Mattie: I'd love to submit a recipe. I just, um, don't have one.
I had a GF all purpose white rice flour mix in my fridge which I made so long ago, I don't know what was in it.
So...
1/2 C Vegan Butter
1/4 C Vanilla Sugar
1 C GF Flour Mix
1 tsp Ground Chia Seed
2 tsp Vanilla Extract

When I made the butter I used home made nut milk and lemon juice because I'm allergic to soy and vinegar.

Cream butter and sugar until nice and fluffy.
Add vanilla extract.
Add flour mixed with ground chia a little at a time until well
incorporated.
Place on wax paper and press into 1/2" round
Refrigerate about an hour
Preheat oven to 350 F
Cut into 8 wedges
Bake until edges are just brown.
Cool at least 10 minutes.
Do a happy dance.
I am so turning this into pie crust for Thanksgiving.
Thanks Mattie.

OMG. I am a complete idiot. I made this recipe over a month ago and was afraid to try it. IDIOT!!!
I had to make changes-- Lemon Juice for the Vinegar; Light Olive Oil for the Canola; and Sunflower Lecithin for the Soy.
I just ate an entire batch of Gluten Free Shortbread. Holy Moly.
Never, Never, Never buying Earth Balance or Spectrum again.

This looks great. I can't wait to try it! Thanks

This is amazing Mattie! I love it, great job. I'll try it soon and write a detailed review for you.

does it have to be canola oil?

Like I stated in my previous comment (Can't wait!), I knew this would be amazing and it is!! The directions were easy to follow, it froze beautifully and it looks like butter! The only thing is the "vinegary" taste that Liz mentioned, but I plan on trying the cream of tartar you suggested. I'm not so much looking for a butter taste, just something that can act like butter when I veganize my favorite recipes! Again, thank you for this and the other amazing recipes!!

OH.MY.GOODNESS! Thou art a genius!! does the coconut flavour come through strongly on the coconut versions? is that a silly question?

I signed up for an account here just to tell you that you MUST market this... I go out of my way to avoid all products using palm oil, which sadly means no vegan butter since they all have this. Now I will just have to not be lazy and make this myself until you market this! And thank you for putting the word out on the devastation that palm oil production causes-- extinction of the Orangutan :.( Unfortunately, not so many vegans are aware of this.

I was just wondering what your personal preference for soymilk is (like, specific brand?). I've had trouble with curdling in the past, and it's making me a little scared to try this spread.
Thanks for the great recipes!

Mattie, I tried this and I was quite pleased with my results, but I wanted to ask you how to get a more 'buttery' flavor, because my butter tasted a bit too cider vinegary.

I am in love with this recipe and I haven't even made it yet! I found this recipe a couple months ago, while looking for vegan margarine/butter replacements. I have tried Earth Balance and while it is good to saute mushrooms, not so good in my buttercream. I could taste the olive oil and the flax oil, both of which are not appealing in a sweet frosting. So finding this was my "AHHHH" moment! I ordered the lecithin online and it just came, so I am excited to get going on making what I imagine will be nothing short of amazing! Also, I was so impressed with this recipe, even with never trying it, I linked it on my blog! Thanks for this and all the other amazing recipes, truly glad I found this site!!!

I haven't even tried this yet but I have real faith in you. I am positive you really ARE a genius and should allow some company to throw scads of money at you.
I have two questions. The almond milk you used. Was it home made or retail. I'd bet I could make some homemade that would curdle or use my favorite MimicCreme since I absolutely cannot do soy.
The other question is why not sunflower lecithin? You can buy it in capsules at the health food store.
Seriously sell this invention. The worst thing about being vegan is the butter substitutes. Well, that and unfermented tofu. Please do not send a posse after me. :))

Hi, I stumbled onto this site looking for a vegan buttercream for a wedding cake I'm doing at the end of this month. The idea of making your own vegan butter is amazing! These recipes look way better than the margarines currently offered. I might actually try making a buttercream out of the cocoa butter version, but even if I don't I just wanted to say thank you for developing and sharing something so cool. I'm not a vegan and I want to make this butter!

Hi

Have you ever done frosting using this butter? I am wondering whether it will melt easily as I live in a hot climate. Coconut oil here do not solidify unless I put in fridge. Always liquid.

This is pretty amazing! Cheers to you. Once I finish my tub of Earth Balance I will totally have to make this! Thanks a bunch!