http://www.veganbaking.net/ 735-1637 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I've never made my own vegan butter before but I like how much cheaper and easily customizable it seems to be. I'm trying not to consume too much soy and was wondering if you could possibly tell me if you think this sunflower lecithin would work for this recipe. I've never used any lecithin before and I want to make sure I get the right thing. http://www.mysunflowerlecithin.com/all-natural-liquid-sunflower-lecithin/ ]]> Fri, 14 Jun 2013 14:14:42 -0400 780-1631 http://www.veganbaking.net/fats/vegan-butters/780-coconut-vegan-butter Would this recipe have the same result if I substituted coconut milk for the soy milk? Should I use the whole fat canned coconut milk or could I use the coconut milk in the tetra cartons? Thanks for your help. I am excited to try this in my Vitamix! ]]> Mon, 10 Jun 2013 16:34:54 -0400 808-1630 http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter Hi Mattie, I was so happy to have found your site. I also miss butter since I've become vegan. I've tasted earth-balance vegan butter (that I brought home from the US) but it tastes like our margarine (and the ingredients are very similar). Vegan baking is new in my country it usually includes the use of margarine or coconut-oil. I did not find refined coconut-oil here and I don't like the strong taste of coconut it gives the food. So I was wondering "how can I substitute the coconut-oil with cocoa-butter" in your receipts? I have compared the receipts that contain cocoa-butter with the regular vegan butter receipt but you've made other changes to the ingredients which makes it harder for me to come to a conclusion. P.S. I can find here very good quality of cocoa-butter which makes it more interesting to me then coconut. ]]> Sun, 09 Jun 2013 09:50:03 -0400 735-1627 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I have the highest hopes for this recipe as I have not been able to successfully veganize my favorite Christmas cut-out butter cookie recipe to date due to, I think, the unavailability of a suitable vegan butter option. The only non-vegan items in my cutouts are butter and 1 egg. HOWEVER, the commercially available vegan butter is all salted and I think that it is the reason why the cookies have an unusual "aftertaste" or "off" flavor on the tongue when I do the substitution with Earth Balance sticks for the butter (I don't think it's the "egg" substitutes b/c I've tried multiple methods to replace the egg and still, the same weird aftertaste remains... hence, my suspicion that the problem is the salted vegan butter replacement). Do you think that I can remove all of the salt from this recipe whenever I want to use it just for 'clean' baking? or does the salt serve an essential purpose/ratios/etc.? The flavor is perfect as written for traditional butter purposes, but I think that I will need to remove the salt to "save" my recipes requiring unsalted butter. Have you tried it without adding the salt for an "unsalted" version? Any suggestions would be so appreciated. [and by the way, THANK YOU for having an AMAZING site/recipes to offer!!!] ]]> Fri, 07 Jun 2013 14:45:07 -0400 808-1624 http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter Hi Colleen interested to read your review as I've had probs finding liquid lecithin too and the granules aren't the best in the UK. Just wondering what yoghurt you used. I like Alpro plain just to eat but it's a bit sweet. Sojade is pretty good just as a sour plain yoghurt. I'd be interested to know what you used since you say the taste is really like butter. By the way you could try putting a pin in the end of the lecithin capsules and squirting it out!! I've done that before with other oil filled capsules. I'm looking forward to trying this as I loved Mattie's original recipe for coconut oil butter. I buy my coconut oil from a local Asian shop too and it's tons cheaper than from the health food shop. You can also buy it in the Asian section of bigger Tescos. ]]> Wed, 05 Jun 2013 17:13:52 -0400 735-1615 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Hi there! Thank you for this great recipe! I can't wait to try it. I have just ordered some soy lecithin liquid online so will have to wait for it to arrive before I can make it. One question, do you think it would work using olive oil in place of the canola/safflower/sunflower oil? I only use olive oil at home and don't really want to buy a whole bottle of canola oil for one recipe.. Btw, for those who can't find soy lecithin liquid anywhere, iherb.com is an amazing website that sells just about anything, at very cheap prices. I just ordered a 473ml bottle of soy lecithin liquid for $7.74 (USD). It's an American company but they ship all over the world, even little old NZ (where I am from). It really is a fantastic website, I have found most products from this website to be cheaper than what I can buy them for here in NZ. Ps. If you use my code QUG080 you'll get $10 off your first order of $40 or more, or $5 off orders under $40. Thanks again! :-) :-) :-) ]]> Fri, 31 May 2013 15:24:12 -0400 735-1614 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I have not tried the recipe yet, but I am very anxious to. For months I have agonized over what to use instead of the tried-and-true Earth Balance. Canola oil works so well for cake, bar cookie, quick bread, and yeast bread recipes; but, I had no idea what to do about pastry and other cookies. I especially appreciate the background and process explanation, because I like to know the purpose behind using a particular ingredient or performing a certain task. Thanks again. ]]> Fri, 31 May 2013 12:32:40 -0400 735-1598 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Some really good ideas and worth experimenting with. I do have a problem with soya milk though, in fact any unfermented soy product.The only people that ingest these hormone laden poisons are Europeans where we have been fooled into thinking they are healthy when they are not, and our Asian friends know it. As a Chinese cook and they will tell you that in their country soy is primarilly used as a fertilizer, unless it's fermented into sauces or similar. There are non animal non GM curdling agents and rennet which if you can find them are good for making vegetarian, kosher, halal and some vegan cheeses and spreads. ]]> Mon, 20 May 2013 14:57:09 -0400 735-1597 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Came back again to say I tried making it using plain soy yoghurt instead of curdled soymilk, and I love it, I think I'll be using that adaptation permanently. I think it tastes the most like dairy butter that way. Also, I'm dying to hear about your vegan Greek yoghurt experiments!? ]]> Sat, 18 May 2013 11:50:14 -0400 808-1588 http://www.veganbaking.net/fats/vegan-butters/808-cultured-european-style-vegan-butter Just tried this and overall it seems great texture-wise, etc. -- except that I used unrefined coconut oil (didn't think to check until I was in the process of melting it so I just kept going) so it tastes pretty strongly of coconut. Would this variation still work if I'm using it to make a crumble topping or tart crust or something where the coconut flavor would be a welcome addition? Or will the unrefined oil behave in some not-good way when baking? Thanks so much for all of your research and recipes... will definitely try again with the specified unrefined coconut oil! ]]> Sat, 11 May 2013 22:06:59 -0400