I decided to become vegan in September, and one thing I missed more than anything, was garlic butter. So I decided to try this recipe (but also substituted the xanthan gum with chia seeds), and I love it. I made a blind test for my cousin, who couldn't taste which was her butter and which was my vegan "butter". Oh, and it was easy and fun to make once I had converted all the measurements. Thank you so much for this.

I forgot to mention. I made two separate batches and in one I accidently added the lecithin to the heated oil before it cooled and this was actually a good thing, since in the other batch it didn't mix completely, I could still see bits. Also, for anyone who prefers or needs a little yellow -a tiny, tiny bit of tumeric does the trick!

In 2001, my husband and his grandfather went on a dairy splurge (or second childhood, you choose) Yoohoo, grilled cheese, chocolate milk, chocolate malted milk, etc. After 2 weeks, my husband began breaking out in a very ugly rash, sebaceous excema. I won't describe it but it was seriously ugly. After some internet research, I suggested milk allergy, after 2 days without dairy his skin started healing. For the last 12 years he has been living dairy-free. The allergy has lessened somewhat but occasionally he'll get a stomach ache, rash even throat swelling! There is dairy hidden everywhere! I looked for this recipe because I wanted to make croissants, he misses chocolate croissants especially. OMG, this is so awesome! I did lab research and was very impressed and grateful for your careful research. Husband says it tastes like the wonderful creamery butter you get at farmer's markets. Even after 12 years, he remembers the taste, so thank you for making his life richer, I love him so much, I really appreciate all you did to bring this recipe to the online seekers!

Finding a butter sub is such a hard challenge! we are avoiding dairy, soy and canola. Which leaves us plain coconut oil or palm oil shortening. I made the regular vegan butter using hemp milk (and extra vinegar lol), guar gum (problems w xanthan) and untoasted sesame seed for the oil, because i bought it by accident and love its flavor and texture. the butter smelled a bit of vinegar to me - but i dont really use butter on bread, i used it for baking, and for that it was fantastic! thank you

This recipe is utterly amazing. Please commercialise it! While the bulk of it is still cooling I've drizzled some onto a piece of toast... Yum. High praise from someone who only used butter, never margarine, until a year ago when I went largely dairy free (BCM7 free) and gluten free. This will be tested in gluten free puff pastry shortly... the reason I attempted this recipe. THANKS. p.s. in Australia, use Bonsoy Soy Milk, Cornwells Apple Cider Vinegar, Cloud Nine Coconut Oil Organic (unrefined but naturally purified to remove taste and odour). I bought two soys, chose the more strongly aromatic, two apple cider vinegars, chose the less aromatic, superb results.

I get my coconut oil from therawfoodworld.com in gallon tubs. It is raw though and costs $59.95 unless they are having a special. Thank you so much, Mattie, for sharing this recipe. We are all (including the animals) grateful that you willingly share vegan recipes to help people steer clear of animal products.

How does this vegan butter "act" in pastries"? I like flaky pastry when it comes to pies. Does anyone know or has anyone tried?

Bravo, Mattie, for sharing with us this superlative recipe, which produces an extraordinarily rich, creamy, buttery-tasting vegan butter! I'm recently vegan by necessity (due to diverticulitis) and have been bemoaning the need to give up my beloved pies, cakes, cookies, waffles, pancakes, and biscuits. I assumed that I was doomed to a future of ersatz, non-buttery, artificial tasting “butter” spreads and tasteless baked goods – until I made Mattie’s vegan butter last week. That butter was so wonderful that I used it all within a week on my whole-grain toast, rice pilaf, pasta, roasted potatoes, and morning oatmeal. (For three days my husband thought I was pulling his leg and was actually using an imported European butter from Whole Foods!) Earlier today I made Mattie’s luscious Ultimate Brownies, as well as his velvety smooth Chocolate Frosting. This vegan butter bakes as well as it blends into biscuit dough and melts on toast and waffles. It displays all the versatile qualities of an excellent dairy butter. Thank you so much for this extraordinary recipe, Mattie! I foresee many, many years of baking and enjoying a variety of delicious pastries, cakes, pies, cookies, and brownies. I intend to try Mattie's pie crust next, and I've no doubt it will be as excellent as his butter and brownie recipes. Yes, there is indeed life after dairy butter! Thank you again, Mattie!

Can you use rice milk instead of soy milk? Also can you make the butter without 1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules as i cannot by it where i live.

Wow! I'm inspired to try this. Do you use unsweetened soy milk? Is there any particular brand of soy milk you find works best? (boxed, shelf-stable varieties vs. refrigerated ones, etc?) Thanks!

@umpah

Plants (including coconut) DO contain cholesterol, but in much smaller quantities than typically found in animal products - http://chemistry.osu.edu/~gopalan.5/file/7B.PDF

Cholesterol in food isn't really the issue either, it's the amount of saturated fat in your diet that matters when it comes to your health - http://www.nhs.uk/conditions/Cholesterol/Pages/Introduction.aspx

As with most things, a healthy diet and lifestyle with a few indulgences will not do you any harm, and will probably make you a happier person too :)

I'll be trying out this butter soon, it sounds lush!

Hello - any suggestions for melting if one doesn't have a microwave?How long to melt on the stove, thanks!

I made this today and it is OUTSTANDING!!!!!! You, my friend are a culinary genious. Thanks so much for this recipe:-)

I have just ordered the necessary items I will need to make this vegan butter and will be purchasing the chia seeds as a substitute. Very excited to try as although we love Earth Balance we do not want to be using any palm oil. The reviews rate this very highly and looking forward to trying for myself. Thank you.

I gathered the necessary ingredients for this from Amazon.com, and gave it a shot, with the substituted ground chia seeds that another commenter recommended. This is an incredible recipe, and I can't believe how well it mimics the taste of dairy butter. With ingredients like coconut oil, I didn't know what to expect... But the flavor is spot on. So much better than margarine, which I hate.

Two notes are that the recipe makes a small amount, about one or two regular sticks. I tripled it to fit two of the silicone ice trays. Secondly, you should know that using ground chia seeds gives the (otherwise golden) butter a peppered appearance, even though finely ground. Doesn't bother me, though, and worked very well. Truly amazing!