I don't have xanthan gum, can I use arrowroot starch instead? What's the amount to use? Thanks for your help and sharing :)

This was great the second time I made it and used table salt as opposed to un-grinded rock salt--it's as great as everyone says. Tastes like real butter. I used the suggested king ice cube mold purchased at Bed Bath and Beyond for $7.99. A double batch of butter takes up five out of the six cubes, in case anyone's wondering, like I was. Having the coconut oil well melted makes it faster and easier to pour the butter into the mold, but harder to move the ice cube mold to the freezer without spilling some of the butter. I may work a little slower than most people, so others may not need the butter as melted as I did.

Mattie, Grazie Grazie Grazie! What a great recipe. I made it today for the first time and love it. I have one question though, because I live here in Italy, I can only find Virgin Coconut oil, which as you know has a taste of coconut. The refined kind is sold to the food industry in very huge quantities. Is there any way I can diminish the taste of coconut when using the virgin kind? I also tried to find cocoa butter but alas that is not sold here either. Any help would be greatly appreciated. BTW I LOVE your website, it is my go to site as I am a vegan newbie. Thanks again.

I've made this recipe and it is terrific! The first batch was made with ACV, the second, I used lemon juice to curdle as the ACV's smell was a bit too much for my delicate nose. Right now, my vegan butter is in the freezer. I would like to make my favorite cookie recipe that calls for softened butter, so my question is, how long can I keep the frozen vegan butter on the counter to soften? I've only used Earth Balance in my recipes and this product softens at room temperature rather quickly. My vegan butter is rock hard. I'm concerned if I leave it out too long to soften that I could be courting bacteria. Perhaps I could soften it in the microwave? Thanks for any help you can offer.

I'm newbie vegan and I love it! However, I really missed the butter. Have tried various recipes and bought vegan butter in the store, but nothing has worked for me. Searched a few days ago on Google, something like that; "vegan butter tastes like real butter". Then I found the recipe here. I did not believe it could be possible. But when I read all the ecstatic comments here, I just had to try.
And yes, IT REALLY TASTE LIKE BUTTER! I'm so overwhelmed! Thank you so much for a wonderful recipe. Of course I have written about it on my blog (and of course linked to the page here)! Skandinavian readers can read it here; http://livsmagasinet.no/vegansk-smor-som-virkelig-smaker-som-mejerismor - and the rest of you can see the pictures. :-D

My family loves this butter. I found the best milk to use is Blue Diamond Coconut Almond...curdels nice and makes the butter have a wonderful creamy taste.

Hi Mike, I made this recipe today and due to the fact that I was not able to obtain yet Xantham here in Swittzerland and the Lecithine only in granulated form, I experimented with the Chia in one batch, the AgarAgar in another, with store brand Soy and homemade one (with the wonderful veganstar).

My experiences:

1. Mixing the soy, vinegar and the AgarAgar or Chia from the beginning limited the soy from curdeling as the Chia and AgarAgar emulgated the soy, the chia more than the Agaragar.

2. Curdeling was slightly better with the homemade soydrink (most probably because it had more protein)

3. The soy lecithine granulates did not disolve well (how did the others here managed?) in my Thermomix mixer; only when transferred to the Vitamix did the get grinded well enough. I wonder, if this isn't essential for doing the job in the butter, plus: The butter looks strange with the dots inside. Any idea how to "work" the granulates so that they are more similar to the liquid lecithine?

4. The chia remained such a dark, grey mess (grinded in the Vitamix), that I did not feel like mixing it with the coconut oil. I wonder though what it looks like in the end and if people "liked" the colour of it.

5. Tomorrow, I will sure check around here to see if I can't get my hand on Xantham, so that the experimenting can go on. ;-))))

THANKS for sharing all your wonderful experiences with us here. BR from Zurich!

thank you so much
it was pretty nice.
i love this recipe!!!

This recipe is glorious. Easy and tastes amazing. I wanted a spreadable butter so I swapped 1 tbsp of coconut oil for 1 tbsp of vegetable oil, just as the recipe suggests. I love it!! 5 stars, EASY. Next time I make pie crust I'll make it again and stick to the original recipe that makes the harder butter.

Could you use unsweetened coconut milk in place of the soy milk?

hi
i was wondering if i could use rice milk instead of soy milk as i cannot buy rice milk where i live

great recipe! i often use coconut oil directly in baking and the result is, well, too oily! i can't wait to give this a try.

for those interested in a xanthan gum substitute, too bad you didn't read through the comments. this has been discussed and people found success with chia seeds.

I would like to try this recipe, but I don't use microwave, can I melt coconut oil on stove?

This is better than butter in every way!

We have severe tree nut allergies and since our allergist feels that coconut is a tree nut (as does the FDA now) that we cannot do this, but we really need some soy margarine desperately! Cannot do commercial brands due to the corn flavorings (corn allergy too!). Is there anything else that can be used in place of coconut oil?