http://www.veganbaking.net/ 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 735-1580 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Hey there! Thanks for posting this. It was so easy to make! My butter came out tasting more coconutty (which is fine with me since I love coconut). I made two batches. The first batch I made, I followed the directions to a 'T'. and as I said it definately smelled like coconut. The second batch I altered a bit and added less of the coconut oil, 1/4 cup instead of the 1/2 cup. I got the same result. Don't get me wrong, I love it, it's tasty and the texture is great! Just wondering if I read something wrong...any ideas? ]]> Sat, 04 May 2013 21:19:26 -0400 735-1578 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I was really excited to try this recipe. I am not a vegan but I want to be able to bake for friends who are vegan. There are some issues with soy so I made cashew milk/cream btw it is so much creamier then almond milk. I let the milk and ACV sit on the counter for an hour or so. It takes about 3 days on the counter to get cashew milk with ACV to sour. I melted the coconut oil over hot water and let it return to room temp and blended everything together. All I could smell was the ACV I tasted it and it was the predominate flavor it was also a bit tart. Does this mellow out in the fridge/freezer? Would another acid be better with the cashew milk? Any suggestions would be great. I would like to learn from others as it will get very expensive going thru trial and error. Thanks ]]> Thu, 02 May 2013 05:47:39 -0400 735-1571 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I was so excited finding this recipe (and all the reasoning behind - this fits perfectly with how my brain works) that I've made it immediately, even that I only had unrefined coconut oil. So my butter came out smelling with coconut. But it still tasted lovely, and the coconut smell went away after couple of days in the fridge. I added the tiniest pinch of turmeric for colour. Me and friend of mine are in transition from vegetarian to vegan. We each have last weakness left. For me it is natural yogurt. For her it is butter. So - next time I go visiting I will bring her some butter :-) - your butter. This tastes so different from many vegetable spreads, even the 'best' ones, really buttery, I am sure she will be thrilled. As for my yogurt - I am experimenting with coconut yogurt (I can make sweet dessert yogurts from soy or other grain milks, but not the Greek yogurt substitute) - so it's all good. Thank you again, this is really great resource. ]]> Mon, 29 Apr 2013 01:13:52 -0400 735-1538 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Hi again, I commented a few weeks ago about the lecithin granules vs. powder. To update, I did find granules to compare, and my version is definitely more powder-like. The recipe worked great and has a nice taste, though I didn't see any visible curdling of the soy milk for some reason. I can only comment on the "soft" version as I have a pile of Earth Balance that I stocked up on when it was on sale to use up first for baking. I subbed 2 Tbsp of coconut oil with liquid oil, but it was still pretty rock hard when kept in the fridge... next time I'm going to try a whole 1/4 cup of liquid oil and see what happens. I guess I'm too used to vegan Becel :) On to my question: I made this on March 20th and have used about 3/4 of it since. I haven't opened it in probably close to a week, but this morning I noticed there were several dots of green mold. I'm pretty good about using a clean knife in things that could spoil, so I don't believe it was that. The soy milk I used was just opened for this purpose. I was wondering if you had any insight as to why this would have gone bad after only a couple of weeks, and perhaps some ideas for preservation of the soft version since it's kept in the fridge. Thank you! ]]> Sat, 06 Apr 2013 15:36:52 -0400 735-1528 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Yep, I have liquid lecithin, running out fast though, so I'll bear that in mind and make sure I get the liquid stuff again, thanks for pointing that out. ]]> Wed, 27 Mar 2013 09:57:08 -0400 735-1523 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I've made this several times now, both in my workplace, where I have a food processor, and at home, where I only have a hand blender (albeit a good one) and it's worked out perfectly every time, so I just wanted to let people know that you don't really need a food processor to make this lovely stuff for your toast. Also, I just made a version with Marmite added, to streamline my morning toast making. Thanks for coming up with this Mattie :) ]]> Sat, 23 Mar 2013 10:27:46 -0400 735-1514 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter This recipe looks fantastic! I was on the hunt for sunflower lecithin since I figured finding non-GMO soy lecithin would be tricky--I was right. Sadly, I couldn't find sunflower lecithin either and had to settle on "lecithin powder". Is that the same as the granules? It's sort of a fine crumb like graham cracker crumbs. If it's different than the granules, should I reduce the amount to 2 tsp since it's probably more compact than granules? Thanks! Can't wait to give this a try! ]]> Tue, 19 Mar 2013 14:49:12 -0400 735-1512 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter I'm seeing some folks not liking working with the lecithin granules and just wanted to say that I'm using liquid lecithin and it works beautifully. I think it costs a bit more, but since you use so little, it's worth it. I had to have a friend bring it from the states and what she ended up bringing is actually lecithin supplements, so I'm cutting open gel caps (I know!) to get the lecithin out, but it works - and in the states I've been able to get liquid lecithin in the past in health food stores. Good luck ya'l ]]> Tue, 19 Mar 2013 02:19:00 -0400 735-1508 http://www.veganbaking.net/fats/vegan-butters/735-vegan-butter Thanks for the excellent recipe. I've been so nervous about hydrogenated margarine so this is a godsend. It works great as a substitute in all recipes. If any of you love the taste of yogurt margarines, try substituting the soymilk in this recipe with a soy or almond milk yogurt of the same quantity. It is absolutely delicious even without being spread on anything. While I didn't quite like the taste of the soy lecithin granules, one little tweak and this recipe has turned into my new favorite on-bread-spread. The yogurt blocks the lecithin taste and makes it taste like its farm fresh! Thought I'd share the joy over my new find since you so generously shared this recipe for free. The yogurt changes the flavor dramatically! ]]> Sun, 17 Mar 2013 03:02:44 -0400