This stuff is awesome! I can taste vinegar, no matter the amount, in anything, so I substituted, citric acid granules that I ground to a fine powder, for vinegar. I used 1/4 the amount and let the soy milk mixture sit a little longer.I am not a vegan or vegetarian for that matter, but I dabble in both every so often. And this stuff is equivalent to butter in taste, texture and application, Vegan Sweet Potato Pie here I come!

Hi! I checked out purchasing the Tovolo ice cube trays and found some concerns regarding this product. When you've used these molds have you had any problem with residual tainted flavor or smell? Some that bought these reported that. Thank you! I can't wait to try this!!

Is paragraph 1 the method to caramelize garlic? Or is there another method to caramelize garlic? I am so pleased that this is one vegan butter variant that does not require xanthan gum. Will try it right away.

Okay Mattie,
I was wrong, the vinegar is just fine. I've had a cold and my sense of smell and taste is all to hell. I made another lot of your butter and added the amount you stated (but with a bit more fleur du sel) and it's absolutely perfect. The problem is I can't stop eating this stuff. I had stopped eating as much toast when I became vegan because I'm not wild about margarine but now....I'll never be slender and lissom Bill Clinton.

Mattie, just tried this an it's unbelievable. I'm going to tweak it just a titch as it's slightly too vinegary for me, but I may have sploshed in slightly more than a teaspoon anyway. The texture is out of this world. Very creamy and melts beautifully on toast. Who'd have thunk it! With cheap coconut oil from the Indian grocery shop I think it even works out cheaper than most margarines. I used fleur du sel in it too just to be posh. I might add a little more of that too as I love salty butter. Another superb recipe

Is it possible to refine coconut oil at home ? I do not quite like the idea of using an oil refined through industrial processes where the possibility of chemical additives being added to it are mighty high. Though freshly extracted coconut oil has a nice smell.

Is it possible to omit the salt so as to produce unsalted vegan butter? I try not to use salted fats in baking.

I made this again today with a new combo. Homemade almond cream (1C soaked, blanched almonds); 2C water and 2 large Medjool dates.
I used the almond cream rather than soy milk plus 2 tsp Lemon Juice and used 1 Tbsp Extra Virgin Oilive Oil (first press) rather than Canola, along with Sunflower Lecithin.
The almond cream was to allow enough protein to curdle. The lemon juice was because I don't tolerate vinegar and the Olive Oil was to add back the fruity tones plus it's not GM, like Canola. This one has the best flavor to date considering all the modifications. Hope it helps someone else.

This is SEW good! Can't believe it taste BETTER than real butter! Thanks SEW much for all your work!

Thanks for this - I've long wondered how I can get around the palm oil issue as I've found it pretty hard to get away from using the Earth Balance Buttery Sticks for most of my baking.

One interesting thing I've found about the coconut oils I've used in cooking is that extra virgin coconut oil usually has a more pronounced coconut flavour than more refined coconut oil (even if both types are organic). I'm thinking that when I try the regular butter recipe I'll use refined coconut oil to get a more neutral taste.

Awesome work man! I have been thinking about this same thing, but did not think of the curdling of the milk for flavor. Thanks for sharing.

I greatly admire all research and work you have done to create these butters! Thank you for the information. I have a quick question for you. I have an allergy to coconut; is there another oil that I can substitute that will give the right consistency and butter flavor?

This looks great! How much cream of tartar should be substituted for the vinegar?

You have mentioned that coconut oil requires to be melted before adding it to the butter. But in Goa coconut oil is always in the liquid state, Goa's climate being tropical, except for the very brief period of winter (November-January end).

We use home made unrefined coconut oil (from coconut trees in our garden) for cooking too. Can I use home made oil? Is it ok to use it directly as melting it is not possible, unless I freeze/refrigerate it and then melt it?

Oh My God! Your recipes are amazing. I have been wondering about vegan butter for a long time and as you said they practically don't exist. Margarine and other substitutes just do not taste the same and do not do the job well. I am dying to try out these recipes for vegan butter starting with the basic one. I'll get back with a report.