Vegan Ghee Substitute with coconut oil, toasted macadamias, and aromatic leaves. Rich, buttery tasting, and dairy-free. Cooks and stores like ghee. Easy steps.
Toast 2 TB macadamia nuts in a dry skillet over medium-high heat until the edges are light golden brown. Stir them constantly, and don't let them burn. They will cook further in the next recipe steps.
Add ½ cup coconut oil, 2 TB thinly sliced turmeric root and optional ¼ tsp. Himalayan pink salt. Cook until the nuts are fully golden brown, about 5 minutes.
Add the remaining 1 ½ cups coconut oil with 4 fresh guava leaves and 8 dried curry leaves. Bring to a boil, remove from heat, and let the mixture steep for one hour.
Line a wire mesh strainer with a thin cloth and place it over a small pitcher or glass measuring cup with a pour spout. Pour the vegan ghee mixture into the cloth and let it strain through.
Store
Let the ghee substitute cool slightly and transfer it to glass containers. Store at room temperature for 3 months or freeze for 6 months.
Notes
Where to buy ingredients:Curry leaves - Angkor FoodGuava leaves- My Island JamaicaCoconut oil, unscented and neutral-tasting -NutivaPreparation:Slice fresh turmeric thin or substitute dry powdered turmeric to achieve desired color.Chop macadamia nuts into ¼-inch to ½-inch pieces so they won't burn easily.Divide coconut oil - use a small portion to fry macadamia nuts and turmeric first, then add the remaining oil when steeping guava and curry leaves.Roast macadamia nuts in oil with turmeric until they are a deep golden color but take care not to burn them. They will continue to cook in the next step.Heat remaining coconut oil to a quick boil, add the macadamia and turmeric oil, guava and curry leaves, and promptly remove from heat.Steep leaves in coconut oil for 30 minutes for the best flavor. Steeping too long can create astringent flavors.Strain vegan ghee into a pitcher or glass measuring cup with a spout for easy pouring.Use and StorePour or spread vegan gheesubstitute as you like. It will remain liquid in warm climates and firm up in cool climates. You can set your jar of ghee in a bowl of hot water or place it in the refrigerator briefly to adjust the consistency.Store at room temperature for several months in a covered glass container or freeze in a freezer-proof vessel with a tight lid for up to 6 months