade or shop-bought

• 200g (1 cup) coconut cooking fat, liquid or soft

• 2 tsp sunflower lecithin

• 2 pinches turmeric (for colour)

• 1 pinch Himalayan salt

1 Put all the ingredients in a blender and mix until the salt has dissolved and the mixture is well emulsified.

2 Pour the mixture into small silicon or flexible plastic moulds and chill in the refrigerator for several hours until the butter is hard.

3 The soya butter can be kept in the refrigerator for about five days.

• Recipes and photographs extracted from Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh, published by Grub Street Publishing Ltd.


As olive oil butter is very soft and melts easily, we prefer to use it in winter. Soya butter is better on toast, warm bread or pastries.


Homemade vegan butter has the advantage of not using any palm oil. This recipe uses olive oil as a base.

Makes: about 180g

• 100g (½ cup) coconut cooking fat, liquid or soft

• 3 tbsp olive oil

• 3 tbsp corn oil or another neutral-tasting vegetable oil

• 1 pinch turmeric (for colour)

• ⅛ tsp Himalayan salt

1 Mix all the ingredients using a stick blender until the salt has dissolved.

2 Then put the mixture in small silicon muffin trays and chill in the refrigerator for several hours.

3 The olive oil butter can then be kept in the refrigerator or stored in the freezer until needed. It will keep in the refrigerator for about five days.


150g millet and 150 ml water produce around 270g cooked millet. Wash the millet well, first with hot, then with cold water. Then bring to the boil with the water in a small saucepan covered with a lid. The water should cover the millet by approx. 1 cm.

As soon as the millet boils, turn the heat down to its lowest setting and simmer covered for 20 minutes. Remove from the hob and steep for ten minutes.


This millet butter is a lower fat mixture of butter substitute and spread.

Makes: about 250g

• 50g (⅓ cup) cashew nuts, soaked

• 100g cooked millet, cooled

• 1 tbsp lemon juice

• ½ tsp Himalayan salt

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About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.