This Vegan Butter is enhanced with sweet, white chocolate undertones. Spread White Chocolate Vegan Butter on chocolate muffins, crusty toast or feature it in white chocolate tart crust. A white chocolate danish dough with dark chocolate in the center could be particularly interesting.
Vegan Butter is designed to mimic real butter and perform optimally in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the cocoa butter with 1 additional Tablespoon canola, safflower or sunflower oil.
Learn more about the food science behind Vegan Butter.
2 Tablespoons + 2 teaspoons soy milk
1 teaspoon apple cider vinegar
¼ + 1/8 teaspoon salt
½ cup + 1 Tablespoons + 1 teaspoon (115 grams) cocoa butter, melted
2 Tablespoons canola oil, safflower oil or sunflower oil
¼ vanilla bean (or ¾ teaspoon vanilla extract)
2 teaspoons amber agave syrup
1 teaspoon liquid soy lecithin -or- liquid sunflower lecithin -or- 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum
Place the soy milk, apple cider vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
Melt the cocoa butter in a small saucepan over low heat so it's barely melted and as close to room temperature as possible. You can also use a microwave but the melting is considerably faster using the saucepan melting method. 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 cocoa butter is as close to room temperature as possible before you mix it with the rest of the ingredients.
Cut a quarter off the length of a vanilla bean. Now cut the quarter in half lengthwise and use a knife to scrape out the center paste of the bean by running it along the inside, lengthwise.
Add the soy milk mixture, vanilla bean paste, agave syrup, 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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