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 :)

Can u help me make cheese

Just wanted to follow up - thank you for responding to my question about the lecithin. I doubled the xanthan and it worked out great! I'm so happy for this recipe as it has saved my allergic family's Christmas! I'll for sure be using this in my Xmas baking and in buttercream - thank you SO much!

Howdy.
I made the butter and am very proud. Thanks for a wonderful recipe. I didn't find it to be "vinegary" I think that more so happens if one is not a normally a vinegar user. Also, I told my grandmother about it and she mentioned maybe adding turmeric if you want it yellow. Just an idea...anyways I look forward to trying other recipes on your site. Keep with the science experiments!

Ari

Hi Mattie, Thankyou for your reply, *Liquid* lecithin is not available in the UK, *powdered* lecithin is available, can I use powdered lecithin to make the butter, and if so, how do I use it in your recipe? Thanks in advance. Prema

Hi - I'm dying to try the white choc butter - I'm vegan and nursing my highly allergic toddler so we also have to avoid all nuts, soy, sunflower, coconut, legumes, safflower and flax - so I guess I'm stuck using hemp milk but since I can't use either lecithin, can I add extra xanthan gum? I'm praying something will work. Thanks!

My family is vegan...no egg, no dairy, no meat. We also try to stay away from extracted oils. I am just curious how much better this butter is since it has a lot of coconut oil and some canola oil? It seems like alot of vegan recipes may be egg or dairy free but contain a lot of oil or refined sugar. Help?

I made the regular one about three weeks ago, and loved it so made the herbed and white chocolate flavours a week later too. Amazing! However, a few days ago I noticed that the regular one had grown mold! I have stored it in the fridge obviously, and it wasn't contaminated with anything to my knowledge - the mold is growing on the surface parts rather than where the knife has been. Any ideas on how to prevent this? I am worried the others will turn moldy too soon.

Vegan magic! I could not believe how easy and awesome this is! Magic I tell you! Magic! I've made the regular butter a couple of times now and it tastes fantastic! I am looking forward to trying to bake with it! Thank you so much for sharing this recipe! It really has opened my eyes to what can be accomplished in my kitchen! Thank you!

Fantastic, as soon as I get the soy lecithin I am going to try all these butters. Wow! this is a very easy process.
Thank You

where can i get liquid soy lecithin

Can't wait to try this. My husband is going vegan and if I can find tasty alternatives, I probably would too! One question...where do I find soy lethicin and xanthan gum??? Thanks!