Can you replace lemon juice for Apple cider vinegar? It curdles the milk better.

I was disheartened to see canola oil listed as an ingredient in this recipe.

A variety developed in 1998 is considered to be the most disease- and drought-resistant Canola variety of rapeseed to date. This and other recent varieties have been produced by using genetic engineering. Currently, 82% of the rapeseed crops planted in Alberta, Manitoba, and Saskatchewan are GM (genetically modified) herbicide-tolerant canola varieties.

From the Wikipedia.

Canola oil is not good for humans at all.

I am SEW making this immediately! Finally vegan butter! Can't wait to try it! Thanks SEW much!

are the 'lauric' fats such as coconut oil turning to hydrogenated fats becuase you are melting them and then freezing them? i am on the swank diet for multiple sclerosis and can not have coconut, palm or cocoa butter is there another way to make this butter? sounds so yummy!

You write "Real butter consists of about 18% fat, 78% water and 4% milk solids." In Ireland butter has 80% minimum fat, the rest being water and milk solids I imagine. (and usually max 2% salt)

Is butter in the US that different? or are fat and water content switched above?

My father is allergic to coconut. Are there any substitutes for coconut oil that can be used in the Regular Vegan Butter recipe?

This post is amazing, thank you so much! Packed with information and recipes, that's great! In Brazil where I'm from and here in the Oceania where I'm travelling we don't have any alternative for vegan butter apart from margarine. I'm sharing this post so many more sad vegan bakers can enjoy this!

Mattie, these recipes are brilliant! Quick question: will guar gum work in place of xanthan gum?

this recipe looks great! but i wonder, how do you think this would taste in mashed potatoes? would it still give it that same buttery taste that earth balance gives it?

This is an excellent article. It is well thought out and presented in an excellent format. I also appreciate your concern about palm and habitat destruction.

I have food allergies and cannot have palm or coconut products, corn, and dairy (among other things). That means I no longer have any butter alternatives other than hydrogenated soybean shortening. Do you have any other suggestions for fats that will work to create a vegan butter? Other than the one using cocoa butter, that is. I am looking forward to making a batch to use for baking desserts, but there are some uses that really shouldn't have a chocolate flavor.

Thank you for any suggestions that you might be able to offer.

I hope you get a patent for your recipes! With all the scientific information, you sound like Alton Brown. Are you related? ;-) Thanks so much!

Thank you for the fantastic recipe! I made the regular one, all my friends and me were amazed! I use it for my cookies and nut spreads as well! Works great!
Only one thing - I kept it in the plastic box and I noticed that water started condensing on the lid after a short time. I thought that could be a problem if I would like to keep my butter for a longer time - it could cause the mold. It actually happened to my first batch after 20 days :-(. Do you know how could we prevent this condensation?

What inspiration! I love all the different flavors you came up with too. I started reading this article and thought that making vegan butter would be difficult, but it seems fairly easy. I really appreciate the great detail too, it will help me when I make this tonight! Thanks again!

Azure Standard has Sunflower Lecithin. 16 oz. is $5.05 but you can buy more if you want to. Cool.

Wow -- thanks for all the experiments you've done -- and for sharing these in such an organized format. (Being a non-scientific person, I found your explanations very understandable, phew!)

I've been using your fantastic post as my primary resource for developing non-dairy butters using the Thermomix kitchen appliance. I'm excited to try these, and variations there of, and will let you know now it goes. Many thanks :)