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!

Well this changes EVERYTHING!

I am a new vegan and to be honest the thing I miss the most - the only thing I can't seem to duplicate - is butter. I've yet to try Earth Balance, but have a hard time with the palm oil in it - I love orangutans too much :).

So can someone tell me - what gives this butter it's "buttery" taste? The cider vinegar and the curdled soy milk? I'm just curious.

I have issues consuming unfermented soy, but will make the concession for this delicious recipe!

I'll be definitely making it with the chia sub and the sunflower lecithin (thanks June!).

Any idea if another type of secondary oil - like a nut oil or extra light olive oil - will work with the coconut oil? If no one knows I guess I'll just have to try it out and let you know!

Thanks for this truly LIFE CHANGING recipe!

Buy a vegan milk that does not contain vitamin A Palmitate, which is derived from palm oil.

I went to the market and cannot find either one. I did find fruit pectin. I also see suggestions for agar agar and chia seeds, but I have yet to find those also. I might be able to get chia seeds in a bigger city in Costa Rica, but I'm in a small town and so I have to alter many recipes.
Do you think fruit pectin would work? I do have flax seeds also and a grinder.

Any idea if I could make this with asian soy milk? I'm from asia and I can't find american brand soymilks like Silk.
Is it possible to substitue the lecithin with flax? Considering the fact that the lecithin is used for emulsification, egg (yolks?) are emulsifiers and flax is an egg sub.
Thank you so much! :)
(Not actually vegan, but trying to lead a healthier lifestyle)