Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base

How to Make Vegan Butter - Regular Vegan Butter - Coconut Oil Base Mattie

Written by Mattie    
 
4.8 (142)
55
Add Media
Write Review
Vegan Butter

Butter is one of those ingredients that can be so central to baking that as soon as some people hear the term vegan baking they wonder aloud almost in a panic, “what about the butter?!” Many vegan baked items get along great with fats like canola, coconut oil or even olive oil. These types of fats work wonders for cakes, cookies, bars and breads. When designing recipes where we need something to act like butter, things start to get complicated. Solid fats like butter and margarine are integral to things like puff pastry, pie crust, shortbread, croissants, danish dough and certain cakes. This is because in these cases the fat is used to coat the flour so gluten doesn't develop too much and also trap air bubbles to enhance leavening and texture. The only option in these instances is to turn to a margarine or similar vegan butter that is solid at room temperature and gets soft as it melts so it blends to one cohesive mass of dough.

Vegan butter options as of this writing are pretty slim. If you're lucky, you have access to Earth Balance Buttery Sticks or Spectrum Spread (tub margarine is a no-no in baking due to its excessive water and salt content). These margarines utilize a blend of fats, water, starches and gums to mimic real butter. If you're unlucky you only have access to other margarines which use a process called partial hydrogenation to solidify vegetable (usually soy) oil. This hydrogenation process alters the fat structure which also happens to create compounds called trans fatty acids that are highly toxic to the body. Toxic to the point of where finding local, sustainably raised real butter would ironically probably be a better pseudo-vegan alternative in the grand scheme of things.

Non-hydrogenated vegan margarines aren't knights in shining buttery armor either. Lots of them use palm oil which, as of this writing, is currently associated with rainforest destruction due to its rising popularity as regions like Sumatra scramble to devote more land to its production without respecting the environment. Imagine that: a vegan option that actually leads to habitat destruction. There are efforts currently underway to sustainably cultivate palm oil but as vegans know, the best way to really know that you're not contributing to it is to just not buy it.

I've never been a huge fan of margarines because I find that they're so packed with chemicals and stabilizers that they frequently remind me of what it would be like to chew on a candle on a hot day. Have you ever done a taste test with butter and margarine? Butter dissolves away on the tongue and margarine overstays its welcome by a long shot, leaving a gummy residue lingering on. Loving a challenge, I decided to do something about this lack of quality vegan butter and give my best shot to making my own alternative. Lucky for us, this turned out to be much easier than I thought and I think I may have opened a buttery portal to give vegan bakers a little more power to innovate with the flavor of their recipes. White Chocolate Almond Croissants anyone? 

I make Vegan Butter in large batches and store it in my freezer. The night before I bake I transfer it to my refrigerator or kitchen counter depending on the consistency my recipe calls for.

Understanding Real Butter

To create Vegan Butter we must understand traditional dairy-based butter. Dairy butter consists of about 78% fat, 18% water and 4% milk solids. In Europe, the fat is usually even higher in proportion to the water. The milk solids are responsible for emulsifying the fat and water, adding additional flavor and allowing the margarine to melt softly. I decided that in order to have a tasty vegan drop-in replacement for butter and margarine in things like laminated doughs and pie crusts, I'd have to stick to these figures. And heck, I'd might as well do my best to make it taste awesome as a spread too.

 To create Vegan Butter we must understand traditional dairy-based butter. Dairy butter consists of about 78% fat, 18% water and 4% milk solids.

Real butter comes from heavy cream. The fat globules in the cream are completely surrounded and suspended in a network of emulsifying compounds in the water. As you shake the cream, the fats get shaken out of their emulsifying network, find each other and join together. As they join together they start to solidify and the water can be drained away to a point. The result is butter.

Designing Vegan Butter

In regards to fat I'd have to use something that's solid at room temperature and not be palm oil due to the environmental issues associated with it. Coconut oil is perfect for this application because it's available refined (unflavored) and unrefined (with coconut flavor intact). Cocoa butter comes in a close second but let's face it- it has an overwhelming chocolate flavor. So I developed a bonus White Chocolate Vegan Butter so there. Here's to hoping coconut oil and cocoa butter production don't lead to habitat destruction as their popularity rises.

Coconut oil supposedly has health benefits over other fats but as of this writing it really depends on who you talk to. One camp insists that coconut fat is made up of medium-chain fatty acids that are small enough to the point of where they don't get stored as much as other fats and result in quick-burning energy. This camp also insists that the high amount of saturated fat in coconut oil isn't detrimental to health as other saturated fats. The other camp pledges that all saturated fats are bad and should be avoided. I personally think it's too early to say one is right and the other is wrong and happily exercise the everything in moderation approach.

It would be pretty easy to make a fat with the consistency of butter but how would I mimic the flavor without resorting to chemicals? I'm a firm believer in the power of curdling and fermentation. Fermentation and curdling involve hundreds of chemical reactions that produce a multitude of complex flavor compounds with a depth that can't be replicated by chemicals. I know that dairy products like cultured butter and crème fraiche involve a certain level of fermentation; you can even buy the cultures at cheese making stores and make it yourself. I wasn't interested in the complexity of fermenting before mixing my ingredients though. This would probably be more trouble than it was worth. What if I simply curdled non-dairy milk to build the flavor I was looking for?

Non-Dairy Milk Curdling

Curdling involves adding acids to a liquid that causes the proteins to unravel like balls of yarn. As the proteins unravel, their strands line up, join together and tighten. This tightening causes tiny clumps in the mixture and also generates a large array of flavors that add a significant amount of depth to almost anything you bake it with. You may have noticed how much of a fan of curdled non-dairy milk I am due to how often I use it in my recipes on Veganbaking.net.

Several weeks prior to these Vegan Butter experiments I conducted tests with different non-dairy milks to see how they vary in curdling in regards to taste. I ended up curdling a half cup of soy, hemp, almond, rice and coconut milks each in 1 teaspoon of apple cider vinegar for 10 minutes, then analyzing thickness and flavor. The results were surprising: soy milk curdled the most and had the most complex flavor (think buttermilk), followed by hemp milk, then almond milk. Coconut milk and rice milk didn't curdle at all. This confirmed my theory that curdling is directly proportional to the amount of protein in the non-diary milk. This makes perfect sense after the explanation of curdling above. This Vegan Butter was going to have to use soy milk. You could probably make a cashew purèe to use for this base if you're not keen on soy, however I haven't tried this yet as of this writing. Banana Vegan Butter doesn't use curdling to build flavor so this is an option for those interested in eliminating soy. It can also be made raw.
Since curdling is directly proportional to butter flavor development, high-protein non-dairy milks such as soy milk will provide the highest degree of butter flavor in Vegan Butter. Other non-dairy milks can be used, but don't expect the same degree of butter flavor.
Due to this discovery of the flavor-building properties of soy milk curdled with acid, I'll be using soy milk exclusively when I want to build flavor in this manner from here on out.

The role of acidity in Vegan Butter

Traditional butter doesn’t really have a noticeable acid profile to speak of. Since we’re building our own butter from the ground up, we need to think about acid’s extremely subtle role in savory, buttery foods. In this case, the acid plays two roles: 
It’s responsible for curdling the proteins in the soy milk which creates a layer of savory flavor.
Butter flavor is also enhanced from the acid itself. 
 
After I experimented with several vinegars as well as lemon juice, I originally settled on 100 percent apple cider vinegar to drive butter flavors. This vinegar features malic as well as acetic acid which is a great combination. The malic acid delivers initial fruity notes whereas the acetic acid promotes a volatile cultured butteriness that can be easily perceived in the nose. 
 
One of the problems with malic acid is that it features an initial sharp, acidic punch that quickly fades. This burst of acidity can be a little too much for people who are sensitive to acidity. It wasn’t until later that I discovered the merits of coconut vinegar. 
 
Coconut vinegar lacks the fruitiness of apple cider vinegar but features a smoother acid profile that lingers longer. I found that combining apple cider vinegar with coconut vinegar provides the best combination of subtle fruitiness with a smooth, lingering finish. If you can’t find coconut vinegar, feel free to use 100 percent apple cider vinegar. If you’re particularly sensitive to acidity in general, don’t be afraid to experiment with lowering the acidity to your liking.

Emulsifiers and stabilizers

Now that I had the fat and flavor-building ingredients down, I needed to bring everything together into a smooth cohesive, malleable mass that could be worked into dough, creamed into airy masses for cakes and cut into pie crust dough. Emulsifiers are compounds that bind oil-based ingredients and water-based ingredients into one cohesive mixture. I decided to use soy lecithin for this purpose due to its affordability and effectiveness. Xanthan gum was developed in the mid 20th century from the slimy grime that grows on vegetables in the refrigerator. It so happens that this vegetable gum is a wonder ingredient, acting as both an emulsifier and a stabilizer. A stabilizer is able hold air bubbles and support structure.

Psyllium husk powder

As I’ve learned in the comments section for this Vegan Butter, for one reason or another, some people just aren’t that keen on xanthan gum. For some it’s due to an allergic reaction. Others just aren’t into the idea of eating food that’s not in its natural state. Although I feel that xanthan gum works as an excellent emulsifier and stabilizer in Vegan Butter, I respect those who choose to not consume it.
 
After some suggestions in the comments and further testing, I’ve found that psyllium husk powder can work as a suitable stabilizer for Vegan Butter.
 
Keep in mind that if you choose to not use xanthan gum or psyllium husk powder, Vegan Butter will be, as they say in the butter world, less plastic or malleable. This can cause it to be more difficult to work with in some recipes because it’ll shear when cut into recipes instead of squish. It also won't be able to hold air bubbles when whipped.

Fine tuning the salt

I decided to walk a fine line in regards to salt in Vegan Butter. You may laugh at the measurement of ¼ + ⅛ teaspoon salt in the recipe below. I wanted the salt level to be sufficient enough to yield buttery flavor in most applications but not to the point of where it added to the saltiness of baked items.
 
I ended up fine tuning this formula and the results worked so well I decided to develop variants I now feature in the Vegan Butters recipe section. These variants include Miso Tahini Tarragon Vegan Butter, Three Herbed Vegan Butter, Cultured European Style Vegan Butter and White Truffle Vegan Butter. Use these anywhere you would use traditional butter or margarine. I must say I'm baffled as to why this hasn't been done before and promptly placed on the market. A vegan butter that doesn't use space-age ingredients would surely fly off store shelves, even if it were relatively expensive.

When making these Vegan Butters it's highly recommended that you use a silicone mold like the Tovolo King Cube Extra Large Silicone Ice Cube Tray. This will allow you to make gorgeous butter cubes that can easily be slid out of the molds.

Vegan Butter in an ice cube tray

Find out how to make Regular Vegan Butter with Cocoa Butter as a base

This is regular 'ol Vegan Butter that's designed to mimic your favorite commercial variant. Use it wherever you use butter or margarine. Like traditional butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon canola, light olive oil or rice bran oil.

Regular Vegan Butter Recipe - Coconut Oil Base

¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
¼ + ⅛ teaspoon salt

½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil

1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder

1) Curdle your soy milk

Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.

2) Mix your Vegan Butter ingredients

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 Vegan Butter is dependent on the mixture solidifying as quickly as possible after it's mixed. 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 rest of the ingredients.

3) Transfer the Vegan Butter to a mold so it solidifies

Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The Vegan Butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup (215 grams), or the equivalent of 2 sticks Regular Vegan Butter.

Vegan Butter cubes

Assorted Vegan Butters

For more Vegan Butter recipes check out the Vegan Butter recipe section.


Get a price on the Liquid Soy Lecithin I Recommend at Amazon.



User reviews View all user reviews

Average user rating from: 142 user(s)

Rating 
 
4.8  (142)
Already have an account?
Ratings (the higher the better)
  • Rating
Other Info
Comments
Please enter the security code.
this recipe came out FAB the first few times I made it. Blended up the lecithin no problem, tasted lovely, very much like dairy butter.

My old foodprocessor broke though and the new expensive one i got is absolute garbage. I dont have access to liquid lecithin here (well, Fearns, but its not non-gm, so i wont use) and my food processor has done a junky job at dealing with the lecithin granules...i have tried soaking them in hot soymilk for several hours, soaking them in heated oil for several hours, trying to mix them with water to dissolve, to no avail. all the batches ive done with the new food processor have come out like garbage; little chunks of lecithin still in them no matter what i soaked them in first or how long i blended. the last few even separated into 2 layers :/ and some batches came out crumbly as well :/ Not the recipe's fault though, just my crummy food processor :(

Also you list the shelf life as 2 weeks in fridge or a month in freezer. if my stuff has been in the fridge for almost 2 weeks can i pop it in the freezer for another week or 2? Is a month the max shelf life in freezer? Thanks
Rating 
 
5.0
kaybee Reviewed by kaybee November 09, 2014
Top 50 Reviewer  -   View all my reviews (3)

great recipe but good food processor and liquid le

this recipe came out FAB the first few times I made it. Blended up the lecithin no problem, tasted lovely, very much like dairy butter.

My old foodprocessor broke though and the new expensive one i got is absolute garbage. I dont have access to liquid lecithin here (well, Fearns, but its not non-gm, so i wont use) and my food processor has done a junky job at dealing with the lecithin granules...i have tried soaking them in hot soymilk for several hours, soaking them in heated oil for several hours, trying to mix them with water to dissolve, to no avail. all the batches ive done with the new food processor have come out like garbage; little chunks of lecithin still in them no matter what i soaked them in first or how long i blended. the last few even separated into 2 layers :/ and some batches came out crumbly as well :/ Not the recipe's fault though, just my crummy food processor :(

Also you list the shelf life as 2 weeks in fridge or a month in freezer. if my stuff has been in the fridge for almost 2 weeks can i pop it in the freezer for another week or 2? Is a month the max shelf life in freezer? Thanks

Was this review helpful to you? 
This email address is being protected from spambots. You need JavaScript enabled to view it."> I love, love, love your butter making methods, chemistry and creativity; however do you have any of the vegan butter recipes with a complete list of instructions and ingredients that use the almond milk instead of soy substitutes, and that use non-soy substitutes for the other ingredients as well while utilizing psyllium husk?
Rating 
 
5.0

Terrific Job

I love, love, love your butter making methods, chemistry and creativity; however do you have any of the vegan butter recipes with a complete list of instructions and ingredients that use the almond milk instead of soy substitutes, and that use non-soy substitutes for the other ingredients as well while utilizing psyllium husk?

Was this review helpful to you? 
This email address is being protected from spambots. You need JavaScript enabled to view it."> I love, love, love your butter making methods, chemistry and creativity; however do you have any of the vegan butter recipes with a complete list of instructions and ingredients that use the almond milk and instead of soy substitutes, and non-soy substitutes for the other ingredients as well while utilizing psyllium husk?
Rating 
 
5.0

Terrific Job!

I love, love, love your butter making methods, chemistry and creativity; however do you have any of the vegan butter recipes with a complete list of instructions and ingredients that use the almond milk and instead of soy substitutes, and non-soy substitutes for the other ingredients as well while utilizing psyllium husk?

Was this review helpful to you? 
Can I leave out the lecithin? I have xanthan gum, should I increase that to compensate or should it be fine without the lecithin
lee0767 Reviewed by lee0767 September 24, 2014
Top 100 Reviewer  -   View all my reviews (1)

Can I leave out the lecithin? I have xanthan gum, should I increase that to compensate or should it be fine without the lecithin

Was this review helpful to you? 
I was looking at your vegan butter recipes and I was curious to know if you ever considered using avocado as a fat base for making these non-dairy butters? Could be a new experiment for you to try.
josamen Reviewed by josamen September 20, 2014
Top 50 Reviewer  -   View all my reviews (2)

Avocado

I was looking at your vegan butter recipes and I was curious to know if you ever considered using avocado as a fat base for making these non-dairy butters? Could be a new experiment for you to try.

Was this review helpful to you? 
Ok, so first off, this recipe is fantastic. It tastes like butter. A little hard to spread, but I'm sure I'll figure out a fix for that (maybe add more liquid oil). So, I can't eat dairy and I can't eat soy, so finding these ingredients was a little difficult. I found coconut vinegar at Upaya Naturals, along with psyllium powder, sunflower lecithin, and some other great finds. I made mine with coconut oil, canola, almond milk, apple cider & coconut vinegar, sunflower lecithin, and psyllium powder. This recipe is super easy and very yummy.
Rating 
 
5.0
OLPamPam Reviewed by OLPamPam September 15, 2014
Top 500 Reviewer  -   View all my reviews (1)

Fantastic (Almond/Soy Free Version)

Ok, so first off, this recipe is fantastic. It tastes like butter. A little hard to spread, but I'm sure I'll figure out a fix for that (maybe add more liquid oil). So, I can't eat dairy and I can't eat soy, so finding these ingredients was a little difficult. I found coconut vinegar at Upaya Naturals, along with psyllium powder, sunflower lecithin, and some other great finds. I made mine with coconut oil, canola, almond milk, apple cider & coconut vinegar, sunflower lecithin, and psyllium powder. This recipe is super easy and very yummy.

Was this review helpful to you? 
Hey there, I've already said how much I LOVE This recipe here. I'm not on the anti-soy band wagon, but I have a friend who is deathly allergic to soy, so I've been mucking about with how to make this without soymilk. As Mattie has made clear, protein content matters. I tried hemp and homemade almond milk, but neither one curdled very well. So today I tried So Delicious brand Almond Plus, their higher protein Almond milk. It has pea and rice protein added to it, and it curdled almost as well as soy milk. I'm not into selling brands, and to be honest I'm pretty disgusted with how most mass produced non dairy milks are mostly just water and thickeners with very little of the nuts, oats, seeds or whatever they claim to be based on - so I like making my own. But in this case, this product came through for making this butter without soy. I used the unsweetened version and it tastes great.

Also, response to Alexis - if you use all coconut oil it will just be a harder butter. The vegetable oil seems to be there to make it softer. So I think it will work fine, you just might need to leave the butter at room temperature for a little bit to make it spreadable.
Rating 
 
5.0
friendlytoanimals Reviewed by friendlytoanimals September 14, 2014
Top 50 Reviewer  -   View all my reviews (2)

alternate to soy info

Hey there, I've already said how much I LOVE This recipe here. I'm not on the anti-soy band wagon, but I have a friend who is deathly allergic to soy, so I've been mucking about with how to make this without soymilk. As Mattie has made clear, protein content matters. I tried hemp and homemade almond milk, but neither one curdled very well. So today I tried So Delicious brand Almond Plus, their higher protein Almond milk. It has pea and rice protein added to it, and it curdled almost as well as soy milk. I'm not into selling brands, and to be honest I'm pretty disgusted with how most mass produced non dairy milks are mostly just water and thickeners with very little of the nuts, oats, seeds or whatever they claim to be based on - so I like making my own. But in this case, this product came through for making this butter without soy. I used the unsweetened version and it tastes great.

Also, response to Alexis - if you use all coconut oil it will just be a harder butter. The vegetable oil seems to be there to make it softer. So I think it will work fine, you just might need to leave the butter at room temperature for a little bit to make it spreadable.

Was this review helpful to you? 
I have a weird intolerance to oils (my body can't digest them well) I really can only use coconut oil with out upsetting my stomach. I have a huge problem with canola oil and was wondering if instead of it I could use all coconut oil and it would still come out fine? Thank u!
Reviewed by Alexis September 13, 2014

I have an important question!

I have a weird intolerance to oils (my body can't digest them well) I really can only use coconut oil with out upsetting my stomach. I have a huge problem with canola oil and was wondering if instead of it I could use all coconut oil and it would still come out fine? Thank u!

Was this review helpful to you? 
I just made a double batch of this butter and it is FANTASTIC! It looks just like the picture and melts on your tongue :) I have't used it in recipes just yet but I daresay it will be perfect for making buttercream icing.

To the people who have had issues with the granules not dissolving, blend the mixture for longer! All the granules disappeared with my mixture but I also use a high powered blender so those with regular blenders may need to blend for a few minutes. They definitely dissolve if you blend it extra :)
Rating 
 
5.0
kitten_delight Reviewed by kitten_delight September 08, 2014
Top 100 Reviewer  -   View all my reviews (1)

Lecithin Granules

I just made a double batch of this butter and it is FANTASTIC! It looks just like the picture and melts on your tongue :) I have't used it in recipes just yet but I daresay it will be perfect for making buttercream icing.

To the people who have had issues with the granules not dissolving, blend the mixture for longer! All the granules disappeared with my mixture but I also use a high powered blender so those with regular blenders may need to blend for a few minutes. They definitely dissolve if you blend it extra :)

Was this review helpful to you? 
In response to knoxing27, I can't tell you anything precise, but I made Mattie's easy buttercream frosting using this butter on the weekend. I prepared the frosting the day before, then put it back in the fridge, in a bowl covered in clingwrap. The next day, I made and iced the cake, and it was out on the counter for several hours (maybe 4 or 5), although it is currently winter in Australia, so temperatures were probably around 10 degrees C for most of that time, and it tasted just fine. Hope that helps.

Counter shelf life response

In response to knoxing27, I can't tell you anything precise, but I made Mattie's easy buttercream frosting using this butter on the weekend. I prepared the frosting the day before, then put it back in the fridge, in a bowl covered in clingwrap. The next day, I made and iced the cake, and it was out on the counter for several hours (maybe 4 or 5), although it is currently winter in Australia, so temperatures were probably around 10 degrees C for most of that time, and it tasted just fine. Hope that helps.

Was this review helpful to you? 
This recipe is one of the best vegan discoveries I've made. I don't think it tastes exactly like butter (I was fairly new to veganism when I first made it), but it sure tastes great. I always have some in the freezer now, and I no longer feel inordinately jealous of Americans with their access to Earth Balance. I use it as a spread and bake with it, and it's never let me down. Omnivores and lacto-vegetarians have also given me positive feedback.

Since Australian tablespoons and cups are slightly different, and because I always make a tripple batch, I've posted a trippled for-Aussies version of the recipe at the website below. If you're an Aussie, you might find it convenient.
Rating 
 
5.0

Bye bye Nuttlex

This recipe is one of the best vegan discoveries I've made. I don't think it tastes exactly like butter (I was fairly new to veganism when I first made it), but it sure tastes great. I always have some in the freezer now, and I no longer feel inordinately jealous of Americans with their access to Earth Balance. I use it as a spread and bake with it, and it's never let me down. Omnivores and lacto-vegetarians have also given me positive feedback.

Since Australian tablespoons and cups are slightly different, and because I always make a tripple batch, I've posted a trippled for-Aussies version of the recipe at the website below. If you're an Aussie, you might find it convenient.

Was this review helpful to you? 
Thanks so much for posting this!!! I just made it and it was pretty easy to do. Can you tell me how long this vegan butter's shelf life is if left out on the counter? I plan to ice a cake with the a vegan buttercream frosting made with it and keep the cake covered cake dish, but I want to make sure I don't serve the the cake with the vegan buttercream frosting past it's fresh point. Thanks!!!
Rating 
 
5.0
knoxing27 Reviewed by knoxing27 July 29, 2014
Top 100 Reviewer  -   View all my reviews (1)

Counter shelf life

Thanks so much for posting this!!! I just made it and it was pretty easy to do. Can you tell me how long this vegan butter's shelf life is if left out on the counter? I plan to ice a cake with the a vegan buttercream frosting made with it and keep the cake covered cake dish, but I want to make sure I don't serve the the cake with the vegan buttercream frosting past it's fresh point. Thanks!!!

Was this review helpful to you? 
Thanks so much for this! I'm using it to make Vegan pies! The pasty comes out beautifully!
Does anyone else find that the soya lecithin gives it a slightly funny taste? Have been playing around with the quantities but It remains the same!! It doesn't matter in regards to the pies as it doesn't affect the flavour of the pastry but to use it normally it would be nice to not have that soya flavour.

I would just love the quantities to make a kilo in grams!!!! can't work it out myself as me and maths hate each other!
Rating 
 
5.0
Reviewed by Chez July 28, 2014

Quantity's!

Thanks so much for this! I'm using it to make Vegan pies! The pasty comes out beautifully!
Does anyone else find that the soya lecithin gives it a slightly funny taste? Have been playing around with the quantities but It remains the same!! It doesn't matter in regards to the pies as it doesn't affect the flavour of the pastry but to use it normally it would be nice to not have that soya flavour.

I would just love the quantities to make a kilo in grams!!!! can't work it out myself as me and maths hate each other!

Was this review helpful to you? 
In reply to "that person" who says coconut oil is not the great product we all think it is. . . . do more research. Coconut oil contains MCTs; medium chain triglycerides. The fat in coconut oil is NOT stored as fat in our bodies but helps with the efficient burning of energy. Coconut oil has countless health benefits. This is not "new hype". Coconut oil has been around for a long time and there are numerous studies you can read about it. You're not a downer, you're just mis-informed. If you know how to ferret out the proper information on the internet , you'd see how wonderful coconut oil really is :)
Rating 
 
4.0
vegangirl123 Reviewed by vegangirl123 July 18, 2014
Top 100 Reviewer  -   View all my reviews (2)

In reply to "that person" who says coconut oil is not the great product we all think it is. . . . do more research. Coconut oil contains MCTs; medium chain triglycerides. The fat in coconut oil is NOT stored as fat in our bodies but helps with the efficient burning of energy. Coconut oil has countless health benefits. This is not "new hype". Coconut oil has been around for a long time and there are numerous studies you can read about it. You're not a downer, you're just mis-informed. If you know how to ferret out the proper information on the internet , you'd see how wonderful coconut oil really is :)

Was this review helpful to you? 
I love all of the food science behind this, very fascinating! I will definitely be trying this out in the future. I tried looking through the comments on the off-chance the question had already been asked, but only got through five pages before reading fatigue set in, so please forgive me if a similar question has been asked.

If one were trying to just make a liquid butter FLAVOR (sort of similar to the artificial butter flavors like McCormick's, Adam's Best, etc.), would the first part of the recipe be sufficient (curdled soy milk part)? Obviously, not as concentrated as those artificial extracts one buys from the store. but volume isn't necessarily important as flavor. I'm trying to refine some recipes for "butterbeer", both hot and cold, and those extracts are A) way too expensive to go through as often as I do, and B) I have no idea what's in them, so if I could make my own up and control the ingredients that'd be even better. An added bonus C) on being vegan, for many many reasons.

If I understood correctly, soy milk yields the most buttery flavor due to the protein content. From your tests, did you notice anything in particular that seemed to boost the buttery flavor? I'm aiming to try and keep it liquid for my tests without necessarily making the butter completely, as melted butter doesn't seem to mix the best with cold carbonated water (I'm guessing due to the oil content).
Reviewed by Amanda July 02, 2014

Intriguing!

I love all of the food science behind this, very fascinating! I will definitely be trying this out in the future. I tried looking through the comments on the off-chance the question had already been asked, but only got through five pages before reading fatigue set in, so please forgive me if a similar question has been asked.

If one were trying to just make a liquid butter FLAVOR (sort of similar to the artificial butter flavors like McCormick's, Adam's Best, etc.), would the first part of the recipe be sufficient (curdled soy milk part)? Obviously, not as concentrated as those artificial extracts one buys from the store. but volume isn't necessarily important as flavor. I'm trying to refine some recipes for "butterbeer", both hot and cold, and those extracts are A) way too expensive to go through as often as I do, and B) I have no idea what's in them, so if I could make my own up and control the ingredients that'd be even better. An added bonus C) on being vegan, for many many reasons.

If I understood correctly, soy milk yields the most buttery flavor due to the protein content. From your tests, did you notice anything in particular that seemed to boost the buttery flavor? I'm aiming to try and keep it liquid for my tests without necessarily making the butter completely, as melted butter doesn't seem to mix the best with cold carbonated water (I'm guessing due to the oil content).

Was this review helpful to you? 
This butter was great, but I'm not sure if my soy milk curdled enough when I made it. I was wondering if you used sweetened or unsweetened soy milk?
Rating 
 
5.0
Reviewed by Alysha June 26, 2014

sweetened milk?

This butter was great, but I'm not sure if my soy milk curdled enough when I made it. I was wondering if you used sweetened or unsweetened soy milk?

Was this review helpful to you? 
bless you for sharing this! i subbed ground chia seeds for the last 2 ingredients, and it turned out really well. i'd rather dip bread in olive oil than use something like earth balance. the texture and melting quality of this was perfect! delicious in your chewy vegan chocolate chip cookies too. you've made life much more bearable for this mom of a baby with 10+ food allergies! :) if he's clear on soy, we will be all set, thanks to you!
Rating 
 
5.0
katymc Reviewed by katymc June 06, 2014
Top 50 Reviewer  -   View all my reviews (2)

No More Earth Balance for Us!

bless you for sharing this! i subbed ground chia seeds for the last 2 ingredients, and it turned out really well. i'd rather dip bread in olive oil than use something like earth balance. the texture and melting quality of this was perfect! delicious in your chewy vegan chocolate chip cookies too. you've made life much more bearable for this mom of a baby with 10+ food allergies! :) if he's clear on soy, we will be all set, thanks to you!

Was this review helpful to you? 
I don't want to be "that person," but coconut, regardless of the new hype on the product and the mis-information about it spreading like wild fire all over the internet is actually a saturated fat and yes, contrary to popular belief, your body will store this fat and it will raise your blood lypids and cholesterol levels. I am trying desperately to find and alternative that is neither a saturated fat, nor a trans fat product. I won't use soy or oils of any kind. It would just be amazing if someone on this forum new of anything or could come up with anything that might actually work. Thanks so much! Sorry for the downer. :/
Rating 
 
5.0
Trisha Reviewed by Trisha June 02, 2014
Top 500 Reviewer  -   View all my reviews (1)

I don't want to be "that person," but coconut, regardless of the new hype on the product and the mis-information about it spreading like wild fire all over the internet is actually a saturated fat and yes, contrary to popular belief, your body will store this fat and it will raise your blood lypids and cholesterol levels. I am trying desperately to find and alternative that is neither a saturated fat, nor a trans fat product. I won't use soy or oils of any kind. It would just be amazing if someone on this forum new of anything or could come up with anything that might actually work. Thanks so much! Sorry for the downer. :/

Was this review helpful to you? 
the only problem is that i only made 1 batch. and it's already gone. will remedy that situation tomorrow, officially known in the house as "vegan butter making day." i used soy lecithin granules which did not dissolve, but like others have mentioned, it didn't seem to affect the outcome of the butter or the baked goods i made with it. i used it in the Chewy Vegan Chocolate Chip Cookies (by far one of the BEST cookie recipes i have ever made), and used the leftover in place of some shortening for biscuits. i actually felt kind of bad mixing it with the shortening. there's something so special about fresh, high quality butter. i feel like i was gifted this recipe. thank you Mattie!!!
Rating 
 
5.0
verveine Reviewed by verveine May 31, 2014
Top 50 Reviewer  -   View all my reviews (5)

like buttah

the only problem is that i only made 1 batch. and it's already gone. will remedy that situation tomorrow, officially known in the house as "vegan butter making day." i used soy lecithin granules which did not dissolve, but like others have mentioned, it didn't seem to affect the outcome of the butter or the baked goods i made with it. i used it in the Chewy Vegan Chocolate Chip Cookies (by far one of the BEST cookie recipes i have ever made), and used the leftover in place of some shortening for biscuits. i actually felt kind of bad mixing it with the shortening. there's something so special about fresh, high quality butter. i feel like i was gifted this recipe. thank you Mattie!!!

Was this review helpful to you? 
Does it matter if you use coconut sap vinegar or coconut water vinegar when making vegan butter?
charj Reviewed by charj May 30, 2014
Top 500 Reviewer  -   View all my reviews (1)

Coconut Sap Vinegar Vs. Coconut Water Vinegar

Does it matter if you use coconut sap vinegar or coconut water vinegar when making vegan butter?

Owner's reply

Great question charj! I believe I'm using coconut vinegar derived from coconut water in this Vegan Butter.

Was this review helpful to you? 
want to know if coconut oil can be substituted? it has high saturated fat content . using it as an alternative for butter again a highly saturated fat content spread makes me think is there a healthier oil alternative?
Reviewed by hiranyakasibu May 29, 2014

want to know if coconut oil can be substituted? it has high saturated fat content . using it as an alternative for butter again a highly saturated fat content spread makes me think is there a healthier oil alternative?

Was this review helpful to you? 
I read one person's concerns about xanthan gum being genetically modified. I'm sure this is true with many brands but Bob's Red Mill is not. I contacted the company about it and they're very dedicated to GMO free products. In fact GMO free will be appearing on their labels. When in doubt about an ingredient in a recipe, just contact the company. Nowadays, it's easy to do via email and they're generally good about replying. You like their answer, buy their brand. You don't like their answer, don't buy their product. Simple.
Rating 
 
3.0
Reviewed by Jodie May 28, 2014

Xanthan Gum Concerns

I read one person's concerns about xanthan gum being genetically modified. I'm sure this is true with many brands but Bob's Red Mill is not. I contacted the company about it and they're very dedicated to GMO free products. In fact GMO free will be appearing on their labels. When in doubt about an ingredient in a recipe, just contact the company. Nowadays, it's easy to do via email and they're generally good about replying. You like their answer, buy their brand. You don't like their answer, don't buy their product. Simple.

Was this review helpful to you? 
Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.
Rating 
 
4.0
Reviewed by Claudia May 13, 2014

Great butter!

Love this butter! Tried it yesterday and it came out perfect, I used it to make a banana loaf and an apple cake and both turned out great. Next step: making it savoury with garlic and herbs.

Was this review helpful to you? 
I am having the same issue with the soy lecithin granules not dissolving completely. Doesn't bother me really, though next time I am going to try putting them in with the curdling soy milk at the beginning so they have a little longer sitting in liquid to soften. My food processor isn't very good so running it longer hasn't helped much.

Today I threw a bunch of garlic cloves into the mix so that I could use this to make garlic bread! So wonderful - the only thing I had access to before was this really soft olive oil spread that was terrible for baking.
Rating 
 
5.0
Reviewed by Emily May 12, 2014

I am having the same issue with the soy lecithin granules not dissolving completely. Doesn't bother me really, though next time I am going to try putting them in with the curdling soy milk at the beginning so they have a little longer sitting in liquid to soften. My food processor isn't very good so running it longer hasn't helped much.

Today I threw a bunch of garlic cloves into the mix so that I could use this to make garlic bread! So wonderful - the only thing I had access to before was this really soft olive oil spread that was terrible for baking.

Was this review helpful to you? 
Hi,
Your vegan butter recipe is so good. I have made this butter couple of times. Now we are not buying anymore butter from stores. I have made some little bit of changes instead of using Soy milk I used unsweetened Almond milk and as for lecithins I replaced them with flaxseed meal. It came out great. Thanks for the recipe. :)
Rating 
 
5.0
Reviewed by bj May 05, 2014

awesome

Hi,
Your vegan butter recipe is so good. I have made this butter couple of times. Now we are not buying anymore butter from stores. I have made some little bit of changes instead of using Soy milk I used unsweetened Almond milk and as for lecithins I replaced them with flaxseed meal. It came out great. Thanks for the recipe. :)

Was this review helpful to you? 
Hello.
I didn’t read all the recipe (I’ve read the intro mostly) and comments, so maybe Matty or someone else already mentioned that. But there is (ab)use of monkeys in in the coconut industry (they are used to pick the coconuts). I’ve never managed to find out how widespread is this practice, and which brands are ethical.
Just FYI, because I guess some of the readers care about that. Also I’d be happy to find out more on the subject myself if anybody here knows something. Maybe my comment will drive some people to look for more info and hopefully they will be more successful than me.
Reviewed by mememe May 04, 2014

The use of monkeys in the coconut indrusty

Hello.
I didn’t read all the recipe (I’ve read the intro mostly) and comments, so maybe Matty or someone else already mentioned that. But there is (ab)use of monkeys in in the coconut industry (they are used to pick the coconuts). I’ve never managed to find out how widespread is this practice, and which brands are ethical.
Just FYI, because I guess some of the readers care about that. Also I’d be happy to find out more on the subject myself if anybody here knows something. Maybe my comment will drive some people to look for more info and hopefully they will be more successful than me.

Was this review helpful to you? 
I am soooo excited to make this butter, thank you for the recipe! We went vegan 6 months ago and I find that all I want to do now is cook. I just made brownies using your recipe tonight, with Earth Balance, and they were great, can't wait to do it with the butter!

For Nicole, here is where I get refined coconut oil: http://www.vitacost.com/vitacost-organic-coconut-oil-refined-odorless-flavorless-14-fl-oz-2

Happy baking!
Rating 
 
5.0
Zambarano Reviewed by Zambarano April 17, 2014
Top 500 Reviewer  -   View all my reviews (1)

coconut oil link

I am soooo excited to make this butter, thank you for the recipe! We went vegan 6 months ago and I find that all I want to do now is cook. I just made brownies using your recipe tonight, with Earth Balance, and they were great, can't wait to do it with the butter!

For Nicole, here is where I get refined coconut oil: http://www.vitacost.com/vitacost-organic-coconut-oil-refined-odorless-flavorless-14-fl-oz-2

Happy baking!

Was this review helpful to you? 
Hi Mattie. I have looked and looked I cannot find Guar and Xantham gum. I used agar agar but I think the boiling of the soy milk to activate the agar agar changes the taste profile. Can I leave it out?
Reviewed by marijke April 16, 2014

use Xanthan gum or guar gum

Hi Mattie. I have looked and looked I cannot find Guar and Xantham gum. I used agar agar but I think the boiling of the soy milk to activate the agar agar changes the taste profile. Can I leave it out?

Owner's reply

Hi marijke! The xanthan gum is preferred for emulsification and so the Vegan Butter can hold onto air bubbles slightly. If you leave out xanthan gum/guar/agar/psyllium husks it'll probably turn out more dense and the fats and oils will separate more easily during melting which isn't desired. I recommend ordering xanthan gum online. It's relatively affordable and will last you about forever. I haven't had to buy more in years. I just can't seem to run out of the stuff!

Was this review helpful to you? 
Have now made pancakes and muffins using this butter. All turned out WONDERFULLY. My skeptical roommate has liked everything so far...and I can bake again!
Rating 
 
5.0
deblewis87 Reviewed by deblewis87 April 13, 2014
Top 50 Reviewer  -   View all my reviews (2)

LOVE this Vegan Butter!

Have now made pancakes and muffins using this butter. All turned out WONDERFULLY. My skeptical roommate has liked everything so far...and I can bake again!

Was this review helpful to you? 
Made the butter last night, which was easy to do. Decided to make biscuits tonight to compare to regular biscuits made with butter and milk. They tasted great! My "guinea pig" room mate tried them and thought they tasted just like regular biscuits! THANKS!
Rating 
 
5.0
deblewis87 Reviewed by deblewis87 April 08, 2014
Top 50 Reviewer  -   View all my reviews (2)

Very Nice!

Made the butter last night, which was easy to do. Decided to make biscuits tonight to compare to regular biscuits made with butter and milk. They tasted great! My "guinea pig" room mate tried them and thought they tasted just like regular biscuits! THANKS!

Was this review helpful to you? 
 
View all user reviews