Banana Vegan Butter doesn't utilize curdling so it's great for people looking to avoid soy. It can also be made raw. Try Banana Vegan Butter on pancakes or make banana croissants. Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon canola, safflower or sunflower oil.
Learn more about the food science behind Vegan Butter.
½ cup + 2 Tablespoons + 1 teaspoon unrefined coconut oil, melted
1 Tablespoon canola oil, safflower oil or sunflower oil
¼ cup + 1 Tablespoon banana purée
¼ teaspoon salt
1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
1/8 teaspoon xanthan gum
Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
Add the banana purée, salt, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year. Makes 1 cup (215 grams), or the equivalent of 2 sticks vegan butter.
For more vegan butter recipes check out the Vegan Butter section.
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